Antioch, IL 60002
Monday| ClosedTuesday| 11:00 AM - 10:00 PMWednesday| 11:00 AM - 10:00 PMThursday| 11:00 AM - 10:00 PMFriday| 11:00 AM - 10:00 PMSaturday| 11:00 AM - 10:00 PMSunday| 11:00 AM - 10:00 PM
- Special Needs Booster/High Chairs, Wheelchair Access, Locally-Grown Ingredients
- Atmosphere Romantic, Family / Children, Bar Scene
- Parking Availability Street, Parking on Site
- Meal Times Served Lunch, Dinner
- Attire Casual
- Bar Full Bar, Beer, Wines, Micro Brews
- Amenities Wi-fi, TV
- Payment Methods
David Maish is the owner of David's Bistro, opening the Antioch location after being in Des Plaines from 1997 until 2009. He received his training at Chicago's Washburne Trade School, the nation's oldest cooking school, established in 1938. In 1997 Maish decided to follow his dream of having his own restaurant and purchased a breakfast and lunch establishment. He decided to change the format to lunch and dinner, serving breakfast only on Saturday, and named his new place David's Bistro. After the change to David's Bistro, the Pioneer Press and the Daily Herald said David's Bistro is destined for award and Maish has a talent for using certain ingredients throughout his menu without one becoming bored by repetition. The diner can have two different courses using the same main ingredients with very different results, without seeming repetitious. In fact, it is quite the opposite. His crafting of the culinary arts is superb.
- Chef's Bio
- David Maish is the chef owner of David's Bistro from 97 until 2009. He received his training from Chicago's Washburne Trade School, the nation's oldest cooking school, the nation's oldest cooking school, established in 1938. His culinary experience covers a wide range of territories; each experience providing an insight to one of the feature that David's Bistro offers. The Marriott Suites allowed him to divulge in the world of catering and banquet events. Working in corporations in Lincolnshire, Northfield and Chicago gave him experience cooking for the corporate world and their executives. Finally, working at the former Evanston restaurant Wild Asparagus brought him to the world of casual fine dining.
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