Just opened on Route 111 near the old Benson's Animal Farm in Hudson, Mavi Bistro merges traditional Turkish dishes with the flair of French cuisine.

Being experts in neither, we were filled with a sense of adventure as we arrived on a recent Saturday night. (Well, two of us felt adventuresome, at least; our Teenage Bottomless Pit was just worried that he wouldn't get enough food.) Inside it's small, perhaps a bit cramped, with a dozen or so tables and a small bar in two darkbrown rooms. We were seated in the main room, right in front of the double entry doors, which made it a bit drafty and cold when diners came and went.

Appetizers: 27/30

Our Gourmet: I ordered the Turkish Style Fried Clams ($9), but was told they were out of clams and were substituting oysters. I quickly agreed to the switch. I got a small mound of lightly battered and gently fried oysters, serve with a yellow sauce that tasted like a blend of hummus and tzatziki. It was refreshing, lemony, garlicky and just terrific. 10/10 The Bottomless Pit ordered the Rolled Fried Cheese Phyllo Pastry ($7). These light, flaky fingers of phyllo were filled with a feta cheese mixture that made them tasty and a bit tart. TBP isn't a big fan of feta, it turns out, but TDC and I loved them. 8/10 The Dining Companion: I opted for the Tempura Bay Scallops ($9) with a spicy aioli sauce — the perfect choice. The scallops were lightly battered and delicately cooked. The sauce had just the right touch of heat. It was a wonderful start to a perfect meal. And special kudos for the wonderful “Turkish Pizzas” that were offered, gratis, to all parties that night: a three-bite-size flatbread disc topped with ground beef with Turkish spices, cucumber, tomato and a basil leaf. 9/10

Entrees: 27/30

OG:. The menu is brief, but it features fish, beef, lamb and chicken, each prepared in several ways. I chose Seared Scallops ($19) served on a bed of crispy bulgur with roasted mushrooms and two pepper puree sauces. The scallops were succulent — lightly browned, but moist and buttery — and everything else combined wonderfully with the pepper purees: one mild and a bit sweet, the other more spicy. 9/10 TBP chose the entree special: Mixed Grill ($19), featuring chunks of grilled marinated steak, chicken and ground beef, all of which are offered as kebabs elsewhere on the menu. The meats were served with two grilled tomato halves, a long green pepper that TBP was warned could be hot (it was fairly mild until he got to the seeds), and rice pilaf. The meats were great, and the ground beef in particular for its savory combination of spices. 8/10 TDC: A Turkish menu with French overtones … hmmm, in which direction do I go? Knowing TBP was ordering the mixed grill, I finally decided on the Seared Salmon with crispy skin, potato puree, spinach and dill beurre blanc ($19). The fish was perfectly cooked, and I've never had such creamy potatoes. Although I would definitely recommend this dish, all the other plates passing our table looked so good, I can't wait to come back and try something else! 10/10

Desserts: 27/30

OG: Three desserts offered to three diners made our choice easy — one of each (all priced at $6). I got the rice pudding, which I haven't had in years.

This was creamy, richly flavored with nutmeg and cinnamon, and (sorry, Nan) better than my grandmother used to make. 9/10 TBP loved his Baklava. He got four two-bite triangles drizzled with honey and served with a small scoop of vanilla ice cream. 9/10 TDC: The minute the waitress mentioned Creme Brulee, I laid my claim (knowing I'd lose out on the baklava to TBP) and I wasn't disappointed. Rich, smooth and creamy with fresh strawberries. This was the perfect ending to a great meal. 9/10

All in all: 10/10

Mavi Bistro has only been open for two months, and there were a couple of small hints that they're still working out some kinks, but overall, this was one of the best dining experiences we've had.

The owner and the waitstaff were gracious, friendly and helpful. The food was delicious and light, yet extremely satisfying. From the Turkish pizza hors d'oeuvres at the beginning to the splash of perfumed lemon water for our hands as we left, we loved everything about it.

Total: 91/100