DINING FEATURE
BY HUNTER TERRELL
Nightingale Bistro is hidden in plain sight at Lark & Owl Booksellers. (Photos by Hunter Terrell/Community Impact Newspaper)
Nightingale Bistro Nestled in Lark & Owl, unique drinks and wine club await in Georgetown
Hidden in plain sight at Lark & Owl Booksellers, Nightingale Bistro gives Georgetown foodies and bookworms alike a taste of France without having to leave downtown. O ering all-day co ee, signature cocktails, an extensive wine menu and a seasonally curated food menu, Nightingale is known to be meticu- lous and inviting. When Lark & Owl submitted a request for concept proposals to add a bar and restaurant to its space in 2019, Matt and Grady Wright jumped at the opportunity. “The Bistro was the brothers’ chance to o er a scaled-down version of Better Half Co ee+Cocktails, which was their original [concept], so it gave them the chance to operate as a full-service food, all-day spot,’’ General Manager Cullen Perry said. Opening right before the pandemic, the Bistro did well that rst holiday season before having to switch to takeout only in March 2020. After shutting down in May 2020, the team decided to rebrand as the Nightingale Bistro in December 2020. “We created a new menu, really leaned into our wine program, our cocktails and put our patio to use, nally,” Perry said. A major component of Night- ingale’s atmosphere is the Little Bird Wine Club, Georgetown’s only natural wine subscription service. “Our wine club members can pick up one, two or four bottles a month
as well as attend our tasting that is held at the end of the month, which is always really fun,” Perry said. Nightingale keeps 40-50 wines on hand with a rotation of Old World wines as well as several inde- pendently made Texas wines. Proud of the wine program, Perry also takes pride in the bistro’s classic yet creative cocktail menu. Guests can enjoy a classic sangria that boasts notes of citrus and cognac or a margarita recipe that includes mezcal, lime, and a maple and beet shrub, a vinegar-based mixer. After perusing the beverage menu, customers can make a selection from the French-inspired menu that has an array of shareable appetizers, such as marinated olives or herbed goat cheese; light breakfast options; and lunch fare, such as the Bistro Burger with brie and house aioli on an Easy Tiger bun. Entrees include the Rata- touille Bake and Texas Nicoise salad, while desserts include Chocolate Espresso Pot de Creme. The menu was a collaborative e ort by Rachel Taylor, the Bistro’s former chef, and Kevin Tub, who came on in June 2021. Perry also noted the uniqueness of sharing its space with Lark & Owl, when Nightingale will see guests from book club or signing events walk over for a co ee or cocktail. “Having a bar at those events is something you don’t usually see,” Perry said.
Nightingale Bistro o ers appetizers such as the herbed goat cheese with crostini ($11).
Nightingale Bistro’s cocktail menu includes an espresso martini ($12) and a classic sangria ($11).
LITTLE BIRD WINE CLUB
Nightingale Bistro 205 W. Sixth St., Ste. 101A, Georgetown Hours: 4-9 p.m. Wed.; 10 a.m.-10 p.m. Thu.-Sat.; 10 a.m.-6 p.m. Sun.; closed Mon.-Tue. 737-253-8220 www.nightingalebistro.com Nightingale Bistro is home to Georgetown’s only all-natural wine subscription service, Little BirdWine Club. All natural refers to the process in which the grapes are grown, fermented and bottled. All-natural wine contains no added ingredients or herbicides. Little Bird members can pick up one, two or four bottles a month, ranging from $35-$135 per month, as well as attend a monthly tasting and pickup event.
Nightingale Bistro keeps a rotation of 40 50 natural wines from across the world on its menu.
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GEORGETOWN EDITION • FEBRUARY 2022
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