What’s the difference between a Yankee Stadium hot dog and a Fenway Park hot dog?
This fall you could still get a Fenway hot dog in October.
In our area the restaurant business is a lot like baseball–only the best teams survive the summer and still get to play in the fall. Like all great teams, it is never just about the pitcher, the goalie or the quarterback.
The Bistro team has never been about a single chef or Sean or any other individual–it has always been about “the team.”
Sean’s great joy is that he gets to hang out on the bench.
The current Bistro chef team is as remarkable as it has ever been. Chef Matt Deason calls the plays. He combines classic training with new world honesty about “best ingredients”, clean flavors and disciplined, accurate preparations. Matt has veteran Bistro Chef Bob Wheeler in his corner. Chef Jesse Cooper and Vesso are the best “a la minute” line chefs in the business, and Garde Manger Chef Roberto…has a gift for imaginative salads and all things fresh and sweet.
Day Chef Steve Cottet’s only real flaw is that he is a Bucs fan. He serenely provides the other chefs with optimal preparation while baking fresh breads and preparing his new popular line of Bistro ice creams and sorbets.
Sean gets to coach, or at least they let him think he’s coaching. The secret to our strength is bench strength. We have a team dedicated to giving you one of the best dinners you have ever had.
And that is what we will do.