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. Bite into a piece of custom-crushing history with today's Groupon to Cascio's Market Bistro. Choose from the following options:
• For $4, you get 1 pound of Boar's Head meats and cheeses (up to a $10.99 value).
• For $10, you get $20 worth of lunch fare.
• For $15, you get $30 worth of dinner fare. Dinner begins at 2 p.m.
The meal maestros at Cascio's Market Bistro fuse Italian roots with American concepts to craft an eclectic selection of fusion fare, earning the eatery a best-pizza-in-Louisiana award from Food Network Magazine. Patrons can eschew meals altogether and snag packaged deli goods, such as maple-honey turkey ($7.29/lb), mortadella ($4.29/lb), New York cheddar ($7.29/lb), and hot capaccola ($10.99/lb). A diverse lunch menu sates midafternoon pangs with freshly prepped salads ($3.49+) or sandwiches such as the basil-pesto-slathered eggplant panini ($7.99). Speckled with pizzas, pastas, and desserts, the dinner menu fuels diners up for evenings out on the town or romantic rendezvous at the laundromat. Chomp on a pizzaletta by the slice ($5.99)—ham, salami, and a homemade olive mix housed between crunchy tiers of warm crust.
Cascio's Market Bistro
Grab a stool at the long counter inside Cascio's Market Bistro, then close your eyes. In that moment, you're no longer in Bossier City, Louisiana. The casual restaurant's dining room fills with aromas that can't be pinned to a map: a fusion of Italian ingredients, cajun spices, and down-home American cooking.
Take the Reuben panini for example, which comes with sweet potato fries and a shaker of cajun seasonings. The meatball po' boy, on the other hand, combines the best of Louisiana and Italy. For more traditional flavors, try the homemade lasagna, plus some cannoli or gelato for dessert. Diners can even learn recipes for themselves without hiding a tape recorder in the soup—the bistro has its own supply of communal cookbooks.