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
  • Beet and Goat Cheese Salad, 9.
    Roasted beets, goat cheese, walnuts over mixed salad greens with orange soy vinaigrette.
  • Waldorf Chicken Salad, 9.
    Roasted white meat chicken, apple, celery, walnuts in a mayonnaise and sour cream dressing, mixed greens.
  • Grilled Cheese, 10.
    Goat cheese, Pecorino Romano, ham or roasted red pepper, house made bread.
  • Ziti, 10.
    Organic beef sausage from Raindance Farm in Schenevus, NY, broccoli rabe, Pecorino Romano.
  • Fried Rice, 10.
    Pork, egg, rice, vegetables, and scallions.
  • "El Chino" Taco, 10.
    Pork, avocado, pickled cabbage, sour cream, cilantro.
  • Soup of the Day, 5.
  • DESSERTS
  • Lemon Semifreddo, 7.
    Frozen lemon custard, toasted almond.
  • Chocolate Roulade, 7.
    Chocolate souffle cake rolled around sweetened whipped cream.

Dinner Menu

  • STARTERS
  • Beet and Goat Cheese Salad, 7.
    Roasted beets, goat cheese, walnuts, mixed greens, orange soy vinaigrette.
  • 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.
  • "El Chino" Taco, 5.
    Pork, avocado, pickled cabbage, sour cream, cilantro.
  • Soup of the Day, 7.
  • House Salad, 5.
  • MAIN COURSES
  • Schnitzel, 19.
    Pork cutlet, breaded and pan fried, served over mixed greens, topped with fried egg.
  • Braised Short Ribs, 25.
    Braised rib in a beef reduction, garlic mashed potatoes, vegetables.
  • Chicken Pot Pie, 17.
    White meat chicken, carrots, celery, onions, topped with a steaming biscuit.
  • Shrimp Scampi, 18.
    Shrimp, linguine, garlic, olive oil, lemon, white wine.
  • Coconut Curry, 17.
    Chicken, red curry, red bell pepper, spinach, peanut, jasmine rice. Shrimp, add $2.
  • Pork & Beans, Sichuan Style, 16.
    Green bean, ground pork, chili, ginger, jasmine rice.
  • DESSERTS
  • Lemon Semifreddo, 7.
    Frozen lemon custard, toasted almond.
  • Chocolate Roulade, 7.
    Chocolate souffle cake rolled around sweetened whipped cream.

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

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.