BISTRO NIKO

News & Events

A Letter from Founder I. Pano Karatassos

Dear Friends,

As part of our extended family of Buckhead Life Restaurant Group, I appreciate the trust you have always placed in us and our team for over forty years in allowing us to serve you the finest quality food,  unsurpassed service with the highest of industry standards.

As always, the awareness and responsibility for the safety of our guests, and our team have always been paramount. Regardless of the current situation of COVID-19 (coronavirus), we hold extremely high standards for ourselves every day and adhere to strict health and safety standards that already exist in our industry. We are closely following the recommendations from the Centers for Disease Control and Prevention (CDC), Food and Drug Administration (FDA) and the U.S. Department of Agriculture and local agencies.

According to a statement released from the FDA, food is not known to transmit coronavirus. Specifically, the FDA states, “We are not aware of any reports at this time of human illnesses that suggest COVID-19 can be transmitted by food or food packaging.

Rest assured the Buckhead Life Restaurant Group Restaurants have always adhered to the highest standards of cleanliness and food safety and we will be working day and night to make sure our restaurants are safe for our guests and staff to dine and work in.  The following are some of the procedures we are executing:

  • Sanitizing dispensers and anti-bacterial soap have been placed all over our dining rooms and kitchens for ease of use by our guests and staff.
  • Our staff has intensified the continuous cleaning of commonly touched areas such as menus, phones, doors and handles to ensure your well-being and confidence while dining in any of our restaurants.
  • We continue to update and train our staff on best practices daily, to prevent the spread of COVID-19 and how it relates to a safe dining experience.
  • We also will not allow any employee to come to work that is remotely sick or under the weather.

Additionally, we know that times are tough, therefore we are offering the following to make this time a little bit better.

  • We will be adding a 15% BONUS to all New Ultimate Cards and Ultimate Card Reloads online and in the restaurants for a limited time.*
  • We will be offering value-priced menus in all our restaurants.*
  • We have taken 15% off all DoorDash prices.*
  • If you would like to dine (at home), all of our restaurants offer to-go by calling the restaurant directly.*
  • All Atlanta BLRG restaurants are on DoorDash Chops Atlanta will be offered on DoorDash soon. South Florida restaurants will be added as soon as possible.
  • Select bottled wines will be offered at 50% off daily.*
  • Pano’s Shop (located at the Atlanta Fish Market) is open Monday to Saturday (10 AM to 6 PM). We offer fresh seafood (that you can cook at home or we can cook for you).
  • Pano’s Shop (located at City Fish Market in Boca Raton) is open 11:30 AM to 9:30 PM, daily.

* All offers will be in place by Tuesday, March 17, 2020, if not sooner, until further notice. 

Always Sincerely,

I Pano Karatassos

Founder & CEO, Buckhead Life Restaurant Group

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What We’re Eating: Mignonette Sauce

Mignonette Sauce Super fresh oysters need very little accompaniment. That’s why we only serve the freshest oysters in the city with the simplest of sauces. The word “mignonette” stems from the French word “mignon” meaning small and sweet. As if we needed another reason to be charmed by this classic! oyster The mix of vinegar and shallots seems like it would be overpowering, but it pairs perfectly with the creamy, briny oysters. Here’s the basic recipe: 3 parts Red Wine Vinegar (we use high-quality vinegar imported from France) Black Peppercorns (to taste) 1 part Minced Shallot

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What We’re Drinking: Barrel Aged Cocktails

Bistro Niko’s “Monteleone” is not your average cocktail. In fact, it doesn’t even feel fair to call it just a cocktail. What it is though is bourbon, dry curacao, and sweet vermouth that’s aged in a port barrel anywhere from three to six weeks. When it’s finally ready to enjoy, it’s served over a single ice cube in a low ball glass dashed with Angostura bitters. Manager Tommy Mclaren The Monteleone is the brainchild of Manager Tommy Mclaren, who has been with Bistro Niko since its opening in 2009. He’s the kind of guy who’s always pulling bottles down from the bar, urging you to try what he’s creating, and thinking aloud about what he might try next. In short, he’s exactly the kind of guy you want to talk (and taste) cocktails with. Fascinated by the New Orleans cocktail renaissance of the mid-1800s, Mclaren began with a fixation on the Sazerac. He then he moved on to the Vieux Carre, a lesser-known bourbon and cognac-based drink that was created by the head bartender at you guessed it, The Monteleone Hotel in New Orleans in 1938. His intention was to take the spirit of what was happening then, the intense creativity, the serious devotion to high quality spirits, and translate it into a cocktail that people would enjoy and appreciate today. Monteleone Mclaren has been perfecting the drink for several months. His original vision was a drink that was dark and solid, essentially a dream for serious bourbon drinkers, and the written recipe fully suggests it would be. But, after weeks of turning the barrel and patiently waiting for the first taste, Mclaren found a cocktail that was complex with a balanced sweetness and had bright, underlying notes of ripe citrus. So if you can’t quite put your finger on what’s so surprisingly special about this drink, you’re not alone. It wasn’t until the next batch that Mclaren discovered that the port barrel was responsible for unlocking the complexity of the dry curacao, yielding complex flavors of orange, not one-dimensional sweetness. McLaren recommends making a large batch (half gallon) of this cocktail for your next party for easy hosting. Monteleone ingredients Mclaren recommends making a large batch (half gallon) of this cocktail for your next party for easy hosting. The Monteleone Cocktail 12 cups Angel’s Envy Bourbon (12 cups) 2 cups Pierre Ferrand Dry Curacao (2 cups) 2 cups Dolin Rouge Sweet Vermouth (2 cups) 2 dashes Bitters 18.21 original bitters (add in each glass before serving serving) Combine first three ingredients and allow to age 3 to 6 weeks. When ready to serve, add 2 dashes bitters in a lowball glass with one large cube ice and top with the aged drink.

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