Downtown Gourmet
417's February Cooking Class features the talents (and dishes) of Bijan's chef Jeremy Reed.
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Jeremy Reed describes Bijan’s Sea & Grille as a contemporary bistro. “This isn’t your typical fine-dining restaurant,” says Reed, who is the restaurant’s chef and co-owner. Reed says the atmosphere sets Bijan’s apart from most other fine-dining establishments.
The décor consists of red and blue walls, tasteful paintings and black leather booths with zebra-print accents. The restaurant’s top level is home to the Romeo y Julieta cigar and martini bar and a walk-in humidor, which adds a traditional touch to the contemporary space.
Reed says many of the menu items change regularly, but the ribeye steak, Chilean sea bass, and Chicken Bijan’s dishes are always available. “These items have never changed and will never change,” Reed says.
The restaurant was opened in 1997 by the Jalili family. Reed first worked waiting tables, then eventually became manager. He also worked with Mike Jalili in the kitchen at Flame Steakhouse and Touch Restaurant, which are also owned by the Jalili family. In spring 2008, Reed purchased Bijan’s. He and Mike Jalili are still friends and often meet to brainstorm menu items.
CLICK TO THE NEXT PAGE TO VIEW THE FOUR COURSES REED HAS PREPARED FOR YOU...
