Bistros became popular in America after French diplomats visiting the Continental Congress insisted on dining outdoors, breaking Ben Franklin’s time-saving custom of eating while sleeping in the shower. Step outside the traditional flavors of home with today's Groupon to Bistro on Main in Kent. Choose between the following options:
- For $10, you get $20 worth of refined bistro fare for lunch from 11:30 a.m. to 3 p.m. on weekdays.
- For $20, you get $40 worth of refined bistro fare for dinner after 4 p.m., Monday through Saturday.
Owner and executive chef Aaron L. Ruggles oversees the creation of a homespun menu that infuses classic dishes with innovative twists. His team crafts a dinner menu highlighted by singature items such as pan-seared Atlantic salmon served with a harmonizing ensemble of red pepper orzo, crispy spinach, and a sweet balsamic reduction ($19). The adult mac 'n' cheese emerges from the kitchen during naptime with Atlantic lobster, chorizo sausage, banana peppers, and roasted onions snuggled beneath a blanket of white cheddar cream ($23). Pizzas fall from orbit with their dough coated in a mosaic of such ingredients as the crispy pork belly, caramelized onions, and smoked roma tomatoes within the pork belly pizza ($14). The lunch menu similarly tempts taste buds with an assortment of sandwiches ($6+) as well as a fresh vegetarian spinach fettuccine, loaded with house-cured roma tomatoes, charred asparagus, roasted onions, fresh herbs, and a drizzling of extra-virgin olive oil ($10).
Though today's Groupon is not valid toward alcohol, Bistro on Main's wine list sports an extensive selection of handpicked bottles from enological regions foreign, domestic, and fourth dimensional. Wooden tables and warm-toned walls reflect the elegant lighting that radiates from the dining room's combination of hanging lamps and track lighting, and live musical performances on Thursdays cater to the aural senses.
Reservations required.
Bistro on Main
Owner and executive chef Aaron L. Ruggles char-grills flank steak and tops it with pickled sweet summer peppers and smokes fresh Atlantic salmon on a cedar plank. Succulent wild-caught scallops come pan-roasted with avocado-roasted corn orzo pasta salad and smoked red chili sauce. Moody, romantic lighting surrounds diners as servers ferry plates of pastas, sandwiches, and pizzas to four-top tables alongside house-baked focaccia bread, widely considered to be more delicious than bread baked from dismantled houses.
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