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Address and Contact Information
Address: 9 Klines Ct, Lambertville, NJ 08530
Phone: (609) 483-2983
Website: https://sisaorestaurant.com/
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Welcome to Sisao
A dining experience touched by Provence and the South of France.
Chef Brian’s restaurant closing in Lambertville – Facebook
A piece of Lambertville’s dining scene is coming to a close: Chef Brian’s, Sisao Restaurant, will close on February 21. I’m sharing this as a …
Sisao restaurant in Lambertville NJ to close after Feb. 21 dinner
Sisao, a Southern French BYOB co-owned by Chef Brian Held, will close its doors at 9 Klines Court after Feb. 21, according to a Feb. 9 post on …
Reviews
Alicia Haines
This was the perfect place for a Monday anniversary dinner. I am generally hesitant with prix fixe places because I can never eat everything, but we went on one of the nights during the week they offer “Petit” which is a half portion option. This is an awesome offering if you have a small evening appetite (like me), or just on a budget and the $45 is easier to swing than than the $75. My husband got the full portion and we both loved our food, every course.
… moreArina
The chicken was very good and definitely worth recommending. The risotto, however, wasn’t quite to my taste—I prefer it more al dente and with a stronger flavor. The banana dessert was a bit too sweet for me. Service was on the slower side, even though the restaurant wasn’t busy at the time. The place itself is small and charming, but there was a slight smell in the air that I found distracting.
… morelisa m
We had a nice meal but service was strange. We sat for a very, very long time before anyone took our order & there were only 3 other tables full at the time. The man was sassy when my husband asked him to describe a dish, but his interaction was better later on. I was excited when I saw monkfish on the menu & it was delicious. The hash brown like potatoes with it had no flavor, I wished it had come with the tasty mashed potatoes like the other meals. I really enjoyed the carrots & surprisingly was one of my favorite things, everyone gave me there’s. (I say surprisingly bc I usually don’t like cooked carrots, but the al dente, slight sweet flavor was perfect) Everything was good but I was disappointed for my husband when they set down a very flat piece of lasagna. Where were all the layers? Other diners pictures showed a very tall full layered portion of lasagna, I don’t know what happened to his, it was weird & small. We dined here alot as Brian’s & sadly have to say we liked it better then. Overall, the food was good but we don’t feel the beef warranted an extra $15 surcharge & the set price was a bit too high to start.
… moreDawn Loves Couture
This was one of the best meals I’ve eaten anywhere! I came with two of my friends to celebrate a birthday. We all enjoyed every bite! Appetizers were awesome! I had the tuna tartare, which was perfect. Next time I will try something else because my friends had mussels and risotto and after tasting all, I need to try those, too! The chicken was the most tender and juicy I’ve ever eaten. We were all amazed that the portion sizes were so generous. We almost didn’t have room for dessert! However, we couldn’t pass it by. Two of us had the Bananas Foster, and one had Titamisu. The Bananas Foster is not to be missed! It’s a signature dish here. The cozy atmosphere and attentive service made the night extra special.
… moreNatalie Caldwell
Sisao (‘oasis’ backwards) is a hidden gem of a BYOB on the side streets of Lambertville. We had never heard of the restaurant and thought we’d give it a try. Let me tell you – Chef Brian did not disappoint with his three-course price fixed dinner. There is SO much to pick from, it was near impossible to choose. What was even more amazing is you can do the standard size dish or a smaller version depending on how hungry you are. And no, it’s not lunch prices and sizes. It’s genius for a multi-course meal. The highlights from our meal-
– The staff: seriously. Shout out to them. So welcoming from the start. Never rushed us. Asked us if we needed a break before jumping in to dessert. Attentive without being overbearing. A difficult balance they executed flawlessly.
– Sea scallops with black truffle risotto: sensational. I would have licked my bowl if that was acceptable
– Squid puttanesca: it’s a fine line between undercooked squid til it turns rubbery, and this was an exceptional cook.
– Pork tenderloin: flavorful and so moist
– Rack of lamb with leeks: a jus you never knew you needed.
– Bread pudding: unsung hero of the desserts. Amazing. And simple berries and vanilla ice cream? There’s nothing simple about it.
Shout out to Chef Brian and Sisao. We cannot wait to come back.
(Note: to the diners – Cash, check or Venmo so you come prepared.)
… more– The staff: seriously. Shout out to them. So welcoming from the start. Never rushed us. Asked us if we needed a break before jumping in to dessert. Attentive without being overbearing. A difficult balance they executed flawlessly.
– Sea scallops with black truffle risotto: sensational. I would have licked my bowl if that was acceptable
– Squid puttanesca: it’s a fine line between undercooked squid til it turns rubbery, and this was an exceptional cook.
– Pork tenderloin: flavorful and so moist
– Rack of lamb with leeks: a jus you never knew you needed.
– Bread pudding: unsung hero of the desserts. Amazing. And simple berries and vanilla ice cream? There’s nothing simple about it.
Shout out to Chef Brian and Sisao. We cannot wait to come back.
(Note: to the diners – Cash, check or Venmo so you come prepared.)
Joseph Racamato
We had a great meal here tonight. 3 courses consisting of carmelized onion lasagna, lamb chops and mixed berries for desert! Great service, creative menu – BYOB – definitely give it a try!
