A note from Chef Ludo:
A Taste of LudoBites
Just as a concept reflects its creator, LudoBites is a true reflection of myself.
I consider myself to be a chef like no other, and I created LudoBites to be a restaurant like no other.
Only with the generosity of BREADBAR can this special concept come to life in the toughest economy since the great depression. BREADBAR and Ludo will share the BREADBAR location on 3rd to deliver two completely different dining experiences, BREADBAR for breakfast and lunch and LudoBites for dinner.
LudoBites is a completely new kind of restaurant experience, reflecting today’s world of change and LudoBites revels in change.
You’ll find no maitre d’ at LudoBites, no reservation table, no tablecloths, no separation between the kitchen and the dining room. I want to receive each guest just like they were coming to my home. I will be the deejay, the cook, the waiter and I may even clean your table.
The other members of my team will all provide the same kind of personal service dressed not in a uniform, but comfortably and casually attired, just as we want your experience to be: comfortable and casual.
In this day and age, when we’re more concerned with the image of the cook than we are with the cooking, I want my T-shirted crew to be considered among the elite–not for the image they project, but for the quality of their cooking.
LudoBites cuisine will be developed using a combination of bistro type ingredients and the gastronomie cooking techniques, rigour and order.
At LudoBites, we call this Bistronomie.
The idea behind LudoBites is to seamlessly blend fine cuisine with a new type of bistro, where the best products available are served up in humble simplicity with some unpredictable flavors and creative mostly French techniques; a romantic reconstruction of classic French dishes. Joyful, playful, tasteful, creative, personal and the most important the taste because I never forget about the taste, taste and taste.
Serving innovative dishes in a welcoming, lively, yet relaxed atmosphere is the key, along with balancing creativity and affordability. That’s important to me. I want to prove that you don’t need a trust fund to afford haute cuisine. I hope to introduce my food to a whole new audience by offering food that is affordable to the public and in a non-intimidating environment.
At LudoBites, because the size of the kitchen and small staff, you will create your own menu choosing between three appetizers, three entrées, and two desserts or cheeses. You may choose to have an appetizer and entrée; or an entrée and dessert; or an appetizer, entrée, and dessert–all at reasonable and fair prices. The decision is yours.
LudoBites menu will be small and constantly changing, just as the seasons change, offering an array of different tastes every week.
Here is a sample of what you can expect to find at LudoBites today:
– Squid ink “crepe”, chorizo, egg, ham and cheese
– Rare tuna sliced, pink beets, red berries, smoked vinegar
– Lobster gazpacho, parmesan marshmallow, exotic fruits
– Heirloom tomato salad, cucumber, red onions, feta mousse
– Mussel Mariniere, verbena
– Caramelized cod, blood orange, fleur de sel and broccoli
– “Bird and strings” , fried chicken & homemade pommes fries
– Braised lamb, black curry, ratatouille, harissa
– Pork ribs, English peas guacamole “Francaise style”, with wasabi and imaginary choucroute
– Monkfish, sake-honey soy sauce
– Rum baba, aloe vera, passion fruits
– Rose ice cream, rice with milk, cookies
– Spicy chocolate mousse, orange juice, extra virgin olive
– Apple gaufrette tart, caramel
My staff and I invite you to join us for a taste of LudoBites today, and experience our special blend of Bistronomie served in a casual and comfortable restaurant that is like no other. LudoBites is a fun, relaxed environment where you can leave the stresses of the world behind and join our intimate little party for a night.
LudoBites is for a limited time only at Breadbar. May 19th-August 22nd. Who knows where it will be next.
Tuesday, May 19, 2009
-Foie Gras Miso soup with Root Vegetables
-Pot au Feu, Yellow Carrots, Citrus, Bean Sprouts, Cilantro, and Peanut Vinaigrette
-Rare Tuna, Pink Beet Bath, White Beets, Watermelon, Tapioca Pearls, Smoked Vinegar
-Asian Fried Chicken, Herbes de Provence, and Basque Vegetables
-Cassoulet of Cod, Fava beans, Garlic, Fresh Herbs
-Braised Lamb with Black Curry, Rosemary Polenta, Harissa
-Chocolate Mousse, Orange, Extra Virgin Olive Oil
-Strawberry Soup, Rhubarb, Hibicus, Marshmallow Ice Cream
-Fromage Du Jour
APPETIZER & ENTRÉE: $33
ENTRÉE & DESSERT: $33
APPETIZER & ENTRÉE & DESSERT: $39
I don’t know about you, but I will go wherever Ludo goes.
See here for a retrospective of some of Ludo’s creations: