Pistou

Max Mackinnon is our executive Chef. Max’s food is most easily described as beautiful and delicious. We know you need to enter our restaurant in your smartphone’s database, so you can also describe it as seasonally inspired modern French cuisine. Max is a meticulous about his food - sourcing only what’s in season and what’s best, and scrutinizing everything that ends up in a pot or on a plate at Pistou. Jason Zuliani buys our wine, tastes it with the staff, and writes it on the chalkboard. At Pistou we list the wines we’re drinking. It’s a list that changes a lot. We’re often really taken by wines from a particular grower. Maybe we’re on a deep dive into Coriscan wines or Anjou. On our chalkboard, we lay out the best parts of our personal encounter with wine. We play in a bit of a sandbox. France is where it’s at for us. White Burgundy, the Beaujolais, the Loire - all favorites. All always on the list - by the glass and by the bottle. We occasionally stray from our sandbox. What’s a trip to the Dolomites between friends; right? Many of our wines are thirst quenching - tasty antidotes to the Large Soif. A few of our wines are challenges - mind bending wine puzzles that we’re sorting out. An empty glass will leave you with unanswered questions. A few of our wines are earth shattering trips to the void. Don’t worry, we’ll be here when you get back.

Open for : Dinner

Alcohol: Beer/Wine

Reservations: Yes

Dine In: Yes