Bistro Grace offers traditional cuisine with a modern twist. Our chef focuses on using locally sourced ingredients as often as possible and works with vendors that are able to offer the freshest ingredients available.The menu changes regularly with the seasons to accommodate this and to always offer our patrons a new twist on old classics.
Bistro Grace’s kitchen is a scratch kitchen and you will find evidence of this in our ever changing chef’s specials, flatbreads and vegetarian special. All desserts are made in house except for our Apricot Amaretto Bar which is provided by Happy Chicks Bakery and is completely vegan.
Executive Chef Rachel Roberts started at Boca learning from Chef Jeremy Luers. She continued on to Teller’s, Enoteca Emilia and Honey before finally landing here at Bistro Grace. Chef Rachel attempts to put a twist on all of her meals. Her Deviled Egg appetizer for example, takes her grandmothers staple deviled egg and adds a fresh twist that changes regularly, including a kimchi and cilantro egg.
Chef Rachel’s main goal with her food is to offer upscale dining that is still approachable for those who are expanding their palette. She also tries to be as accommodating as possible for anyone with dietary restrictions and is always willing to make up a plate to fit a patron’s needs.