Bistro Lancaster Introduces New Menu, Adds Piano To Dining Room

Bistro Lancaster Executive Chef Tommy Child is proud to introduce a new, "back to Bistro basics" menu at the popular downtown restaurant, located in Houston's only Small Luxury Hotel of the World, The Lancaster Hotel. Child has revamped his menu in light of downtown Houston's changing atmosphere. The new bill of fare, while maintaining Child's popular Regional American cuisine, is making a break from the informal deli-style selections found on recent menus. Replacing those items are more elegant-style selections, which have become Bistro Lancaster trademarks through the years.
"The downtown scene has really changed, with new restaurants opening on a regular basis," says Child. "But the Bistro remains one of the only restaurants of its kind, a upscale-yet-comfortable atmosphere in which to enjoy a delicious meal, for business dining or otherwise. The menu changes will maintain or bring back some of the diners' long-time favorites, and incorporate new dishes created with a 'Lancaster' spin."

Among the "starters" offered on the new menu are delicate Spinach and Wild Mushroom Parcels with wild mushrooms, ricotta cheese, and red wine sauce; Grilled Beef Tenderloin Enchiladas with red chili mole, pico de gallo, avocado relish, cotija cheese, and crme fraiche; hearty Black Bean Soup with pico de gallo, avocado crme and fresh cilantro; and Cornmeal- and Chili-crusted Fried Gulf Oysters with caper-basil dipping sauce on mixed greens. Remaining on the menu are the Classic Caesar Salad, with the option of added grilled chicken or prawns; Spinach Salad with oyster mushrooms, bacon and Stilton cheese in mustard vinaigrette; and The Lancaster Salad with Texas ruby grapefruit, artichoke hearts, baby greens, tomatoes, edible flower petals and lemon-thyme vinaigrette.

Child's talent for the unique flavor combinations is most evident in the menu's entre selections. To the Pumpkin Seed-crusted Salmon Salad, Child adds roasted red peppers, grilled asparagus and tart Granny Smith apples, all balanced with a refreshing cilantro dressing. The Bistro's famous Crabcake is made with jumbo lump crabmeat, wild mushrooms, leeks and vegetables, roasted for added flavor and served with lobster sauce. And the Pan-seared Tuna Loin is infused with basil olive oil and served with mashed potatoes and grilled asparagus. Penne Pasta with Grilled Chicken is given a Southwestern spin with the addition of fresh corn, red and green chilis, tomatoes and cilantro in a delicate cream sauce; and the usual hamburger is "dressed up," made with Black Angus beef and served with wild mushrooms and choice of cheese.

The current menus changes are now being offered at lunch, with new breakfast and dinner menus to be put in place by early May. Child plans to update the menus with a few new dishes every two weeks or so, "to keep things fresh and exciting for the kitchen as well as the diners."

In addition to new menus, diners will also notice a new addition to the dining room: a piano. The programmable piano keeps soothing - and often, toe-tapping - music in the air during lunch and dinner hours. During dinner Thursday through Sunday only, pianist Phil Ahern takes command of the keyboard, playing a mix including everything from romantic ballads and show tunes, to classical pieces and Jazz favorites.

Chef Child is a graduate of the prestigious Culinary Institute of America in Hyde Park, New York, and has more than 15 years working experience. He has worked is such outstanding Houston kitchens as the noted Cafe Annie as well as renowned kitchens in Denver. Child was recently a guest chef at the world-famous James Beard House in New York City, which is part of the James Beard Foundation and is known as America's foremost culinary institution. Julia Child and the late Peter Kump founded the institution to keep the culinary philosop