142 FIFTH AVENUE, PELHAM, NY
LUNCH - 12 - 2:30 TUES-SAT
BRUNCH - 10:30 - 3:00 SUNDAY
5 - 9:30 SUNDAY & TUES-THURS
5 - 10:30 FRIDAY AND SATURDAY
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French Neighborhood Cooking Redefined at Pelham’s Bistro Rollin By Chef Eric Mauro
When The New York Times recently noted the hot restaurants of 2014, the clearest trend was informal French restaurants run by talented chefs who were anything but French, culinary pros determined to take classic techniques and dishes and infuse them with new life.
That’s a good way to define Pelham’s Bistro Rollin, which has been in the forefront of this trend for five years. It’s where Brazilian-born Chef Eric Mauro rethinks the French favorites and adds his own distinctive touches to some bistro standards.
“My idea is that you don’t have to reinvent the wheel,” says Chef Mauro. “I want to innovate but I also want to keep it simple and classical as well.”
For Chef Mauro, that means always having a letter perfect version of roast chicken, a hanger steak with hand-cut French Fries, as well as a hearty winter cassoulet. But Chef Mauro’s recent innovations show a marked tendency towards lighter tastes, like his new Monster Green Salad, with six or seven different green vegetables and lime vinaigrette. It’s part of his new Vegan Menu offerings that include a vegetable tagine and fresh pear poached in orange juice and Grand Marnier. He can also create gluten free versions of most offerings on the menu and does so upon request.
Chef Mauro has been in the kitchen of Bistro Rollin since the beginning and at the helm for nearly a year. A graduate of Universidade Anhembi Morumbi culinary school in Sao Paulo, the Brazilian equivalent of the CIA, Chef Mauro spent a year doing a stage at Restaurante Martín Berasategui, the famed three Michelin star restaurant in San Sebastian, Spain. The 27 year old chef brings youthful exuberance to his starring role in Bistro Rollin’s kitchen, and notes that “passion is important, and so is innovation.”
Chef Mauro’s offers Asian, Spanish and Brazilian accents in his cooking, so edamame might be prepared with a soy beurre blanc while passion fruit mousse can appear on some plates. His pan roasted skate may be classic “but people love the way I prepare it, with celery root puree and caper berries.”
Bistro Rollin is Proud to have been Selected by Opentable Diners as
ONE OF THE TEN BEST OVERALL RESTAURANTS IS WESTCHESTER AND THE HUDSON VALLEY! THANK YOU!
We are pleased to have become more and more popular for Private Events of all sort! Our two Private Dining Rooms can handle groups from 10-60. Our Private Dining Rooms have oak paneling, beveled oak framed bistro mirrors and are hung with original art work by Alexander Rutsch. The perfect setting for any private event! We can create menus from our Brunch, Lunch, Bistro and Bar, and Dinner Menus to suit any event you would like to have. We can also create special menus to suit dietary requests. Our Chef Eric Mauro trained at the Three-Star Michelin restaurant, Martin Berasategui, in San Sebastian, Spain and has been in our kitchen for five years and will work with you to create a truly unique and memorable event!
Barbara Bratone handles all of our private events and she can be reached any time by calling the restaurant – 633-0780 – or emailing her at: firstname.lastname@example.org. We can arrange for flowers, cakes, special linens and anything else required for groups from 10-60.
We have also have use of the Pelham Art Center across the street for private events and their gallery space can be delightful for cocktails or a full dinner. Call us and let’s talk!
