The Firestone family, of Blue Cactus Bar and Grill and Stella Osteria fame strike gold again with another superior concept and exceptional level of service

In Ottawa’s premiere location, the Byward Market, Luxe Bistro brings a vision of progressive bistro cuisine and steak house with innovative selections.  The cuisine is based on classic technique, but relies on the high quality of products such as organic produce and Sterling beef.

Our new menu choices include the classic Moule et Frites, Yellow fin tuna, Mariposa duck breast and our exceptional steakhouse selections.  

Luxe Bistro will be sure to provide you with an unforgettable dining experience.

Fine wine and exceptional spirits paired with your menu choices play an essential part or your meal.  Every wine is chosen by Neil Gowe, and spirits are designed specifically for Luxe Bistro. 

	Chef Duane Keats                                    Sommelier Neil Gowe

Once around the Luxe kitchen with chef Duane Keats -Ron Eade

Ottawa Citizen, Omnivore

JULY 17 - 6:45 PM -- I'm always happy to sample the food from an up-and-coming chef who I'm pretty sure is going to make a name for himself in the Ottawa dining scene.
And so I hesitated not one nanosecond this week when Luxe Bistro part-owner Ida Firestone invited me over to sample dishes on the new menu created by executive chef Duane Keats, who arrived after chef René Rodrigues left in March to open his own restaurant on nearby Murray Street.
Duane, 29, is a disarmingly unpretentious and affable fellow who spent four-and-a-half years learning from one the city's masters.
Now at Luxe in the heart of Ottawa's busy ByWard Market, Duane says the scene is quite different from what he's used to in the wilds of Kanata where the view outside Brookstreet is mostly wide boulevards, golf fairways, ducks and aggressive geese with loose bowels. "Here in the Market there are lots of cars, people, and pretty girls," he says.

"Coming to Luxe at this time of year is perfect, because it's summer and the produce is fresh and in season ... It's not like launching a winter menu when Black Cod isn't as good as it is now, or the lobster isn't as fresh."
(You can tell when chefs are truly passionate about what they do, because food is pretty much all they talk about -- with infectious enthusiasm, I might add. A student can learn techniques all he wants in cooking school, but if there's no visceral fire then his food is destined for mediocrity.)
"It's a great time to launch my first menu," he says.
Indeed it is.
And Duane has made interesting changes on the carte at Luxe, more in keeping with traditional French bistro but with his own flair. Ida and I did our absolute best to graze through eight courses of the chef's choosing but, sadly, we couldn't try everything.

In the spirit of selfless sacrifice, then, here are some highlights I can share with you.
Among Duane's signature dishes, I'd invite you to try his "Duck Duck Goose," which is a clever way of saying he's serving duck two ways -- as a foie gras torchon with blueberry compote, and a "cappuccino" made with foie gras, heavy cream, reduced white wine and shallots -- and a third component of goose leg confit with a playful, diced and tangy pineapple toss. The contrast in textures was delightful; the cappuccino ridiculously rich.
With Prawns 3 Ways, we got giant crustaceans -- one served on a bed of acidulated avocado, another wrapped in potato and fried, and a third with fennel chive slaw given a kick with chipotle mango. How playful is that?
Miso-Glazed Black Cod came with a delicately fried shrimp spring roll, baby bok choy, and fingerling potatoes. (The cod was marinaded 48 hours in sake, mirin, miso --- I'm betting that's a Michael Blackie influence, but that is only my assumption.) "The fish is light and delicate, but buttery too," Duane says.
Black Cod is one of my current favourites. You just can't get the same richness and delicate, velvety texture with any other white fish.
At home I'm also in love with pot pie, blanketed under a flaky puff pastry dome, and Duane's Lobster Pot Pie disassembled and served tableside was as fun to behold as it was to savour.

The hot pot comes with Atlantic lobster, brandy cream, summer vegetables and, of course, puff pastry. And if all that wasn't enough, Duane tossed in giant prawns that aren't on the menu listing just to make sure no one leaves wanting.
Duane says he developed the menu after talking with guests and regular customers. In fact, he tries to visit half the tables during service -- assuming, of course, the kitchen isn't swamped -- for their feedback (something every good chef tries to do, in my experience. Ignore customers at your peril).
"It excites me to see a smile on someone's face, to know they're enjoying my dinner," Duane says.
Why, I enjoyed sampling your food.

Large lunchtime and dinnertime group?
We are able to accomodate up to 60 people!