This is a new restaurant in town within walking distance of The Inn at Bath.  They don't have a web-site, but here is a great review from the Portland Press Herald.

Solo Bistro phone number is 207-443-3373

Bistro works magic with creative entrées, terrific desserts
N.L. English

[GO Entertainment Weekly 12/18/05]

BATH — You can see the food cooking in flashes of light behind a translucent glass partition at Solo Bistro Bistro, as if a little magic were involved.

The bright palette of the chairs, the curvy flatware, and the blond wood show off the design passion of the owners, and the food coming out of that kitchen is just as inventive and lighthearted.

Salads are elaborate and delicious, entrées pull all the ingredients together, and appetizers and desserts are terrific.

Why, many customers want to know, does the name repeat bistro? "Because we serve both lunch and dinner, because it looks good on the sign, because it's catchy," said Pia Neilson, owner with her husband, Will, of the 6-month-old restaurant, as well as the Danish design store next door in the same building – The Design Connection.

The couple have been in Maine for six years and lived in New York City before that.

Pia Neilson is from Denmark ; her husband is American. The pale orange, blue and lime chairs are a style called the Bikini Chair, designed by Spaniard Jorge Pensi. By chance Neilson had in stock at The Danish Connection a long, rectangular rug with echoing colors by Angela Adams, Portland 's own high design diva; so she hung it on one wall.

A glass of Alpha Domus Chardonnay from New Zealand ($8) brought a little gaiety in a glass, tasting of summer fruits and emitting a flowery aroma.

The glass of Domaine Laurier Pinot Noir from Sonoma County ($7) held more serious notes of minerals and herbs along with its dry fruit. Although the list of wines is not long, many are offered by the glass, and the choices seem as engaging as the décor.

We began our meal with salads. The solo greens ($9) lived up to the price, with giant toasted pecans, fried strands of leek, lots of fresh mesclun tossed lightly in a mild dressing, and a thick slice of an exquisite aged French goat cheese called Soignon Bouche. Its creamy texture and tart flavor gave the plate the quality of a feast.

A salad with arugula ($9) pulled together sautéed slices of apple, generous crumbled Roquefort, walnuts and dried cranberries among the fresh arugula leaves, perfectly dressed. These impeccable versions of the upscale restaurant salads make that course a real joy.

Solo Bistro, as many patrons call it, can also serve up a very good crab cake appetizer special ($12) with a cider reduction and browned carrots.

The elegant, great-tasting smoked wild salmon appetizer ($10) from the menu (which changes every five or six weeks) set slices of smoked salmon on a cloud of fresh goat cheese, and that on top of a crunchy potato pancake.

I also tried the fresh oysters, offered both raw and grilled, from the appetizer list. I opted for the grilled version; at $2.50 each my pair were expensive, tender and hot, vanishing down my mouth quickly, the sauce, a lemon ginger vinaigrette, not as memorable as their own briny taste.

A dish of linguini with green peppercorn sauce ($18) added fire to a pleasant, light marinara. Crispy salmon ($24), a hunk of silky organic fish from Canada , was cooked till the bottom edge was just translucent but not rare.

Haricots vert, skinny green beans, gave the plate an elegant look and held the taste of their deep green color. Israeli couscous, bigger than the typical couscous from North Africa , was saturated with a deeply flavored sauce that gave a salty contrast to the sweet fish.

My chicken mole ($24) also sat on Israeli couscous, a side I grew sick of two years ago when every place on the coast seemed to serve it. But here again, the admixture of a fascinating sauce made the couscous a perfect foil. In this case it was mole, made with, the kind and courteous waiter reported, peanut butter, cocoa, cumin, chicken stock, several kinds of peppers and herbs, among other things.

It certainly gave the nicely cooked organic chicken a new flavor as well.

"We're still fairly new, so we are still figuring things out," Neilson said about her menu, which includes local and organic ingredients whenever they can be found. Three chefs are working in the small kitchen: executive chef Stacie Blouin-Grondin, who most recently worked at Finch's in Falmouth ; Esau Crosby, who worked for both Fore Street and Street and Co.; and Paul Verhoven, who previously was executive chef at Henry and Marty's in Brunswick .

Although all the good things we'd eaten had left us completely satisfied, momentum drove us deep into the fine dessert list (all $8). Crème caramel was silken custard in caramel sauce. Among the delectable chocolates, one layered mint, coconuts, and white chocolate ganache; another held white chocolate ganache, ancho pepper and a pinch of chipotle. Nori and toasted sesame seed were tucked in with white chocolate ganache in another.

In the warm apple and pecan frangipane gallette, a buttery, tender crust held luscious slices of hot apple and currants, and the nut filling, heaped in the center, added richness to richness, under a sauce of white chocolate and reduced cider.