June 18, 2013
Written by Fran Sikorski
Thursday, 21 August 2008 09:58
With the success of Joseph’s Steakhouse on Fairfield Avenue in Bridgeport, veteran restaurateur Josip Custra has opened State Street Bistro in downtown Bridgeport, not far from his first venture. The bistro features a classic French menu prepared by executive chef Roldao Carvalho, a graduate of the French Culinary Institute, whose philosophy is that food is “savored, not rushed.”
Chef Carvalho has displayed his culinary talents at New York’s Picoline and Maison Galicia in Norwalk and New Haven; L’Escale in Greenwich; and Grand in Stamford.
General managers are Chris Klein and Jonathan Murray.
Originally from Croatia, Josip Kustra emigrated to the United States from France in 1967 and created a name for himself as manager and host at restaurants in Brooklyn, Manhattan, Detroit and Connecticut. He worked at Joe Byer’s Wine Cellars in Detroit for nine years, and then moved back to New York to work as a captain at the Helmsley Palace in Manhattan, followed by Peter Luger Steak House for 15 years.
In 1995, he opened Tollgate Steakhouse in Mamaroneck and sold his interest to open Joseph’s Steakhouse serving USDA prime dry aged beef.
Mr. Kustra opened State Street Bistro last May, serving all the foods he missed from his well-traveled and eclectic past. The bistro is tastefully decorated, with French country tapestries and prints by Alphonse Mucha, hanging copper pots and pans, wrought iron fixtures and copper-topped ceiling arches. High-top café tables and a mahogany and copper bar are standouts.
A recent five-course paired wine dinner shows the culinary strengths of the talented Chef Cavalho.
Presented following a champagne reception were chilled pea soup with peeky toe crab and mint crème fraîche; crispy sweetbreads with golden raisin-mustard vinaigrette; roasted Cornish hen with shiitake mushrooms, lardoons and pearl onions; Beaujolis strawberry soup; and for dessert, white chocolate brûlée.
Other desserts are peach melba; poire belle-Hélène, poached pear with vanilla ice cream and chocolate sauce; tarte tartin; and housemade sorbets.
Signature items are house-cured salmon and a coarse pork pâté with pistachios; bouillabaisse; veal cordon bleu. Luncheon specialties are salad Lyonnaise with fresh frisée, crispy lardoons and a poached egg; croque madame with a sunnyside egg, ham and gruyère cheese; omelettes and quiche du jour; and mussels with crispy pommes frites.
All manner of libations are available, highlighted by Amadeus, unfiltered wheat beer, and La Divine, Grand Cru-style beer, from the French Nord-Pas-De-Calais region bordering Belgium.
Quality is everything and State Street Bistro has it.
211 State StreetBridgeport, 203-540-5705
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