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4 Sestras: — Fine dining tastes at take-out prices

August 22, 2017
By MELISSA SCHNEIDER (news@breezenewspapers.com) , Cape Coral Daily Breeze

Comfortably nestled on the east-end strip of 47th Terrace is 4 Sestras Bistro To Go, a relatively new little hot spot offering savory, fine dining flavors at take-out prices.

Owned by Chef January Nutial and her mom, Jan, the name 4 Sestras comes from the lightheartedness of the two girls, and their two best four-legged friends.

"Sestras is Russian for sisters it's a funny thing between my mom and I. We're best friends. 4 Sestras is after us and our two dogs, Presley (Maltese Shih Tzu) and Gracie (Shih Tzu)."

Article Photos

Chef January Nutial and her mother, Jan, in front of their all-new 4 Sestras Bistro, with sous chef Laurel Phelps, Presley and Gracie.

The dynamic cooking duo and their pups opened their little eatery at 1615 SE?47th Terrace March 27, this being their first restaurant endeavor on their own, and so far, they are very happy with everything.

"It's been going good. We're starting to pick up some, even in summer. Word of mouth is wonderful. We've always loved to cook. I've been in the restaurant business for 13 years, went to culinary school and interned at South Seas Resort for six years," Chef January said. "From there, I was a sous chef, promoted to executive chef, corporate executive chef. It was quite an opportunity to learn about the kitchen and behind the scenes. We randomly, one day, happened to look around and find this small place that used to be a cupcake bakery, and it all just came together."

Classically trained in the art of fine dining, Chef January adds just the right amount of seasonings and spices to create dynamic tastes with a home-cooked flair.

"We cook the food we love, using great ingredients, literally everything made fresh, from scratch nothing is brought in or frozen. The sauces, the pasta dishes aside from the macaroni noodles it's all made here in-house," Chef January said. "We call it upscale comfort food; gourmet take-out."

Although Chef January will be sure to change out the menu frequently with the seasons, incorporating the freshest of ingredients through the seasons, she's already seen some "regulars" take shape on the menu.

"The lobster and shrimp mac n' cheese has been going very well. The Bistro Club sandwich is something that's really taken off, too," she said. "We roast our own turkey breast in-house, with sliced Brie, fresh-cut bacon and homemade pepper jelly, which gives it a little twist."

She also said they serve up a lot of the Mediterranean egg rolls (ground lamb, toasted pine nuts and cucumber yogurt sauce) and the Creole shrimp n' grits has become yet another popular menu item, with Chef January learning how to traditionally make shrimp n' grits in Charleston, from one of the chefs who originally made the dish a popular southern delicacy.

Other smash-hit successes include the recently added BBQ pork sandwich; the blackened salmon platter with black bean salad and chimichurri; the tart flamb flatbread with Nueske's bacon, caramelized onion, roasted garlic cream and Gruyre cheese; polenta fries; and the spinach and quinoa salad.

Feel free to stop in each day; you never know what will be on the chef's special. "We have a soup of the day, sometimes two. The Italian wedding soup is always on the menu, which is a big hit. I'll do different specials throughout the week. Some weeks I might not have any, other weeks I might have three," she said.

Chef January and her staff have so much fun in the kitchen, they're even open to custom suggestions and plate requests.

During a recent Facebook post where Chef January posted a photo of one of her soups of the day, a follower asked if she makes gazpacho. Chef January replied back, "Sure! Let me know when you can come in and I'll make some." Talk about a chef listening to her customers!

"We're new, we love suggestions, we love feedback, we're approachable and loveable," she laughed. "If someone asks for something, I'll make it. I love that. It opens up new challenges for me trying to feel everything out."

Although the eatery doesn't have much space available, there are still some tables and chairs for those who wanted to dine in for a bit, and Chef January and her staff are always doing what they can to cater to diners, adding chairs and moving tables around if they need it.

To check out the eatery's seasonal menu, visit 4SestrasBistro.com or follow the chefs on their Facebook page, @4sestrasbistro. Call-ahead and pick-up is available by calling 239-800-5432. You may also order online via Yelp's Eat 24 website.

Hours to the little eatery on 47th are 11 a.m. to 6 p.m., Monday to Friday. Chef January is thinking of opening on Saturday, as well, as season comes around.

Catering Services and more

4 Sestras also offers catering services for private parties and functions, featuring a wealth of tasty appetizers and other fun treats.

"As long as we know what day in advance, we'll get it delivered,"?she said. "Just give me a call and we'll take care of it for you."

For further information on having 4 Sestras cater your next event, however big or small, call 239-800-5432, email january@4sestrasbistro.com or info@4sestrasbistro.com.

Cape Coral residents for the last 12 years, Chef January and her mom plan to take part in local events and fund-raisers, once they're completely comfortable with their bistro schedule.

"Eventually, we absolutely want to take part in special events and local benefits," she said.

 
 
 

 

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