Bliss 46 Bistro

One of Sunnyside’s newest restaurants (which opened on Thanksgiving) is the French Bliss 46 Bistro, near the corner of Queens Blvd north and 46th street. It replaced an old pizzeria. They don’t seem to be getting much business yet, but we had a group of 7 people go there last night to help them out.

Bliss 46 Bistro

Bliss 46 Bistro

The menu is prominently posted outside, including daily specials. The restaurant was empty when we arrived at 7:30pm on a Monday night (but a few people did come in later). There is plenty of seating, with flexible table arrangements (they were easily able to put together a table of just the right size for us). The restaurant doesn’t have its liquor license yet, but we brought bottles of our own wine, and there was no corking fee.

Escargot

Escargot

Snails! Or, if you prefer fancy French words: “escargot” ($7). In fact, everything on the menu had fancy french names, but thankfully English descriptions were provided for each item. I’ve only had snails once in my life, when I was a little kid and falsely told they were mushrooms so that I would try them. I didn’t really have any memory of the taste though, so I didn’t know what to expect. They were quite delicious though! A little squishy, but definitely just at the mushroom level (not at a squid level etc.). The accompanying sauce and croutons complemented them well.Most appetizers like this were in the $5-$10 range.

Pan-seared cod

Pan-seared cod

I ordered the pan-seared cod ($15). It was probably the least exciting of the main entrees that we collectively ordered, but good nevertheless. The fish itself was jut ok, but when combined with the spinach and mashed potatoes (which were underneath) it was quite tasty.

Duck

Duck

The duck ($19) was one of the more expensive entrees, but truly delicious. I really love duck when it’s good, as opposed to when it’s just mediocre (as is often the case when ordering it with curries, or at Chinese take-outs). But this duck, and its accompanying sauce, was well worth the price.

Steak

Steak

There are two different steaks on the menu, and this one was the most expensive entree ($21), and was actually shared between two people. The price may be a little excessive for Sunnyside, but ultimately it’s a satisfying dish.

Burger

Burger

The cheapest main entree is this burger ($9), which comes with all the regular fixins (you can’t really see behind it, but there was tomato, lettuce, onion, and pickle), as well as some melted cheese on top, and french fries. The burger was good, but the french fries were mediocre and seemingly store-bought.

Coq au vin

Coq au vin

The Coq au Vin (I don’t remember exactly how much it cost, but I think it was around $17), is a French braise of chicken cooked with wine, lardons, and mushrooms. The portion wasn’t very large, but it was tasty (although this opinion comes from someone who apparently loves all food, so it’s not necessarily reliable).

Lamb

Lamb

Rounding out the large variety of animals we had ordered (cod, chicken, duck, snail, cow, lamb!) is this lamb. For descent pieces, which, along with the sauce, were good, but the accompanying vegetables were a bit bland and “boring”. Again I don’t recall exactly how much this cost, but believe it was around $19.

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8 responses to “Bliss 46 Bistro

  1. Pingback: Tapenade Bistro | Sunnyside Food·

  2. Wow, Krissi seems a little touchy, maybe a drink would help. I just want to say thanks for this blog – my wife and I love Sunnyside and we love eating in the neighborhood, but sometimes have a difficult time deciding whether to try out a new place. Your blog definitely helps!

  3. A french restaurant in Sunnyside seems kinda out of place esp. on Qns Blvd. This isn’t the same Bliss Bistro that closed on Skillman right? Have to try that new restaurant that replaced it.

  4. Pingback: Empire Szechuan Garden | Sunnyside Food·

  5. If you actually read the review, you would have noticed that I wrote: “The restaurant doesn’t have its liquor license yet, but we brought bottles of our own wine, and there was no corking fee.”

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