Much like retirement homes, bakeries offer guests a warm atmosphere full of early risers and interesting smells. Stimulate the senses more than a game of bingo ever could with today's Groupon: for $20, you get $40 worth of American bistro fare at Lorenzo's Bistro and Bakery.
Lorenzo's forms tender loaves of leavened goodness to deliciously escort an orchestra of menu items down esophageal avenues. Sample entrees such as the pepper-seared duck breast ($24) with sweet-potato puree, grilled asparagus, smoked tomato, and preserved lemon, as well as the 8-ounce center-cut filet mignon ($28) with twice-baked baby red potatoes, grilled asparagus, and a shitake-mushroom demi-glaze that’s often ordered by visiting Greek demigods. While anticipating the arrival of steamed Prince Edward Island mussels ($10) served in a broth of garlic, shallot, sweet peppers, sauvignon blanc, and fresh herbs, diners may soak their palates with wine-list selections such as the Casa Lapostolle cabernet sauvignon ($7.50 per glass) or King Estates pinot grigio ($8.50 per glass).
While enjoying the vibrant atmosphere swaddled in golden-hued walls and crisp white tablecloths, dinners can accompany fresh-baked bread with a spinach-mushroom dip ($8) that combines the muscle-building power of spinach with the awkward-silence-quashing power of dip to offer a socially stimulating and forearm-flexing starter.
- I love all the meat entrees I've had there, the salads are incredible, and of course the freshly made desserts - from cookies to brownies to cakes and specialty desserts - you really can't go wrong. – Susannah N., Yelp, 3/1/09
- My husband and I usually visit this restaurant a few times a year and have never had a bad meal. Great wine list, great food, and wonderful desserts. It tops our list of "special occasion" restaurants in Evansville. – Chris, Urbanspoon
Lorenzo's Bistro and Bakery
At Lorenzo's Bistro and Bakery, the bakers make their own dough from scratch for crusty breads baked on the hearth. Every day, visitors can stop in for the warm baguettes, challah, and french bread, as well as daily specials such as Sunday's cracked-wheat loaves.
But the bread is just the start of the culinary journey, which executive chef Wess Rose executes with an eye toward contemporary American dishes and Euro-American influences. Elegant steak, seafood, and pasta join surprise touches, such as the chefs' take on a louisville hot brown—smoked shaved turkey breast atop fresh challah bread topped with tomatoes, cheddar jack mornay sauce, crispy bacon, and chives. Charbroiled salmon fillets glisten with raspberry barbecue glaze, and marinated portobellos and vegetable medleys stuff puff pastries to create vegetable wellingtons, which are topped with pesto and feta.
In the restaurant's foyer, the staff mans a market where people can grab cups of coffee or pick up ready-to-eat entrees to take home. In addition to the breads, customers often drop by to pick up muffins, scones, and sandwiches for meals on the go that are tastier than oatmeal in a tube.