Bar Louis gets a facelift and a taste-lift

Forty lucky VIPs were invited to attend the newly re-opened Bar Louis at the Hotel Fauchère on March 8.

“This [relaunch] was in the plans from the start,” said Bill Rosado, owner of the Milford Hospitality Group (MHG), which owns this and other restaurants. “We hoped to just basically freshen things up, because it was already a great restaurant to begin with. You know –change the inside a little, update the menu, and make [Bar Louis’ bartender] Bob look a little younger – that we couldn’t do.”

Inside revamps

The interior changes are actually much more than a freshen-up. When guests enter, the first thing they see is a striking, electronically backlit “BAR LOUIS AT THE HOTEL FAUCHERE” sign against a brick wall. The colors in the backlit letters actually change automatically, giving the entryway a whole new look.

In addition, the square benches have been replaced by black half-circular booths designed specifically for a more comfortable, intimate atmosphere. The old photos above the booths have been replaced with very chic images done by internationally known photographer, Christopher Makos. There are photos of Andy Warhol with Liz Taylor and John Lennon with Liza Minelli, and others.

The huge Makos’ photo of Andy Warhol kissing John Lennon is still anchored behind the bar, reinforcing the iconic Bar Louis trademark.

Steven Rosado, Director of Business Development for MHG, credited General Manager Gary Wilson as the inspiration for the new look.

“Gary was also the one who came up with the idea of the new sign,” Steve said. Many of the guests remarked that the makeover changed the atmosphere to more of a sophisticated New York- type bistro.

New signature dishes

There are not only new and unique appetizers, but also a number of new entrees. Among the gastronomic delights for appetizers, there are:

Crispy Pork Belly - Sushi rice, sesame, scallion crème fraiche, soy-tapioca caviar.

Tacos Tagalog - Filipino style chicken and pork ‘adobo,’ pickled vegetables, Thai chili aioli.

Avocado Toast - Red beet onion toast, ‘smashed ‘avocado, nectarine, watermelon radish, sunny-side duck egg with available additional enhancements like prosciutto de parma or Spanish Iberico ham.

Compressed Watermelon Salad - Watercress, pea shoots, baby arugula, golden raisin, fennel, crumbled feta, red onion, candied pecan, sherry-agave.

Among the entrees which elicited exclamations of superlatives from several diners were:

Duck A L’Orange - Sweet potato-fennel puree, crispy baby bok Choi, orange-anise sticky glaze.

“Washugyu Steak & Eggs - An 8 oz. Washugyu flatiron steak­­, ‘hashbrowns,’ poached egg, horseradish crème fraiche. Sturgeon caviar may be added as an enhancement.

Iberico Ham - A 100% acorn fed, prime, free -range Black Iberian Pig presented and carved table-side which has a somewhat nutty taste.

Bobby Varua, the new Executive Chef of MHG, oversees the culinary programs at The Fauchère, The Tom Quick Inn, and La Posada. A seasoned executive chef with extensive culinary experience, his philosophy centers around designing dishes that balance sweet, salty, savory and sourness to achieve “umami,” which is Japanese for “the essence of deliciousness.” Varua’s mindful intent is to create dishes which are aesthetically beautiful to the eye and to please his guests by using his passion and dedication to drive every movement and approach of his final product.

If this re-opening night was any indication of what’s to come in Bar Louis’ future, many guests will be pleased.