LOCATION

264 Carlton Avenue
Brooklyn, New York 11205

HOURS

Wednesday + Thursday | 5.30pm – 10.30pm

Friday + Saturday | 5.30 - 11.30 pm

Sunday | 5.30pm – 10.30pm

CONTACT

718.624.4075
h [email protected]

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– Bisou Bisou –

[A Love affair with FOOD & FUN]

BISOU BISOU is a cozy little restaurant lounge serving American comfort food with a fun and eclectic twist. The menu is seasonal and concise but filled with lots of love. We are committed to personally selecting local, seasonal and ethically grown produce from farmer's markets daily.

Michelle Reid is the owner and host who pours her heart into the carefully curated playlist of soulfully sassy sounds reflecting the spirit of what the BiBi experience is all about... Love, affection, connection and of course, KISS KISS.

BISOU BISOU is an extension of our living room where we spoil our guests with yummy food, delicious wines and our warm, relaxing and familial vibe.

Come for the food, stay for the fun!

Looking to plan an event? From small group cocktail parties to full space rentals, Bisou Bisou knows how to party.

For more information, shoot us an email:

[email protected]

– You're One Kiss Away From Food & Fun –

[Subscribe to our mailing list]

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Location

264 Carlton Avenue
On the corner of Dekalb Avenue
Brooklyn, New York 11205

There's no signage so look for a chocolate brown store front with colorful string lights outside.

Transportation

Bisou Bisou is located in the heart of Fort Greene, Brooklyn. Just steps away from the C, G, B, Q, N, D & B trains and minutes to the Brooklyn Academy of Music (BAM), The Barclay's Center and Fort Greene Park which is just one block north.

Get Directions

food

nibbles

Blistered Shishito Peppers 8
Miso, Red Chili, Sake & Radishes

Avocado & White Bean Dip 12
Rainbow Carrots, Radishes & House Made Focaccia

Herbed Polenta Fries 13
Roasted Garlic & Tarragon Aioli
Spicy Tomato Sauce

Prosciutto Wrapped Dates 13
Stuffed with Herbed Goat Cheese

big bites

Summer Shrimp Salad 15
Arugula, Carrots, Cherry Tomatos & Avocado Lemon Dressing

Love Boat of Mussels 16
Garlic Bruschetta & White Wine Sauce
Happy Hour Special Every Wednesday & Thursday for 10

Spring Pea Risotto 13
Asparagus, Spring Peas, Parmesan Cheese & Chives

Roasted Spaghetti Squash 16
Striped Peppers, Onions, Mushrooms & Cauliflower Alfredo Sauce
With Parmesan Cheese +3

Stuffed Lamb Meatballs 18
Mozzarella Cheese, Spicy Tomato Sauce & Green Salad

Spicy Tipsy Noodles 18
Sweet Italian Sausage, Peppers, Pappardelle Pasta & Fresh Tomato Sauce

Pan-Seared Chicken Breast 16
Quinoa, Arugula & Beet Salad and Raita Sauce

Horseradish Crusted Wild Salmon 24
Roasted Pencil Asparagus, Radish, & Crème Fraiche Aux Fines Herbes

sweet bites

Strawberry Shortcake Crumble 10

Apple Cinnamon Cake 10

BiBi Cheesecake 8 (Flavors Vary)
Blood Orange, Raspberry, Dark Cherry, Caramel

Menu items are subject to change.
Please call or email with any questions or inquiries
for the most up-to-date offering.

drinks

cocktails

Sweet Zou Zou 11
Sake, Lychee, Mint

Coco Nuit 12
Vermut White Vermouth, Coconut Water, Lime

Spritz 264 13
Atxa Red Vermouth, Sparkling Wine, twist

Asti Spritz 13
Vermut White Vermouth, Sparkling Wine, Twist

Sky Wonder 13
Sparkling Sake & Plum Wine

Cloud NINE 12 / 20
Kikusui Shuzoi Nigori Sake

wine

Sparkling wine

Sparkling White
Tullia, Prosecco di Treviso, Veneto, IT [Glera] 10 / 35

Les Têtes, Tète Au Bois Dormant Blanc, Loire Valley, FR
[Chenin Blanc, Chardonnay] 58

Champagne Billecart-Salmon, Brut Réserve, Champagne, FR [Chardonnay, Pinot Noir, Pinot Meunier] 110

Sparkling Rosé
Lise et Bertrand Jousset, “Exilé Rosé Pétillant,” Loire Valley, FR ’16 [Gamay] 14 / 53

Sparkling Orange
Domaine Glinavos, “Paleokerisio,” Greece ’16 [Debina, Vlahiko] 12 / 36

Sparkling Red
Cà de Noci, Sottobosco Frizzante Rosso, Emilia-Romagna, IT ’16 [Lambrusco Grasparossa] 15 / 56

Sparkling Sake
Sho Chiku Bai, Mio Sparkling Sake, Japan [Rice] 13 / 43

Still Wine

White
Domaine Fichet, “mâcon-burgy les 3 terroirs,” burgundy, FR ’15 [Chardonnay] 12 / 42

Domaine de la Pépière, Gras Moutons Muscadet Sèvre-et-Maine, Loire Valley, FR ’16 [Melon de Bourgogne] 14 / 53

Benjamin Taillandier, Blanc, Languedoc-Roussillon, FR ’16 [Terret Gris, Grenache Gris] 15 / 50

Rosé
Clos du Tue-Boeuf, “Vin Rosé”, Loire Valley, FR ’17 [Gamay, Grolleau] 13 / 46

Château du Rouet, “Teres Antique,” Provence, FR ’16 [Grenache, Syrah] 10 / 35

Orange
Azienda Agricola Andrea Bragagni, “Barbagianna Bianco” Emilia, IT ‘ 15 [Trebbiano] 57

Red
Fattorie Romeo del Castello, “Allegracore,” Sicily, IT ’16 [Nerello Mscalese] 16 / 56

Bodegas Moraza, “Rioja Tempranillo,” Rioja, SP ’16 [Tempranillo]
14 / 42

Marcel Richaud, Côtes du Rhône, Terre des Galets, FR ’16 [Grenache]
13 / 56

Dessert
Caves Jean Bourdy, Galant des Abbesses, Languedoc-Roussillon FR 16

Takara Shuzo, Koshu Plum Wine 8

BEER

Allagash White 8
Greenport Summer Ale 7
Sweet Action 7
Tröeg's Perpetual IPA 7

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Living it up in Fort Greene, Brooklyn.

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