After years of working his way up Kingston’s restaurant scene, Agustin Gonzalez Rojas is finally stepping into the spotlight with his own restaurant. Bernadette’s Bistro, named in honor of Saint Bernadette of Lourdes, offers a fresh, refined approach to modern French-inspired cuisine, and is quickly becoming a must-visit in the heart of the Stockade District. Chef-owner Rojas, who immigrated to Kingston from Mexico as a teenager, spent decades learning the ropes in local kitchens—starting as a dishwasher and working his way up to chef. With the support of his family, Bernadette’s is Rojas’s first solo venture, a place where his years of experience and deep connection to the community come together, and where thoughtfully crafted dishes highlight the best of locally sourced ingredients and culinary technique.
Located on the corner of Wall and John streets, a spot that has hosted a series of restaurants over the years—from Duo Bistro to the brunch haven Grainne and more recently Tortilla Taco Bar—Bernadette’s fits seamlessly into Kingston’s evolving dining scene. The menu is full of standout dishes like braised short ribs in rich red wine sauce ($40), half-roasted dusk finished with a berry-infused crème de cassis sauce ($40), and an endive salad with apples and blue cheese, drizzled with a bright balsamic vinaigrette ($14). Each plate is a balance of bold flavors, prepared with care, and served in a welcoming, unpretentious setting.
Rojas’s journey to this point wasn’t a typical one. Raised in a family of landscapers in Mexico, he never imagined a future in cooking. “We were more outdoorsy,” he explains, recalling how he and his father and brother would work on gardens and groundskeeping, while his mother and sister would handle the cooking at home. “Cooking wasn’t something I grew up doing,” he says. But when Rojas arrived in Kingston at age 15, winter had settled in, and outdoor work was scarce. The only opportunities he found were in restaurants, and it was there, in the warmth of the kitchen, that his life path began to take shape.
He started in the industry as a dishwasher, quickly realizing this was an avenue that could provide stability and an opportunity for growth. “It wasn’t that I wanted to work in a restaurant,” he admits. “It was a need.” But as he worked his way up, cooking became a passion. Over the years, he worked in several local restaurants, soaking up every bit of knowledge he could. His skill set grew, as well as his desire to open a place of his own.
When the opportunity arose to take over the space at 299 Wall Street, Rojas saw it as a perfect time to take a risk. “I wanted my daughters to understand what it’s like to work in the industry,” he says. “This is where I came from. I wanted them to see the work that goes into running a restaurant, just like I did.” Bernadette’s is a family affair, with Rojas’s wife helping with waiting tables and his daughters pitching in when they can. “Right now, it’s just family helping out,” he says. “We’re all learning together.”
Opening a restaurant is never without challenges, and Rojas has faced a few in the early months. With Bernadette’s opening quietly in mid-October, it has yet to secure its liquor license—an obstacle for some potential customers. “It’s been harder than I thought, especially without alcohol on the menu,” Rojas says. “But the food is really good, so I’m hoping people will give it a chance.” Rojas plans to offer a selection of classic cocktails while placing primary focus on wines chosen to complement and enhance the flavors of the food.
The space itself needed little renovation, aside from cosmetic touches to fit Rojas’s vision: fresh paint, new tables, and a warm ambiance. The bistro’s atmosphere is cozy and down-to-earth, with jazz and classical music softly filling the air, creating a relaxed dining experience. “We want people to come in and feel at home,” Rojas explains. It’s not just about the food, it’s about the experience.
As for the food, Rojas draws on his past experiences, blending influences from French and Italian cooking. “I took what I learned from my previous jobs,” he says. The shrimp scampi is served with fettuccine and finished with a white wine herb cream sauce ($36). Braised pork shanks are served over mashed potatoes with a velvety white wine mustard cream sauce ($36). A grilled vegetable medley of portobello mushrooms, bell peppers, and zucchini is served over a roasted bell pepper coulis ($15). These dishes represent Rojas’s culinary training in the refined techniques of French and Italian cuisine.
As Bernadette’s settles into its new rhythm, Rojas’s vision for the future is clear: to keep learning, expand, and eventually give back to the Kingston community that has supported him for so long. “We come from very little, but we hope to build something that helps others,” he says. “I have a lot of hope for what’s ahead.” For now, Rojas is content to take each day as it comes, knowing every dish he serves is a reflection of his journey and a celebration of the community that has helped him get here.
Had a delicious lunch there today!