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Bijoux - Closed

5450 W. Lovers Lane
Dallas, TX 75209-4253
Critics' Pick


  • Mon - Thu 5:30 PM - 9:00 PM Fri - Sat 5:30 PM - 10:00 PM Sun 5:30 PM - 9:00 PM
  • $$$$
  • Business Dining, Catering, Patio/Sidewalk Dining, Private Party, Prix Fixe
  • Dinner
  • Parking Lot Available, Valet Parking
  • Reservations Accepted, Reservations Required
Bijoux opened in 2007 and quickly earned Best New Restaurant here at the Observer. Over the next five years chef Scott Gotlich cooked modern French cuisine that earned his restaurant a reputation for both refined and pricey dining. This year, however, Bijoux has been spun anew, with a lightened dining room and a bistro-style menu that supplements the Chef’s Tasting Room, which echoes the lavish experiences that made Bijoux popular. Entrees are now offered in full and half portions. Try the veal cheeks braised into tender and blissfully fatty, tiny pillows shrouded in richly reduced stock. Classics like escargot in pernod foie gras and lemon sole are available too. Those with the green can still indulge tasting menus that will bust wallets as quickly as they bust belt loops, but the others can take solace in a Gotlich menu priced for the rest of us.

Related Stories (11)

  • Bijoux Is Closing
    Wednesday, January 28, 2015 at 4 a.m. by Scott Reitz

    Scott and Gina Gottlich, owners of Bijoux in Inwood Village, have announced the closure of their small French restaurant. The couple says they are closing Bijoux to focus their energy on their other restaurant, The Second Floor in t...

  • 100 Favorite Dishes, No. 79: Veal Cheeks At Bijoux
    Monday, June 4, 2012 at 8 a.m. by Scott Reitz

    To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me. Bijoux's new menu ma...

  • Meatless Monday at Bijoux: This Ain't Your Poor Hippie Yoga-Instructor Friend's Veggie Meal
    Monday, February 20, 2012 at 9:02 a.m. by Whitney Filloon

    A suited staffer circled the room, his tray laden with warm slices of olive, rosemary and raisin breads, crusty and fragrant. He bestowed each of our plates with a different variety, and placed between us a ramekin of butter so pris...

  • Bijoux's Scott Gottlich Unloads
    Thursday, July 7, 2011 at 6:52 p.m. by Jenny Block

    In part one of this week's Three Course Meal, we gave you a look at Scott Gottlich, chef/owner of Bijoux and chef/partner at The Second Floor, and his thoughts on the national food scene. In today's installment, we ask Gottlich for ...

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