142 FIFTH AVENUE, PELHAM, NY
LUNCH - 12 - 2:230
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.”
Spring Menu Changes
Come in and Check Out our Fabulous Menu Changes for Spring plus Daily Specials
Spring Leek and Baby Spinach Puree Soup
Homemade Croutons, Chives
Blanched Asparagus and Spring Herb Salad
Tarragon, Lemon Cream
Spring Vegetable Risotto
Scallions, Zucchini, Spinach, Ramps
Parmigiano-Reggiano Cheese & Butter
Pasta with Shrimp
Spring Peas, Cherry Tomatoes, Basil
All Natural Roasted Chicken
Sorrel Whipped Potatoes, Grilled White Spring Onions, Poached Radishes in Butter and Dill, Natural Chicken Jus
Pan Roasted Long Island Duck Breast
Wild Rice, Roasted Coconut Carrots, Fresh Nectarine and Apricot Compote, Ginger Emulsion, Scallions
Dined on April 19, 2015
"Exceptional Food in comfortable surroundings" is what the owners claim is their goal, and they achieve the goal. It's great to have a neighborhood restaurant with exceptional food. Even the entrance is enticing and elegant. The fish is usually the best choice. The chef does surprising things with Skate, and the oysters are as good as oysters are ANYWHERE. But the chef does lovely, surprising things with all foods, including the current cold asparagus salad. The old standbys like French Onion Soup and Quiche are really, really tasty, too. At brunch the eggs Benedict are perfect. So are the fries. Oh, and the wine -tasting dinners are not to be missed. All this, with warm, friendly owners and staff. It's a delight to be there.
Dined April 18, 2015
I had a wonderful impromptu dinner with my wife and in-laws at this lovely restaurant. Attentive and personable service, delicious food and good wine made for a great dining experience. we'll be back.
Dined April 5, 2015
Great dinning experience - Our family of four enjoyed the three course, prix fixe Easter Sunday dinner at Bistro Rollin last week. The food was well prepared and the presentation was lovely. Two of us had the duck breast, and two of us had the sea bass. My 91 year old mother-in-law found the duck breast meat a bit tough, but she nevertheless enjoyed her dish. The sea bass was very fresh and flavorful. Portion size was generous without being excessive. The desserts (bread pudding, profiteroles and chocolate mousse) were also excellent. We were able to linger at our tables to enjoy our after dinner coffee and drinks. Service was impeccable. Our waiter was very attentive, checking in regularly to make sure that we had everyone we needed. Some European style bistros tend to squeeze too many tables into the dinning area. We appreciate that at Bistro Rollin, the seating is spaced out so that dinners are not on top of each other. It was a wonderful experience all around. We plan to be back.
Dined March 15, 2015
Glad We Went There - It was Restaurant week and so we decided to explore and we are very happy that we did. We would guess that parking might be a bit challenging on occasion but we were lucky to get a spot only a couple of doors down from the bistro. John, our waiter clearly is a presence in the place and his suggestions and above and beyond, helpfulness were a perfect compliment to the the incredibly delicious food selections he recommended. The sorbet is made on the premises as was beyond belief in texture and flavor.
Dined - March 15, 2015
We'd read about Bistro Rollin sometime ago and had been meaning to go; so very glad we went. From the moment we entered to the end, the warmth and hospitality were gracious; wine list though small is spot on (we had a large carafe of Cote du Rhone); appetizers (salad frisse with poached egg/onion soup) entrees (coq au vin, skirt steak) and desert were all nicely presented and just delicious.. In sum: exactly what you'd want a bistro to be.
Dined February 26, 2015 Both our meals were very good although one of us ordered the risotto and it could have been served hotter- varied menu, friendly service and like the wine carafe options.
Dined January 10, 2015 - A surprise! - Here's a little gem on Fifth Avenue in Pelham. Who knew? Lots of folks, apparently. Great food, nice people, efficient service, and a real "bistro" feel to the place. It's definitely a place for grown-ups but well-behaved children were there and seemed to be having a good time. Worth checking-out. We'll be back for sure.So gracious!
Dined on January 2, 2015 - The food was perfectly prepared and presented. Filet mignon was so tender, it practically melted in your mouth! The pan seared halibut had a nice crust on it but was flaky and moist. It was a perfect dinner.