Bistro 302
竹北市嘉豐十一路一段28號2樓
RSVP 訂位 +886-3-657-9777
Closed on Mondays;週一公休
隨口跟朋友提起要開車去新竹，從舊金山搬到新竹工作的美國朋友竟訝地問道: 妳來這個邊疆地區要吃甚麼?!
長居舊金山多年，我記得當年剛回台北時，舊金山的朋友也問過我一樣的問題。如今的台北如同一個世界美食遊樂園，隨時有美味登場。
第一次到Bistro 302不免好奇，為何開在二樓?
Bistro 302距離新竹高鐵站大約十分鐘，走路喔。一出高鐵站，即可看到Bistro 302。如果是自行開車，大老遠就會看到招牌。這一帶鮮少有步行的人出沒，位在二樓的餐廳反而更醒目。從二樓的大片窗戶看出去就是公園，倒也算是風景。
如果餐廳是個藝術空間，那麼Bistro 302的大型中央吧台應該就是Centerpiece. 直覺它是個飛碟，無論是從近距離欣賞或是戶外看進來，它很引人注目的裝置藝術。
主廚Jeremy來自美國奧勒岡州的波特蘭市，重金禮聘來台灣，必有他與眾不同之處。曾經在舊金山知名餐廳
Foreign Cinema工作七、八年之久，功力有一定的水準。首度來台，主廚Jeremy努力嘗試以在地食材入菜，以擅長的西方料理手法與台灣豐富的生鮮蔬果結合，為East meets West提升至更高一層的美味關係。
I called up a friend and told him that I would be driving to his neck of the wood soon. He seemed surprised, “What are you going to eat in the boonies?!” He has a reason for saying that since he moved from San Francisco to XinChu for work awhile back ago.
Living in San Francisco for years I got spoiled with good food. I remember when I first moved back to Taipei my friends in San Francisco asked me the same question. Nowadays Taipei has become heaven for worldly gourmet delicacies that are available 24 hours a day.
My first visit to Bistro 302. First question comes to mind: Located on the 2nd Floor?!
Bistro 302 is about 10 minutes from HSR stations by foot. As soon as you exit the station you’ll see Bistro 302 from a distance. You’ll see the sign far far away if you come by car. Since pedestrians are scarce positioning the restaurant on the 2nd floor makes it even more visible. Looking out the giant window there’s a park, sort of considered a view.
If a restaurant is like an art space then the giant UFO-like bar in the center of Bistro 302 is the centerpiece. Whether observing it up close or through the window from a distance it is truly a work of art – installation art.
Chef Jeremy hails from Portland, OR. This is his first time working overseas. Bistro 302 invites him to be the executive chef for his expertise in culinary. Chef Jeremy worked at the renowned restaurant FOREIGN CINEMA in San Francisco for 7 or 8 years. He’s currently working on implementing local ingredients into his cuisine and combining western cooking and Taiwan’s abundant fresh produce, brining East meets West to a new height.