Served Sunday 10:30am - 3:00pm.
poached egg/piment d'espelette
crispy chicken sandwich/ham/swiss cheese/honey dijon/petit salad
Served Tuesday through Sunday 5pm - 9pm
sweet pepper piperade/
french green lentils/vegetables
8 or 12 oz hardwood grilled steaks/frites
beurre blanc sauce/frites
Served Tuesday through Friday 11:00am - 2pm. Saturday lunch 11:00am-3pm
Vegetable based bowl
Fermented and seasonal veg, chickpea fries,
French green lentils
Bowl ingredients subject to change
vegetable du jour
21 Barnes St, Senoia, Georgia 30276, United States
Tuesday: 11am - 2pm
Tuesday: 5pm - 9pm
Wednesday: 11am - 2pm
Wednesday: 5pm - 9pm
Thursday: 11am - 2pm
Thursday: 5pm - 9pm
Friday: 11am - 2pm
Friday: 5pm - 9pm
Saturday: 11am - 9pm
Sunday: 10:30am - 9pm
Chef Hilary grew up in rural Shelby, Ohio, near expansive farms with an abundance of fresh produce and wholesome ingredients, which has greatly influenced her ideas about the dishes she creates. After traveling extensively throughout the United States, Caribbean, Central and South America — via land and in working with a cruise-line — she was drawn to the creativity and artistry of being a chef. Pursuing only the best, she graduated from the Culinary Institute of America in Hyde Park, New York in 1995.
Hilary began her culinary career at Atlanta’s prestigious Buckhead Life Restaurant Group, in the popular and elegant 103 West restaurant. During her 13 years there, she became the company’s first female executive chef. She opened her namesake restaurant, The Hil, in 2007, with her husband, Jim, and her mother, Sandy Pitsch, at her side. She has cultivated relationships with local Farmers, spending time tending the farms and growing produce, which serves to further her connection to the Earth and to her community. Chef Hilary departed The Hil, December 2017.
Chef Hilary’s talent has been widely recognized, having garnered attention in Bon Appetit, Food & Wine, Garden & Gun, The New York Times, Atlanta Magazine, Creative Loafing and many others. She is a member of the internationally respected Les Dames d’Escoffier, Southern Foodways Alliance and Georgia Grown. She also lends her time supporting important non-profits such as Share Our Strength and Wholesome Wave. Chef Hilary loves mentoring younger chefs, so she participates in the Culinary Institute of America’s extern leadership program, providing an educational environment in her kitchen.
The Bistro staff comes with varying experience and most have joined us from The Hil where we worked together for as many as 10 years.
Bistro Hilary is available for private events: weddings, business lunches, dinners, cocktail receptions, and more. Our private room seats up to 40 guests and can be rented with our back private patio. We would love to discuss how to be a part of your next event. Please email for information.
Chef Hilary refuses to compromise on quality. At Bistro Hilary, we source our fresh ingredients from local farmers for our seasonal menu.