Sunday night, December 6th is a dark but flavorful time for the Neighborhood Bistro. Sinister line cooks have driven Roasted Brussels Sprouts with Bacon and Apple Vinaigrette out of our kitchen and onto your table. A group of tasty morsels led by a Grilled New York Steak with Braised Fennel, Cipollini Onions and Mustard Butter has established a secret base in your belly. The evil Chef, Darth Andy, dispatches Poached Pears to the far reaches of the dining room. Michael makes potent cocktails because there is no “try.”
I’m delighted to announce that we have a new Chef at Nook BIstro! Andy Zavala grew up in the food business working at his father’s restaurant in East L.A. At the tender age of 18 he attended Le Cordon Bleu in Pasadena, and has been cooking ever since. Andy has deep roots here at Nook Bistro, having completed several tours of duty in our kitchen, most recently as Sous Chef. He has also plied the trade at Westside Tavern, Faith and Flower and Broken Spanish. He characterizes his philosophy in the kitchen as seasonal cooking with an emphasis on fresh, local ingredients. His long term goal is to one day be President of the United States, and he would like to give a heartfelt shout out to La Puente. In the meantime, he’ll be adding new items to our menu, updating the classics and experimenting with the kind of cooking he’s passionate about. Come by soon to try out his creations and meet him in person!
We’re in the mood for some serious comfort, folks. Come by tonight, November 30th and join us for Laundry Day, the meal that starts every week off in the right direction. We’ll be serving up steaming plates of Beef Bolognese over noodles for just $12. Theres no better way to enjoy it than with a bottle of Montepulciano. Nook: we put the ragu in you.
Would you like to get on an Autumn frequency even if the weather won’t cooperate? Our Organic Roasted Half Chicken with Butternut Squash Risotto and Maple-Mustard Glaze transmits flavors from a place where the leaves are actually changing.
If it wasn’t so elegant you might be tempted to call it a “Surf and Turf.” Enjoy the delicate dance between land and sea with flavorful Arctic Char, Fennel-Lentils, Celery Root Puree and Balsamic Glaze. Its refined earthiness is like peace and tranquility on a plate.