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Creatively crafted french cuisine

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Located in Roswell, Bistro VG is a contemporary, fresh take on French cuisine.

Bistro VG has taken over where Van Gogh’s left off – and guests love Bistro’s progressive, contemporary, uniquely French cuisine with hard to find favorites including octopus, pate’ and the freshest meat, cheese and fish.

Join us at the community table in the bar and feast on small plates and creative cocktails tonight! Want to get really cozy? Bring some friends and snuggle up inside the white patent leather walls of the Lotus Room. No matter where you land at Bistro – you’ll love the ride! Proudly serving Roswell for over 27 years!

Phone                         Location                        Hours

(770) 993.1156                          70 West Crossville Road              Mon-Thurs 11:30am–10pm        Sat 5pm–11pm

                                                    Roswell, GA 30075                       Fri 11:30am-11pm                        Sun 5pm–9pm                    

 

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  Executive Chef                                                                                                        

 10+ years culinary experience                                                                            

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Jordan Chen

One of Executive Chef Jordan Chen’s earliest childhood memories involves watching his grandmother magically create delicious family-farm sourced dinners out of what appeared to be just love. Born in Jamaica and state side at the age of 4, it was important for him to maintain his Jamaican and Chinese culture. “Food keeps that connection alive”

Jordan found his calling to cuisine while in college at KSU for information systems. He quickly adjusted course and began working his way up through the restaurant industry. From bakeries to fine dining, his grandmother would continue to influence his cooking. He would be molded by great chefs as his creativity, knowledge and desire grew. Embracing his new career with a passion.

He secured a position as Sous Chef at bistro VG in 2016. Working and studying the nuances of French cuisine.  His training ranges from traditionally French trained to focusing purely on the simplest of ingredients.

In May 2018, he was named Executive Chef, and continues to remain an indispensable asset to bistro VG. He brings with him a new and audacious culinary experience to everything he touches.

“Cooking reminds me of family and keeps them with me every day.  My father, a farmer dedicated to serving people with the highest quality ingredients hugely influences my food choices. So, our new approach to locally sourcing ingredients, or within the country, is my way of preserving that ‘true to home’ feel I grew up with.” –Chef Jordan


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Partner

25+ years hospitality experience

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Nicholas Sousounis

Nicholas Sousounis has had a passion for food and service as far back as childhood. From growing up in Greece and watching his mother cook for their large family, to working as a young cook for his father’s casual restaurant in New Jersey. While attending the Smeal College of Business at the Pennsylvania State University, Nicholas worked through the ranks and began restaurant management at the age of 20.  His first full time after school position lead him to a casual fine dining steak house, Down Under. He began managing a team responsible for opening and operating more than six locations. Determined to grow, Nicholas then moved to NYC where he worked with Shelly Fireman of the Fireman Hospitality Group. He managed locations such as Café Fiorello’s and Red Eye Grill in Manhattan NY, ranked in the top thirty highest grossing independent restaurants in the country. In 2001, Nicholas was recruited by Pano I. Karatassos of the nationally acclaimed Buckhead Life Restaurant Group, whom he considers his “Restaurant Father.”  At the age of 26 he became one of the youngest General Managers in the company. For nearly 16 years since then, Nicholas served as General Manager of Kyma Restaurant.  He is recognized most for the development of a 5-star service team, food menu, and award winning wine list. Kyma has been voted and is still considered one of, if not the best, Greek seafood restaurants in the country. His tenure with Buckhead Life is where Nicholas draws his inspiration, expectations and passion for the hospitality industry.

Nicholas and his wife of 10 years Christina reside in Dunwoody, with their 4-year old daughter Zoe, and 1-year old son Christos.

“The service is something to be admired and copied. The front of the house is run by Nicholas Sousounis, He has the Greek flair, style and confidence that a true conductor needs while running a restaurant that is constantly filled with clients ranging from local repeat clients to celebrities passing through town.”
 

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#bistrobuzz

June 2018/ 1st Edition

Welcome to bistro VG, your very grown up getaway to celebrate everyday life!  As new owners to a classic Roswell tradition we have truly enjoyed the opportunity to reconnect and introduce our amazing team and great food to the Roswell community. Putting a new spin on an old Roswell tradition has been a great adventure and honor.

Looking forward to our Brew-Tea-Ful  Days at bistro VG.  The ladies of the bistro are taking one sip at a time and ready to host some fascinating tea parties. We can all agree, life happens and tea helps.  Make sure to follow us on Instagram/Facebook @bistrovg for the official announcement to the start of Tea Season at bistro VG.

Dining against a backdrop of art truly adds up to a masterful dining experience.  Our walls feature a local Roswell Artist, Christopher Goodsell.  All of the amazing art is available for purchase and your viewing  pleasure.

For celebrations big and small, we have a team for that. Currently on www.weddingwire.com and www.eventwire.com you can peek into magical moments and read reviews on guest’s experiences. 

To book an event please call 770-993-1156 or email info@bistrovgroswell.com.

 

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Dinner Menu

subject to change

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Lunch Menu

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Cocktails & Wine

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Dessert Menu

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#bistrobuzz

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Private Dining

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Call Bistro VG at (770) 993-1156 or book online with OpenTable.
 

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