McRoberts spent six years working with Chef Rick Bayless at Frontera Grill and Topolobampo in Chicago. For four of the five years she worked there, Frontera Grill was nominated by the James Beard Foundation in several categories and won Best Restaurant of the Year for 2006. They also received the National Seafood Alliance Award for Best Sustainable Seafood Program 2007. While there, she focused great attention on sustainability, an issue very important to Day. She
will continue 35th Street Bistro’s practice of using local and organic products. “Chef Cameo’s food is delightful, made more so by her passion for local and sustainable ingredients. She has created one of our most delicious menus ever,” says owner Day.
Cameo’s menus include a selection of plates to share, including crudités, charcuterie, rillette
and more. All pair wonderfully with small plates of sablefish, lamb, trout or gnocchi. New
items on lunch and brunch menus include a lamb French dip, salmon tartine and additional egg
dishes. Sourcing items locally, the Bistro gets organic chicken from Stokesbury Farm in
Olympia, grass-finished beef from Thundering Hooves Ranch in Walla Walla, fresh seafood
from sustainable Northwest fisheries and pastured lamb from Sweet Grass Farms in Montana.
We hope that you’ll join us soon to experience our new menus and the 35th Street Bistro lounge
featuring our own specialty cocktails, a thoughtfully-chosen by-the-glass wine list and happy
hour specials.
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