Set in a historic building along Jonesborough’s walkable Main Street, Bistro 105 offers fine food that has been prepared exceptionally well. It’s not Nuevo chic or fancy fusion, it is simply great food that invites each bite to be savored.

During our visit on this on-and-off again rainy day, the menu included a perfectly proportioned quiche that was light and smooth and accompanied by fresh fruit - cantaloupe, red grapes and orange slices. The quiche almost melted in your mouth. The specials of the day included the choice of a wonderful mushroom soup and a chicken potpie with a twist, a light flaky biscuit topping. Adjoining the entrée was a fresh salad sprinkled with shredded carrots and dressing on the side.

With such an outstanding meal, there’s no question that we weren’t headed out the door without trying the dessert: peach cobbler, a peanut butter-mousse delight or key lime pie. We selected the latter with a wonderful raspberry sauce. mmmmm

Chef Todd Dawn, who...

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Set in a historic building along Jonesborough’s walkable Main Street, Bistro 105 offers fine food that has been prepared exceptionally well. It’s not Nuevo chic or fancy fusion, it is simply great food that invites each bite to be savored.

During our visit on this on-and-off again rainy day, the menu included a perfectly proportioned quiche that was light and smooth and accompanied by fresh fruit - cantaloupe, red grapes and orange slices. The quiche almost melted in your mouth. The specials of the day included the choice of a wonderful mushroom soup and a chicken potpie with a twist, a light flaky biscuit topping. Adjoining the entrée was a fresh salad sprinkled with shredded carrots and dressing on the side.

With such an outstanding meal, there’s no question that we weren’t headed out the door without trying the dessert: peach cobbler, a peanut butter-mousse delight or key lime pie. We selected the latter with a wonderful raspberry sauce. mmmmm

Chef Todd Dawn, who perfected his craft in Naples, Florida, before returning home, brings to town what is locally labeled as gourmet cooking. If you’ve got something special in mind, give Bistro 105 a call ahead of time. There’s an excellent chance that they’ll be able to meet your request. Seafood from as far away as the Pacific Ocean is brought in to ensure the freshest and best grades available. As we chatted after lunch, Dawn carefully prepared crème brulée for dinner guests.

I think we’ll be looking for an excuse to head this way again soon.

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