Novios Bistro
Description
In 1996, Coach “Teddy” Novio introduced the greater Bangor area to our owner. It’s been more than a decade since that first meeting, and not a week goes by where Novio isn’t coaching or encouraging Bob to be inspired in his personal and profession In 1996, Coach “Teddy” Novio introduced the greater Bangor area to our owner. It’s been more than a decade since that first meeting, and not a week goes by where Novio isn’t coaching or encouraging Bob to be inspired in his personal and professional life. To that end, we have named our inspired bistro after Edward Sevario Novio, one of the most influential, kindest and most honest friends we could ever ask for. We strive to ensure that we do his name justice. Our menu is small, selective, and the items are representative of the education, training, travels and experiences of our chef and her team. We feature meats, seafood and produce from local farms, fisherman and other purveyors. The menu offers vegetarian and gluten free options, beautiful soups and salads, and fresh pasta. Novio’s offers a full service bar that showcases an elegant yet approachable wine list, craft beers, and signature cocktails. Items on the menu will change often as the seasons change and as our team becomes inspired by the stories of experiences had by our guests. We look forward to sharing our inspirations with you and welcoming you to Novio’s.
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RECENT FACEBOOK POSTS
facebook.comDustin has added a Duck breast entree to this weekend’s menu. It’s maple glazed served over a sweet potato purée with a cherry port gastrique. We hope to see you soon.
The Novio's team is proud to introduce one of our featured Vespertino dessert cocktails, the Daniel Troy, named after our good friend Dano Pinkham. This is a great accompaniment to one of our chocolate desserts or enjoy while relaxing with friends and family. We hope to see you soon.
In case you are unable to enjoy at the distillery this weekend we will have a bottle or two at the Bistro early next week. See you soon.
Beginnings of something amazing. Local rabbit stew for tonight’s pairing dinner. One table remains if you would like to join us.
This came in the mail and now the staff can’t stop talking next year’s Maine Mini Golf Masters tournament. We are practicing and working on our team uniforms.
Just in time for the weekend. Dustin has added a soy glazed seared ahi tuna with spaghetti squash and cabbage slaw and wasabi butternut squash purée. Please give us a call at the Bistro to make your reservation. We hope to see you soon.
The team in the kitchen is making a spaghetti squash & red cabbage slaw to accompany the seared ahi tuna dish that makes its debut on the menu this evening. We will see you soon.
And Dustin has finalized his menu and pairings for next week’s dinner. We have four seats remaining at the bar. Please call the Bistro to make a reservation.
Do you have plans to enjoy one of this season's shows at the Collins Center for the Arts? Make sure you look at the back of your ticket for a small thank you from our team for your support of the arts in our community. We hope to see you at the Bistro on the CCA in the very near future.
Did you know that we have a scratch kitchen? That includes our pasta. This is from Friday evening during dinner service for a freshly made Maine lobster angel hair pasta dish. Hope to see you soon.
When Dustin says he is adding a lamb dish the menu the whole staff gets excited and this meal lives up to the anticipation. Herb crusted lamb chop with Bacon Demi served with black truffle risotto. We look forward to seeing you soon.
Have you tried our Signature Cocktails? The Nineteen Originals is our twist on a classic martini made with Stroudwater Distillery Vodka. See you soon. Specials thanks to our good friend Matt Robinson for help with the video.
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