{"id":17583,"date":"2015-08-15T19:36:45","date_gmt":"2015-08-15T23:36:45","guid":{"rendered":"https:\/\/www.glensfalls.com\/glensfallsbusinessjournal\/2015\/08\/sweet-beet-bistro-in-greenwich-has-eclectic-menu-with-ingredients-from-local-farms.html"},"modified":"2015-08-15T19:36:45","modified_gmt":"2015-08-15T23:36:45","slug":"sweet-beet-bistro-in-greenwich-has-eclectic-menu-with-ingredients-from-local-farms","status":"publish","type":"post","link":"https:\/\/www.glensfalls.com\/glensfallsbusinessjournal\/2015\/08\/sweet-beet-bistro-in-greenwich-has-eclectic-menu-with-ingredients-from-local-farms\/","title":{"rendered":"Sweet Beet Bistro In Greenwich Has Eclectic Menu, With Ingredients From Local Farms"},"content":{"rendered":"
\n
\n\"sweet-beet.jpg\"\n<\/div>\n
Sweet Beet Bistro opened in Greenwich and has an eclectic menu, using ingredients from the Greenwich and Cambridge farmers’ markets as well as its own garden\n<\/div>\n<\/div>\n

BY JILL NAGY
\nWhy call a restaurant Sweet Beet Bistro?
\n“Well,” recalls executive chef Helen McIntosh,
\n“We were standing around in the kitchen eating
\nbeet salad [made from sweet local beets] and
\nthe deadline was approaching for creating a
\nnew name.”<\/p>\n

After rejecting dozens of other possibilities,
\nthat one just sounded right. So, in February, the
\nrestaurant formerly known as Dish became the
\nSweet Beet Bistro.<\/p>\n

Aside from the name, the changeover occurred
\nthe previous November with a new owner,
\nwho prefers to remain anonymous, and McIntosh
\nin charge of the kitchen.
\nThe restaurant, located at 93 Main St. in the
\nheart of Greenwich is, McIntosh said, “one of the
\nonly places in Washington County serving local
\nproduce, meat and chicken.”
\nMost of the ingredients come from the
\nGreenwich and Cambridge farmers’ markets,
\nfarmers contacted through those markets, and
\nthe bistro’s own garden, he said. The Greenwich
\nmarket is especially convenient, “only 50 steps
\naway” and open year round.<\/p>\n

The menu is eclectic and includes both vegetarian
\nand gluten-free selections. Prices are
\nmoderate. The most expensive regular entree
\nis priced at $25 and other entrees are priced as
\nlow as $13.<\/p>\n

McIntosh said she tries to keep the menu
\ninteresting, “accessible to everyone,” and “sophisticated
\nbut not fancy.”<\/p>\n

Dishes include a Reuben sandwich made
\nwith beef brisket, the bistro’s own sauerkraut
\nand bread from Murray Hollow bakery’s brick
\novens. Other popular items include a Thai
\nred curry with shrimp, a Persian-influenced
\n“golden chicken,” and the beef brisket braised
\nwith beer and served with sweet potatoes and
\nsummer squash. There is a vegetable risotto
\nand a vegetable ravioli, a variety of salads and
\nseveral non-meat appetizers that can serve as
\nmain dishes.<\/p>\n

Desserts are “always changing” but usually
\ninclude a pot de creme, often chocolate with
\nhomemade caramel sauce, and a pavlova, a meringue
\nwith fruit and whipped cream, she said.<\/p>\n

The wine list includes local selections. Sweet
\nBeet also serves locally brewed Argyle beers.
\nThere is seating for 25, including outdoor seating.
\nThe staff of eight people is about equally divided
\nbetween serving staff and kitchen workers.<\/p>\n

The bistro is open Tuesday through Sunday
\n(closed Mondays). Dinner is served from 5 p.m.
\nto 9 p.m. On weekends, there is a “happy hour”
\nfrom 3 p.m. to 5 p.m. with drinks, cold appetizers,
\nsome sandwiches and homemade pickles.<\/p>\n

McIntosh describes herself as local but
\nSeattle-trained. She grew up in Cambridge and
\ndeveloped her taste for good locally sourced food
\neating the products of the family’s garden and
\nresident cow.<\/p>\n

Until six years ago, she worked as a gardener
\nin Seattle. Then, she gave that up for culinary
\nschool at the Seattle Culinary Academy, “a really
\nawesome school right in the middle of the city.”
\nTwo years ago, she returned to Cambridge and
\nworked for the previous owner of her current
\nrestaurant and for a catering company before
\ntaking on the job at Sweet Beet Bistro.<\/p>\n

Further information and the complete menu
\nare on the restaurant’s webpage, www.sweetbeetbistro.
\ncom. The telephone number is 692-0200.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sweet Beet Bistro opened in Greenwich and has an eclectic menu, using ingredients from the Greenwich and Cambridge farmers’ markets as well as its own garden BY JILL NAGY Why call a restaurant Sweet Beet Bistro? “Well,” recalls executive…<\/p>\n","protected":false},"author":88,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[77,94,114],"yoast_head":"\r\nSweet Beet Bistro In Greenwich Has Eclectic Menu, With Ingredients From Local Farms - Glens Falls Business Journal<\/title>\r\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\r\n<link rel=\"canonical\" href=\"https:\/\/www.glensfalls.com\/glensfallsbusinessjournal\/2015\/08\/sweet-beet-bistro-in-greenwich-has-eclectic-menu-with-ingredients-from-local-farms\/\" \/>\r\n<meta property=\"og:locale\" content=\"en_US\" \/>\r\n<meta property=\"og:type\" content=\"article\" \/>\r\n<meta property=\"og:title\" content=\"Sweet Beet Bistro In Greenwich Has Eclectic Menu, With Ingredients From Local Farms - Glens Falls Business Journal\" \/>\r\n<meta property=\"og:description\" content=\"Sweet Beet Bistro opened in Greenwich and has an eclectic menu, using ingredients from the Greenwich and Cambridge farmers' markets as well as its own garden BY JILL NAGY Why call a restaurant Sweet Beet Bistro? 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