Since Vivo Kitchen moved to Sewickley, the younger DiBatista generation, Danina and Martina, have taken over the old Bellevue space with a new restaurant–Bite Bistro. Just like Vivo, Bite Bistro pleases hardcore foodies and everyday diners alike.
David Bulman is the chef. David is classically trained in culinary arts and the man running the show behind the line. I have had the pleasure to teach culinary classes and cook with David. He’s very passionate about his work. David is a strong supporter of local and sustainable products, and it shows in his menu choices.
Last week, Bite Bistro had a late harvest dinner. A prix fixe menu–seven courses. Bite Bistro has a tasting menu once a week and a special prix fixe dinner like the one I attended once per month. These dinner events are a great opportunity for anyone to get a good understanding of what chefs are working with for the season and maybe get to know the chef’s style as well.
David’s style is about using good, local ingredients (when possible) and using preparations that feature those ingredients in uncomplicated ways. David tells me that dishes like these are what keep people coming back. And I have to agree, simple, well prepared choices are definite winners.
The menu ranged from beets, and brussels sprouts to a duck, quail, and chicken trio. I know how much David enjoys working with duck, so I was glad to see it in the menu.
Beets were in the opening course and then we enjoyed them for dessert. The beet gelato with Gorgonzola and walnuts was a big hit. David also sent to our table a granny smith gelato. This gelato is part of their current menu and was delicious, a great way to finish any meal year around. I know David just made more. Go try it, and you’ll tell me how good it was!