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Bistro 7 is an integral part of Reno's tremendous food renovation. Carving its niche with a powerhouse team of culinary prowess, innovative fresh cocktails, a seductive wine list with something for every palate.  Bistro 7 (B7) has breathed new life into the South Reno gastronomic scene.

 

THE CUISINE

Centered on its flavor-inducing wood oven, Bistro 7's menu includes delicious fare like Miso Crusted Sea Bass, local free-range deviled eggs, Certified Angus Beef steaks, Fresh Seafood, artisan wood-fired pizzas, and homemade pastas.

All appetites are catered to at B7. Offering a children's menu and if lighter appetites need whetting, there are many small-plates and a large variety of appetizers to mix, match and share in addition to the heartier entree portions. When sit-down dining is not an option, box lunches and take out food can be ordered and picked up to go.

B7 also partners with local proprietors and food producers to serve guests only the finest quality ingredients, while helping the community thrive.

 

THE COCKTAILS

For those preferring earlier libations, Happy Hour runs daily with Food and Beverage specials.  Even wine connoisseurs will appreciate the extensive, diverse wine list, presenting numerous selections from the Napa Valley plus hard to find wines from around the globe.

 

Large wine list

THE SPACE

Sleek, modern sophistication graces the interior throughout. A high, exposed ceiling showcases the striking décor, with warm chocolate and taupe tones meeting matte silver, and industrial elements meshing with cutting-edge simplicity.  Bistro 7 is ideal for special occasions or meetings. Gatherings up to 25 may take place in the semi-private space adjacent to the wood fire oven. Groups of approximately 50 or less may utilize the year-round private event space, with a captivating fire and water sculpture as the centerpiece.

MEET OUR CHEF

MICHAEL WOODALL

 

Michael was born in South Korea and raised in Long Beach, CA. He attended the Indiana University of Pennsylvania Academy of Culinary Arts and the Culinary Institute of America at Greystone in St. Helena, CA. His previous experience includes La Creperie Cafe in Long Beach, CA, Wild River Grille and The Grill at Quail Corners in Reno, NV before coming to Bistro 7.

 

His food interests include the use of heritage meats and heirloom produce. He uses his vast knowledge of many different types of cuisines with a main focus on Classical French and Contemporary American to create a fun and interesting menu for Bistro 7 that appeals to a wide range of tastes.

 

His personal interests outside of the restaurant are reading books on world history, shooting sports, fishing, spending time with family, golf, and the Green Bay Packers.

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