Bia Bistro

Chef Brian Houlihan’s commitment to sustainable aquaculture and agriculture is not only exemplary, it’s award-winning. Chef Houlihan has been recognized by the National Environmental Trust for spearheading a campaign to stop the use of Chilean Sea Bass in area restaurants, and for bringing attention to the plight of this fish, which is now on the brink of extinction thanks to over-fishing. Chef Houlihan makes certain to stock his seafood-themed menu only with what he can get locally from small-scale fisherman that work the waters off the Massachusetts coast, and from sustainable international suppliers internationally when necessary. Most of the fish he brings into his kitchen is right off the boat of fishermen he knows personally, rather than off the plane from exotic locale. This dedication to locally-raised, environmentally sound products extends to meat and produce as well. When meat is served, it is usually poultry (chicken and duck) that is non-medicated and cage-free, and even organic. During the warmer months, just about all the produce comes from small sustainable and organic farms in the area. Bia Bistro serves up what Chef Houlihan describes as, French bistro food with Italian influence. The menu changes frequently to reflect the seasons and the availability of local produce. Bia Bistro is open for dinner Tuesday through Saturday from 5 to 10 p.m., and Sunday from 5 to 9 p.m. Closed Mondays.