Christine Gill's New American restaurant, Bistro Chloe Élan, mirrors the cultural melting pot of America itself—and the result is a mélange of regional dishes from around the country and the globe. Christine has 29 years of restaurant-industry experience from around the country—from Washington DC to Arizona to Michigan—including owning and operating the Sierra Room in downtown Grand Rapids.
Executive Chef Mike Kehl bases his menu on proteins such as salmon, bison, beef filet, and red snapper, arranging each beneath a colorful explosion of seasonings and garnishes.
Not only do these dishes pair with an eclectic wine list, but in the bistro's dining room, their aromas mingle with another element: music. Live musicians provide the soundtrack for brunch and dinner Wednesday and Thursday evenings. Throughout the summer, a special dinner series focused on regional cuisines—from Caribbean to Appalachian—features band performances on the lawn.
Like an evening gown sewn from a burlap sack, the bistro's design seamlessly blends rustic and elegant. A mismatched collection of light wood and dark black tables gather beneath modern, geometric light fixtures, some of which dangle strings of crystals. A small, square fireplace warms the room, contrasting with the cool silver of an undulating wine rack that stretches across one wall.
Sheshco Mediterranean Grill's chefs skillfully prepare a comprehensive menu of authentic Lebanese and Mediterranean recipes. Plates carry bounties of chicken shawarma; beef or lamb sautéed with mushrooms, cilantro, and garlic; and smooth, delectable dips such as hummus and baba ghanouj. Other selections include lentil soups, fattoush salads, shrimp kebabs, and freshly squeezed juices.
Beneath the baked bread and vegetable du jour of Restaurant Toulouse's signature cassoulet, pork sausage and duck confit stew with great northern beans, bacon, carrots, onions, and tomatoes into one simmering pot of flavor. The cuisine includes onion soup and a medley of pan-seared scallops and mushrooms smothered in gruy?re cream sauce. Bartenders also mix up an extensive assortment of cocktails, including Kahlua- and tequila-spiked coffee or the French Connection, a slowly stirred blend of cognac and amaretto over ice. Wait staff serve these feasts in a refurbished turn-of-the-century building replete with art deco?style posters and a wood- and screenplay-burning hearth, as well as a heated, enclosed patio.
At Cobblestone Bistro, chef Eddie Sanders crafts an eclectic, seasonally rotating menu that makes the most of fresh ingredients available from Michigan’s local suppliers and growers. The menu ranges from inspired entrees ($12–$20) such as a Trotter steak, an 8-ounce sirloin lavished with blue cheese and yucca fries, and shrimp chili rellenos, shrimp- and cheese-filled poblano peppers with tomatillo sauce and black bean relish. Classic bistro sandwiches ($6–$10) offer choices such as The Italian, a combo of prosciutto, sopressata, romaine lettuce, green tomato, provolone cheese, and italian dressing on ciabatta bread, or the barbecue pulled-pork sandwich, cooked in a special Carolina barbecue sauce on a toasted kaiser roll.