Osceola Bistro

 

Osceola Bistro. Newly opened in October 2011, this American-style bistro is locally-owned and operated by Vero Beach native, Chef Christopher Bireley. Located in historic downtown Vero Beach, Osceola Bistro has two namesakes. It is first named after Chief Osceola, a Seminole Indian who became an influential leader in Florida’s Second Seminole War during the 1800s. Second, the bistro’s address is on 13th Avenue just off of State Road 60 (one-way 20th Avenue) which was historically known as Osceola Boulevard in Vero Beach.

The bistro’s quality of food, consistency of superior service and its unique atmosphere are by far its most appealing attributes. The inside dining room has an open airy feel, with high ceilings, earth-tone color walls, custom trim work and a simplistic, yet elegant décor. Join the hip crowd and have a drink, dinner or both in the bistro’s bar—made of an eco-friendly white limestone and local beach shell material. The bar’s open-air construction connects you to the garden patio dining area that is populated with dozens of lush plants, growing herbs, seasonal décor and a trickling fountain.

Owner and chef, Christopher Bireley is a Vero Beach native that has been honing his craft for over 20 years. Chef Bireley’s passion for food began during his teenage years when he worked as a prep cook at the Black Pearl in Vero Beach. After receiving his four year business degree, Chef Bireley followed his dream and received a Culinary Arts Degree at Johnson & Wales in Charleston, South Carolina. Since then, Chef Bireley has traveled the world preparing exotic cuisines in St. Kitts in the West Indies, on the coast of Ireland and in northern Italy where he lived with and worked for a local family that owned and operated an authentic Italian restaurant. Here in the States, Chef Bireley has prepared cuisines in well-known “foodie” destinations such as Napa Valley and Charleston and has worked with celebrity and award winning chefs such as Cindy Pawlcyn of Mustards Grill in the Napa Valley as well as Michael Chiarello, who opened the critically acclaimed Tra Vigne restaurant in the Napa Valley. While in Charleston, Chef Bireley also had the opportunity to work with Tom Colicchio owner of Craft in New York City and current judge on the TV show Top Chef.

You will find that Chef Bireley’s creations carry influences from many of the locations he has traveled and lived. And he takes pride in preparing his dishes with the purest and freshest ingredients available. In an effort to reduce the restaurant’s carbon footprint and to support the local economy, Chef Bireley searches for and uses fresh local food as much as possible. On any given night, you will most likely find him stepping out of the kitchen for a few moments visiting with tables to make sure your meal was prepared to your satisfaction and answer any questions you may have.

Vietnamese Shrimp or Vegetable Spring Roll

8 / 10

Tamarind-glazed shrimp, rice noodles, napa cabbage, carrot, spring onion, local garden fresh cilantro and basil

Secret Recipe Crab Cakes

14

Jumbo and special blue lump crab cakes with secret spices and covered in panko bread crumbs over local Osceola Organic Farms micro greens, served with tarragon aioli

Bireley Family Favorite Chicken Wings

8.5 / 17

Ten lightly breaded wings tossed in a spicy garlic, ginger, local honey and other secret spices sauce

Potato Fried Dirty Oysters

13

Half dozen shoestring potato covered oysters, crème fraiche, caviar

Scotch Egg

7

Don’t miss this unique item made with house made spicy Italian sausage, hard-boiled egg, mixed organic greens, ranch dressing, spicy mustard

SOUPS & SALADS

Today’s Seasonal Soup Creation

7 / 10

Wedge Salad

8

Iceberg lettuce, crumbled bacon, green onions, garlic-herb seasoned panko bread crumbs, blue cheese crumbles, homemade ranch dressing

Celebration Salad

14

Mixed organic greens, candied walnuts, roasted beets, caramelized onion & goat cheese tartlet, julienned apples, champagne vinaigrette

Mixed Organic Greens

8 / 10

Local greens, tomato, cucumber, carrot

Fellsmere Arugula with 8oz Hanger Steak

21

Grilled steak, grilled red onion, avocado, asparagus, manchego cheese, chimichurri dressing

Caesar

8 / 10

Romaine lettuce, shaved parmesan, bacon, homemade Caesar dressing

SIGNATURE ENTREES

Shrimp and Grits

25 / 30

Southern-style fontina and parmesan cheese grits, sautéed Florida Gulf shrimp, bell pepper, spicy sausage crumbles

Local Shrimp Pasta

26 / 31

Florida organic aquaculture sautéed shrimp, lemon, capers, tomato, chili flake, feta cheese, kalamata olives, white wine broth over house made spinach linguine

ENTREES

Steak and Fries

27

Grilled 8oz. hanger tenderloin steak, choice of rosemary, truffle or plain french fries

Roasted Chicken Breast

25

Chicken breast encrusted with fresh rosemary, thyme, parsley and garlic, over wild rice and seasonal succotash

Bistro Burger

17

Ground chick and sirloin mix, lettuce, tomato, toasted brioche bun, choice of rosemary, truffle or plain french fries

Whole Roasted Carved Filet Mignon

32 / 38

4oz or 8oz filet slices, potato gratin, sautéed green beans with triple blanched garlic

Crispy Salmon

21 / 26

Skin-on pan roasted salmon, roasted asparagus, sweet onion & mushroom farro, lemon chive & herb aioli

Mojo Pork

18 / 23

Slow roasted & braised boston butt, black beans, saffron rice, plantain of the day

Marinated Grilled Chicken Breast

18

Blue cheese, bacon, lettuce, avocado aioli, toasted brioche bun, choice of rosemary, truffle or plain french fries

Vegetarian Delight

23

Chef’s choice of grilled or roasted fresh vegetables, starch of the day

 

SIDES

5

truffle fries / rosemary fries / grilled asparagus (w/ béarnaise $6) / green beans / sweet

onion & mushroom farro / southern-style grits

Osceola Bistro

2045 13th Avenue
Vero Beach
Florida
32960Mon – Fri: 11:00am – 9:30pm (lunch and dinner)
Sat: 5pm – 9:30pm (dinner only)
Sun: CLOSED