Poulet Bleu has performed a magic trick.
After a nearly three-year absence, the Lawrenceville bistro has returned as if no time has passed at all. The only difference: Now, everyone remembers just how much they missed it.
Poulet Bleu is a Touch of Paris in Lower Lawrenceville
The restaurant, which opened in 2018, shuttered abruptly in 2022 after a burst pipe forced it to close. When it finally reopened late last year, news traveled fast. Reservations vanished. And suddenly, Poulet Bleu was once again one of the hardest tables in Pittsburgh to snag.
Inside, the restaurant feels comfortingly familiar, if not a little refreshed. The space still hums with that unmistakable French bistro charm, equal parts romance and neighborhood ease. But there are some changes to notice: The enclosed courtyard, once open to the elements, now seats more diners all year long, making the room feel fuller and livelier.
In the kitchen, chef Graham McCollum leads the next chapter, honoring the dishes that made Poulet Bleu beloved while ensuring they feel as vibrant as ever.
Inside the Reopened French Dining Room
The French onion soup is still an essential order, with its deeply savory broth capped with molten cheese that stretches dramatically with each spoonful. The steak frites arrives exactly as it should: rosycentered and crispy-edged. The aligot potatoes deserve their own fan club; silky and stretchy, these cheesy potatoes are less a side dish and more the star of the show.
You shouldn’t miss Poulet’s escargot, bathed in garlicky butter and parsley. They come to the table sizzling and absolutely begging to be chased with torn pieces of bread that soak up every last drop. Even the bistro burger feels distinctly French; it’s rich and refined, topped with melty cheese and served with crisp frites.
Then there’s the lobster spaghetti, one of my all-time favorite dishes in Pittsburgh. A holdover from the restaurant’s previous menu, it’s still a showstopper, bright with preserved lemon and sweet cherry tomato confit. It delivers wave after wave of flavor that’s luxurious without feeling heavy.
Desserts Worth the Visit
Dessert is absolutely non-negotiable. Poulet Bleu’s chocolate soufflé is the classic choice, served with their homemade vanilla ice cream and a pour of crème anglaise that melts into every dark, airy bite.
Nearly three years away could have dulled Poulet Bleu’s shine. Instead, it seems to have sharpened it. Poulet Bleu didn’t need reinvention; it just needed to come back.
And now that it has, Pittsburgh is making up for lost time.
Story by Emily Catalano
Photo by Devon Colebank