| xxxx White Mountain Hwy. North Conway, NH 603.356.8790 |
 |  |  |  |  |  |
Maestro's enjoying the view from new location...
The Conway Daily Sun
by Tom Eastman June 2009
CONWAY - To paraphrase an old real estate adage, “Relocation. Relocation. Relocation.”
That seems to be the word around parts of North Conway Village this spring and early summer, as several
businesses have relocated to new quarters in the past few months.
Examples include The Framed Art Gallery Superstore, and the Village Cigar Emporium.
Included in the group of movers and shakers is Maestro's Italian Cuisine, which moved in April from its home of
the past nine years in Reporter Court to a larger location at the Artisan's Barn Art Gallery and Katrina's Organic
Market at the site of the former Tack Room across from the Stonehurst Manor on Route 16.
“The reaction from customers has been extremely favorable since we came here,” said Andrea Bennett in a joint
interview with her husband, chef Bill Bennett, this week.
The interview took place in the attractive lounge, next to the outdoor patio, which overlooks the Moats on the
west side of Route 16.
The lounge features two flat-screen televisions, which definitely take second place to the view.
There is also a deck off the upstairs dining room, which is used for functions but which in the future may be
used for jazz and folk entertainment and as a cocktail bar.
The draw at the new Maestro's is the same as at the old Maestro's, however: Bill's exceptional Italian cuisine,
using recipes that have been passed down over the generations in his family.
Ironically enough, given the delicious Italian creations served from Bill's aromatic kitchen, neither Bill nor
Andrea (who hails from the Czech Republic) have ever been to Boston's North End, home to several fantastic
Italian restaurants, as they relocated to the valley in 2000 from Connecticut and New York City, where they
worked in restaurants there.
But anyone who is a fan of Italian restaurants in the North End also knows that they can count on the same
incredible pasta dishes at Maestro's, a restaurant that was named after Bill's grandfather, who back in Italy was,
in fact, a conductor.
“The secret to my cooking? The freshest ingredients; especially fresh vegetables, and lots of them,” said Bill,
who first began working in the restaurant field when he was 15 and then attended the French Culinary School in
Connecticut.
After working as a sous chef in a French restaurant, he went back to his Italian roots, working both in
Connecticut and New York City for Italian restaurants as a chef.
During that period he met Andrea.
“I was working here in the states but did not plan to stay here. Then we met at an Irish bar in January and we
were married in March,” said Andrea.
Seeking a change from the hectic pace of the city, they began exploring options in the valley, as Bill had
vacationed in the nearby Sebago Lake region of Maine as a young boy.
“When I met Andrea, we would always come to visit and poke around. We did not expect to stay that long but no
one was doing what we had in mind, which was to have a European-styled deli.
That evolved into the Italian restaurant, as locals and visitors alike discovered Bill's cooking and Andrea's
service.
They stayed, building the clientele over the first three or four years as they established the business.
During the same time, they started a family, and are now parents of four children, ages 2, 4, 7 and 10.
Now, in the new location, they are breaking meals records every few weeks, according to the Bennetts.
There are more seats — and more parking spaces, than the old Reporter Court site. The new site also has
greater visibility.
As was stated earlier, the food is the same, and so is the good value.
“You can't overprice your items. If you take care of the locals, the tourists will come,” said Bill, citing their
overall business approach.
From veal scallopini sauteed just right to Salmone Marcel (fresh filet of salmon with olive oil, lemon and dill, char-
grilled, served over baby spinach, roasted pepper and calamata salad), and Gamberi al Forno (large shrimp in a
creamy spinach and Panetta sauce baked with Fontina cheese), you won't go away disappointed.
The reward for the Bennetts is custoemrs' appreciation.
“When people come in and say they really enjoy something I've cooked for them, saying it's the ‘best meal they
have ever had’ — that is definitely what keeps me going. It's what makes it all worth it — and it's what fuels me,
definitely,” said Bill.
Maestro's is open Tuesday through Sunday for dinner 5 to 9 p.m.
Maestro's is also open for takeout.
For more information, call 356-8790.
The Conway Daily Sun
by Tom Eastman June 2009
CONWAY - To paraphrase an old real estate adage, “Relocation. Relocation. Relocation.”
That seems to be the word around parts of North Conway Village this spring and early summer, as several
businesses have relocated to new quarters in the past few months.
Examples include The Framed Art Gallery Superstore, and the Village Cigar Emporium.
Included in the group of movers and shakers is Maestro's Italian Cuisine, which moved in April from its home of
the past nine years in Reporter Court to a larger location at the Artisan's Barn Art Gallery and Katrina's Organic
Market at the site of the former Tack Room across from the Stonehurst Manor on Route 16.
“The reaction from customers has been extremely favorable since we came here,” said Andrea Bennett in a joint
interview with her husband, chef Bill Bennett, this week.
The interview took place in the attractive lounge, next to the outdoor patio, which overlooks the Moats on the
west side of Route 16.
The lounge features two flat-screen televisions, which definitely take second place to the view.
There is also a deck off the upstairs dining room, which is used for functions but which in the future may be
used for jazz and folk entertainment and as a cocktail bar.
The draw at the new Maestro's is the same as at the old Maestro's, however: Bill's exceptional Italian cuisine,
using recipes that have been passed down over the generations in his family.
Ironically enough, given the delicious Italian creations served from Bill's aromatic kitchen, neither Bill nor
Andrea (who hails from the Czech Republic) have ever been to Boston's North End, home to several fantastic
Italian restaurants, as they relocated to the valley in 2000 from Connecticut and New York City, where they
worked in restaurants there.
