Many American bistros differentiate themselves from their European counterparts by serving region-specific dishes and replacing waiters with Bruce Springsteen. Satisfy a hungry heart with today’s Groupon to Bistro 536 in Mt. Pleasant. Choose between the following options:
- For $15, you get $30 worth of upscale American fare for dinner, valid from 5 p.m. to 9 p.m. Tuesday–Saturday.
- For $7, you get $14 worth of upscale American fare for lunch, valid from 11 a.m. to 3 p.m. Tuesday–Saturday.<p>
Bistro 536 tinges its dinner and lunch menus with Italian- and French-inspired techniques to forge an array of sandwiches, grilled seafood, and hearty steaks suffused with creative flavors. Servers parade appetizers through the softly lit dining room, wafting aromas of homemade mozzarella caprese ($7) and saffron-infused lobster ravioli ($9) toward the noses of awaiting diners and scrap-begging wall sconces. Behind the kitchen’s swinging doors, cooks sear fresh cuts of meat and seafood, sealing seasonings into the grilled hanger steak ($16) and preparing the grilled salmon to be paired with risotto cake and pesto cream ($17). For midday meals, the fried flounder sandwich basks in a lemon rémoulade beneath a pillowy kaiser roll ($8.50) while the blue crab pot pie ($8) mingles fresh seafood and sweet corn within a delicate puff pastry for a land and sea union tastier than a Marine Corps bake sale. Guests can balance each dish with the flavor-flattering notes of an oaky chardonnay or rich zinfandel chosen from an extensive wine menu.
Inside the kitchen at Bistro 536, head chef Alastair Nairn and sous chef Michael Rogers craft updated versions of American cuisine that change with the seasons. In a feature on ABC 4's Lowcountry Live!, Nairn explained that his Scottish roots surface in his cooking, whether it's in a blue crab pot pie or classic plates of fish and chips. Low lights and dark woods in the dining room wrap diners in a cozy embrace, inviting soft conversation amid the flickering table candles and wall sconces as radiant as a 5-year old that correctly spelled "sconces". While the menu changes regularly throughout the year, past specialties have included beef medallions with truffled red potatoes, bacon-wrapped scallops, and prosciutto-wrapped salmon with sundried tomato-pesto cream.