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"Historic" Marker Outside Farm-to-Table Restaurant Uses Humor to Make Its Point
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Freshly-made, affordable food in a modern space.

204 Main Bar & Bistro is a modern restaurant serving fresh, locally-sourced food in historic Sharon Springs, New York. Located between the Beekman 1802 Mercantile and The American Hotel and established in 2011, the Bistro is the culmination of a lifelong dream for owners Jim Grinchis and Norm Phenix.

Spending time with his mother in the kitchen learning to cook are some of Norm's fondest memories. It was during those times that he developed a passion for cooking and an appreciation of freshly made food using simple ingredients.

Jim found early on he had the restaurant business in his blood, honing his skills working in various restaurants in Manhattan and Boston.

204 Main Bar & Bistro uses locally-sourced ingredients whenever possible.

Join us for a glass of wine or beer, and stay for lunch or dinner.

Lunch Menu

  • MAIN COURSES
  • Grilled Pork and Greens Sandwich, 11.
    Pork tenderloin, broccoli rabe, provolone, house made bread.
  • Grilled Cheese and Bacon Sandwich, 10.
    Muenster and provolone cheese, thick cut bacon, house made bread.
  • Potstickers, 12.
    Local pork and shrimp, house made noodle, Asian slaw, spicy soy dipping sauce — OR — Mushroom, tofu, Napa cabbage, house made noodle, spicy soy dipping sauce.
  • Fried Rice, 10.
    Pork, egg, rice, vegetables, and scallions.
  • Beet and Goat Cheese Salad, 9.
    Roasted beets, goat cheese, walnuts over mixed salad greens with orange soy vinaigrette.
  • Waldorf Chicken Salad, 10.
    Roasted white meat chicken, apple, celery, walnuts in a mayonnaise and sour cream dressing, mixed greens.
  • Soup of the Day, 6.
  • DESSERTS
  • Dessert of the Day, 7.

Dinner Menu

  • STARTERS
  • Stuffed Dates, 8.
    Medjool dates stuffed with fried almonds, wrapped in thick-cut bacon on a bed of greens with maple lime vinaigrette.
  • Garlic Shrimp, 12.
    Shrimp, garlic, white wine, tomato, crostini.
  • Potstickers, 8.
    Local pork and shrimp, house made noodle, Asian slaw, spicy soy dipping sauce — OR — mushroom, tofu, Napa cabbage, house made noodle, Asian slaw, spicy soy dipping sauce.
  • Beet and Goat Cheese Salad, 7.
    Roasted beets, goat cheese, walnuts, mixed greens, orange soy vinaigrette.
  • House Salad, 5.
    Mixed greens, orange soy vinaigrette — OR — maple lime vinaigrette — OR — buttermilk blue cheese dressing.
  • Soup of the Day, 7.
  • MAIN COURSES
  • Pan-Roasted Chicken, 19.
    Half chicken, potato pavé, veg, lemon butter pan sauce.
  • Schnitzel, 19.
    Pork cutlet, breaded and pan fried, served over mixed greens, topped with fried egg.
  • Chilean sea bass, 27.
    Pan-roasted sea bass, black bean garlic sauce, veg, rice.
  • Braised Short Ribs, 27.
    Braised short rib in a beef reduction, garlic mashed potatoes, vegetables.
  • Gnudi, 17.
    Ricotta and parmigianno "dumplings," mushroom, thyme, brown butter.
  • Coconut Curry, 17.
    White mean chicken, coconut milk, red curry, red pepper, spinach, roasted peanut, cilantro, jasmine rice. Vegetarian option: Chick peas. Add shrimp: 19.
  • DESSERTS
  • Dessert of the Day, 7.

Events

The Bistro is available for private events, including wedding receptions, rehearsal dinners, birthdays, and more. We can comfortably accommodate up to fifty guests and are happy to consult with you about tailoring a menu to your preferences. Please contact us at 518.284.2540 for more information.

Press

Review:
"Historic" Marker Outside Farm-to-Table Restaurant Uses Humor to Make Its Point

KnowWhereYourFoodComesFrom.com

Review:
At the Table: Bistro meal so good it seems fitting for a celebration

The Daily Gazette, Schenectady


Sweet Heat

204 Main chef Norm Phenix has contributed to the recently published cookbook Sweet Heat: Cooking with Jenkins Jellies Hell Fire Pepper Jelly by Hillary Danner and Maria Newman, with foreword by Gwyneth Paltrow. Norm's recipe, "Devil's Own Satay Peanut Sauce," can be found on page 30.

Reservations

Reservations are recommended for parties of five or more. To make a reservation, please contact us at 518.284.2540.