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that you’ve got chicken, roasted shallots, bacon, apples and Gruyere cheese all together in a sandwich. It’s been very popular so far.”
Lombardy said that he will pay attention to what items get ordered most often and adapt the menu according to the perceived desires of his customers.
“It’s pretty well-known that chefs develop favorite recipes, and then sometimes it won’t move, and the chef sticks with it because it’s his favorite,” Lombardy explained. “The clientele simply doesn’t want it.
“I’m going to see what people like, and well change our menu to reflect their desires. Our first menu is what I thought people might like, and then well track sales to see where we are.”
The Bistro also handles catered events.
“We had a small party in here the other night, and they said, ‘Pick out something you think we’d like,’ and I like doing that,” Lombardy said.
Before he came to the
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