Calling a restaurant a Bistro these days conjures up a certain image, a homely place, perhaps not quite of this time, with a bit of rustic charm and simplicity. That’s exactly the atmosphere you will find at River Bend Bistro, tucked away in Alexandria’s historic Hollin Hall Shopping Centre. The decor of the restaurant somehow manages to both clash and work at the same time featuring an extensive wine collection in wooden display cabinets, exposed brickwork, a wooden bar with wooden stools really captures a simple decor, and suits the vibe.

The brainchild of Chef and Owner Caroline Ross, River Bend aims to provide, fresh and tasty local comfort food which she has handpicked over her nine years of gaining experience both locally and across the globe. Awarded a scholarship to the prestigious Ecole del Cuisine La Varenne, in Paris, France, the true French style subtle pulls together Chef Ross’ menu and helps add some European flair to this American-Style bistro.

Her menu features Shrimp and Grits which is known as a traditional comfort food from the South. This is a combination of fresh shrimp and creamy grits provided by a local mill.

For those enjoy a good Steak Tartar, Chef Ross features A French dish made with very finely minced raw  filet mignon and shoulder tenderloin beef seasoned with olive oil.

The popular seasonal item for the winter menu successfully transitioned over to the spring with the Smoked Salmon and Goat Cheese Flatbread.  This is a classic pairing of salmon and goat cheese the River Bend captures perfectly.  Additionally the bread is made fresh in house.  This dish pairs beautifully with a Chardonnay.

The Rainbow Trout with a Sage and Oyster Stuffing featured a classic herbed oyster stuffing which added depth, moisture and flavor rather than overpower with a fishy salty taste that someone may expect. The Rainbow trout was quite delicate and the stuffing lifted the overall taste of the dish.

The Grilled Shoulder Tenderloin of Beef with an Arugula Salad and Herb Vinaigrette is a fantastic dish.  The beef shoulder tenderloin is one of the most tender cuts of beef and Chef Ross made sure to prepare it at a perfect medium rare.  The accompanying sharp peppery taste of arugula works much in the way as would a traditional salad, but with the crunch of salad and herbs.

Chef Ross featured her famous and traditional Southern dessert a Chocolate Cherry Chess Pie which varied from the traditional single crust pastry with the addition of cornmeal.  In Chef Ross variation the fillings of black cherry are soaked in port which will leave you very satisfied and wanting more.

-EWL