text: Girls Dinner Club visited for Restaurant Week This review is strictly based on the restaurant week menu wine pairing My opinion on Restaurant Week is that the menus should highlight the skill and direction of the restaurant which unfortunately I do not think Bistro was effective in doing Regular menu prices are for entrees wines by the glass They also regularly do special dinners one of which coming up is a local corn dinner all dishes made with corn nnService was great timely and unobtrusive Appetizers were the highlight of the meal I had a watermelon crab gazpacho that started a little sweet and finished with a hint of spice Fresh lump crab and a beautiful deep red color This is one I will try to reproduce Entrees were a little blase Options were a ParmPanko crusted chicken with whipped potatoes and zucchini salad or salmon with a limecaramel glaze green beans and a chilled asian noodle salad The chicken dish was all one color which to me was generally unappealing but the crowd seemed to approve Salmon was dry although I will admit I am a salmon elitist and since having it sous vide salmon will never be the same and the glaze was nonapparent The green beans were the best part of the plate There was a third dish offered a pasta with alfredo which no one ordered so I cannot comment but pasta with alfredo is a little nnAt the end of the day the food was just nothing special It has good intention but execution missed the mark nnMy inner environmentalist also has a big concern with the sustainability factor here Bay of Fundy salmon was a highlight on the restaurant week menu The chefs signature dish is Chilean Sea Bass Unless the restaurant could ensure they were purchasing MSCcertified fish I would hesitate to order any seafood here because I do not agree with the philosophy of serving endangered fishes nnI like the ambiance its a cool interior with a nice little bar area modern but warm at the same time Sounds like I need to head back and try this Asian Pear Martini that everyone raves about