Bistro offers escape from dreary dining. Every now and then you want a meal to be something special, something extraordinary. And once in awhile, you want it to be an escape. Beaujolais Bistro, it’s a place where nuance touches every dish.  
— Ellen Hopkins, Best Bets

Beaujolais Bistro, the new French eatery, combines with an impressive, mostly French, wine program to create a true classic taste epiphany.   — Carolyn Prusa Certified Wine Educator with Southern Wine & Spirits

For us, walking into the Bistro was like being transported to somewhere else - The atmosphere is warm and contemporary. The voices of the diners merge into a welcoming hum and the wait staff give you the sense that you will be taken care of.
— Catherine Greenspan, News & Review

Chef Bill Gilbert humbly refers to his food as being made “to marry with wine.” Gilbert’s simple but creative entrees are stars by themselves.   — Bon Apetit Magazine, June 2000

If you’ve had a hard time getting a table for dinner at Beaujolais Bistro, try lunch. Chef Bill Gilbert is aware that most of us are on a tight schedule and has designed a menu to fit the time squeeze.  
— Sandra Macias, Food & Drink, RGJ

Chef Bill Gilbert is a pro who doesn’t need flash and flame and the occasional overhand throw to draw attention to the excellence of his food.   — Barbara Wies, Best Bets

Service is about anticipating needs and taking care of them before a customer has to ask. All our employees have their heart into what they’re doing. The beneficiaries are our customers.  
— Jacques Nolle, Maitre d’