A Tasty Journey: How Poor House Bistro Survived Two Decades of San Jose's Culinary Scene

In the heart of San Jose’s Little Italy, a unique restaurant has defied the odds and celebrated its 20th anniversary – Famiglia Meduri’s Poor House Bistro. What started as a passion project by Jay Meduri has become a beloved culinary institution that blends New Orleans cuisine with local Bay Area spirit.
Originally located in Meduri’s grandparents’ house on Autumn Street, the restaurant weathered significant challenges including a Google property purchase and the COVID-19 pandemic. In 2022, the entire house was literally lifted and moved a half-mile to its current location, a testament to Meduri’s determination to keep his dream alive.
The bistro isn’t just about food – it’s a cultural hub that celebrates blues music and New Orleans traditions. With live music every night and a reputation for authentic dishes like beignets, barbecue shrimp, and a muffaletta sandwich featuring bread flown in from New Orleans, Poor House Bistro has created a unique dining experience.
Meduri’s commitment to authenticity extends to his menu, which includes his great-great-aunt’s sausage bread recipe and a rotating selection of family-style meals that helped the restaurant survive during the pandemic. The restaurant has become a staple in San Jose’s music scene, regularly participating in events like the Fountain Blues and Brews Festival and San Jose Jazz Summer Fest.
This July 4th, Poor House Bistro is celebrating its milestone with a New Orleans-style second line parade starting at SAP Center and ending at the restaurant’s courtyard. The Poor House Bistro Band will lead the parade and continue performing until 9 p.m., promising a festive tribute to two decades of culinary and musical excellence.
As Meduri himself says, “The old vibe is coming back. It’s great memories and now we make new memories”. For San Jose locals and visitors alike, Famiglia Meduri’s Poor House Bistro represents resilience, community, and the vibrant spirit of the city’s diverse culinary landscape.
AUTHOR: cgp
SOURCE: The Mercury News