New Town Bistro

Fresh Basil is here and so is Summer!

admin — Tue, 20 Jul 2010 03:55:49 +0000

The taste of summer is distilled in small, softly pointed oval leaves. We love basil so much because it goes with absolutely everything and reminds us of cooking and eating outdoors during the warm months. It has a faintly sweet taste and a wonderful aroma that perfumes the air. Everyone loves basil with tomatoes, but it also goes with so much more. Try sprinkling a thin julienne of basil through your salad greens and enjoy the unexpected hit of flavor in what used to be a regular green salad. (To cut basil julienne, stack several leaves and roll them up lengthwise into a cigar shape; then, with a sharp knife, cut the roll crosswise into thin slices.) Try combining basil with fresh mint leaves and working it into your favorite cocktail (basil-mint mojitos, anyone?). The possibilities are endless, so get busy!

New and Expanded Menu

admin — Tue, 20 Jul 2010 03:54:21 +0000

Be sure to stop by and see our new and expanded dinner menu. Now offering more exciting new choices from entrees, sandwiches and and appetizers.

Back To Basics

admin — Wed, 12 May 2010 00:24:02 +0000

With so many cocktail concoctions out there and the whole whatever-tini craze I thought it a good time to remind you to not forget the classics. Stop in at the volt lounge or make a few tonight at home.

Old Fashioned:
In a rocks glass mudle one orange slice and one maraschino cherry with a half bar spoon of granulated sugar and 4 dashes of bitters.
Add ice over the fruit mixture and pour 2 ounces of your favorite bourbon. We use Makerâ€™s Mark. Top with club soda (non-flavored) Garnish with an orange slice and maraschino cherry.

Mojito:
In the bottom of a mixing glass muddle 4 mint leaves and 1 ounce simple syrup. Add 3/4 ounce of lime juice and 2 ounces of Barcardi Silver Rum. Shake over ice and strain over ice in a highball glass. Top with soda water (non-flavored) and garnish with a lime wedge.

Manhattan:
In a mixing glass with ice pour 2 ounces of whiskey or bourbon. Add 1 ounce of Italian sweet vermouth and 2 dashes of bitters. Stir the drink 20 times and then strain into a chilled cocktail glass. Garnish with a maraschino cherry.

Martini:
In a mixing glass with ice pour 4 ounces of gin and 1/2 ounce of Italian dry vermouth. Stir 20 times and then strain into a chiled Martini glass. Garnish with olives.

Note: you do need to stir 20 times. I lost count of my stirs after a few too many and they just didnâ€™t taste the same:)

Cheers!

What to do with all those corks!

admin — Tue, 20 Apr 2010 03:21:25 +0000

You can imagine that a beer and wine only restaurant goes through a lot of wine bottles, and therefore uses a lot of bottle corks! Now we’re going to be sending in all of the cork that I’ve been saving up in our biodegradable corn plastic bags to ReCork America, an organization in Napa Valley that accepts used corks from all over the place and then ships them off in huge containers to be made into various products, including–get this–footware!

Most companies that recycle cork create other types of products out of it, such as sheet cork or cork tile (an excellent acoustic and warm underfoot material), and also that springy playground material that even makes adults want to jump around on it! So there are other companies you can send in your used wine corks to (more information and resources here). But ReCork America is the closest place we’ve found so far and if they max out one use for the cork, they’ll just go and find another.

So feel free to bring your corks by the restaurant to add to the collection, and when we get a big enough box, we’ll ship them all off together. Call 659-8062 to arrange a drop-off anytime.

Our New Website is Up!

admin — Tue, 06 Apr 2010 15:19:58 +0000

As I am sure you have noticed, our new website is up and running strong.Â Please be sure to bookmark us and visit frequently to see what’s going on at The Bistro. We will be posting all of our menu changes and event schedules to keep you up to date.

Also – Don’t forget to become a fan of our facebook page!

Our Executive Chef

admin — Tue, 30 Mar 2010 18:03:26 +0000

The Bistro is very excited to introduce our Executive Chef, Donny Smith. Donny has spent much of his culinary journey through the kitchens of Nobles Grille in Winston Salem and Grandover Resort and Conference Center in Greensboro.

Donny has been developing some really NEW and Exciting menu items with a fresh twist. Chef Donny will exercise his Regional American / Mediterranean culinary style and creativity by using fresh and simple ingredients at New Town Bistro. He is known for creating dishes that are rich and unique in taste, as well as visually exciting. â€œI’m looking forward to reaching out to the area farmers and creating dishes that are both seasonally and regionally representative, we invite you to come out and try our new flavorâ€ Said Executive Chef Donny Smith.

If you have a request for a new item, now’s the time to let us know. Send me an email and we’ll consider your suggestion. As always we look to you, our customers, to help steer the company’s future. So thanks in advance for your input, loyalty and passions!

Oh, and by the way, if you’re in the Bistro and would like to meet Donny, just ask your server. He values your ideas and would love to meet you too