Reviews for Bergerac in Portland, OR
I had the duck and the flan. It was so good! House pinot noir, I think it's from Kings Raven Winery. It was really... smooth. Graceann was my server. She was so sweet, knowledgeable and comfortable. She made me feel like I was in my element. Agreat Portland experience. Read more
Very cozy and relaxed. The food was very delicious and left no room for want. I couldn't say anything but thank you. Very... reasonably priced. Great example of food that prioritizes flavor over fanciness. Compliments to the chef and the team. If Iwere to ask for anything more, it would be riedel glasses for the wine. Read more
Not good value, Wouldn't recommend the quality is on par with competitors. after spending $150. I had to go immediately to feed... my 2 kids. Not just lost a client in fact I was scouting the restaurant for my friend birthday in 10 days to come. the chef didnot even have a courage to apologize. What a disappointment. I did not finish my dish> I had to share with my kids. the ycouldn't eat your cheap chicken, you were not able to cook even white chicken for kids and you charge $15. you should be ashamedfor your quality. Please see attachment of lamb dish and compare with yours. You can believe your dish was, however I am acustomer who decide whether I like what you cooked or not. I did not finish your dish again. My kids of 6 and 8 years old werehungry. Read more
This is a Woodstock neighborhood gem with a lot of locals dining there. There is familiarity between staff and local patrons... which isn't the best for 'outsiders'. The restaurant has great potential to be one of the best in Portland. I have no doubtthe chef is doing a superb job because the food tasted delicious and was presented well. I am not a food critic, and feeltastes are subjective so I will not review the food any further. Our disappointment was about the service and overallrestaurant effort given the high prices for a non-downtown restaurant. Paper napkins for a $200 meal for two? Really? We choseto sit outside not knowing the layout of the outdoor space because it was a lovely warm day. We were definitely ignoredthroughout our wine pairing, 3-course meal until another table was seated outside towards the end of our meal. We waited about20 minutes for our dessert to show up. We don't mind 'slow dining', in fact we prefer it, but there is a huge difference betweenbeing ignored and a deliberate slow dining experience. Nobody checked on us throughout our meal, and plate collection was veryslow as well as forgotten paired wine with our entree. :( The obvious let down is the very busy and very loud street, but weweren't expecting apartment occupants above the restaurant to be so loud and obnoxious as well. Not sure how either of thoseconditions would be remedied other than sitting inside. I am not sure if we would go back given the expense and our first timemediocre experience.???? Read more
I still can't believe we are lucky enough to have such a sublime French restaurant as Bergerac Bistro, tucked away in the heart... of Woodstock! This is my second visit, and it was just aa perfect as the first. What else can I say? The wine selection is atreat, the duck confit is heaven in your mouth, the escargot is the perfect balance of butter and herbs and earthiness. Ialways order the house pate, which is my favorite. But I've never had a bite that wasn't amazing, including the fish of the day,braised lamb, and the cassoulet. The addition of the amise bouche is delightful-it was scallops aioli on our most recent visit.And don't skip dessert! Read more
What started out as an inexpensive neighborhood bistro now charges close to fine dining pricing. Bergerac is clearly a 5-star... bistro, but when a full menu is currently $65 plus $35 for its wine paring, then it either has to return to lower pricing or bereviewed more critically. It still has the potential to be a 5-star as an upscale restaurant because of the chef's talent, butonly if they address the following: 1) first and foremost, they must stop using paper napkins and cheap silverware & glassware.If a customer can now easily spend $100 per person, paper napkins are simply unacceptable. Their presentation must evolve withtheir pricing. At the very least they must switch to wine specific restaurant grade crystal such as the lowest Riedel line. Theyshould get rid of their current heavy duty stemless generic all purpose glassware, even if they hold up better under commercialuse. After reviewing their menu then noticing their paper napkins and inferior wine glasses, the impression I got was that theywere going to get other details wrong as well, including those related to the actual food and wine. 2) Regarding the $35 pairingfor approximately 10 oz total of non-luxury, improper temperature wine, I felt it was a poor value. That's why I opted for justa glass of their sauvignon blanc/semillon blend instead, but unfortunately it had a foxy fruit forward taste, and was served tome at a full chill like a sparkling wine. Acceptable for a bistro, but not for $12 for what looked like a heavy tasting pour.Proper temperature is important with wine, so I think they need to consult with a certified sommelier. They need to invest in amulti-temperature wine fridge for reds and whites, and use their regular fridge for sparkling. I don't know for sure, but I amguessing they presently keep reds at room temperature (not cellar temperature-- which must never exceed 65 F), and whites andsparkling together in a regular fridge. 3) I was given sliced bread instead of a piece Read more
Never again. I was looking up some places for my bf's birthday and after reading all these good reviews, I decided to go with... this restaurant Big mistake. We ordered 2 full courses and left the restaurant feeling like we haven't eaten any. And we reallydidn't. None of the dishes from appetizers to main dish to desserts, they're either too bland or just taste yucky. The snailswere drown in tons of olive oils, like basically I'm drinking oils instead. The duck dish was paired with KALES!!! Like for thelove of God, why anyone in their right mind, pair duck with kales??? The duck was overcooked and got soo dry, that plus thatunique hingy taste of kale is just the combo of nightmare. I had to switch my dessert to creme brulee because I don't want totry "new" dish and opt for a safer option? I mean, it's creme brulee. Pretty hard to mess it up right? And they did. I almostlaughed out loud when I saw their attempt of being artistic and looking fancy with their creme brulee ???? like they put a fewblue berries on the side, top with some Caramel sauce. And none of that matches or in sync with the creme brulee at all ???? Iattached their creme brulee photo And a similar creme brulee I had from a different place, just for comparison. Similar designwith blue Berry and Caramel sauce, but wayyy different outcome ???? my bf was being polite and he didn't comment anythingthroughout the meal. But the moment we stepped out and I asked him, he said "yeah it didn't taste good at all". That-comes frommy bf-I can tell you it's a big deal ???? he's the guy that can enjoy an easy Chick-fil-A or Wendy. And if he says the fooddoesn't taste good, that means it's Really not good. This place is nothing but a poor attempt to badly mimick French food andmiserably fail. I assume, most ppl go there are all half drunk with their huge selection of wine, hence they don't realize howbad the food quality is anymore ???? Read more
I love the dining experience my wife and I shared here. She had a mid-week reservation and we nearly had the restaurant to... ourselves. We both had the duck, which came as almost a castle form with moat of jus, and was one of the most delicious mealI've had. Just perfect, and plate licking good. Read more