Will Watts
| Correspondent
Some days I love my job more than others. My visit to Bistro Soleil in the Historic Olde Marco Inn was one of those days.
I love old buildings and they’re harder to find around these parts. The floors of the Inn move under your feet; and the ceiling is not the same height in every spot; but the building is a beauty to behold and sets a unique mood for a night of elegant dining.
Our waiter had movie star good looks and a polite, friendly nature but he never crossed that line of over familiarity. And I should know, I tempted him to go there. I always do.
Things got off to an appetizing start with the fromage de chèvre, a “purse of fresh goat cheese with figs baked in a crispy French phyllo finished with a balsamic vinegar reduction” ($14).
My favorite part of this dish was the baked-to-perfection phyllo. Crispy and delightful come to mind. Add the warm goat cheese and reduction and you have a savory harmony concerting in your mouth.
Next up was the complimentary house salad tossed in a homemade black peppercorn and garlic vinaigrette. The greens were a nice mix, fresh and delicious with crunchy carrot shavings; the dressing a light and creamy delight.
For my main entrée, I had one of the night’s specials, swordfish ($35). The filet was char grilled to perfection and served with a sweet and tangy pineapple ginger chutney. It came with potatoes and assorted vegetables.
The swordfish surprised me, with a tuna-like quality to the filet; and an amazing understated taste that blended perfectly with the sauce. Side note; if you don’t go on a swordfish night; order the “saumon” from the regular menu, which is given a similar treatment.
My partner in dine also ordered from the specials menu, as recited by the debonair waiter. He had the eight-ounce filet mignon ($38) wrapped in bacon with a blue-cheese topping and served with a port wine sauce and the same mixed vegetables I enjoyed.
Cooked to perfection and so good, he says it didn’t need the bacon; but he ate it anyway. I should know, I offered to take it off his hands.
When in France, or a French restaurant, only one dessert will do. Well, that’s not exactly true; but I always order the same one (weakness alert): the crème brulée, a traditional vanilla custard torched to utter sensational sugary goodness.
Sure, you can get this dessert at a lot of places. But this one had not been pre-made or refrigerated. It was freshly burned. And it was the perfect end to a great night of dining.
I would like to have seen it decorated with some fresh mint or fruit, especially blueberries, but the results speak for themselves; a four-star meal.
More: ‘Watts for Dinner’: Cocomo’s offers the variety a small community needs
More: ‘Watts for Dinner’: Nacho Mama’s – Top of the ooey gooey Tex Mex pile
This newspaper pays for all meals related to dining reviews. We do not solicit or accept free food.
If you goBistro Soleil100 Palm Street, Marco Island239-389-0981www.bistrosoleil.net