Nothing says cold-weather comfort food like beef stew and risotto. Bistro VIvant has a new winter menu, courtesy of new chef Katie Busch. The menu is a mix of bistro classics like duck confit and steak frites, plus some new spins like barley risotto with prawns, and parmesan-poached duck egg with kale. Busch's appointment was announced in late November, following the exit of Chef Ed Hardy from the McLean restaurant.
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