Learn about the people, traditions, and experiences that shaped Bistro on the Greens and continue to influence every dish served today.
John Moultrie has spent a career building rooms that people don’t want to leave.
His first restaurant was a jazz club in Chicago, and every room he has built since carries something of it, from low light and live music to the sense that dinner is an occasion rather than an errand. Over the years came Louisiana Kitchen, Bayou Kitchen, Toasters, and Bazzell’s French Quarter Bistro, named for the grandmother who taught him to cook.
Bistro on the Greens is the fullest expression of that work: a Creole-inspired dining room overlooking Legacy Hills Golf Course, where the food, the art on the walls, and the music are all pieces of the same story.
Mama Bazzell was born in Louisiana in the early 1900s, where cooking was an expression of care and generosity. She prepared food with the expectation that there would always be room for one more person at the table.
The flavors of her heritage shaped John’s childhood: roux developed slowly on the stove, the trinity softened in a heavy pot, and seasoning built in layers. He learned technique before he knew it was technique.
Mama Bazzell’s influence stayed with John, and can still be found throughout the Bistro menu. Her recipes and techniques continue to guide the kitchen today. Some remain close to the originals, while others have been adapted for a modern dining room, but the foundation of flavor is still hers.
“I love bringing people together—whether it’s at a dinner table, a jazz club, or a festival. There’s something about sharing an experience across all walks of life that feels powerful and human.”
Chef John Moultrie
Bistro on the Greens draws from Louisiana’s culinary crossroads, where French technique, African and Spanish influence, and Southern American tradition come together.
John approaches each dish with respect for where it came from and the freedom to carry it forward. Classics such as jambalaya, étouffée, and gumbo remain grounded in tradition, while fresh ingredients and thoughtful interpretation give the menu its own distinct voice.
From sassafras and traditional seasonings to ingredients rooted in Southern American cooking, the kitchen draws on flavors that carry cultural meaning and generations of history.
Black iron skillets, patient preparation, and time-honored methods help preserve the character of each dish. Tradition is not treated as a limitation, but as the foundation for how the food is prepared and carried forward.
Named for the latitude that defines one of Michigan’s remarkable wine-growing regions, 41 N. Reserve reflects a sense of place, patience, and purposeful craftsmanship.
Curated by Chef John Moultrie, it celebrates the character of the region and the people, land, and traditions behind every bottle.
Where a kitchen can be a second chance.
Cooking for Change is the nonprofit program John founded in 2021, during the pandemic, to put professional culinary training in the hands of young people who had run out of other options.
It works with people aged 16 to 24 facing real barriers to employment including homelessness, incarceration, substance recovery, or educational setbacks.
Over roughly six months, participants earn hands-on kitchen experience, hospitality training, mentorship, and industry-recognized certifications through Ivy Tech.
It’s more than a training program, it’s about helping young adults in La Porte find confidence, structure, and support through cooking.
Located in La Porte, Indiana, Bistro on the Greens has become a place people go out of their way to experience. It’s not just about dining, it’s about stepping into something different. Something memorable. Something real.