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  • This is a pretty nice place for sure. Modern decor. You can go in formally dressed or relaxed because, hey, it's a "Bistro". The food ingredients are locally grown organics, a lot like Cafepino at the 101 mall. Don't let the 3 star rating fool you though... The flat bread appetizer is incredible coming from a stone cook oven. It easily feeds two as a meal and for a party of four it will definitely take the edge off so a long pause between main course is welcome. The chef is a seafood chef and has explored the red meat side of things to give the menu a broader selection and of the 4 of us they hit a 50/50 shot with the main courses. Here's why only 3 stars... I had a fantastic short rib meal nicely seasoned, meat came apart like a roast cooked to perfection and placed on mashed potatoes in a delectable dark sauce it was magnificent! My wife's Filet at 30 bones had the potential to be something along a fine steak house since my meal was so fantastic, but they cooked the outside it looked like on a pan and left the interior too rare and all it did was make the meat tough and under cooked. Maestros still has any steakhouse beat head to head so they have a high standard to measure up to. Out friends had the Chicken Sausage and noodles, a major thumbs down and the other the Alaskan scallops which were brilliantly prepared and presented. It appears from a guests point of view that they should stay with what they know. I think I got lucky with my dish because they can prepare the meat and cook it properly. A steak however has to me made on the spot and that takes a steak expert to get it right. This chef is not a steak expert, he's a seafood cook. My advice, stay with the flat bread for an appetizer and try the fish :-) All The Best! ~Stew~
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