Gathering with friends and family around the table to share a great meal, a favorite drink and laughter is food for the soul. That’s the philosophy of Chef John Foy and Brian Beseda, co-owners of O’Fallon’s latest eatery, Beseda Bistro, located in the Triad Center West.
“We’ve been open a month and response has been great,” said Foy, who created Beseda’s diverse menu with the goal of spotlighting fresh seafood and fish.
“We have American cuisine with lots of options – steaks, chicken, pizza and sandwiches, with an emphasis on fresh fish.”
Fresh fish featured on Beseda’s menu include a naturally raised grilled salmon, Cajun shrimp and a crab-stuffed, baked cod.
Diners who love the taste of smoke should consider the house hickory-smoked trout, which is transformed into Beseda’s popular Smoked Trout Salad (trout-topped greens, pickled beets, strawberries, cranberries, goat cheese and walnuts) or its Smoked Trout Pizza with olive oil, onion and capers.
On the chalkboard, diners will find daily specials such as the day’s fresh catch creations. During a recent visit, the “catch of the day” was Tomato Basil Grilled Salmon with Oyster Mushroom Rizzato and Seafood Étouffée – a taste of the Bayou close to home.
“We also have gumbo with seafood, chicken and sausage. That’s our house soup,” Foy said, adding, “we also have a soup of the day. Yesterday it was Steak and Rice, the day before, chili.”
Carnivores need not worry. Beyond fish and seafood, Beseda Bistro provides plenty of options to satisfy. Beef Modiga and ribeyes are grilled to order. Its Beef Spiedini – thin beef slices stuffed and char-grilled – is a classic seldom found off The Hill and is a welcomed menu item along with a tasty Italian Pork Tenderloin.
According to Foy, chicken entrees rate among the restaurant’s top sellers.
“Chicken Caprice, Chicken Marsala and especially the Chicken Spiedini with our butter lemon sauce are really popular with our customers,” Foy said. He added that the Chicken Spiedini Salad also gets rave reviews and explained that all the restaurant’s salads are tossed with homemade dressings to deliver ultra-fresh flavor.
Pasta fans have a trio of picks, including classic ravioli, Pasta Primavera Vera and Fettuccine Alfredo, which offers protein add-ons of crab, shrimp, chicken or steak. Speaking of add-on options – at Beseda’s you have to think pizza.
Pizza aficionados can create their own pizzas from a litany of toppings or order a chef’s creation such as the Italian Lovers Pizza (olive oil, garlic, tomato, onion, Italian sausage, provel and parmesan) or a personal pick, the BBQ Chicken Pizza, built with barbecue sauce, chicken, provel, cheddar, bacon and tomato.
Balancing out the menu is Beseda Bistro’s selection of appetizers, burgers and sandwiches. Appetizer plates serve as a perfect lighter meal option or a plate to share. Burgers are built the old-fashioned way – grilled and dressed to please. But it’s the custom-made sandwiches that really stand out. Ranging from the multi-meat John Boy Sandwich and Turkey Club to hot picks such as a grilled Honey Dijon Chicken to hearty handfuls including a 10-ounce ribeye Steak Sandwich on toasted garlic cheese bread.
According to Foy, the restaurant’s goal is to provide great food and service with enough menu choices to offer a little bit of something for everyone. But if you can’t find what you want, just ask.
“We’ll do almost anything you’ll want if we have it in house,” Foy said.