A Return to Session Bistro in Maywood
photo from Session Bistro
A lot has changed since the last time we visited Session Bistro. They have completely renovated their space (which was the catalyst to celebrating a Grand Re-Opening) and their menu has switched seasons to a summer menu (not to mention that was only our 9th post… we are approaching our 100th shortly). More importantly, the strengths of the restaurant have the stayed the same… the chef and the unique/creative nature of the food.
The space: We mentioned the coziness of the space previously, but the removal of the sushi bar opens up the room tremendously allowing for a less “crowded” experience. The simple colors, the accent wall in dark red and the clocks (you have to see it to understand) have transformed the room into a dining location instead of a former deli.
The food: Sushi is off the menu and they are no longer serving Breakfast and Lunch (though lunch service should resume soon). The menu is still broken into two sections of Tapas (appetizers) and Entrees. The recently launched Summer Menu really is something special. Rarely do we see more than two or three items on a menu that really really pique our interest. We can honestly say that Session Bistro had about seven. The chef (Chris Holland) explained in one sentence what was going on in the kitchen, “We make everything here but ketchup and mayonnaise”. The produce comes from local farms everyday. The list goes on about what makes this a special place.
There was a lot to like about Session Bistro already, but we think they have now begun to hit their stride. The refined (yet still ambitious and extremely noteworthy) menu, now with a clean renovated space is something worth checking out… We highly recommend you go visit soon.
Chorizo Scampi (Jumbo Shrimp served with a Garlic and Chorizo Beurre Blanc)
Slow Roasted Pulled Pork (Beer Battered & Deep Fried served with Bahn Mi style coleslaw & Chef’s homemade Bacon BBQ Sauce)
The texture of the pulled pork was similar to a doughnut with a savory filling. The homemade BBQ sauce was a huge part of this winning plate.
Mutton Lettuce and Tomato (House Smoked Lamb Bacon, Baby Arugula and Fresh Tomato served with garlic Aioli)
Chef Chris is particularly proud of his lamb bacon (something no one at the table had ever had), which they smoke in house. It wouldn’t surprise us if one day the term “MLT” pops up on menus across the country.
Bangkok Mussels (Australian Mussels served with Green Curry Buerre Blanc)
Shrimp and Grits (Sautéed Shrimp over Creamy Stone Ground Polenta topped with Chorizo Cream Sauce)
Not Yo Mama’s Chicken Parm (Slow Poached Chicken breast infused with flavors of Sun Dried Tomato Roasted Garlic & Basil Fried Crisp & served with Tomato Butter sauce & Ricotta Cream)
Think of this dish as a “deconstructed” Chicken Parmigiana. Take everything you every knew about the classic Italian dish and throw it out the window. Served with couscous (instead of Pasta), the chicken is plated over the sauce and cheese allowing you to decided how much to savor with each bite.
Dessert Nachos (yes, Dessert Nachos)
245 Maywood Avenue