Words fail at Bijoux. Eat. Let little bites speak to you. Let thoughts go where they may. Observe how you feel, how your face sometimes vibrates and your toes curl. Notice how a gastrique tangos the sex out of foie gras. Revel in the caramelized surface of a seared scallop, how it is like leather if leather could be shaved into sheer lingerie. Mark how sweet and tender is the skate wing. Make note of the lush and rich pan-seared fillet and the chewy Kobe short rib marinated in wine and herbs and braised until it frays into silky fibers. Bijoux is the dream weave of chef Scott Gotlich, who composes these short concertos within the context of an eight-course tasting menu, a three-course prix fixe or in à la carte fragments from the menu. He does so with such garish impeccability, you go mute from the force of it. Don't speak. Eat.