What’s Not To Love At Bibou
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 Calmelsâ€™ 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 heartâ€”in addition to ivory scallops ringed â€¨by couscous, summer squash ribbons and frothy gold curry (course No. 4), they also serve pigs feet and escargotsâ€”but the clean presentation, precise execution and sheer Ã©lan with which Calmels cooks puts it on another level.