Mistral Restaurant and Bar

Chef/Partner Tim Fabatz has trained with Michelin 3 Star Chef Michel Guerard in Southern France and Francesco Berardinelli of the famed Beccofino Ristorante in Florence, Italy. Mistral’s New American cuisine is thus very Mediterranean-influenced, and focuses on serving the best local ingredients available. Tim serves up an immensely popular daily fresh fish special and has excellent seafood and shellfish offerings on the seasonally current regular menu. Mistral is committed to being responsible to the environment and to the people around us; therefore our seafood is from sustainable sources, our beef is hormone-free Certified Angus, naturally-raised pork, lamb and chicken are of the best quality available, organic produce is used wherever possible, and no trans fats are used in any recipe preparations.

Wine Director/ Event Coordinator Tonya Pitts has created an interesting wine list that compliments both the menu and the seasonally-changing tastes of Mistral’s guests with an intriguing combination of local, regional, and international choices. The bar features made-from-scratch cocktails using the freshest available seasonal fruit, housemade infusions, and the best quality local brands available.

Mistral has an off-the-beaten-path ambiance with year-‘round patio dining and water views, an outdoor fireplace, and plenty of outside heaters. Two private rooms and the covered patio are available for private dining, business dinners, banquets, cocktail parties, and special events. Mistral is a destination restaurant for anniversaries, birthdays, and family get-togethers. Reservations, or even a quick phone call before you come, are strongly recommended.

* Lunch served Monday-Friday only, 11:30 to 2:30 (Midday menu served from 2:30 to 5:30).
Lunch is not served on the weekend.
* Dinner served Monday, Tuesday, Wednesday, 5:30 to 9:00.
* Dinner served Thursday, Friday, Saturday, 5:30 to 9:30.
* Mistral is closed on Sunday (except for Easter Sunday and Mother’s Day).