Allen resident and Main Street Bistro & Bakery owner Nick Kassira, 57, started his career as a cook at Sullivan’s Steakhouse while attending the University of Oklahoma from 1982 to 1985.
After three years of college and working as a cook, Kassira became passionate about working in the restaurant industry.
“I went to school [but] I didn’t graduate,” he said. “I didn’t have enough time and money, [nor] the brain, probably. … So I worked in a restaurant. That’s what got me in the restaurant business.”
After working at Sullivan’s, Kassira said he transitioned to Denny’s in Oklahoma, where he learned the ins and outs of running a restaurant.
In 2010, Kassira said he found himself at Main Street Bistro & Bakery, located at The Shops at Legacy, with some friends. He liked the place so much he spoke to owner Fabien Goury about selling the business, but Goury was not interested. A few months later, Goury changed his mind and sold the casual cafe to Kassira.
When guests enter the door today, they are greeted by a host and tempted by a large display of pastries and desserts.
All desserts, breads and pastries are made daily, Kassira said, but he said his favorites are the tiramisu ($6.50) and the Bombe ($6.50), which is a dessert with a creme brulee center, chocolate mousse and an almond crust coated in chocolate ganache.
“When people come to this place, it’s like they’re coming to my house,” he said. “That’s how I treat them.”
Guest can choose to sit inside or outside on the patio. Either way, many guests enjoy sipping on a cappuccino ($3.50-$4.50) or toasting with mimosas ($4 or $7 for a glass, $25 for
a pitcher) from the full service bar.
Aside from drinks and desserts, Main Street Bistro & Bakery also serves breakfast, lunch and dinner. Kassira said his favorite menu item is the chicken and waffles ($12) served with real maple syrup.
“To me [Main Street Bistro & Bakery] is unique, but to a customer maybe it’s just a place to come in and enjoy a cup of coffee, espresso [or] breakfast,” he said.
With the concept set to arrive in Rowlett and Las Colinas in 2017, Kassira said he takes a lot of pride in his cafe and, like his three children, his customers never cease to inspire him. Most are friendly and eager to chat with one another, he said.
“The challenge is to do better,” he said. “It’s a challenge to operate a business every day. You [have to] challenge yourself to be on the same level as the people around you.”
