the story behind alsace french bistro.
David Weiss and Jean-Sebastien Kappler, both hailing from the Alsace region, brought their passion for traditional cuisine to the United States, initially settling in Wisconsin. Drawn to the vibrant community and climate of Florida, they established Alsace French Bistro in Tierra Verde. Their vision was to create a space reminiscent of a grandmother’s kitchen, where guests could enjoy hearty, homemade meals that celebrate the fusion of French and German culinary influences.
must-try dishes
Alsace French Bistro’s menu showcases a variety of dishes that highlight the unique flavors of the Alsace region:
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Soupe à l’Oignon Gratinée: A classic French onion soup featuring caramelized onions in a rich broth, topped with croutons and melted cheese.
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Tarte Flambée Forestière: A thin-crust tart topped with creamy white sauce, Swiss cheese, roasted mushrooms, and bacon, offering a delightful blend of textures and flavors.
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Choucroute Alsacienne: A traditional Alsatian dish comprising sauerkraut served with a variety of meats, reflecting the region’s Germanic culinary heritage.
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Duck à l’Orange: A signature dish featuring tender duck breast glazed with a tangy orange sauce, exemplifying the bistro’s commitment to classic French cuisine.
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Camembert Frit: Breaded and flash-fried Camembert cheese served with a side of jam, offering a harmonious balance of savory and sweet.
The bistro also features weekly specials, such as Mussels and Fries on Tuesdays, ensuring a dynamic and ever-evolving dining experience.
Location and Contact Information
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Address: 1120 Pinellas Bayway S, Suite 113 & 114, Tierra Verde, FL 33715
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Phone: (727) 867-5800
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Website: alsacefrenchbistro.com
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Hours of Operation:
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Brunch: Saturdays and Sundays
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Dinner: Tuesday through Sunday
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Reservations are recommended due to the bistro’s limited seating and popularity.
Whether you’re a connoisseur of French cuisine or seeking a unique dining experience, Alsace French Bistro offers a memorable journey through the flavors of northeastern France.
