"We tried Bistro on 130 shortly after they opened pre COVID. My wife was far more impressed than I, and we have continued to visit other higher end locally owned Italian restaurants since, but I have always balked at a return visit. Keep in mind, we could probably walk there in 15 minutes if there were better sidewalks on W.130th.The wife pressed again and today, and I finally agreed to give it another try. First, let me start with the positives. It 's a nice little cozy atmosphere with the bar open to the medium lit dining room. The service is excellent very well staffed, especially when taking into account the trouble most places are having. You 'll never wait for excellent house made warm bread, drinks, or the opportunity to place an order for more apps or your meal.The Happy Hour pricing for large apps and drinks is respectable. $6 large glasses of Malbec and Cabernet were excellent. The dinners include a side salad or soup, which as far as the French Onion and Caesar salad we had were tasty and a value at their price. Don 't expect a crusted over bowl of French Onion, but it was still packed with cheese and delicious. Now, for my issue with the place. They definitely fancy themselves as a High End Italian restaurant. The service, menu, uniforms of the staff and especially pricing all reflect this. Unfortunately, the dinner entree 's on my two visits don 't live up to the hype.I opted for the seafood linguine, which was in a white wine sauce with shrimp, scallops, clams and cod . I would call the clams something more like cockles, not much larger than my thumbnail. The Scallops were medium size and decent, one being excessively fishy and a bit of a turn off. The shrimp and cod were obviously grilled and tasted out of place in the dish, if they were just cooked on the side and thrown in. All was served on a bed of linguine and unfortunately drowned in a thin, watery wine sauce.The wife opted for the stuffed cod special, with a lobster cream sauce. I had a bite, and found it okay, and the wife was satisfied but not over the top and all that dissolved when she saw the price tag on the check. I consider myself to be an above average home cook not a Chef, by any stretch of the imagination. I feel very confident that if given the budget of our meal and the chance to compete l, I could produce a meal on par or better with any entree I 've experienced at Bistro 130. I wouldn 't call the food bad, but if it were 30% less of a price tag, I may feel better about the meal."
