4th Street Bistro

About 4th Street Bistro

A transplant from the San Francisco Bay area, Chef Natalie Sellers brought with her a commitment to sustainable agriculture and cuisine. As she says, stocking 4th Street Bistro's menu with sustainably-raised meats and produce is very important to her and she does as much as she can to keep the restaurant in tune with the philosophies Chef's Collaborative. The menu reflects Chef Sellers' loyalties it changes with the seasons and market, so everything from the greens to the meats is as fresh as can be. Moreover, all of the meats come from reputable all-natural purveyors. Customers can rely on the fact that the Roast Breast of Duck and the Cabernet-Braised Beef Short Ribs come from animals raised in a humane environment without added hormones or the routine use of antibiotics. Even the wine list embodies Sellers' all-natural sensibilities. Many of wine selections are certified organic or biodynamic.

Reservations recommended, but not required.