Bistro at Maison de Ville
Location & Contact:
On October 13, 1986, The Bistro at Maison de Ville opened its doors. Inspired by the neighborhood bistros of Paris, The Bistros dining room was designed with red leather banquettes, beveled-glass mirrors, natural wood flooring and Impressionist-style original paintings. The Bistros goal was and is to offer its guests an exceptional and relaxing dining experience in the heart of the historic French Quarter. Over the years, The Bistro consistently has been regarded as one of the great restaurants in a city renowned for its food, and has provided its guests with a dining experience that is second to none in New Orleans. The Bistros policy is never to accept more than a single reservation for a table during lunch or dinner and all of The Bistros food is cooked to order from the freshest local ingredients. The Bistro also has a beautiful courtyard for al-fresco dining, weather permitting.
After Hurricane Katrina, The Bistro was forced to close for an extended period of time, and, after a brief reopening, The Bistro closed its doors again with no plan to reopen during June 2006. Thereafter, two long-time supporters of The Bistro, Jaydine and Michael Maimone, and Chef Greg Picolo of The Bistro were able to reopen The Bistro on May 27, 2007. The new owners of The Bistro were dedicated to continue The Bistros long-standing tradition of providing its guests with great food, an extensive, reasonably-priced wine list, friendly and efficient service, beautiful decor and a relaxing atmosphere for its guests to enjoy an extraordinary dining experience.
Since its opening in 1986, many of the premier chefs of New Orleans have worked in The Bistros tiny kitchen and have continued their distinguished careers by opening several of the famed restaurants of New Orleans. Fortunately for The Bistro, for the past 15 years Chef Greg has been working in the kitchen of The Bistro and for the past 12 years Chef Greg has been the Executive Chef of The Bistro.
Chef Greg is a New Orleans native of second generation French and Italian families who were great cooks. His paternal grandfather from Lyon, France, was a butcher, avid hunter and fisherman, who taught Chef Greg the importance of fresh-ingredient-driven cuisine in the French tradition. Chef Greg learned to respect the simplicity and purity of ingredients from the Italian side of the family. These two fundamental lessons form the foundation of Chef Gregs creations.
After several years of family-taught and self-taught cooking, Chef Greg started working in kitchens throughout New Orleans where he developed a life-long passion for food. Chef Greg then attended culinary school and received his degree in Culinary Arts from Delgado. While in school, Chef Greg had the opportunity to work directly under master Italian Chef Ciro Cuommo at Restaurant Carmelo, who again showed him the importance of respect for ingredients and technique. Chef Gregs experience and dedication in school earned him top honors in his graduating class and after graduation Chef Greg joined the innovative team of Chef Patty Queen at The Bistro, who introduced Chef Greg to a more global cuisine that blended various cultures and cuisines into a new and inventive style - a style that Chef Greg has mastered.
After dining, many of The Bistros guests visit the kitchen and are shocked at its size and the fact that all dishes are created by hand and are cooked to order in such a small kitchen. Indeed, The Bistros kitchen is diminutive, has limited space and contains no steam tables or heat lamps. These physical limitations coupled with Chef Gregs dedication to create the best food possible result in all ingredients being ordered and prepared daily, and in all food being as fresh as possible.
The Bistro, through Chef Gregs guidance, creates a product that is innovative and finely crafted, yet accessible and soulful. Due to Chef Gregs passion, The Bistro and Chef Greg have received numerous awards, appeared on the Food Network, and been featured in local and national periodicals and newspapers such as Bon Appetite, Gourmet, Sante, The New York Times and The New York Post, to name a few. The Bistro has been rated as one of Americas Top Restaurants by Zagat, and Chef Greg is a member of James Beard Foundation and has enjoyed participation at Beard House Dinners.
Type of Meals Served:
Chef Greg Picolo and his talented staff create seasonal menus and daily specials with the freshest, local ingredients. All of these creations are the result of Chef Gregs unique Creole-French style and include both traditional New Orleans favorites and new dishes that may be found only at The Bistro.
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