Cary, NC -  They claim their mission is to “provide an absolutely flawless Guest Experience. This is so much more than simply serving a meal as it encompasses all facets of dining from the moment you arrive until you depart. We strive to always exceed our guests’ expectations on our journey to becoming the area’s most distinguished restaurant”. And they do.

Bistro 64 in MacGregor Village is an amazing restaurant.  I have been there three times in the past two months.  Which is a lot for one place for me.  Most recently was last night.  We were surprised by the lack of cars in the parking lot, Tuesday night or not, as we entered with 2 of my “kids” (they’re grown really) and my future son-in-law, to celebrate my wife – Chris’ – birthday.

The food

We were greeted immediately by our server, Danelle, an obvious pro.  Not rushing in, which is the way I like it, she told us about wine and other specials and then left us for a few minutes to think.  She made recommendations for us and had a great command of the menu. The two guys started with a wedge of iceberg lettuce with blue cheese and bacon.  Yes, this is normally a mundane choice, but a testament to how something so simple can be turned into something great.  I have no idea where Chef Pete Susca gets his bacon, but it was a thick smoky-sweet slab of piggy goodness.  The  dressing was made with Clemson Blue Cheese. Wow.  We ordered a couple bottles of Zinfandel, pricey even at half price – but we all know that’s the deal.

We all shared.  “Blue Cheese Risotto” was subtle (in spite of the blue cheese!) and creamy, with a touch of tasso ham, and diver scallops and peas.  The “Carpet Bagger” was two filet mignon medallions perfectly cooked with heavily battered fried oysters on the side. Medeira demi coated the plate underneath the well organized plate.  There were green beans too which I dutifully ate.  We tried the “Steak Frites”.  Maybe the “crudest” item on the menu, which was essentially steak and french fries…oh but with foie gras butter.  And the french fries were hand cut, hot, perfectly seasoned and deep fried.  We also ordered the the “Lobster Ravioli” half portion, which was still generous.  The ravioli (or “raviolis” as my relatives always called it) were stuffed with claw meat.  The sauce was roasted poblanos, onions and corn.  By the way, if you have never had that combination you are missing out on something.  There’s a reason chilies and corn evolved in the same part of the world.  It was a divine message to put them together and make sauce out of them.  There was also a special of scallops and shrimp with red sauce over pasta that we tried.  Can’t go wrong there.

The Home Stretch

Their dessert menu from pastry chef Nien Huang has about half dozen items on it.  But we decided to try their homemade ice creams: cinnamon, chocolate, vanilla.  One of us, and I am not saying who, had carrot cake also. Raves all around. Desserts all run around 6 bucks.

The Skinny

The ambiance is nice, upscale American Bistro style with white tablecloths.  The service impeccable.  They have a crazy martini list, if you are into that. I counted about 75!  It’s pricey by Cary standards.  Martinis go for just under $10.  Entrees average about $25.  A couple courses with some wine will cost you $40-$50 a piece.   They have live music, on-line reservations, daily specials of all kinds. And it’s probably not a place for little children.  That’s not always a bad thing.

Highly recommended. Tell them the CaryCitizen sent you.  Comments welcome as always!

One of Chef Susca's Specialties