The atmosphere is very elegant and traditional. From the hardwood floors and red leather booths to the dark mahogany colored wood chairs, tables, and wood trimmings, Bistro Niko is truly a French haven with the food to match.
For lunch I ordered the crispy pork belly topped with a fried egg and crisped duck potatoes. I had seen Bistro Niko recently featured on Atlanta Eats and had to try these potatoes that were fried in duck fat. My dish came out beautifully plated. The meat of the pork belly was tender and the center was the fat of the pork belly crisped on the outside and juicy on the inside. It was seasoned well and mustard crusted. The fried egg added to the moistness of the meat and complimented the duck potatoes as well. I could taste the burst of flavor in the potatoes being fried in duck fat versus in regular vegetable oil. The food was well prepared and there wasn’t a bit of anything left on my plate after I was done. Everyone else at the table had nothing but great things to say about their lunch or brunch entrees.
I also had a taste of the Ramos Fizz afternoon cocktail, which had gin, lemon and lime juice, simple syrup, dashe orange, flower water, oz cream, egg white, and soda. It was very interesting when I read the description, and my adventurous palate was definitely eager to try it. One thing I will say about that cocktail, the bartender did not skimp on the alcohol. Maybe I’m just a bit sensitive to the taste of alcohol, but it was definitely evident in the drink. Once I got used to the strong taste of gin, the cocktail was very light and refreshing, which is how I prefer a cocktail, especially in the afternoon.
Overall, I had a wonderful experience at Bistro Niko as well as the other 7 women of our party.
Wonderful French food, casual and relaxing ambiance, friendly and attentive wait staff…
6 ½ diamonds out of 7!
Duck is actually a great value in cooking when one considers what a whole duck costs and what the end results are.
Furthermore, what many are unaware of is the health benefits to duck fat. Duck fat contains 35.7% saturates, 50.5% monounsaturates (high in linoleic acid) and 13.7% polyunsaturated fats.(Which contains Omega-6 and Omega-3 essential oils). This compares to olive oil which is: 75% monounsaturated fat (mostly oleic acid) 13% saturated fat and 10% Omega-6 linoleic acid and 2% Omega-3 linoleic acid. The main difference between chicken, turkey and duck is that duck contains more linoleic acid, which chicken and turkey contain a higher amount of polyunsaturated fats. It appears that duck and goose fat is more like olive oil than it is like butter or beef.
Additional Facts about Duck Meat --Source: Fatty Acids in Foods and Their Health Implications" Ching Kuang Chow
"Duck and goose muscle are predominantly dark muscle throughout the carcass. Duck muscle contains 5.95% lipid without the skin and 39.34% with skin. Muscle alone contains 50.3% saturated, 33.4% monounsaturated and 16.3% polyunsaturated fatty acids, whereas duck with skin contains 35.7% saturates; 50.5% monounsaturates and 13.7% polyunsaturates As with chicken and turkey the addition of the skin increases the proportion of monounsaturated fatty acids in the lipid from duck. The major fatty acids in duck fat are similar to those in chicken and turkey except for the absence of long chain PUFA's and a higher proportion of linoleic acid. " Source: "Fatty Acids in Foods and Their Health Implications" Ching Kuang Chow