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This week on Lick the Plate Radio – Executive Chef Eugenio Martignago from Bistro West and West Steak & Seafood

Chef Martignago was born and raised in Musano, a small town just outside of Venice, Italy. He grew up on a on a farm so the West farm in Carlsbad that supplies both of his restaurants with seasonal produce is nothing new to him. After graduating from Scuala Alberghiera di Venezia culinary school in Italy, Martignagoʼs passion for refining his cooking style led him to Germany and France where he cooked alongside some of the finest chefs in Europe. He has worked in at  Nickʼs Fish Market and the Black Orchid in Honolulu and  Bistango in Orange County and Los Angeles. Martignago is known for demonstrating his creativity in the kitchen by often planting particular vegetables with a menu special in mind. True to his childhood passion, Martignago works in the farm each day and brings an authentic farm-to-table experience to both restaurants. Bringing a French and Italian influence to his menus, Martignago describes his cooking style as a collage of his culinary experiences from around the world.

The cuisine at Bistro West result can best be described as  contemporary comfort food, all made from scratch, with French and Italian influences in a relaxed yet elegant setting. It is quite a nice environment that is difficult to describe but it’s a beautiful space.

Bistro West has a big menu with something for everyone on it.  Right now is a good time to visit as they are reaping the bounty of their summer crops. Check out their hours, menu, and location at www.bistrowest.com .

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