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| Owen’s Bistro Weblink 5210 "D" St. Chino, Ca 91710 (909) 628-0452 Hours: Wed.-Sat. 5pm to closing Reservations are suggested Not really kid friendly Beer and wine is served Disabled accessible Rating: A+ |
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Receiving awards and accolades is nothing new to James and Denise Kelly.
Since there opening in 2003, both professional food critics and imperative
customers alike have raved about the fantastic dining experience Owen’s Bistro
offers.
Recently, the Southern California Restaurant Writers had their annual awards
banquet honoring the best restaurants in Southern California along with
acknowledging deserving individuals in the culinary industry.
Owner/Chef James Kelly received the prestigious Southern California “Chef of
the Year” award for his exciting and creative dishes along with his passion and
contributions to the culinary profession. Kelly was born and raised on the South
side of Chicago where his grandmother owned and operated a family-style Italian
restaurant. James spent a great deal of time as a child playing in the kitchen,
learning about the food and seeing the restaurant business from behind the
scenes. After graduating from high school, he worked at the Velvet Turtle
restaurant where he learned all facets of the business.
At age 21, he opened a small sandwich shop in Chino with his sister Susan called
“Brown Bag It”. He loved making great tasting sandwiches for his customers but
he always dreamt of opening a small intimate upscale restaurant where he could
use his creative energy to create some truly exquisite dishes while offering his
customers a memorable dining experience.
Inspired by his wife Denise encouragement and support and his love for their son
Owen, James decided to close down the sandwich shop and open up Owen’s
Bistro. Housed in a charming historic 100 year old brick building in downtown
Chino, Owen’s serves a globally influenced array of dishes that Kelly describes
as “Progressive American with a sense of humor”.
Open Wednesday through Saturday for dinner only, this award winning
restaurant is all about freshness, layers of tastes and creativity. During the day,
James scours the ethnic markets and local produce growers searching for the
freshest and best tasting products for his food while constantly watch food show
and reading cookbooks and articles to help inspire his creative juices.
The menu changes frequently depending on what is fresh and seasonal. On
Wednesday and Thursday nights, a special Chef’s Tasting Menu is offered where
diners can choose one item from each section of appetizers, entrees and
desserts. On the evening my friends and I dined there, our appetizer choices
included Goat Cheese and Tomato Stuffed Mushrooms, a creamy Fennel Bisque
and an incredible Blue Cheese Mac & Cheese Orso. All were delicious and were
the beginning of one memorable dining experience.
Next came the entrees like Artichoke & Mascarpone Ravioli with crispy prosciutto,
and roasted red peppers, Pan Seared “Airline” Chicken Breast with potato
gnocchi with a Cajun Cream Sauce and fresh sautéed vegetables, Seared Breast
of Duck with a curried apricot sauce with coriander rice, and Grilled Tilapia
served with Peruvian blue potatoes with a blood orange sauce and sautéed bok
choy. Talk about some very exciting and tasty dishes!
As great as the appetizers and main entrees were, the Dark Chocolate Mousse in
a fried wonton cup with a port wine poached pear with walnut clusters and the
“Free Formed Apple Pie” (Baked crab apple placed onto of a flakey puff pastry
dusted with cinnamon and vanilla bean ice cream) were a fitting end to a most
unforgettable meal. Just as remarkable as the food was, the entire 3 course meal
is only $22.50 per person or $45.00 per couple.
On their regular menu that is featured Friday and Saturday nights, expect to find
such tempting entrees as Rack of Lamb with mushroom essence and bleu
cheese orzo, Braised Boneless Beef Short Ribs with bordelaise roasted baby
potatoes and Jerk Spiced Pork Tenderloin along with fresh fish, pasta and poultry
dishes. .
In closing, I am really proud of James and Denise Kelly and the passion they
show for their customers, the food they serve and for the love and caring they
have for each other and their son Owen. Their dedication, hard work and
willingness to do what ever it takes to succeed should be an inspiration to all
those restaurateurs who are having difficulties but refuse to give up. If you have
not dined at Owen’s Bistro yet, you owe it to yourself to do so. I promise you will
not be disappointed!
