Bistro Aix upgrades after Irma

Posted

Seven months ago, Bistro Aix in San Marco was submerged in 3 feet of flood water from Hurricane Irma and forced to close temporarily. Today, the popular, French-inspired restaurant is fully restored, featuring a lighter and more refreshed look and feel.

“Ever since Hurricane Irma passed, we have been working hard to get Bistro Aix ready for service again,” said owner Jacques Klempf, whose restaurant reopened in early February. “We kept all the things of a bistro but upgraded it.”

The restaurant’s upgrades include a lighter color palette, as seen in the floors, curtains and tile in the open kitchen. The bistro’s recovered chairs and tables were also sanded and now feature a lighter finish. In addition, the private dining room is now a modern and sleek white room with dark oak furniture, after previously featuring a dark color palette of red and black. Another upgrade includes the replacement of the marketplace counter with a 10-seat farm table. Danis led the four-month restoration, and Design Cooperative was the designer.

Despite the changes, the excellent service and quality of Bistro Aix has stayed constant. Returning guests will see many familiar dishes on Executive Chef Shaun Trachtenburg’s menu, including French onion soup, brie en croute, blue cheese chips, steak frites and wood-fired pizzas. New entrée options include seared duck breast, whole trout and pan-seared U-10 diver scallops served with Anson Mills grits. Executive Pastry Chef Michael Bump’s dessert menu includes classic French desserts with a creative twist, such as chai crème brûlée, banana crepes and house-made ice cream, including original flavors such as bourbon honey pecan, black cocoa mint chip and vanilla caramel brownie.

“The support we have received from the Jacksonville community over the past several months has been nothing short of incredible,” said owner Fraser Burns. “We extend our deepest gratitude to our design team, construction partners and Bistro Aix team members for their dedication.”

Comments

No comments on this story | Please log in to comment by clicking here
Please log in or register to add your comment