Anjou's Lunch Express menu and early dinner hours are specifically designed with the downtown restaurant patron in mind. Restaurant reviewers from Cond'e Nast Traveler, Gourmet, Esquire, and the New York Times have praised Anjou for its delicious, flavorful food, charming staff, and cozy atmosphere. Chef Pierre's menu features a mix of well-known bistro favorites and new dishes which have a French accent, but are less traditional. In addition to Duck Confit and Coulibiac of Salmon, Chef Pierre also offers innovative dishes such as Seafood Cassoulet with Crayfish Sauce and Broiled Chilean Sea Bass Marinated in Whole Grain Mustard. Those familiar with French cuisine will recognize this as similar to the Plat du Jour or Prix Fixe traditions of traditional French bistros.
Anjou features unique dinner specials several times a week.
There is also a daily fish special. The main menu changes seasonally, as Chef Pierre is inspired by freshly available meats, poultry, game, and produce. The bistro favorites, such as the Calf Liver with Bacon and Onions, have their devotees and remain on the menu year-round. All desserts at Anjou are house-made, and the menu always includes Chef Pierre's signature dessert, Warm Pears in Cointreau Sabayon. Anjou is located at 44 Campton Place, just off Stockton Street in the Union Square area.