I just had a fabulous dinner at the restaurant Plae Bistro; it is located in Bellevue on the East side of Green Bay. Plae Bistro's decor is upscale, done in a contemporary style with soft jazz playing in the background. Out front are massive beautiful fresh floral planters and as you enter there is a small hostess stand with many tables which leads towards the back to a delightful small bar. The interior is immaculate and classy they also offer a nice large outside patio on the side which you can dine on during the seasonable months.
I was immediately acknowledged by the friendly hostess and was sat a table and given a dinner menu with their wine and specialty cocktails included. Also added was a separate sheet stating the various special features for that evening. My server immediately came over; she had a very outgoing personality and was extremely knowledgeable of the menu and all the specials for that evening. I decided to start out with an appetizer. I chose their Grouper Cakes for $9. 99 and for my entree I ordered one of their fresh catch specials for that evening, a Hawaiian fish Mong Chong for $29. 00.
For my 2 sides with my entree I chose the freshly grilled summer squash and zucchini and the mushroom spaetzle. I was soon brought out warm dinner rolls, which was served with herbal fused olive oil and a black tapenade which was made in house. The dinner rolls were assorted homemade rolls brought in from Great Harvest Breads. The rolls were dense, fresh and tasted fabulous with the delicious herb olive oil and tapenade. Next, my grouper cakes which were beautifully presented. The cakes were enormous in size, they had a light crispy outside and the interior consisted of minced fresh Florida grouper, mixed peppers, granny smith apples Dijon mustard, mayo, Panko bread crumbs and spices. They tasted exceptional and paired well with the apricot curry sauce. Shortly following my appetizer, the Mong Chong arrived. It was attractively presented on the same plate with my grilled squash and zucchini, and my mushroom spaetzle. 六本木一丁目 ビストロ The Hawaiian fish was hovering close to 10 ounces. The fillet tasted fabulous. It is a very lean and mild fish with a texture similar to the sword fish, and was served with a Yuzu and a honey wasabi glaze which combined together was phenomenal. The vegetables were nicely grilled and the chopped crimini mushrooms blended well with the spaetzle. Kudos to the owner, the executive chef and sous chef for their consistency in delectable and creative cuisine combined with good service.
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