We are happy to announce that Bistro is open for in-house dining and look forward to welcoming you back into our remodeled space. We have sanded, painted, refinished and upgraded most everything! We even have a new HVAC system, quite possibly making us the cleanest space around!
While we are only allowed to operate at 50%, we are converting to reservations only, so please call ahead at (410) 745-9111 or click the link below. Facial coverings will be required upon entering and while you are moving about the restaurant. You are not required to wear them while seated.
For the time being we will also be offering limited carry out dining until 6:30 pm nightly, with possible increased restrictions on weekends and holidays, so please plan accordingly.
As this is uncharted territory for all of us, we kindly ask for your patience as we adjust to the “new normal”.
We can’t wait to see you!
MENUS
About the Bistro
At Bistro St Michaels, you will find time-honored, classically prepared dishes as well as modern adaptations from our collaborative kitchen led by Executive Chef Doug Stewart and Head Chef Morgan Smith.
Our mission is to provide delicious food served with attention to detail by our professional and knowledgeable staff. We source local and sustainable produce, meat and seafood whenever possible, and aim to support our local and regional farmers and artisans. Every dish is cooked “a la minute”, and shortcuts are non-existent in our kitchen. We are passionate about every aspect of your dining experience, so please, come in, relax, and sip, savor, and enjoy with us!
MEET CHEF STEWART
Doug Stewart has been a lifelong resident of Talbot County, with his education beginning as a graduate of Easton High School as well as Chesapeake College’s Culinary School.
Doug has been in the food service industry for eighteen years, beginning his career at Latitude 38 Bistro in Oxford, Maryland while still in high school. After completing his degree from Chesapeake College, he was promoted to Sous Chef at Latitude 38 Bistro. Additionally, he was a Sous Chef at the Old Inn at Easton working under Chef Andrew Evans and then at Mitchum’s Steakhouse in Trappe, Maryland.
In 2009, Doug returned to Latitude 38 Bistro as Executive Chef of restaurant, catering and events. In 2013, he joined Mitchum’s Steakhouse and Pizzaco as Executive Chef and General Manager. In 2014, Doug assumed the position of executive chef and partner of The River House at the Easton Club.
OPEN
Monday 4:30-9pm
Tuesday 4:30-9pm
Friday 4:30-10pm
Saturday 4:30-10pm
Sunday Brunch 10am-2pm
Sunday Dinner 4:30-9pm
CLOSED
Wednesday & Thursday