Solo Bistro has you at buon giorno<\/em>, with its friendly lighting, Angela Adams hooked rugs hanging from warm brick walls, brightly colored chairs, crafted wood tables, and engaging staff.<\/p>\n The eclectic international cuisine here is \u201cfusion,\u201d according to Chef Tony Lavelle, who lights up the menu with a sensual array of spices \u201cfrom the Pacific Northwest, southeast Asia, and the layered flavors of Mexico.\u201d<\/p>\n Because it\u2019s our anniversary, my partner (with a sparkle in his eyes) can\u2019t resist asking for the Cold River Shiver (vodka, gin, rum, tequila, Cointreau, and a splash of cranberry-lime soda, $10) to conjure up an early, romantic canoe trip of ours. As we tried to \u201cput out,\u201d we found Parlin Stream frozen solid, so the drink\u2019s quite appropriate to the occasion.<\/p>\n Which invites the question: Is a restaurant\u2019s true character proportionate to the memories it evokes?<\/p>\n Run this up against Winter Point oysters on the half shell, and you have a genius pairing. These New Meadows gems are eye-openers, swimming in a lemon, red onion, caper, and Champagne-vinegar mignonette (five, $12).<\/p>\n Next up, a cacophony of Bangs Island mussels ($10), large and meaty, basking in a pleasantly piquant sauce of coconut milk, red curry, and basil. Don\u2019t forget to order the grilled flatbread with these\u2013lightly salted and perfect for dipping into the curry sauce.<\/p>\n Pillar Box Red ($26), a fine Australian Cabernet Shiraz, strikes a perfect balance with these bold flavors.<\/p>\n The grilled swordfish ($23), inventively skewered on rosemary stalks, is a smashing success. Add the counterpoint of tangy sultana-and-pine-nut chutney, and you\u2019re approaching a singular sensation. Tonight\u2019s nightly sides are gorgeous garlic-mashed Keuka Gold potatoes from Goranson Farm in Dresden and grilled asparagus spears.<\/p>\n My partner lands a lobster pot pie ($26). Created from the delicious fresh meat of a whole lobster, this feast is lavished with potatoes, carrot and tarragon cream sauce\u00a0 topped with a round pastry. He mentions he\u2019d prefer the crust a bit flakier, but is there a smidgen left on his plate?<\/p>\n Dessert, a rustic fruit tartlet made with raspberries, peaches, and topped with wonderful homemade vanilla ice cream ($7), sends us to the stars.<\/p>\n
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