Restaurant Review: Chloe’s Bistro

chloes bistro
Grilled salmon from Chloes Bistro

6885 S.W. 18th St., Boca Raton, 561/334-2088, chloesbistro.com

Sandwiched between two larger restaurants, Chloe’s Bistro could be overlooked, although that would be an injustice to your taste buds.

Owners Vivian and Eric He (Eric is also the chef) recently refined their former L’Chloe’s Café and Ice Cream, and the result is a very good Italian spot on the lakefront. Named after the owners’ daughter, Chloe’s Bistro serves salads, tartare, carpacci, chicken, veal, pasta, risotto, seafood, desserts and everything in between—plus an extensive wine list for such a small venue.

There is Italian music playing and right now, even though it’s warm, you’ll still feel a nice breeze off the water. Plus there’s the hearts of palm salad ($14), with a bounty of shrimp, avocado, onion, cherry tomatoes and many strands of the titular vegetable in a nice, light citrus dressing.

The seafood linguine ($29) sported tender calamari rings, mussels, clams and shrimp in a white wine sauce (marinara is the other option). House-made pasta puts the dish in the very good category. That was the same for the sauteed snapper entrée ($29), with shrimp and clams in Marechiara sauce (red and slighty spicy) over linguine. The snapper filets were large, and there was no skimping with the shrimp or clams.

In fact, that sums up Chloe’s Bistro: There’s no skimping on anything. Our meal was finished with a homemade crème brûlée ($10) that served just the right balance of sweetness and cream, and an affogato al caffe ($9) with three generously sized scoops of vanilla ice cream, plus a rich espresso shot poured over the lot.

It was a delicious meal in a fine setting—imagine sitting next to the water in Florida!—and calls for a return trip to taste the risotto.

IF YOU GO

PARKING: Parking lot

HOURS: Sun.–Thurs., 11 a.m. to 9 p.m.; Fri.-Sat., 11:30 a.m. to 10 p.m.

PRICES: Entrees $22-$32

WEBSITE: chloesbistro.com


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This story is from the May/June 2021 issue of Boca magazine. For more content like this, subscribe to the magazine.