|
About Our Bistro |
|
History The idea of opening the South Market Bistro in downtown Wooster first came to head chef Michael Mariola in late 2001, but the concept behind his approach to cooking has a much longer history, following in the footsteps of such sustainability pioneers as Parker Bosley of Parker’s New American Bistro in Cleveland, Ohio, and Alice Waters of Chez Panisse in Berkeley, California.
Sustainable Cuisine Sustainable cuisine means preparing and consuming food with a maximum amount of respect for the environment and the health of our society as a whole. Food is an integral part of every culture on the planet, and eating is a hallowed pastime that should nourish our communities as well as our bodies.
When we grow and consume food in a highly mechanized, industrial manner, we empty the dining ritual of its significance, its capacity to give us real sustenance. As such, sustainable cuisine lives in symbiosis with sustainable agriculture — growing food as a labor of love, free of toxic chemicals and brimming with flavor. Taste and health should never be compromised by economics.
The principles of sustainable cuisine find their expression in a number of the core practices of South Market Bistro: · We use the freshest local ingredients whenever available, supporting local farms, the local economy, and our local community ties. Click here for to see a list of our most dedicated farmers. · Our dishes feature seasonal produce, the menu changing with each phase of our farmers’ harvests. · We select organic ingredients whenever possible, ensuring a more equitable future for our environment, our community, and the health of our patrons.
Growth Steady growth and continued development in downtown Wooster prompted Mariola to open his second restaurant, just across the street from the Bistro. The City Square Steakhouse opened for business in September of 2008.
|
|
Reservations Accepted. Please call 330-264-FOOD (3663)
mail@southmarketbistro.com |
