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Bistro
64,
A New Culinary Gem in Cary
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Husband
and wife team, Will and Emily Massey take pride in doing all of the
little things. Fresh flowers on the tables, a warm and inviting
atmosphere, free valet parking, or even modifying the menu to suit
their guests' taste are just the beginning when it comes to the
Masseys' expectations of hospitality from the staff at Bistro 64 in
Cary. The Masseys take their mission, "to provide an absolutely
flawless guest experience " very seriously. Will is known to ask
his
guest if they had a "perfect evening," and he is dedicated to ensuring
it happens. He takes comments from his guests serious as well,
using
them to constantly improve the dining experience for his guests.
With
an attitude like this and his eye for detail, Bistro 64 is sure to go
far.
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| "He starts
every guest out
with an "Amuse Bouche," what he calls an amuse course. 'Amuse Bouche' -
a small, delightful creative bite served when
guests are first seated - is a wonderful way to begin an elegant dinner
party" |
The Masseys, who bought the restaurant last
spring, took care to
give the restaurant a warm and inviting feel for their guests by adding
some warm colors to the walls and updating the art. They even
added a custom built wine wall in the main dining room. The chef,
Randy Wilder -
formerly with the Cosmopolitan restaurant - has full control of the
menu, which he has infused with his own distinct signature.
Wilder's
background includes training at Johnson and Wales Culinary Academy in
Charleston, SC, and working as the opening sous chef at Michael
Jordan's 23 in Chapel Hill. He also work as a sous chef for John
Toler at Bloomsbury Bistro and as the head chef for Toler's second
restaurant, The Cosmopolitan. Wilder is becoming well known for
his
globally influenced, new American cuisine. He starts every guest
out
with an 'Amuse Bouche,' what he calls an amuse course. "Amuse Bouche" -
a small, delightful creative bite served when
guests are first seated - is a wonderful way to begin an elegant dinner
party. Entrees sure to please include his oven roasted duck
breast
served on black truffle and spiked with Johnston County whipped sweet
potatoes with Porcini mushrooms-Green bean "casserole" and blueberry
jus with glazed cippolini onions. Or try tucking into his grilled
yellowfin tuna over a wok seared beef loin and crispy noodle salad,
served with tropical fruits and a spicy cashew sweet-n-sour
vinaigrette. Even his vegetarian entree of sauteed silver queen
corn
risotto cakes on a bed of grilled farmer's market vegetable ratatouille
and fresh spinach with portabello fries and asparagus coulis get rave
reviews from diners.
Will and Emily are both products of the
restaurant industry. Both have worked their ways up from hourly
positions at Morton's of Chicago. Will was part of the team that
opened
Charlotte and eventually worked up through the ranks to become the
General Manager at the Buckhead Morton's of Chicago in Atlanta.
Emily also began her Morton's career in Charlotte as a server and
worked her way to become the Catering Sales Director for the
company's Atlanta market.. They came back to
North Carolina to be closer to family while looking for the perfect
restaurant fit. They have found the right fit with Bistro 64.
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Bistro
64
103 Edinburgh South Drive
Cary, NC 27511
(919) 380-1322
Hours
of Operation
Monday - Saturday
5:00 p.m.–10:30 p.m.
Serving Dinner
5:30 p.m.–10:00 p.m.
Map This Location
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