C'est Si Bon! Bistro+Vins

My friend and I had a great experience. The owner and chef were very diligent about offering us plentiful options for our gluten and vegan needs. Great wine pairings as well!

Came here for my anniversary dinner, could not have been more satisfied. The food was impeccably plated and flavorful, while not making me feel heavy afterwards. The wine pairings were great too. I don't think you can go wrong with anything on the menu.The ambiance was so comforting--I'd describe the whole place as charming. The tables are set up so conversations between guests are common, and we had a wonderful conversation with an elderly couple who were regulars here.

Amazing fresh bread to accompany the escargot. Delicious buttery fish and the duck was cooked perfectly.

Such a wonderful, intimate restaurant. I don't know why I don't see it written up in more places! The wine selection is always stellar and the food is rich. The restaurant owner is really passionate about all their offerings, he is extremely helpful with pairings and understanding the menu. This is a birthday spot for us every year, we look forward to coming back!

We have been satisfied customers since 2018 and have dined in and COVID take away more than a dozen times. Jon and his crew has never disappointed. Yes there have been highs and lows with the lows never derailing. This small classic French Bistro accommodates 22 per seating on a packed night. Reservations are a must. Tonight there three parties who were repeat customers think they can show up on a Friday at 7pm and expect there are open seats.We were fortunate to benefit from a new menu that consistently plays on classic French bistro faire based on fresh and seasonal ingredient's. Love to find the comforts of a classic baguette, pate, fresh greens and flavorful entree offerings.The wine list changes weekly and I would recommend allowing John to pair your wines with your order.We settled on Baguette, Fresh Greens, Scallops, salmon and friendly banter with staff. Once again not a disappointing night out.

My top recommendation for Portland! Every time my family comes to town they ask to book reservations as soon as they book their flights. The owner John puts so much care into his restaurant and provides a welcoming environment. Chef always puts out the best food and I'm always in awe of what he creates as a 1 man team in such a small space. Very interesting international wines on the menu and fun cocktails. In true European style, this dining experience usually lasts a couple of hours. So be prepared to sit and enjoy your food and your company. The cheese bon bons are a must have!! I am a big fan of the duck and my mother can't go without having the chocolate mouse dessert.

Had the 10 course meal last night that was just amazing including such items as scallops, salmon and steak. The food was incredible and John was such a GREAT host! If you haven't tried this place it is a must! Such a nice small spot that is worth the stop!

The food is decent and the wine was good, but the dining room gets very smoky. The restaurant shares a (poorly ventilated) building with a pizza restaurant that uses a wood fired oven. Even with a 5:30pm reservation, my eyes were burning halfway through our meal. I won't go back unless they move locations or get the ventilation sorted out.

Wonderful experience from service, to food and to atmosphere. Three of us had the tasting menu and wine pairings. We will be back. John, the owner, was engaging and made our entire first time experience so enjoyable that we will make this a regular go-to place.

First, the ambiance is really lovely - small, cozy, quaint. We happened to have our reservation on an evening when there was only one person running the show - I think it was the owner, so service was very slow, however polite. We tasted some nice wines, about $15 a glass, and were given at least one glass each that was not billed. The problem is the food was bad. One dish raised up to mediocre, but otherwise dry, poorly cooked, boring food. Even the fois gras was poorly cooked a little fried crisp in its puff cup. Worst confit Ive ever had in my life- a dry duck quarter that seemed like it was frozen and reheated in an air fryer. How does duck confit end up dry? Recommend as a place to have some wine. Otherwise avoid until they get a chef.