Mission Bistro
Usually, it’s the
cake that steals the show, but the “amuse bouche,” brought to the table at the
Mission Bistro in Stevensville, Montana, immediately raises the “aha” moment. It’s the unsuspecting surprise that pleases
nightly patrons as they settle into the French version of a small inviting and
delicious bite that makes the mouth smile. Recently, unprepared for this gift from the
chef, our table was treated to a puff pastry square of wild mushroom sauté
crowned with herbed sour cream.
That welcome note
changes daily as the brother/sister owners, Eric and Angela Loessberg
enthusiastically welcome patrons to their quaint restaurant named for St.
Mary’s Mission, and based out of a century old farm house just off Stevensville’s
main street. The newly whitewashed and decorated thirty-four seat establishment
entices gourmet diners to sophisticated dishes prepared for audiences that are
surprised to find this fine restaurant in the Bitterrroot Valley.
“We are both
inspired by great food and great service and we wanted to bring that to our
friends, family, and community,” says Eric, adding, “food is meant to be
enjoyed with a loved one, with people who share the same love and joy of food
as you do and we just wanted to provide a warm comfortable place for everyone
to gather and serve great food with a smile!
A few years ago
(post haste ten), before he returned to his home town, Eric was honing his
culinary skills around the country.
He initially
worked at a restaurant in Missoula while in college. Not long after, he left for Nevada and
eventually landed in the Paddle Wheel Steamboat Cruise Line where as the pastry
chef, he made a lot of desserts. A trip
to Seattle to visit a friend ended up being nearly a two year commitment as he
attended the Seattle Art Institute Culinary School and graduated with
honors. He interned and worked for three
years with “The Chef in the Hat,” Thierry Rautureau’s upscale Rover’s.
Sister, Angie, has been a waitress,
bartender, and barista, in the customer end (the front end) of establishments. Several years ago, she moved to the east
coast and worked in a fine dining restaurant on Martha’s Vineyard. Yet, home was always calling, so she returned
to “the place she loved,” and moved in with her brother. She worked in a local café, and did some
catering before the familial duo opened the Mission Bistro June 1, 2012.
With his culinary
background, Eric’s cuisine style is northwest with French influence. He buys local and organic produce from the Big Creek Ranch. His butter and milk come from the Victor Life
Line Creamery. He orders goat cheese from Amaltheia, an organic dairy in
Belgrade, Montana. The only beers sold
are from two local breweries: The Black Smith, and the Wildwood Brewery. They stock a good selection of wines from the
Northwest: Washington, Oregon, California and continue to expand the cellar.
We discovered
they have a fresh fish special every night as they fly in pacific seafood out
of Seattle. King salmon, pan seared with
herbed red quinoa, and garlic sautéed spinach topped with huckleberry buerre
rouge remained an absolute favorite at our table. However, according to Angie, the most popular
fish entrée is the hazelnut crusted filet of sole.
The grilled rib
Eye (10 oz. with red wine reduction) and the pork chop brined with Granny Smith
apple chutney/golden raisins will please the meaty palate.
For pasta lovers,
Eric makes his own every day. His
signature dish: Andouille sausage ,
Mexican Blue prawns, in a roasted red pepper cream sauce served over homemade
pasta.
Entrees are
conveniently priced from: $16 to $24; accompanied with a choice of roasted red
potatoes, garlic mashed potatoes, or red caraway cabbage with bacon.
With character
restraint, a few of us ordered from their small plate menu which included: Brown
Butter sea scallops with red lentils, and sautéed radicchio salad ($11.00); Steamed
Clams with fennel, Andouille sausage ($11.00); Bison Sliders 3 ways with stone
ground mustard ($10.00); and local and imported cheese and salumi plate with
fresh bread, and toasted marcona almonds ($11.00)
The food Eric
prepares nightly always includes his succulent French onion soup with a petit
crouton and gruyere cheese, and a fresh soup of the night. I had fresh roasted
yellow squash, delicious, with dots of crème fraiche surfacing.
You don’t get away with just greens when
ordering a salad. The Caesar, spinach,
and house salad are all original recipes served with homemade dressings.
To end it all,
save room for dessert. The former pastry
chef (Eric) makes all his own desserts: Big Creek Espresso Crème Brulee; Flour-less
Chocolate Torte, Warm Guittard Molten Chocolate Cake served with Big Dipper
Vanilla Bean Ice Cream; Cheesecake topped with Huckleberry Sauce, seasonal
sorbets, and Big Dipper Vanilla Bean Ice Cream Sundae with Candied Walnuts,
Fresh Berries, Caramel and Chocolate Sauce.
Beneath it all,
the kitchen chooses mismatched interesting dishes and stem ware that complement
the innovative presentations. The casual
ambience and the attention to details make for a memorable dining experience.
Eric has an uncanny eye and is always looking
for something fun and local. He changes
the menu with the season. He is pleased
that he gets crowds from Missoula, Hamilton, and the Stock Farm. This is just the start of a dream. He hopes to expand in the future.
At that, “there’s
no time now, he admits, “we are pretty much here seven days a week.”
The Mission Bistro
101 Church Street
Stevensville, Montana
Open: Wednesday thru Saturday 5 -10 pm
9 – 3 pm Sunday brunch
Walk in or call: 406-777-6945
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