An eye for the accessible and a true passion for letting people and food come as they are settles The French Bulldog into its Dundee home.
The highly anticipated neighborhood restaurant and deli opens this Saturday, Sept. 8th at 50th and Underwood streets. It came to fruition over many months of casual conversations and chance meetings between Amsterdam Falafel and Kabab owners Anne Cavanaugh and Phil Anania, and Chef Bryce Coulton, formerly of Pitch and the Boiler Room.
Coulton has made a name for himself amid the Omaha dining scene due to his skills and passion for charcuterie. It was during a culinary program at the Ballymaloe Cookery School in Ireland that he learned to truly appreciate the craftsmanship required to transform an animal into something sigh worthy upon tasting.
The menu is simple and straightforward offering less than twenty items—a few sandwiches, salads, sausage dishes, a dessert or two, meat and cheese plates and light bar snacks. It doesn’t represent all that is local, but it’s not European either. The French Bulldog is distinctly its own, reflecting the travels and life experiences of the three co-owners who worked to create it.
“We think the food we are putting forward has broad appeal. It’s the places we’ve grown up with. It’s the places we’ve traveled. It’s the food we enjoy eating,” said Coulton during a recent interview.
Diners should expect dishes prepared with minimal fuss, allowing the individuality of each ingredient to shine. The goal from the beginning was to be transparent in preparation and presentation. Upon entering the space your eye is drawn to the deep-red and ivory chevron inspired tile pattern encasing a large window where patrons can view cured meats in different stages of transformation.
By being transparent the trio hopes to eliminate any intimidation factors associated with food and drink. If you have a question ask it. You don’t have to worry about pronouncing bresaola or pairing it with the correct wine.
“In Europe it’s a very common person’s type of place. You can go into a cheese shop and buy whatever cheese you want or go to a charcuterie place and buy whatever meat you want. We want this to be an everyday kind of food,” explained Cavanaugh.
Their intention is to provide a comfortable place to build new friendships, create new memories or reconnect with old ones. It’s about using food to share a collective experience or as they might say it—a nice place to get together, eat a good meal and hang out.
Seats 40 (table and bar)
Full Bar with housemade limoncello and arancello
Plan to expand retail options within three months to include meats, cheeses and mustards to go.
Breads from Le Quartier Bakery, the Lithuanian Bakery and housemade
Cured and cooked Meats
Regional and European Cheeses
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