Williamsburg: Inventive French-Korean Fusion at Bistro Petit

My wife T was searching for Korean food on Yelp and discovered a really interesting place called Bistro Petit.  It was listed as French and Korean food,  a combination we've never seen before.  Being very intrigued, we read up on it and decided to try it out.

Bistro Petit is a tiny place with no tables inside and about 10 seats at counters.  The chef is a Michelin-star awarded chef named Sung Park.  Mr. Park is quite a character and was very engaging with us.  He even helped us pick our dishes.

T and I started off with the Truffle Mac & Cheese, which is made with three cheeses, bechamel sauce, white truffle oil, black truffle panko and thyme.  This appetizer was delicious!  The pasta was perfectly cooked, the panko crust was nice and crispy but the thing that really set this dish apart was the intoxicating truffle smell.  All I wanted to do was keep smelling the deliciousness of it.  Then we scarfed it down.

Truffle Mac & Cheese ★★★★☆

For entrees, I ordered the Striped Bass special.  The crust was really crispy, made with sesame, cinnamon, curry and mustard.  The fish also included grilled baby bok choi and lentils in a curry muscato broth.  It was an interesting combination and rather sweet for a sauce that goes with fish, but not one that I particularly cared for.

Striped Bass Special ★★☆☆☆

T's entree, luckily, was much better than mine.  She ordered the Kimchi Bouillabaise, which consisted of mussels, scallops, pollack, shrimp, fried tofu, rice gnocchi, konbu, white wine, Korean chili paste and kimchi. The dish came out in a pot brimming with delicious seafood, especially the tender mussels.  The broth was really tasty, just the right amount of spice and kimchi flavor.

Kimchi Bouillabaise ★★★★☆

The food at Bistro Petit is creative and fun, and I would definitely recommend you try out different things on the menu.  I plan to go back one day to try their Cinnamon Beignets.