Going by food alone, French bistro Bisou won't be wildly different from its former iteration as Gemelli, according to restaurant's general manager, David Howard.
"Anyone who has had [chef] Clark Gilbert's food before isn't going to be shocked," he said. "It isn't a complete departure from the Italitan-French cuisine of Gemelli, but we really wanted to refocus as a French bistro."
The real change for Bisou is its new dining area. The restaurant has been split into two floors, with the downstairs functioning as an expanded bar with high-top seating for casual drinks and the restaurant's upstairs serving as the main dining area.
"To be successful in Manayunk, you have to have a good bar atmosphere," he said. "To that end, we've expanded the bar area downstairs … and moved the dining area upstairs to offer a little more privacy and intimacy."
Howard says that the changes to restaurant, which include some new interior design, give the restaurant a more welcoming feel.
"It's just seems warmer in here now," he said.
The restaurant is celebrating is re-opening with a cocktail hour Wednesday night from 6 to 8 p.m.
RSVP with David Howard at 215-487-1230.
The restaurant will be open for evening drinks and dinner from Tuesday through Sunday.