Jimmy's Bistro opened on Feb. 19, looking a lot like places in Rinsem's native Arizona. Rinsem explains that contemporary Southwestern cuisine uses ingredients from southwestern United States and northern Mexico, sauces and spices from central Mexico, and cooking techniques and presentation from French and contemporary chefs. The food at Jimmy's Bistro is not necessarily hot and spicy as many picture Mexican food. It does, though, have very distinct flavors, using things such as cilantro and roasted cumin seed. First thing when you sit down, you can treat yourself to chips and two kinds of salsa - one a typical sauce, the other with thick chunks of the spicy stuff.
Dinners come with two kinds of bread, served with a spicy butter mixed with flecks of red pepper.
The startup menu at Jimmy's Bistro was not too extensive, offering about six to 10 choices in each of the menu categories of burgers, salads, sandwiches and dinners. Rinsem said another 20 items will be added to the permanent menu that will debut soon. In addition, a deli bar will soon open, allowing students and hurried diners to grab a quick sandwich at a reasonable price. An outside area with about 60 seats is open on warm nights. Among the most popular entres have been the potato lasagna and the lamb chops, Rinsem said.