The contemporary cuisine is sophisticated home cooking that stops short of fancy. More sophisticated than an American café and yet not as elegant as a continental bistro, the casual and upbeat atmosphere is perfect for that business lunch, lunch with the ladies, or just a cozy dinner with friends. The service, while professional, is more friendly and fun than formal. It’s casual, fine dining with no pretension. More simply, The Bistro on 2nd is Fresh. Seasonal. Local. Fun.
Your appetites will be satisfied as you start with the CITRUS & KIWI CEVICHE or the WARM BRIE appetizer. To satisfy your hunger how about the BACON TOMATO GRILLED 3-CHEESE SANDWICH, a heartier 3-CHEESE LOBSTER MAC, or something a bit lighter like the FRUITY SALMON & AVOCADO SALAD. If you’re looking for something a bit different, try the FILET FLIGHT featuring 3 ounces each of local Prime Beef, Grass-Fed Beef, & locally raised Bison.
Reservations are suggested as four dining rooms, two up & two down, seat a total of 50 guests, with room for another 40+ on the patio during the spring and summer months. As far as parking, guests will find plenty of parking in the rear lot, on the street, or in nearby parking lots.
RICK VELLIQUETTE – OWNER
With over 20 years experience in the restaurant industry, Rick Velliquette decided it was time to quit working for someone else and pursue his dream of owning and operating his own restaurant. Rick is no stranger to opening and running a restaurant. As the opening GM for various chain restaurants across the country (Gordon Biersch, Bubba Gump, Buca, and Zio’s), as well as several local restaurants, Rick received some of the best training and experience one can get in the industry. More recently, Rick has been known for his top-notch, fun and entertaining service at The Pepper Tree Restaurant and the 5 years prior he entertained & served customers at Joseph’s Fine Dining. With his outgoing and fun personality and genuine passion in serving his customers, Rick made a name for himself in Colorado Springs as a top (and not your typical) waiter.
“I want The Bistro to feel like a home, not a restaurant. I grew up with 5 brothers and sisters, with each of them having 2-3 kids each, so you can imagine the size of our family gatherings later in life. The one thing that always brought us together in good times and bad times, were our family reunions and food. It wasn’t just family at our family get-togethers. They always included friends & neighbors, which made our family gatherings more neighborhood social events.”
The Bistro on 2nd is a gathering place where you can catch up with friends & family, share a few laughs together, and enjoy some great food & drink, instantly feeling at home. Though featuring an American fare menu, it won’t be your ordinary appetizers, salads, seafood or meat dishes. The food will be seasonal & delicious with an ever-changing menu & daily specials.
About your Chefs
Following the vision of the type of dishes to be represented on the seasonal menus and as daily specials, the culinary team in the kitchen will be given a lot of freedom to tease and please our customer’s palettes. Leading the kitchen are:
Saucier / The Plaza, Longboat Key, Sarasota, FL (10/83 – 12/89)
Specialty meals to include Veal Osso Bucco, Sweet Breads, Pates, Homemade Pasta and Ravioli
Chef-Saucier / The Don Ceasare (12/89 – 6/95)
Worked under Chef Joseph Mayhew. Sauces, Specialty Soups & Desserts
Saucier / The Red Parrot, New York, NY (8/95 – 11/99)
Specialized in Soufflés & Cheesecakes
Chef / Owner / The Seafood Market, St. Petersburg, FL
Fresh Seafood, Homemade Pasta, Oyster Bar, Organic Salads