
The place? Petit Bistro, open since April 2010 on Walton Boulevard on the north side of Bentonville. 30-year old executive chef Dane Main of Winfield, KS is creating dishes for just about every budget.
Photographer Grav Weldon and I sat down with Chef Dane on a blustery Friday evening to discover what makes the guy tick. We talked over iced tea and the fabulous dip of the night, a honey mustard garlic dip strong on fresh garlic, served up with crispy shards of breadsticks.

The house itself dates back to 1903. Before life as Petit Bistro, it was a smokehouse joint. The Bistro sits in the front of the nearly eight acres of the property. Out back there’s a patio bordered by a spring that originates on the property, that’s 52 degrees year-round. During the summer months smooth jazz and laid back tunes grace the open space. It’s a creative use for this little property, a creativity that matches up well with Main’s funky mix of cuisines and cultures.

Part of Main’s ability to keep such a fresh and inventive menu going comes from the boss, who’s allowed him to shape his own sort of menu. “I have 100 percent creative control over the menu. But I still take suggestions.”

That’s not to say that Main sticks strictly with the menu. He’s been known to dilly-dally with impromptu specials. The complimentary dip he serves up with breadsticks changes almost every night -- some nights it’s an olive tapenade, other nights a red pepper coulis, still others a fruit compote. He also has a great time with desserts.

It’s one thing to be given creative control in a big city kitchen. But the kitchen at Petit Bistro is smaller than many home kitchens. Main and his sous chefs operate in a space that’s absolutely claustrophobic; a well choreographed ballet between the chefs combined with a fastidiously organized workspace that extends upwards through the use of multiple shelves is all that’s keeping the kitchen symphony from disintegrating into cacophony. Still, the chefs managed to allow Grav and I a chance to experience the constant motion of the tiny space without a single collision.


Chef Main has been very interested in the locavore movement, reaching out to suppliers and searching out items to bring into Petit Bistro. “We try hard to use local products and our Farmers’ Market. We’re hoping to start our own herb and vegetable garden. Imagine vegetables picked and cooked on the same day.”

But Main’s interests haven’t just been in the culinary arts. He’s had a country band, which he describes as “red dirt” --- and a couple of years ago he performed in front of 16,000 people during semi-final rounds of American Idol. “Two years ago I decided to give it a shot. I was 28 -- that’s the cut-off age -- and it was something I’d always wanted to do.” Main actually made it through the second round of judging.
He has a pipe dream. “I’d love to be able to head in the direction of Nashville in five years with my music.” Main’s band was quite active before Petit Bistro started up, but the busy life of a restaurant’s executive chef has kept him from performing these past few months.
For now, it’s all about the restaurant. Petit Bistro recently added lunch. Main says he has a great team of chefs and bartenders who have been with him since the start of the endeavor. They seem comfortable and friendly not just with the clientele but with each other.

Main says he loves having musical acts come in on the weekends. There’s a patio out back perfect for basking in a sunset during the summer months with a nice smooth jazz trio or quartet. Main says he and his boss have fiddled around with the idea of getting a jam group together for the holidays. I can see that; the team the two have put together flows well in the tiny space.
I noticed something while we were there… over the two hours of our interview, customers flowed into the space… and stayed. There’s no rush to clear tables for new seatings at Petit Bistro. In fact, a group of eight were already into their cups when we arrived and stayed until the eatery closed much later in the evening, the constituents rambling and laughing together over small plates and drinks, obviously enjoying themselves. I asked the chef about this. “We’re casual here. This is a place for people to come and enjoy themselves. We’re not concerned with getting them in and out in an hour.”



Basil, mint and rosemary martini!...now that's some creativity coming out of Bentonville. I'll have to try that one.
ReplyDeleteJason