Once a 50-seat 1920 gas station–turned-restaurant, the Bijou is now a 140-seat restaurant with the type of enchanting decor you might expect in a quaint, modern European café—think French windows and doors, sparkling glassware, bouquets of freshly picked flowers, and the soft glow of candlelight. Lunches begin with an inspired soup, salads, or sandwiches such as the pesto chicken salad croissant. Dinners emphasize fresh local produce and sustainable seafood. Opera
season—typically February and March—is the only time Sunday dinner is served.