Small quaint place with excellent food, service, and atmosphere. Savory sausage and grapes appetizer received well by kids, parents, and grandparents, basically the entire group. Everyone enjoyed their meal. Evething well prepared, will serve, with outstanding taste. Definitely a place to return to.

THANK YOU, THANK YOU, THANK YOU!! To everyone at the Bistro and Market and Grove. We attended a dinner last night hosted by the Knights of Columbus. From the greeting at the door to the final goodbyes for the evening, we felt welcomed into Russ's house! Food was exceptional! Service impeccable! Ambiance superb! This will become one of our "regular" date night places.

It started out great, but then went horribly wrong. We were seated immediately, where Kim told us about the specials for the evening. We started with the Shrimp Crostini, which were larg shrimp on toasted baguette slices with a balsamic dressing. They were perfect and delicious. Next, we ordered their special she-crab soup. It was somewhat thin, but very tasty. It was when we ordered our entrees where things went downhill. My wife ordered their "specialty" crab cakes, while I ordered a rib eye steak that was a special that night. The crabcakes, which had absolutely no lump backfin meat whatsoever and seemed to come from a box in the freezer, came charred and inedible. My steak, which turned out to be a boneless rib steak instead of just the rib eye, arrived well done instead of medium rare. I informed our waitress who returned the dishes. The second try arrived. The crabcakes were then undercooked and my steak arrived medium/medium well. A young man came to our table to ask how everything was. We stated everything was "OK" because we thought he was a busboy. Later, we found out it was one of the chefs. Had he introduced himself properly, we would have been more forthcoming. Perhaps it was our waitress (I could write another review on her alone). Perhaps it was because the restaurant filled up to capacity by the time we ordered our entrees. Somehow, our experience went from great to miserable. If they would make their own crabcakes and used real lump backfin, they would be able to charge $25 instead of the $18 they charge now. They also need to know the difference between boneless rib and rib eye steaks, and they need to know how to cook them. This could be a great place because this area needs good restaurants. They just need to put just a little more effort into the quality of their wait staff, kitchen prep, and the quality of thier ingredients.

Very vwry delicious food......wanted ro lick of the plate....totally recommend to everyone...

Always great food and atmosphere.