East West Bistro is two stories of restaurant able to serve up to 300 people at a time. Our banquet room seats 5 to 80 people. The cuisine is a realized union of Asian and Mediterranean styles. The menu is as varied and flavorful as you could wish in a single restaurant. Our chef has put together menus that express the best of East West cuisine. Our waitstaff is highly trained by general manager Susuan Timlin in this cuisine so feel free to ask any question and explore all that we have to offer. What do we feature? Everything. If you have any questions your server can't answer ask for Susuan or Renee (or any of our managers) and they will guide you through your experience.
The culinary adventure begins as you are greeted by the hostess. There are five choices of climates: outside patio, bar, front room, an expanse section of booths and tables, and then there is the Uptown where we seat large parties and accept reservations. We do not believe in crowding the customer so you will always be afforded gentle and comfortable seating without bumping into your neighbor. Owner Renee Middleton has arranged unique lighting, paintings, wall hangings, and architecture that are all about warmth so even your walk through the restaurant is an exploration.
The kitchen is an open area of action and interaction where you can see and smell everything that is going on. Watching the chefs and waitstaff prepare your meal is an event in itself for if you are interested in food and how it is prepared this is the kitchen to watch. Miracles do happen on busy nights. The best cooks love their food, are trained on the job, and believe that quality is more than an idea or degree. We have the best cooks. And of course we have the best customers!
Since opening in 1995 the wine menu has been a Wine Spectator Award winner. Our most requested martinis are Godiva, Blue East, and Classic. The food has been featured on Food Network and in magazines in the Southeast. Our meats are hormone/steroid free so you receive the highest quality. So that the fish is the freshest possible it is flown in overnight from Hawaii, Pacific Northwest, or from the Gulf. The specials are where the kitchen shines with gems such as Hawaiian Hebi with scented oils, Monchong with Wild Fruit Salsa, Wild Boar with Dijon Makers Mark Sauce, the best Pacific Salmon around, and just about anything your palate desires. Food is seasonal so dine often and eat with a love of the tastes of the world. You will always leave happy.