Our story and philosophy
Story
The name "Black Rooster Bistro" was inspired by the tale of Chianti’s black rooster symbol, a story that resonates deeply with our ethos and commitment.
In the Middle Ages, the Republics of Florence and Siena decided to end their long-standing war over the Chianti region with a unique competition. Two knights would ride towards each other from their respective towns at dawn, prompted by the crowing of a rooster. The border would be drawn where they met.
Siena’s white rooster, treated with comfort and well-fed, crowed leisurely at dawn. In contrast, Florence's black rooster, kept hungry and uncomfortable, crowed before dawn, giving the Florentine knight an early start and a significant advantage.
Just like the black rooster, we are up before dawn, hungry to serve, and dedicated to preparing exceptional food and providing outstanding service. Our name reflects our hardworking spirit, our passion for excellence, and our commitment to delivering an unforgettable dining experience every single meal.
philosopy
Every dish we create is a labor of love. From scratch-made sauces to hand-crafted pasta and proteins broken down in-house, our dedication and passion shine through in every meal we serve. This is our expertise, and doing what we excel at is incredibly rewarding. Each shift presents new challenges and opportunities, pushing us to work harder and strive for excellence in every service. Restaurants ignited an endless curiosity in us and a desire to continually learn and grow. It's a pursuit that keeps us constantly engaged and excited.
It doesn’t matter if the fork you’re using is a $2 fork or a $20 fork. It’s a fork. It puts food in your mouth. It doesn’t change the way your food tastes and that is what’s important to us. Good food. Good food and great people.
More Stories
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The Honey Rose
The Honey Rose cocktail pictured here is a creation that took the whole family. Our folks have a yellow lab named Honey Rose (she had a pink spot on her nose when she was a puppy) and our youngest daughter looked at us at Thanksgiving and said, “You should make a cocktail and call it Honey Rose.” So we did. The garnish is a petal from a rose we purchase at the Hudson Flower Shop around the corner every week. This has been one of our most popular drinks. You should try it!
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The Ricotta Dumplings
The Ricotta Dumplings have been running as a special at the restaurant with great success. They began as part of a chicken and dumpling dish Chef Rick had on his opening menu as an ode to his late grandmother (the reason he became a chef). The dumplings did not hold up the way he wanted and we quickly scratched the dish. His fry cook looked at them and said, “what happens if you throw ‘em in the fryer?” and popped them into the deep. They came out like a giant cheese curd with a golden brown crust that couldn’t NOT go on a plate