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Thursday, February 20, 2014

Bistro 1130 Re-Opens February 24 in Town and Country

Posted By on Thu, Feb 20, 2014 at 7:00 AM

       Bistro 1130 in Town and Country. | Ian Froeb
  •        Bistro 1130 in Town and Country. | Ian Froeb

Bistro 1130 (1130 Town & Country Crossing Drive, Town & Country; 636-394-1130) will re-open Monday, February 24 next to Cooper's Hawk Winery & Restaurant. It's been closed since January 5 to develop a new concept with a focus on Mediterranean cuisine.

See also: Peio Aramburu of Bistro 1130: Recipe for Buttermilk Poached Lobster Tail Salad

We spoke to executive chef Karim Bouzammour about the changes at Bistro 1130 and his dedication to Moroccan food.

Bistro 1130 opened in September 2010 as a French restaurant and had a bit of a scandal when chef Marc Felix was fired between the grand opening and public opening. (Another former Bistro 1130 chef, Peio Aramburu, is now at BARcelona Tapas.) Bouzammour stepped in immediately and infused the food with his own French and Moroccan heritage. This time, though, he says he's bringing his passion for Moroccan food back "in a different dimension."

He and owner Mikki Jones decided to revamp the restaurant to adapt to the changing market and foster innovation in Bistro 1130's kitchen. The food features influences not just from Morocco but also France, Italy Spain and the Middle East, as does the decor.

Bouzammour himself recommends the tajines, a traditional Moroccan dish, but he can't keep from naming several favorite dishes. "I put everything that I love on this menu. It's a must-see, must-try," he says. "There's so much variety that you can come very time and try something different."

Bistro 1130 is holding a soft opening Saturday, February 22 and will open to the public on Monday. Another change is the addition of lunch, which will be offered Tuesday through Friday; dinner service is Monday through Saturday.

Any last words before the big day? "My dessert is to die for," Bouzammour says. We're sold.

Gut Check is always hungry for tips and feedback. E-mail the author at or follow her on Twitter.

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