Bistro Michel: The Happiest of Happy Hours

Originally posted on December 9, 2010 by sac-eats in Food & Drink

Tucked away in a quiet corner of Sacramento’s Downtown, Bistro Michel doles out French-inspired yumminess and one heck of a happy hour. To call it a happy hour would actually be a misnomer as the allotted period of discounted drinks and affordable small plates runs the usual pre-dinner hours during the week and all day on Fridays.

Other than the reasonably priced martinis, beers, and wines that one can acquire, the real highlight of the extended happy hour is the small-plate menu. Start with duck confit cigars – phyllo-wrapped tubes of anatine goodness with a tart plum dipping sauce alongside. The dish combines some of my favorite things: duck, phyllo, and deep-frying. I nearly broke into song a la Julie Andrews the first time I tried them.

Chase those ducky delights with a plate of absolutely scrumptious deviled eggs. Loaded with capers, mustard, vinegar, and bacon, these tasty wonders will disappear from the plate before the waiter leaves the table.

Still hungry? Go for a plate of exceptional tater tots, or a dish of truffled fries, either will go perfectly with Michel’s incredible sangria. Less a syrupy punch and more a fruity adult beverage topped with champagne, this sangria might very well be the best in town. And it is beautifully presented with a slice each of lemon and ripe mission fig

The full menu? It’s filled with French-inspired treats and reasonably priced, creative dinner fare. It is also, however, still being tinkered with, and by the date of this publication may have been completely overhauled. The happy hour treats, on the other hand, should remain fairly consistent, if for no other reason than they are wildly popular with almost everyone who tastes them.

Just steps from the Capitol and the bustle that surrounds it, Bistro Michel manages to seem like a calm oasis on a sleepy neighborhood street corner. Taking the space formerly occupied by Gaylord (14^th& O), its large windows face the quiet, nearly traffic-free street, and the few outdoor tables make for a relaxing al fresco experience. Owners also hope to turn the currently unused portion of the restaurant into a separate wine and cheese shop. Keep an eye out for this little gem on your travels Downtown.

Bistro Michel
1501 14^th St, Sacramento
916.346.4012

Friends Open 14th and O Bistro

Published by Sacramento Press.com on February 8, 2010
Two thirty-somethings who grew up in Sacramento's restaurant scene are teaming up to open a French-influenced restaurant next month.

Simon's Bar & Cafe co-owner Alan Chan is opening his second restaurant, Bistro Michel, at 1501 14th St. The bistro will be managed by Richard Macias, who's worked in restaurants all over Sacramento. The two became friends after Macias got a job bartending at Simon's.

Chan, 36 and Macias, 35, plan to open a restaurant that is "simple and classy and not overbearing," offering primarily American food cooked with French techniques and priced for most people, Macias said.

They got fired up about French food while in France a few years ago to celebrate a friend's birthday. The bistro's name was chosen in memory of an incredible side trip they made to Brussels. The name of the city's patron saint, Michel — also known as Saint Michael the Archangel — was plastered all over, Macias said.

"We've been to France many times," Chan said. "We're inspired by the food and we want to do something special ourselves."

The bistro will replace Gaylord Restaurant in the Admail Express building, an infill redevelopment project by the Capitol Area Development Authority.

Chan grew up in the restaurant business. Nearly the same can be said about Macias, who has worked in the industry since he was 14. As teens, they went to rival Sacramento high schools.

Chan's uncle, Simon Chan, and father Johnny Chan opened Simon's more than 20 years ago. Simon owned the bar and Johnny owned the restaurant. Alan Chan took over the restaurant when his dad retired. His uncle still owns the bar.

Macias began working in coffee shops 21 years ago while in high school. He has since worked in many restaurants. He waited tables at The Waterboy, did everything from serving to cooking at The Kitchen, and helped open Selland's Market-Cafe as a manager and the person in charge of wine. Macias has also worked at 55 Degrees and Ella.

"I think I've worked at every restaurant in town," he said. "You get stale. You want to learn something new."

The bistro will offer a tier of service, with approximately $5 sandwiches and $10 sit-down lunches. Wine pricings won't be "inflated," and the restaurant will offer wine tastings and other fun events, he added.

Bistro Michel will focus on farmers' market produce and locally raised meats from Bledsoe Ranch meats, as well as meats from Colorado. Dishes could include a classic rack of lamb with herb crust and potatoes au gratin using a dried truffle cheese, and a New York strip steak with bone marrow butter, French fries and spinach. The food will be prepared with the French technique Macias learned at high-end establishments.

"We just kind of want to do something that's in that style, but caters to the budgets of people who aren't executives," he said. "I don't know that we can call it French."

Chan has looked at many other locations over the years. They both like the location at 14th and O streets because it's in the central business district and close to the Capitol and the offices of many state workers.

"It's an ideal location for us, we feel," Chan said.

They expect to open the restaurant and bar in March. The cafe will open a couple months later. They will add onto the sunroom that was used as a dining room by Gaylord's.

The pair is still working out the interior's design and color scheme. They're starting with a thorough cleaning. They'll replace carpeting with flagstone, tile or nice linoleum. Pastry cases and counters must be built and the seating will be changed. Once they open, they'll seek customer input for other changes, Chan said.

"We want to make everything better and better as we go," he said.