Appetizers
December 7, 2007
Folsom Gets More Duck Confit

The duck-confit competition in Folsom is heating up. For years, Bidwell Street Bistro pretty much had the market cornered with a version that has evolved into the restaurant's signature dish.

But duck confit also is on the introductory menu of Folsom Bistro, which just opened quietly in quarters formerly occupied by the Mexican restaurant Cuevitas along Folsom-Auburn Road.

Matthew Newton, who with his wife Atasha owns the restaurant, most recently was chef-de-cuisine at The Firehouse in Old Sacramento. Prior to that he was executive chef for more than two years at Jeanty at Jacks in San Francisco, during which the restaurant was named one of the top 50 restaurants in the Bay Area by San Francisco Magazine. Before that he was sous chef at Bistro Jeanty in Napa Valley.

Michael Goularte, also recently of The Firehouse, joins Newton to oversee a compact opening menu of seasonally oriented dishes such as braised beef short ribs with parsnip puree, crepes filled with oven-roasted tomatoes, goat cheese, carrots and leek, and grilled hanger steak with Bearnaise, in addition to the duck confit with warm potato salad. The most surprising appetizer is fried smelt, accompanied with a whole-grain mustard aioli.

The restaurant doesn't yet have a beer and wine license, but until it gets its permit guests can bring their own wine without facing a corkage fee, says Newton.

Folsom Bistro, 6608 Folsom-Auburn Road, Folsom, is open for lunch 11:30 a.m.-2:30 p.m. Monday through Saturday, for dinner 4:30-9 p.m. Monday through Thursday, 4:30-10 p.m. Fridays and Saturdays; (916) 990-0630.

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