We have been here 5 times and each visit excellent. The food is delicious, well made, and quite a fusion of cuisines. Service is attentive, warm, and helpful. The restaurant has tons of charm and casual elegance. Definitely one of St. Martin's best, which is really saying something considering the number of great restaurants here. Can't wait to return.

Mario has done it again. Every time we eat here it is wonderful (probably once or twice a year since its opened)!. I usually like to try new things, but I can't help but order the Pad Thai. It is like nothing you've ever eaten at a Thai restaurant. With succulent duck and shrimp it is magnificent. The rest of my table usually orders more exciting and different things. No one ever goes home unhappy. While the food is delicious beyond belief, the presentation is just pure artwork. Mario is just a genius and his partner, Didier, who is the host of this marvelous restaurant, is warm and friendly and so gracious. The overall service by the waitstaff continues to be the best. The waiters are attentive and there is no rushing you out. I love this place- my absolute favorite on St. Martin and if I had to recommend only ONE restaurant on the Island, this would be IT! And considering I feel it's the best, it's definitely not the most expensive. Yes prices are high, but after dining elsewhere on the Island I know it is competitively priced for fine dining.

Three dinners you must have in St Martin: Ti Bouchon, Pressoir and Mario's Bistro. We've been going for six years, and the front of house is the same -- Didier is the maitre'd and runs the front, Mario is running the kitchen. Reservations are a must as they try to do "seatings" at 6 and 9 (more like 9:15).

I can only give accolades to Mario's red sauce from the pretext of eating a lot of red sauce -- we live in the NY area, we visit a lot of Italian restaurants, and red sauce (gravy) is a staple -- we put it on meat, on shellfish, on bread, on just about everything except ice cream. Mario's red sauce is up there in the Gravy Pantheon. It really is -- there aren't many dishes that my wife will try to recreate (using Mario's cookbook and a lot of practice), but Mario's sauce is worth the effort.

Mussels with red sauce. Must-have appetizer. Keep the bowl of sauce and mop it up with some of their bread. Aspire to be Bobby Baccala in real life. It's that good.

We've had a variety of fish, shrimp, veal and duck dishes, and they have all been outstanding. It's a good combination of sauces and flavors, and the right combination of Italian influence and French approach. The half duck is pretty outstanding, and the veal scallopine approaches the red sauce in epic wonder and reputation.

My wife and I ate at Mario's on Saturday, December 29, 2012. We had a table on the water, and we absolutely loved our meal and the service. Mario's is a very romantic place and the food (and wine) are excellent.