East End Bistrot (Forrest Mason)

Dinner Theater

In Eat, February 2023 by Lauren Kruchten5 Comments

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Ooh la la. Regal restaurateur Giorgios Bakatsias is opening passion project East End Bistrot in East End Market—and it’s a production, in the best way possible.

Going to a Giorgios Bakatsias restaurant isn’t just “grabbing dinner”—it’s a whole experience. “It’s a play,” says executive chef William D’Auvray, “and you’re not going to see the play until you come to the theater.”

The food, the drinks, the atmosphere and the service all come together to form a perfectly choreographed dance, if you will. And the same rings true for the prolific restaurateur’s newest concept, East End Bistrot, bowing in East End Market early this year.

The dance, of course, starts as soon as you walk through the door. A collaboration with local artists, the restaurant’s regal interior is, in a word, stunning. Inspired by Bakatsias’ pond-jump to Paris at a young age, the design evokes a whimsical sense of “pure joy and romance,” he says. Think bold red walls and gold and black elements serving in contrast to feminine large-scale florals by interior designer (and old friend) Tula Summerford and muralist Arianne Hemlein, a showstopping floor-to-ceiling gold tile wall anchoring the open kitchen, a sizable marble-topped bar, vintage French mirrors, and a host of nostalgic photographs and paintings—all grounded by a classic black-and-white French bistro floor. In essence, très magnifique.

Even the playfully wallpapered bathrooms—also selected by Summerford—are whimsically gorgeous. “Bathrooms can be small but clever little spaces to design,” says Bakatsias. “We like to remind our guests we don’t take ourselves too seriously. We’re here to escape—and enjoy each other!”

Outside, the sashay continues with a spacious garden terrace surrounded by lush greenery (perfect for more casual dining or groups, says Bakatsias) and a Champagne garden touting comfortable lounge seating that’s ideal for wine and cocktails and light bites or dessert before or after dinner.

Ultimately the “sexy French” bistro—as Bakatsias describes it—is “a place to dress up and experience the theater of dinner,” he says. But it’s the opposite of stuffy. Essentially, Bakatsias and D’Auvray (whom Bakatsias has a long history of working with at his restaurants, such as Parizade and Cafe Giorgios), are taking the old-school concept of a formal elevated dining experience and turning it on its head, giving it a modern spin that feels like, well, a fun production. 

The level of service, the food and the wine will naturally remain high, as you’d expect from a Giorgios Group concept. In fact, Bakatsias is hiring a sommelier for East End Bistrot, which alone speaks to the concept’s caliber. As for food, diners can expect succulent seafood selects for which D’Auvray is known (oysters, crudos, raw, cooked, cured, smoked, etc.), plus delicious cuts of meat (chateaubriand, côte de boeuf, lamb—available a la carte with your choice of vegetables), dry-aged in-house and cured with different crusts and the like and presented tableside.

Don’t go looking for apps on the menu, though. Instead, East End Bistrot will feature hors d’oeuvres to up the tasting and sharing experience, says D’Auvray. “Obviously everything here is gonna be as local and organic as possible,” he adds, “but we’re not gonna beat our chest about it; it’s just a standard we have.”

The restaurant’s modern “return to the time-honored classics,” if you will, is fitting for the two seasoned professionals who are coming back together to provide something that’s unique to the area. “East End Bistrot will introduce a luxury dining experience to match Raleigh’s growth and character today,” says Bakatsias. “This is a jewel of a location, and we’re so excited for Raleigh to be part of the discovery.” Let’s dance. eastendbistrotraleigh.com

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