What’s Not To Love At Bibou


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Adam Erace reviews Bibou, Philadelphia’s latest French bistro and finds the service and food is so good there’s nothing left to be done but some nitpicking.

To eat Calmels’ food is to, at least momentarily, depart the bistro parameters that have lately defined (or constrained, maybe) French in Philly. Sure, Bibou is a bistro at heart—in addition to ivory scallops ringed 
by couscous, summer squash ribbons and frothy gold curry (course No. 4), they also serve pigs feet and escargots—but the clean presentation, precise execution and sheer élan with which Calmels cooks puts it on another level.

Bibou [Philadelphia Weekly]
Bibou [Official Site]