(SUBJECT TO CHANGE DAILY)
Cold Watercress and Gold Potato soup
Micro Chives, Homemade Croutons | 10
Local Farm Tomato and Buratta Salad
Herb Pesto and Pine Nuts | 15
BLT Salad with Local Farm Tomato
Mix Greens, Garlic Aioli | 14
Peruvian Inspired Ceviche (Fluke)
Sweet Potato, Lime, Olive Oil Emulsion, Corn Chips | 16
Grilled Ratatouille, Crumble Feta, Fresh Basil Flatbread | 14
Farm Tomato, Roasted Garlic, Mozzarella Pearls Flatbread | 14
Canadian Lobster Risotto
English Peas, Fine Herbs | 26
Spaghetti, Altobelli Farm Tomatoes, Mozzarella Pearl, Garlic, Fresh Basil | 22
Grilled Ratatouille and Scallop Pasta
Fettuccini, Fresh Herbs, Olive Oil | 25
Classic Bistro Rollin Lobster Roll
Mix Greens and French Fries | 24
Baked Trout Almondine
Glazed Haricot Vert, Roasted Creamer Potatoes, Butter Almond Sauce 26
Pan Seared Wild Striped Bass
Simply Roasted Summer Vegetables
(Rainbow Baby Carrots, Zucchini, Squash, Broccoli, Baby Potatoes)
Drizzled with a Warm Lemon Dressing | 30
Dalton’s Baby Spare Ribs
Glazed in Teriyaki Sauce, Sauteed Spinach, Herb Whipped Potato | 24
Dined 3 days ago
Really nice bistro in the heart of Pelham - We happen to be staying in West Harrison and found this restaurant on OpenTable. After reading the menu and looking at reviews, we decided to drive there using our phone’s GPS. Upon arriving, it was one of a couple places still open in an otherwise quiet and sleepy downtown. We were greeted promptly by the host and given our choice of table, since it was 9:15pm on a Saturday night and there were plenty of open tables, both inside and outside, yet there was also a decent amount of people there eating for that time of night. The service was great as they were on top of things, but not too pushy. Our appetizers all came out together in a reasonable amount of time, and they were awesome. The presentation and freshness of the food really came through. Our dinner came shortly after and they were nice enough to let us split one of the entrees. After dinner, we were looking at the desert menu, but they ended up bringing us their profiterole for our anniversary, complete with a candle in each, complements of the restaurant, as I had mentioned in my reservation we were celebrating 7 years of marriage. They even comp’d my wife’s glass of wine! All in all, for going to a place we have never been to, in a area we have never been to, this place met and exceeded our expectations. This a true gem in the heart of Pelham, NY and if live near there or you are driving through or staying in the area, take the time to visit, I don’t think you will be disappointed.
Dined 3 days ago
Good food. Nothing fancy, but quailty ingredients, great specials that draw from local farms. Wonderful service from Walt! And even the owner made his rounds to ask how we were doing. We will happily return.
Dined 5 days ago
We were 4 at dinner Thursday night. We started off with oysters for the table. The oysters were large and meaty and very tasty. Chef Eric sent out an amuse bouche of veal tonatto. The vel was pan seared, served rare over a tuna anchovy sauce. It was garnished with parsely and watermelon radish. It was delicious and even the non-veal lover thoroughly enoyed it! Three of us had the pan seared scallops in yelloe squash. Due to a dietary restriction of one of the people in our party, Chef Eric modified the sauce and accompanimeents. The scallops were perfect! The three of us who ordered this dish thoroughly enjoyed it and would order it again. The fourth person in our party ordered the French onion soup. He thought it was wonderful and very filling. We ended our dinner with coffee and the cherry crumble which we all enjoyed. We thoroughly enjoyed our dinner!
Dined on August 22, 2015
Bistro Rollin just gets and better and better. We had a family dinner there on Saturday, the place was buzzing and the new menu additions were fantastic, including the large salads so beautifully presented. We loved the flatbread, mussels, and the mac & cheese was declared the “best ever” by the youngest member at the table. She’s right. The service was very attentive too, a 5-star night all the way around. Bravo and see you again soon!
Dined on August 22, 2015
UNBELIEVABLE!!!!!!! The gazpacho was outstanding , scallops were perfectly done, and delicious! Great wine list and amazing service ! A true 5 star restaurant.
Dined on August 19, 2015
Great neighborhood bistro. Great place if you want traditional French bistro food or something a little more adventurous. Grilled octopus was particularly tasty.
Dined on August 19, 2015
What an amazing experience, food was incredible, the halibut was so delicate and perfectly done, the sauce was sweet and fresh, combined with fresh basil that just gave it a perfect touch, cherry crumble was the best I ever had, great and welcoming service was the key for a perfect evening!
Dined on August 15, 2015
Terrific…..SO glad we went to this Restaurant …the Food looked as good as it tasted .
Dined on August 14, 2015
Server was extremely helpful and knowledgeable . we had the seafood, Mussel’s and Trout. Both were cooked to Perfection and delicious.
Dined August 6, 2015
We had the pan seared Wild Striped Bass and the Pasta Caprese. Both dishes were excellent! The Striped Bass was served with simply roasted vegetables; rainbow baby carrots, squash, broccoli, baby potatoes and zucchini. A warm lemon dressing was drizzled over the vegetables. The wild striped bass had a crispy skin. The fish itself was very tender. This was a wonderful dish! The Pasta Caprese was perfectly prepared spaghetti with farm fresh tomatoes, mozzarella pearls, garlic and fresh basil. As a special request, Chef Eric added scallops to the dish. It was thoroughly enjoyable