About this Business
- American, Moroccan, Cafe, Mediterranean, French
- Breakfast, Lunch, Dinner
From Our Editors
At Bistro 373, Chef David Fhima's use of local, sustainable ingredients puts a contemporary spin on traditional bistro cuisine. His chefs seek out grass-fed beef for their steaks, hand-make pastas with organic whole wheat, and stock the wine cellar with as many organic and biodynamically produced bottles as possible. This approach results in fresh renditions of classic American and Mediterranean comfort foods, such as an Asian-style tuna melt on house-made sourdough and lamb tagine with a cinnamon and onion marmalade. Even the pizzas manage to incorporate some more inventive toppings, including options with everything from Sicilian andouille sausage and a fried egg to salmon, kale, and chevre.
The restaurant's dining room, designed by Billy Besson, shares a similarly casual, yet modern aesthetic. Large plate-glass windows line the front walls of the atrium section and allow plenty of natural light to flood the space during the day. The mixture of hardwood and gray-tiled floors complements the rich earth tones of the tan walls and sturdy columns. At the same time, the restaurant gets a contemporary, industrial vibe from its gleaming metal tables and Charlie-Chaplin-manned pizza assembly line.