Deck Dining: Bistro 412

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bistro 412 deckThere’s a new chef taking the reigns at Bistro 412. Chef Kenneth Loresch has been in the restaurant industry for more than 20 years, most recently as executive chef at Daly’s Pub at Montage. With his extensive experience in the culinary world, Loresch prides himself in sourcing top quality ingredients from the finest locations. His motto is “simple done right,” as he places an emphasis on the authenticity of the ingredients without compromising their integrity. Of course, Loresch is adding his own flare to the menu while keeping the flagship dishes that make Bistro 412.

One of chef’s newest creations is the poached pear and almond goat cheese salad with his very own apple kiwi vinaigrette.  The poached pears combined with the nutty creaminess of the goat cheese medallion result in the perfect summer salad.bistro 412An ideal porch pleaser is the jumbo lump crab and heirloom tomato tower, which is as visually pleasing as it is delicious. Loresch layers sweet crab meat with thick slices of perfectly ripened heirlooms drizzled with a sweet and zippy chili vinaigrette and balsamic glaze. The synchronicity of the flavors result in the perfect lunch dish or starter, fitting for any season.

bistro 412 fish

Then Scottish steelhead entrée with lemon beurre blanc and blue crab is perfectly pan seared and paired with such genius flavor combinations. The result is a dish that lingers in your mind for days. Flavor, color, and textures are beyond satisfactory.

What is a French Bistro without crème brulee? The rich custard base topped with a hard cooked turbinado sugar shell is all plus more that you’d hope for.

Let’s not forget to mention their extensive wine list with a worldly representation of varietals that truly dazzle each dish.  

bistro 412 creme brulee

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