|Photo by LP Hastings|
|Water, no ice|
A mainstay in Irvine, Bistango has served power lunches and dinners for 28 years. When it was time to find a new chef, they knew the right person would also move them into the future. Cue one Christopher Meehan to secure client favorites and introduce specialty meats.
Tell us about some of the new items diners can find at Bistango.
New items you can currently find on the menu are Texas quail with sweet potato succotash, and Duroc pork chop with serrano sauce and apple/jicama/cherry slaw; both of which have become quite popular. Venison rack with pinenuts and gnocchi is new to the game section of the menu, with more to come in that arena very soon. The small plates section is new to the menu, and has found a home among diners here at Bistango, with new items being introduced there on a regular basis.
Favorite meal growing up: More »
Anything that my Grandmother made for me. When I was coming up, she would let me sit and watch her cook. And while she would go from this to that, she would explain to me what she was doing and why. I did eat a great deal of homemade tomato soup, grilled cheese sandwiches, homemade jams, root vegetables, roasts, smoked meats and deviled eggs. Oddly enough, the deviled eggs probably were my favorite because I only got them when my grandmother was feeling generous or on special occasions.