About

“One of the Top 12 Restaurants in the Central Valley”
by Bon Appetit Magazine and Featured in the June 08′ Edition

Bishop’s on the Square at 460 W. Main St, Merced Ca., is starting to establish itself as a valley hot spot. With its growing popularity in mind, Executive Chef/Owner Marshall Bishop and his wonderful staff would like to welcome you to their humble establishment.

Chef Bishop is a graduate of the famous Le Cordon Bleu Culinary Arts Program at the California Culinary Academy in San Francisco Ca. “I had ten years experience in a fast paced fine dining restaurant environment working my way from Pantry Chef all the way up to Sous Chef before enrolling in cooking school. I figured it was time to attend one of the best cooking schools in the world and learn the classical French Cooking Techniques.” Says Marshall. While attending cooking school, Marshall was also busy working in the finest four and five star culinary establishments of San Francisco, such as Restaurant Gary Danko, voted the “Best Restaurant in America” by the prestigious Zagat Survey Group, and winner of the Mobil Five Star award for nine consecutive years. He has also worked in the Four Star Kitchens of Aqua, Farallon, Rubicon, and Masa’s.

Marshall has a background as a Private Chef, Catering Chef, Sous Chef, and Restaurant Manager, making for very well rounded Executive Chef/Owner. Along with his vast culinary training, Marshall brings his “American Tapas” or “Small Plates” tasting menu that has become the trend at the top restaurants around the world to the Merced community. “The tasting menu allows the guests to sample many different entree items in small portions without having to limit their choices to one entree. These different selections, served as courses, allow the guests to enjoy a beer or glass of wine and conversation with dining partners between courses to create a true dining experience.

The seasonal fresh ingredients we use allow us the opportunity to change our menu daily, introducing new items and cooking techniques to the area. Bishop’s on the Square carries only All Natural Range Feed Beef from Open Space Meats, located 15 miles from the restaurant. “All Natural is the way to go, consumers want natural range feed beef, but it’s hard to find such quality in Merced.” Research shows that meat from animals raised on grass is generally lower in fat and often contains higher levels of omega-3 and other fatty acids that could reduce the risk of cancer, heart disease and other illness. Bishop’s on the Square also features Free Range Chicken and Turkey, organic lettuces, organic eggs, and organic vegetables. Chef Bishop believes in using only the best beef, seafood, produce and wild game available today. Something he learned while at Restaurant Gary Danko. Chef Danko said “That in order to be the best you have to buy the best, second class ingredients are found in second class restaurants. “I am very excited at the prospect of turning Bishop’s on the Square into a true wine and dining destination.” Marshall said.

Lunch, Dinner, & a full Lounge are now available for your dining pleasure. Customer favorites include the Yellow Fin Tuna Club with Apple Wood Smoked Bacon, Crisp Butter Lettuce and a Wasabi Aioli on Brioche for Lunch, and the Seared Duck Breast with Local Organic Seasonal Veggies & a Cranberry Orange Reduction for Dinner.

Bishop’s on the Square has also introduced Merced to it’s first Burger Bar. Guests are invited to pick their own protein with options ranging from 1/2 pound Grass Fed Beef, Organic Chicken Breast, Local Organic Ground Lamb, Range Fed Buffalo, & Organic Ground Turkey. To go along with the selection of proteins also comes the selections of toppings, sauceses, breads, or you may but your burger over a bed of mixed greens or chopped red leaf lettuce to make a burger salad. Sides include truffle fries, gilroy garlic fries, sweet potato fries, potato salad, pasta salad, greek salad, green salad or caesar salad in a parmesan cheese bowl.