Chef Greg Martin opened the much-anticipated Bistro Menil in October 2014 on the grounds of the Menil Collection.
With its sleek and contemporary interior, the Bistro is divided into three main dining areas – the “Vue” room, the main dining space, accommodating 68; the “Privé” room, a convertible private dining space, accommodating 24; and a beautifully landscaped outdoor space for up to 40 diners. Chalkboard menus created by local chalk artist Matthew Tabor feature daily selections from the bar and kitchen, while large windows throughout the dining spaces create an outdoors-in feeling.
The menu draws inspiration from Martin’s travels across Italy, Spain and France. Patrons will find small bites like duck rillettes with onion jam, a series of flat breads perfect for sharing and entrees like a cassoulet with sausage and duck.
The beverage program combines cask wine and craft beer, with a variety of premium wines available by the glass and bottle. Wines on tap includes an assortment of sustainable varietals from vineyards across the West Coast of the United States, while the beer menu will focus on local and regional brews.
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