… moreW Michael Guillot (Mike)
We spent 10 days visiting friends in Pennsylvania, Maryland, and New Jersey and this place was BY FAR the best food we ate! After living in Paris for three years, we felt the quality and execution of the dishes matched anything we had during that time. Here’s why: each dish, including risotto with lobster, arugula salad, branzino fish, and rack of lamb was seasoned and cooked perfectly! The vegetables were also cooked perfectly! Dessert: tiramisu and bananas foster both exceptional. Portion size was generous and the service was as WE like it–slow! An added benefit: BYOB (I’m not used to this in my home state–but I like it since wine is my hobby!). This was a three-course, fixed price menu with many options. Only two critiques: the restaurant does NOT take credit cards–cash only (we ran into this at most restaurants during our trip–quite the surprise and a disappointment–hey I’ll pay the extra 3%!!). During our visit, the bread was delayed and could have been better quality to match the food. Overall It’s 5-star for food. Can’t wait to go back–after visiting the ATM!
… moreP Sosnowski
Our dinner at Sisao Restaurant in Lambertville was outstanding. The service and food were exceptional. Our waitress was incredibly attentive and helpful in guiding us through the menu options. We had the prix fixe menu, and I thoroughly enjoyed the gnocchi scallops appetizer, salmon entree and bananas foster—everything was absolutely delicious. The dining experience was enhanced by the cozy yet elegant ambiance. Will return in future.
… moreTheodore “T.D. Inoue” Inoue
We were overjoyed when we heard that Brian opened Sisao in Lambertville. We’ve been eating at his restaurants for years and knew that it was bound to be great. But he’s gone beyond our expectations with Sisao. Everything we’ve had there, from appetizers through the desserts have been excellent!
I’ve always been a fan of his seafood and am addicted to the scallop appetizer with wild mushrooms. This dish is better than most other restaurants’ entrees.
The entrees too are always delicious. For Easter dinner, I had veal (I never order veal but couldn’t resist) that was so tender you didn’t need the knife. And the sauce along with it was wonderful. There wasn’t a speck of food left on the plate.
For dessert, we’ve had the creme brulee, chocolate pot de creme and bananas foster, all of which were amazing.
Beyond the food, we love the staff. They’re always warm and welcoming, making going to dinner more like eating with friends.
All in all, Sisao is a true standout in the Lambertville/New Hope restaurant scene.
… moreI’ve always been a fan of his seafood and am addicted to the scallop appetizer with wild mushrooms. This dish is better than most other restaurants’ entrees.
The entrees too are always delicious. For Easter dinner, I had veal (I never order veal but couldn’t resist) that was so tender you didn’t need the knife. And the sauce along with it was wonderful. There wasn’t a speck of food left on the plate.
For dessert, we’ve had the creme brulee, chocolate pot de creme and bananas foster, all of which were amazing.
Beyond the food, we love the staff. They’re always warm and welcoming, making going to dinner more like eating with friends.
All in all, Sisao is a true standout in the Lambertville/New Hope restaurant scene.
Evy
I’m happy to say that Chef Brian Held just opened Lambertville’s newest restaurant, Sisao. Chef Brian is already a celebrated name in the local food scene, known for his mastery in creating French culinary delights. Now, he brings his expertise to the fore with the opening of Sisao, a new gem in the heart of Lambertville, located at the nostalgic 9 Klines Court – the very place where his old “Brian’s Restaurant” once stood.
The renovated space is beautiful and warmly inviting, featuring comfortable furnishings, lush ferns, elegant chandeliers, and an open kitchen that sets the stage.
The food, oh the food! Each dish was amazing, from the artistic presentation to the symphony of flavors. The yellowtail snapper with seafood paella risotto, the duck breast with spaetzle, the seared rare tuna, and the caramelized onion lasagna were fabulous. Not to mention the unforgettable scallop gnocchi, quail egg over bacon and rye toast, sweet potato ravioli, and more.
Sisao redefines seafood dining, infusing it with the soul of the South of France. but Brian’s menu isn’t just seafood. The menu has other choices– from succulent beef and chicken to perfectly executed duck and imaginative vegetarian dishes.
Whether you choose from the a la carte menu during the week or indulge in the weekend’s $75 three-course prix fixe, every dish is a testament to Brian’s unwavering commitment to quality and creativity.
And for wine enthusiasts, Sisao’s BYOB policy is a delightful perk, complemented by the wine shop just across the street.
Last evening at Sisao was not just a meal, but a memorable experience in fine dining. From the warm welcome to the last bite, everything was impeccable.
We left with plans to return, eager to explore more of Chef Brian’s culinary creations including Lobster Thermidor and his locally famous Bananas Foster.
Please check out Sisao and welcome Chef Brian Held and his lovely wife, Judith, back to Kline’s court!
… moreThe renovated space is beautiful and warmly inviting, featuring comfortable furnishings, lush ferns, elegant chandeliers, and an open kitchen that sets the stage.
The food, oh the food! Each dish was amazing, from the artistic presentation to the symphony of flavors. The yellowtail snapper with seafood paella risotto, the duck breast with spaetzle, the seared rare tuna, and the caramelized onion lasagna were fabulous. Not to mention the unforgettable scallop gnocchi, quail egg over bacon and rye toast, sweet potato ravioli, and more.
Sisao redefines seafood dining, infusing it with the soul of the South of France. but Brian’s menu isn’t just seafood. The menu has other choices– from succulent beef and chicken to perfectly executed duck and imaginative vegetarian dishes.
Whether you choose from the a la carte menu during the week or indulge in the weekend’s $75 three-course prix fixe, every dish is a testament to Brian’s unwavering commitment to quality and creativity.
And for wine enthusiasts, Sisao’s BYOB policy is a delightful perk, complemented by the wine shop just across the street.
Last evening at Sisao was not just a meal, but a memorable experience in fine dining. From the warm welcome to the last bite, everything was impeccable.
We left with plans to return, eager to explore more of Chef Brian’s culinary creations including Lobster Thermidor and his locally famous Bananas Foster.
Please check out Sisao and welcome Chef Brian Held and his lovely wife, Judith, back to Kline’s court!