Chef's Bistro

Chef's Bistro is 100% a 5/5 ⭐️⭐️⭐️⭐️⭐️ Oh, how delightful it is to be on this culinary journey with you! Let me paint a picture with words as I describe the exquisite flavors and presentation of your meal. Let's start with the appetizer, the chef's choice charcuterie board. This delectable selection of artisanal cured meats and accompanying accoutrements is truly a work of art. The board is adorned with an array of flavors, textures, and colors that captivate both the eyes and the taste buds. From the velvety slices of the chefs choice of meats, each component is carefully chosen to create a harmonious symphony of flavors. The accompanying crusty bread, and creamy cheeses elevate this charcuterie experience to new heights. It's a delightful journey through the world of cured meats and a delightful start to your culinary adventure. Now, let's move on to the main courses. My wife’s choice, the marinated flap steak with local potato French fries, herb butter, and petite mixed green salad with Parmesan peppercorn dressing, is a true celebration of classic flavors done right. The marinated flap steak is cooked to perfection, boasting a tender and juicy texture that melts in your mouth. The accompanying local potato French fries are expertly seasoned and irresistibly crispy, adding a delightful crunch to each bite. The herb butter adds a rich and savory note that enhances the natural flavors of the steak, while the petite mixed green salad with Parmesan peppercorn dressing provides a refreshing and tangy contrast. It's a harmonious symphony of flavors that will leave you longing for more. My choice, the seared rare ahi tuna, it's a dish that embodies elegance and innovation. The seared rare ahi tuna, with its delicate and buttery texture, is a true testament to the chef's skill. The fresh avocado and mango add a delightful sweetness and creaminess, complementing the tuna beautifully. The lemongrass-infused jasmine rice provides a fragrant and aromatic base, while the spicy aioli and eel sauce add a tantalizing kick of flavor. The pickled onions and sesame seeds add a delightful crunch, and the microgreens bring a burst of freshness to each bite. It's a harmonious medley of flavors that takes your taste buds on a journey, leaving you with a sense of culinary satisfaction. In conclusion, the chef's choice charcuterie board, along with the perfectly executed steak frites and seared tuna, showcase the chef's creativity, attention to detail, and passion for culinary excellence. It's a culinary experience that leaves a lasting impression, one that you'll fondly remember and eagerly anticipate returning to. Bon appétit!

Super accommodating! Both my partner and I enjoyed our meals and the service we received by the owner and our waiter. The owner came to our table to see how he could accommodate my vegetarian needs because I wanted the spaghetti with meatballs with Ricotta minus the meatballs. He inquired if I'd like portobello mushrooms 🍄 to replace the meatballs. Absolutely delicious!!! All the freshness of ingredients was enjoyed throughout the entire meal.

Food was amazing. Our waiter was awesome . The appetizers were amazing Duck wings the elote with the home chips and the meat plate with the cheeses The poutines money even if you were Canadian what a selection. Finished it off with a burger could not be happier when I go back it will be my first stop. Don’t forget the amazing beef jerk store directly next store .

I really don’t know how to explain what I think of this place, every time we leave I think to myself “I can’t wait to come back to try something else on the menu” . Everything has so much flavor, and every item on the menu is so original, I’ve never seen anything like it! Be prepared to truly enjoy a meal to the point where it changes your entire weekend in North Conway, this place is down right amazing. Great job guys! !!…2 YEAR UPDATE…!!! Nothing has changed, they’re still reinventing the relationship between me and my tastebuds and leaving me the Happiest man in North Conway, we use to come up here to ski, now we come up here to go to Chef’s Bistro