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.
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