But anyone who is a fan of Italian restaurants in the North End also knows that they can count on the same
incredible pasta dishes at Maestro's, a restaurant that was named after Bill's grandfather, who back in Italy was,
in fact, a conductor.
“The secret to my cooking? The freshest ingredients; especially fresh vegetables, and lots of them,” said Bill,
who first began working in the restaurant field when he was 15 and then attended the French Culinary School in
Connecticut.
After working as a sous chef in a French restaurant, he went back to his Italian roots, working both in
Connecticut and New York City for Italian restaurants as a chef.
During that period he met Andrea.
“I was working here in the states but did not plan to stay here. Then we met at an Irish bar in January and we
were married in March,” said Andrea.
Seeking a change from the hectic pace of the city, they began exploring options in the valley, as Bill had
vacationed in the nearby Sebago Lake region of Maine as a young boy.
“When I met Andrea, we would always come to visit and poke around. We did not expect to stay that long but no
one was doing what we had in mind, which was to have a European-styled deli.
That evolved into the Italian restaurant, as locals and visitors alike discovered Bill's cooking and Andrea's
service.
They stayed, building the clientele over the first three or four years as they established the business.
During the same time, they started a family, and are now parents of four children, ages 2, 4, 7 and 10.
Now, in the new location, they are breaking meals records every few weeks, according to the Bennetts.
There are more seats — and more parking spaces, than the old Reporter Court site. The new site also has
greater visibility.
As was stated earlier, the food is the same, and so is the good value.
“You can't overprice your items. If you take care of the locals, the tourists will come,” said Bill, citing their
overall business approach.
From veal scallopini sauteed just right to Salmone Marcel (fresh filet of salmon with olive oil, lemon and dill, char-
grilled, served over baby spinach, roasted pepper and calamata salad), and Gamberi al Forno (large shrimp in a
creamy spinach and Panetta sauce baked with Fontina cheese), you won't go away disappointed.
The reward for the Bennetts is custoemrs' appreciation.
“When people come in and say they really enjoy something I've cooked for them, saying it's the ‘best meal they
have ever had’ — that is definitely what keeps me going. It's what makes it all worth it — and it's what fuels me,
definitely,” said Bill.
Maestro's is open Tuesday through Sunday for dinner 5 to 9 p.m.
Maestro's is also open for takeout.
For more information, call 356-8790.
| 3358 White Mountain Highway North Conway, NH 603.356.8790 |
Driven by S.O.H.L. January 2013
…....... striving for a better future
* Sustainable * Organic * Healthy * Local *
At Maestro's, we believe our menu is defined by integrity and the sustainable
ingredients that come directly from local farmers.
When we opened Maestro's, our goal was to provide quality food, cooked with know-
how and offered at affordable prices. Now we have found a passion and an opportunity
to bring local, farm raised, healthy and when possible, certified organic items to our
menu, by working with local farmers and several vendors to bring us pesticide,
hormone, antibiotic and GMO free ingredients.
We are also making strides towards going green by using “green” detergents and
cleaners, energy efficient lighting, and local recycling as well as educational and
progressive “green” meetings with our staff.
Here are some of the local companies and farms we have teamed up with:
WHITE GATES FARM - Tamworth NH, farm raised grass fed beef, free raised pork, local farm produce
SHERMAN FARM – local produce, artificial hormone free dairy
STRAUSS - grass fed free raised veal
PORK HILL FARM - local organic produce. Ossipee, NH
DOLE & BAILY - specialty foods
NATIVE MAINE PRODUCE - local produce
NORTHEAST OCEANS - local seafood, harvested sustainably
NEW HAMPSHIRE MUSHROOM COMPANY - local gourmet mushrooms
FREEBIRD - antibiotic free, natural organic family farmed chickens
FRONTSIDE GRIND – local coffee roasters
4 OUR KIDS RECYCLING – local trash and recycling co.
PEACE OF MIND BAKING COMPANY – gluten free vegan flat bread
OLD VILLAGE BAKERY – locally made bread
121 FIT – healthy, low calories items marked on the menu LOGO
…....... striving for a better future
* Sustainable * Organic * Healthy * Local *
At Maestro's, we believe our menu is defined by integrity and the sustainable
ingredients that come directly from local farmers.
When we opened Maestro's, our goal was to provide quality food, cooked with know-
how and offered at affordable prices. Now we have found a passion and an opportunity
to bring local, farm raised, healthy and when possible, certified organic items to our
menu, by working with local farmers and several vendors to bring us pesticide,
hormone, antibiotic and GMO free ingredients.
We are also making strides towards going green by using “green” detergents and
cleaners, energy efficient lighting, and local recycling as well as educational and
progressive “green” meetings with our staff.
Here are some of the local companies and farms we have teamed up with:
WHITE GATES FARM - Tamworth NH, farm raised grass fed beef, free raised pork, local farm produce
SHERMAN FARM – local produce, artificial hormone free dairy
STRAUSS - grass fed free raised veal
PORK HILL FARM - local organic produce. Ossipee, NH
DOLE & BAILY - specialty foods
NATIVE MAINE PRODUCE - local produce
NORTHEAST OCEANS - local seafood, harvested sustainably
NEW HAMPSHIRE MUSHROOM COMPANY - local gourmet mushrooms
FREEBIRD - antibiotic free, natural organic family farmed chickens
FRONTSIDE GRIND – local coffee roasters
4 OUR KIDS RECYCLING – local trash and recycling co.
PEACE OF MIND BAKING COMPANY – gluten free vegan flat bread
OLD VILLAGE BAKERY – locally made bread
121 FIT – healthy, low calories items marked on the menu LOGO
Follow us on Facebook