Bistro 31

Bistro 31 anchors Highland Park Village with a Mediterranean thesis that bridges French technique and Spanish vibrancy. The kitchen demonstrates technical precision in the Dover Sole Meunière, deboned tableside and sautéed to a golden finish with a bright white wine-lemon reduction. Aromas of Pernod-scented creamed spinach rise from the Oysters Rockefeller, where plump mollusks are baked under a savory crust of Parmesan and smoky lardons. Texture plays a central role in the charred Spanish octopus, which offers a tender, smoky contrast to the crispness of a jumbo prawn paella cake. For a more robust profile, the Colorado lamb white ragú is braised into a silken fettuccine coating, balanced by the sharp salinity of feta cream and fresh mint. The Wagyu beef carpaccio, sliced to a translucent thinness, is finished with peppery arugula and the mineral depth of a green peppercorn sauce, reflecting a commitment to disciplined execution.