Since there opening in 2003, both professional food critics and imperative
customers alike have raved about the fantastic dining experience Owen’s Bistro
offers.
Recently, the Southern California Restaurant Writers had their annual awards
banquet honoring the best restaurants in Southern California along with
acknowledging deserving individuals in the culinary industry.
Owner/Chef James Kelly received the prestigious Southern California “Chef of
the Year” award for his exciting and creative dishes along with his passion and
contributions to the culinary profession. Kelly was born and raised on the South
side of Chicago where his grandmother owned and operated a family-style Italian
restaurant. James spent a great deal of time as a child playing in the kitchen,
learning about the food and seeing the restaurant business from behind the
scenes. After graduating from high school, he worked at the Velvet Turtle
restaurant where he learned all facets of the business.
At age 21, he opened a small sandwich shop in Chino with his sister Susan called
“Brown Bag It”. He loved making great tasting sandwiches for his customers but
he always dreamt of opening a small intimate upscale restaurant where he could
use his creative energy to create some truly exquisite dishes while offering his
customers a memorable dining experience.
Inspired by his wife Denise encouragement and support and his love for their son
Owen, James decided to close down the sandwich shop and open up Owen’s
Bistro. Housed in a charming historic 100 year old brick building in downtown
Chino, Owen’s serves a globally influenced array of dishes that Kelly describes
as “Progressive American with a sense of humor”.
Open Wednesday through Saturday for dinner only, this award winning
restaurant is all about freshness, layers of tastes and creativity. During the day,
James scours the ethnic markets and local produce growers searching for the
freshest and best tasting products for his food while constantly watch food show
and reading cookbooks and articles to help inspire his creative juices.
The menu changes frequently depending on what is fresh and seasonal. On
Wednesday and Thursday nights, a special Chef’s Tasting Menu is offered where
diners can choose one item from each section of appetizers, entrees and
desserts. On the evening my friends and I dined there, our appetizer choices
included Goat Cheese and Tomato Stuffed Mushrooms, a creamy Fennel Bisque
and an incredible Blue Cheese Mac & Cheese Orso. All were delicious and were
the beginning of one memorable dining experience.
Next came the entrees like Artichoke & Mascarpone Ravioli with crispy prosciutto,
and roasted red peppers, Pan Seared “Airline” Chicken Breast with potato
gnocchi with a Cajun Cream Sauce and fresh sautéed vegetables, Seared Breast
of Duck with a curried apricot sauce with coriander rice, and Grilled Tilapia
served with Peruvian blue potatoes with a blood orange sauce and sautéed bok
choy. Talk about some very exciting and tasty dishes!
As great as the appetizers and main entrees were, the Dark Chocolate Mousse in
a fried wonton cup with a port wine poached pear with walnut clusters and the
“Free Formed Apple Pie” (Baked crab apple placed onto of a flakey puff pastry
dusted with cinnamon and vanilla bean ice cream) were a fitting end to a most
unforgettable meal. Just as remarkable as the food was, the entire 3 course meal
is only $22.50 per person or $45.00 per couple.
On their regular menu that is featured Friday and Saturday nights, expect to find
such tempting entrees as Rack of Lamb with mushroom essence and bleu
cheese orzo, Braised Boneless Beef Short Ribs with bordelaise roasted baby
potatoes and Jerk Spiced Pork Tenderloin along with fresh fish, pasta and poultry
dishes. .
In closing, I am really proud of James and Denise Kelly and the passion they
show for their customers, the food they serve and for the love and caring they
have for each other and their son Owen. Their dedication, hard work and
willingness to do what ever it takes to succeed should be an inspiration to all
those restaurateurs who are having difficulties but refuse to give up. If you have
not dined at Owen’s Bistro yet, you owe it to yourself to do so. I promise you will
not be disappointed!
