äta — Restaurant in Windy Hills

Anoosh Bistro A review by Scott Edwards

We all have memorable meals in our lives. Some stay with us because of the occasion: A right-on-the-water shack of a restaurant where the crabs were carried straight in the back door, and everything had the bright, briny air that accompanies only the freshest fish. Some meals linger in our minds for the location: A sumptuous Sunday brunch in the elegant Oak room at the Seelbach Hotel, shared several times with my husband and my mother. Others remind us of good times: A decent but unspectacular plate enlivened by the spectacle inside the Mayan Temple at Epcot and the laughter from our table. Our recent evening at Anoosh Bistro was all of those things, and more. Anoosh Shariat has been a leader in the local and national food scene for decades, and his high standards are in evidence throughout this dining experience. The décor is elegant but not stuffy, smartly modern but still warm and inviting. There are softly upholstered surfaces and beautiful dark woods. Glittering crystal and glass surfaces reflect the warm lighting that illuminates with being intrusive. The service was spectacular, attentive with being obtrusive. Our server, Allen, was very knowledgeable and helpful with our selections. His warm smile and genial demeanor really made us feel welcome and appreciated throughout the evening. Crusty bread slices came with an astounding gorgonzola sauce so good you could drink it. Lobster bisque was silky and beautifully colored, infused with a sweet lobster taste that danced on the palate. I chose a Chilean Sea Bass for my entrée. I was plated quite beautifully over creamy polenta. The tender white fish was adorned with tiny greens and the plate splashed with a delicate beurre blanc. Pomegranate seeds completed the artistic presentation, along with charred brussels sprouts. The plate was truly spectacular. James had a perfectly-prepared Filet, delicately charred on the mouth-watering outside, and buttery-smooth medium rare on the inside, with carrots and asparagus alongside. Dessert was tempting: A white chocolate bread pudding was available, but I opted for my beloved crème brulee because it reminds me of my mother. It was light and creamy and perfect, with fresh berries atop that delightful crispy-sweet crust. Without doubt, I will not forget this meal. It was made even more special by visits from Anoosh himself and his partner and wife, Paula Barmore, who were so kind and made us feel so special. Many heartfelt thanks to them for such a...

The good and the not so good.

The Good: My date had the lobster. She let me taste it.

We both agreed it was, and I hate using this phrase but in this case it's true, cooked to perfection. Not even a hint of that rubbery texture you get from other places. This is how lobster should always taste. Another over used word but true in this case: succulent.

We both had the lobster bisque. It was awesome. My only regret was they didn't give me a straw. But using a spoon let you savor it.

The drinks were good. I had a glass of chardonnay. My date had a mixed drink.

The service was good.

The Not So Good: This doesn't mean bad.

The prices. This might be an annual visit for average shlubs like me. Or once every two years. They definitely were not lacking patrons though.

The time we were there was an hour and forty minutes. This was a party of two with no desert or coffee course. I was glad we had no pressing engagement to go to.

The Vegetable Wellington was not what I expected. I was thinking beef wellington but where the meat would be there would be veggies. Veggies wrapped in a pastry. This was veggies on the plate with a piece of pastry on top. It was good but a little bit of a let down. I also found myself wishing for a little more pastry. The redneck side of me wants to say it was vegetables with a light flaky biscuit on top. Maybe they should change the name. However, it tasted good.

Conclusion: If you want lobster done right, this is the place. Beware, you'll be spoiled by it. And know this place isn't inexpensive. You and a date will be hitting over a hundred easy. And be prepared to be there...

Such a fab dinner!!! I’m not a caviar girl and I’v tried it ALL, but, last nights caviar with the scallops was FABULOUS!!! The snapper w/cauliflower puree was amazing!🍷🍓🧀🥖🍣The white chocolate banana cream pie..YESS🍌🍰 and I LOVVVE the signature bread with pesto accompanied w the melted blue cheese dip🙌 Curly hair don’t care, no smile no wrinkles...

A little about the fab chef/owner- Persian born Anoosh Shariat began his culinary career at the young age of 14 while attending high school in West Germany. Although engineering was his chosen field, cooking became his passion. He worked his way through many kitchens in Switzerland and Germany, learning the European techniques. When he moved to Dallas in the late 1970s, his exposure to southwestern and Mexican cuisine furthered his culinary knowledge, and he helped open the Highland Park Café. In 1988, he moved to Louisville as executive chef of Remington’s, where he made a name for himself utilizing his diverse knowledge of European, Middle East and Southwestern cuisine.

In 1993, he opened Shariat’s Restaurant to rave reviews. In 1996, the Great Chefs television crew showed up to tape Chef Anoosh at Shariat’s for the Discovery Channel’s Great Chefs of America series.

Chef Shariat closed his restaurant in 2003 to take a break for 10 years and work as an executive chef and operating manager for SoHo Catering, as well as Brownings Restaurant & Brewery, and MEZ, before getting back as chef/owner of Anoosh Bistro in 2013, where he...