THIS RESTAURANT HAS CHANGED LOCATIONS Calistro California Bistro

THIS RESTAURANT HAS CHANGED LOCATIONS Calistro California Bistro Restaurant Review:

The wine display will grab your attention first. It’s an entire wall lined with unusual bottles plucked from Arizona vintners and boutique organic producers in California. Then, you’ll notice the menu, which boasts ingredients from local farmers and ranchers, and reflects seasonal sensibilities for the specials. To cap it all off, this innovative cuisine is more often than not healthy---chef-owner Devin Walsh relies on silken tofu instead of butter, cream or mayonnaise, for example, and looks to a wood-fired oven to lend smoky flavor. It’s fine dining in an elegant but relaxed bistro ambience, with polished servers that show Walsh’s pedigree of having previously worked at Vong, a Jean-Georges Vongerichten French-Asian fusion eatery in New York. That means signatures like tuna paillard dressed in zippy pomegranate vinaigrette, the fish sashimi-style raw inside and quickly seared, then partnered with crisp salad and grilled flatbread. Or, you can go heartier, with a Southwest-inspired pork tenderloin teamed with creamy tepary beans and cornbread. As you sit back and admire the décor of sleek salvaged wood and an exposition kitchen, your server will tempt you with dessert. Healthy bent aside, it’s worth saying yes for dairy-free treats like rice pudding sweetened with coconut, pistachios, fruit and Saigon cinnamon.