Bank Lane Bistro

04/26/08

Can great get better? Yes!

by thebigtuna5

John DeRossier was an outstanding chef, but his protege, who is now the chef de cuisine has gone to the next level, Michael Gottlieb, brings an exciting new experience to this lovely restaurant. The menu is varied, but not overwhelming, and for those who are adventurous, there are tasting menus that are unique. Our party had a number of interesting starters. One that was particularly notable was the crispy togarashi calamari, daikon, in crispy rice paper, with belgium endive, tosa soy, sesame, togarashi. It has a kick but wont fry your taste buds. Our dinners included beef short rib cured as a confit with bloodorange gastrique that was superb. Duck breast was crisp on the outside and tender. A sweet green pea dusted halibut was incredibly succulent and delicious. Our kids had chicken marinated in herbs and root vegetables that was crisp on the outside and tender. Steak Pommes Frites was just right. We all tried each others' dishes and we all agreed that they were all great. Numerous desserts. Try the s'mores with or without frois gras (really)! Food service - knowledgeable, helpful and attentive. Not overbearing. The amount of food was appropriate. This is a fabulous restaurant. Somewhat expensive, but well worth it.

• Pros: Interesting imaginitive food, great service, good wine list
• Cons: a bit out of the way.

07/12/07

Soon to be one of the best resaurants in Chicago!

by jim99000

Way to much to say in one review. This is quite possibly the perfect restaurant! I am there almost every week and to this day I have not been dissapointed! The wine selection is so solid and so diverse that I would frequent this place just for it alone!! With a beautiful balcony and an open kitchen, the dining experiance is not limited to just the table!

03/28/07

John Des Rossiers is one of the top new chef's in the country. His creativity and flavors are jaw dropping.

by purewine

The chef prepares everything with such passion and intent. The cheese filled pasta's with truffle oil, his house cured soy and deft hand at foie gras are just a few reasons to visit. The atmosphere is always warm and vibrant. I like that I can get a worldclass dining experience at a trattoria price. His wine list is extremely relevant to what is happening in today's hottest regions and all you have to do is ask the question why and they'll elaborate on why that particular bottle made it onto their list. Everything is done for a reason. Classic French yes! But this is with Des Rossiers's personal twist. I'm telling you run don't walk to Bank Lane Bistro. Make sure to ask for John and involve him in your experience. That personal touch is possible at this restaurant, which is quite rare today. Clearly me and my wife's favorite place, period!

• Pros: Food, atmosphere, wine list and value.
• Cons: Service is still building.

03/23/06

French Bistro With A Flare

by bwaltman

If you are looking for someplace unique, with a lot of ambience and a menu where you want to try a little of everything, then make it a point to try The Bank Lane Bistro in Lake Forest. It's just what the name implies - a French bistro. You have to climb a flite of stairs (elevator available), where you will find a cozy little bar and three small dining areas, one of which is a veranda that overlooks Market Square. The menu is what you would expect to find in some out of the way country inn in the French Alps. Wood fired dishes range from pizza to rack of lamb. Fresh seafood is served how and done to perfection. Salads are a beauty to behold. Even the bread basket smacks of a French patisserie. Definately worth going out of your way to visit.

• Pros: Ambience, Wine list, Food selection
• Cons: A bit pricy.,

Contemporary bistro fare flanks Lake Forest's toney Market Square.

by Contributor

In Short
Situated in a second-floor space off Market Square, this bright spot is done up with buttery yellow walls, black-and-white tiled floors and the vintage advertising posters, but the main attraction is the romantic, French Quarter-esque veranda. Chef John des Rosiers' menu of new American/new French inventions with unusual ingredient combinations harbors one classic bistro dish, steak au poivre with frites.