Friday, April 4, 2008

The Downtowner: Everything’s New at Sixth Street Bistro

From the menu to the flooring and décor, Sixth Street Bistro has gotten a total makeover.

New chef/manager Andy Najpauer is the architect of the bistro’s new menu. Najpauer has introduced dozens of Continental and Asian-inspired dishes to the lunch and dinner menus. His signature dinner entrees include a bone-in ribeye and pan-roasted salmon.

The 2002 Mary Star of the Sea High School graduate studied at the California School of Culinary Arts in Pasadena, earning a Le Cordon Bleu degree in 2004. He worked at 555 Steakhouse in Long Beach and the Water Grill in downtown LA before coming to Sixth Street Bistro in early February.

“My style is international,” said Najpauer. “I pay careful attention to the details to best prepare and present my dishes. I want to serve a very visual plate.”

Chef Andy’s seared ahi appetizer, with Thai chili sauce on sesame rice.

The menu still offers chef Ricardo Leon’s most popular dishes, including the fire shrimp and egg roll appetizers, lobster ravioli, spicy grilled chicken, seafood paella and lamb shank.

In the dining room, slate tiles have replaced the dark carpeting and mirrors now hang on the side wall, re-painted in deep mustard. Local artists are invited to display and consign their work in the bistro.

The patio will be remodeled in time for summer outdoor dining.

The new owners are Victor Gutierrez and Nick Jurun, with other partners. Gutierrez and Jurun are lifelong San Pedro residents and 1970s San Pedro High School graduates who bought the bistro to give Najpauer an opportunity to advance his skills and build his own enterprise.

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