Pastiche was born out of the twin beliefs I have that first, a good meal in a restaurant shouldn’t be so expensive as to prevent someone from dining out often, and second, that true elegance lies in simplicity.
To this end, we work to showcase the fine ingredients we use by conscientiously applying classical techniques in preparation. We like light sauces, organic, local produce, ultra-fresh fish, and aged beef. Our servers are attentive, knowledgeable, and helpful.
This is also a family operation. Angela and I, our sons Andrew, Nick, Frank, and Bob, all work or have worked in the restaurants together. Many of the other folks here have been with us long enough to seem like family, and we care deeply about them.
I welcome you to our restaurants, and would like you to know that we work hard each day because we want to produce an experience that’ll bring a smile to your face and make you want to come back with friends.
We’re always going to be a work in progress, trying to make everything better. I learn new things every week, many times from our kids, staff, or from our customers. We value your participation in our business, and truly appreciate your support.