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Bistro West Restaurant Review: While Bistro West is the more casual cousin of West Steak and Seafood, diners will find a compelling range of experiences, from upscale comfort foods like house-made chicken potpies to special dinners featuring multi-courses, Wagyu beef and wine pairings. Behind the wheel is executive chef Eugenio Martignago, who grows vegetables in his organic garden and has creative fun with his expansive menu. Sure, there’s bison or Kobe-style beef burgers (all served with homemade sun-dried tomatoes), but the blue cheese version with caramelized onions contends for one of the best in North County; complement it with sweet potato fries and a local IPA. We like the stone hearth pizzas, particularly the Montanara with old Naples-style crust (deep-fried, covered in cheese and baked, so it's flaky and crisp) with Parmesan, basil and a kick of heat from chili flakes. One of the chef's favorite dishes is the English pea ravioli with nuggets of plump bay scallops dotting the plate next to zucchini flowers, all lightly blanketed in sage butter. For fish fans, grilled swordfish is accompanied by rainbow chard and a sweet potato gratin, a nicely composed plate that allows each flavor to shine. For dessert, we recommend the buttermilk panna cotta with balsamic roasted strawberries, heightened with a 2001 Fonseca LBV port.