Bistro Grill

Bistro Grill

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Overview

7 Red Brook Terrace 11024

Bistro Grill is the Best of the Best. International master chefs, working together to bring you one of the finest French dining experiences in the world.

t: view phone516-829-4428

w: http://www.bistrogrillrestaurant.com/

e: bistro@bistrogrillrestaurant.com

Description

When you enter The Bistro Grill, you can feel that both of Master Chefs have over thirty years of experience. You will notice it in the décor: elegant and attractive, yet comfortable and inviting. You'll know it in the setup of your table, with fresh pepper, French mustard, and three separate pepper sauces for your enjoyment.

You'll be served by waiters who are not only skillful, but friendly and warm. Your water glass will always be full, and you will never need to try to attract your server's attention--you'll always have it. As you choose your wine, as you see delicious dishes arriving at your table, you will know that you are in the hands of people who have devoted their lives to the art of gastronomy, whose greatest wish is your enjoyment.

To insure that you have nothing but the finest meats, we have an in-house boucher, a butcher in the French style, so you can take our fine meat home. For your convenience, you can purchase Bistro Grill Cuts for your own table. Discover the tenderness of our meats, aged on premises, and see why the European style offers a new panorama for the delight of your family, friends, and guests. We offer specialties for holidays and events, as well as free local delivery.

And we want your meal to begin and end with comfort. That's why we offer a 200-space parking lot right behind our restaurant. You'll also find a full hat and coat check, so that you don't have to worry about your outerwear during your meal. Most of all, you have the knowledge that Master Chef Serge Gorges will oversee and prepare every aspect of your meal. Call us today and get ready for the highest levels of gourmet pleasure.

Serge Gorges, Executive Chef
Serge began his career at his father's hotel in Luxemburg. He achieved his culinary degree at the famous Lusagne in Switzerland. He worked his way through every stageof his art-crepe chef, cook, sous chef, saucier, and executive chef. His restaurants have attracted more dignitaries than many other restaurants.

Chef Gorges is versatile and loves every aspect of the kitchen. In addition to supervising each sauce and dish, he is a master of la pattiserie.

Michel Salaun, Master Boucher
Michel finished the most demanding butcher's school in Europe at the age of 16. He was the Head Butcher for Club Med for over a decade, beginning with its inception. His French Cut meats have won him fame in Brazil, Africa, Senegal, Morrocco, Tunisia, Potugal, Italy, Switzerland, Egypt, the French Carribean, Guadalupe, France, Burma, and Tahiti. He has the equivalent of a Ph.D in his field.

His great expertise is in the precise Dry Aged French cuts, each of which brings out a special flavor. One taste of Michel's work will change the way you view meat forever.