Since opening in June, Bistro West has made its mark in Carlsbad for serving contemporary comfort food in a swank environment.
The upscale appearance of the restaurant and attentiveness of its servers are unparalleled for the price. The establishment has an extensive menu that caters to every price range.
“This is a restaurant for the masses,” said Jim Walsh, vice president of development and operations for West Development. “We want people to know us for great food and great prices.”
Bistro West is part of the West Development owned by Mary and Gary West. Besides the bistro, the development off of Cannon Road and Avenida Encinas includes a gas station, the West Inn & Suites and West Steak Seafood & Spirits.
Everything on the menu at Bistro West was created in-house by executive chef Eugenio Martignago, who also is the executive chef at the neighboring West steakhouse. Prior to signing on with the West Company, Martignago was the executive chef at Nick's Fish Market in Honolulu.
Walsh said only fresh, high-quality ingredients are used at Bistro West.
“Every item on the menu was tried over and over until we got it right,” he said. “We probably ate a dozen meatloaf recipes.”
There is something on the menu to suit every patron's taste. It has everything from pizzas baked in a stone hearth oven to pastas, paninis to burgers and braised meats to fresh fish. The kids menu inlcudes classics like chicken fingers, pizza and spaghetti.
Rick Boller, general manager of Bistro West, said the restaurant's signature entr?es include classic homemade lasagna for $13.95, beef stroganoff in a sherry and veal demiglaze for $21.50, chicken pot pie for $13.95 and homemade meatloaf cooked in wrapped bacon and served with a tomato port wine barbeque sauce for $14.95.
The restaurant also has a full bar that features eight draft beers and 13 specialty drinks, such as a vanilla bean infused rum mojito. The wine list boasts more than 100 choices; 32 of which are available by the glass.
Boller said the bar area is packed during happy hour, half-price appetizers and drink specials are available from 3:30 to 6:30 p.m. Mondays through Fridays. He said the majority of customers live locally and it's common to see a lot of families in the main dining room at dinnertime.
The kitchen is partially open to the softly lit dining room, which has an art deco feel and is separated from the bar by a wall that doubles as a wine cellar enclosed with glass doors. Off of the dining room, there is semi-private banquet space that can hold up to 50 people.
Oceanside resident West Munz said he eats at Bistro West at least twice a week because he likes everything about the restaurant.
“The food is great, the atmosphere is great,” Munz said.
Next year, Orange County residents will be able to enjoy the fabulous experience that sets the restaurant apart, because a second Bistro West is scheduled to open in Irvine in the Spring.
The upscale appearance of the restaurant and attentiveness of its servers are unparalleled for the price. The establishment has an extensive menu that caters to every price range.
“This is a restaurant for the masses,” said Jim Walsh, vice president of development and operations for West Development. “We want people to know us for great food and great prices.”
Bistro West is part of the West Development owned by Mary and Gary West. Besides the bistro, the development off of Cannon Road and Avenida Encinas includes a gas station, the West Inn & Suites and West Steak Seafood & Spirits.
Everything on the menu at Bistro West was created in-house by executive chef Eugenio Martignago, who also is the executive chef at the neighboring West steakhouse. Prior to signing on with the West Company, Martignago was the executive chef at Nick's Fish Market in Honolulu.
Walsh said only fresh, high-quality ingredients are used at Bistro West.
“Every item on the menu was tried over and over until we got it right,” he said. “We probably ate a dozen meatloaf recipes.”
There is something on the menu to suit every patron's taste. It has everything from pizzas baked in a stone hearth oven to pastas, paninis to burgers and braised meats to fresh fish. The kids menu inlcudes classics like chicken fingers, pizza and spaghetti.
Rick Boller, general manager of Bistro West, said the restaurant's signature entr?es include classic homemade lasagna for $13.95, beef stroganoff in a sherry and veal demiglaze for $21.50, chicken pot pie for $13.95 and homemade meatloaf cooked in wrapped bacon and served with a tomato port wine barbeque sauce for $14.95.
The restaurant also has a full bar that features eight draft beers and 13 specialty drinks, such as a vanilla bean infused rum mojito. The wine list boasts more than 100 choices; 32 of which are available by the glass.
Boller said the bar area is packed during happy hour, half-price appetizers and drink specials are available from 3:30 to 6:30 p.m. Mondays through Fridays. He said the majority of customers live locally and it's common to see a lot of families in the main dining room at dinnertime.
The kitchen is partially open to the softly lit dining room, which has an art deco feel and is separated from the bar by a wall that doubles as a wine cellar enclosed with glass doors. Off of the dining room, there is semi-private banquet space that can hold up to 50 people.
Oceanside resident West Munz said he eats at Bistro West at least twice a week because he likes everything about the restaurant.
“The food is great, the atmosphere is great,” Munz said.
Next year, Orange County residents will be able to enjoy the fabulous experience that sets the restaurant apart, because a second Bistro West is scheduled to open in Irvine in the Spring.