Inside Hotel Bijou is a newly remodeled restaurant coming from chef Robin Song.

Gibson has a funky eclectic feel with an inviting cocktail bar and open kitchen. The menu  for the most part is designed to be shared and even has a section dedicated to bread with various condiments. Of course I was intrigued to try a new restaurant especially since a former coworker of mine works there now.

We started off with a few snacks.

Smoked Trout with Farmer’s Cheese on Rye (8/10).

A classic combination of creamy cheese and smoked fish in between crisp rye crackers. Simple yet delicious.

Charred Cucumber with Uni Bagna Cauda (8/10).

Perfectly hallowed out pieces of crunchy cucumber were stuffed with an airy uni flavored bagna cauda (a traditional Italian sauce made from garlic, anchovies, olive oil, and butter).

Gift: Egg Yolk with Whipped Cream and Caviar (5/10).

This dish would have been fine if it weren’t for the sweet whipped cream that was just slightly off-putting. If it was tangy crème fraîche with the egg yolk and caviar it would have worked so much better.

Sourdough Bread with Oven Baked Red Hawk Cheese (7.5/10).

The sourdough bread was fresh out of the oven, warm and scrumptious, and I could have easily eaten more. However, they were slightly skimpy with the baked Red Hawk cheese.

Fire Roasted Brassicas with Potato Dumpling, Pine Nut, and Fermented Pepper (6.5-7/10).

While this dish was tasty, it was slightly elementary. Just various roasted brassicas with fried potato and peppers. It needed more excitement and wow factor.

Clams served in a Consommé with Potato and Sourdough (8/10).

A modern version of clam chowder with an intense flavorful consommé with clams, potato, various aromatic herbs, and a velvety pomme purée on the bottom. Comfort in a bowl.

Sonoma Duck Smoked over the Grill with Beetroot and Huckleberry (6/10).

The duck breast was just a tad undercooked for my liking but the confit pieces on the side were divine. However, the beetroot slices were completely unseasoned with no flavor. Overall this dish sounded so enticing but lacked love.

Gift: “Apple Pie” with Caramel, Oats, and Red Currant (8/10).

A deconstructed apple pie that hit the spot without being too heavy. Crisp buttery flakes of dough with juicy red currants and apple pieces.

Gift: Chocolate with Hazelnut Praline and Coffee Ice Cream (7.5/10).

A chocolate lover’s dream with a rich luscious chocolate cake topped with silky coffee ice cream on top. The caramelized hazelnuts were a winner for Tommy (his favorite nuts).

Overall I enjoyed my meal at the Gibson but I think a few dishes need tweaking. Also for the average diner, the portions were on the smaller side. Therefore my rating is a 7/10.