Sometimes there are reasons why a restaurant isn't full - trust your instincts.

A long wooden bar surrounded by smaller stand-up tables is at the front, with dining tables in back. Despite the fact that the place was empty, we were taken to the worst table available - a two top next to the coat rack, restroom, and kitchen door. Strike 1.

After a few minutes, the waiter came over to take drink orders. This went well enough - two glasses of a local Niagara peninsula merlot - and was followed closely by a basket of bread and butter covered by a napkin. The bread was ordinary, cold French bread with butter in individual tubs. Not fancy, but serviceable enough.

Over the next few minutes, we looked over the menu. It is a typical bistro-type menu with a mix of appetizers, sandwiches, pastas, entrees, and specials. There was nothing of note, but we quickly settled on a few choices. We ordered the spring rolls with plum sauce for an appetizer, followed by entrees of chicken stuffed with goat cheese, spinach, and sun-dried tomatoes, and a Norwegian salmon with a fresh vegetable salsa and red pepper risotto. Both entrees came with sauteed vegetables.

The spring rolls were crisp, but unfortunately, a bit gummy inside and served with a bottled plum sauce. OK, but no better thant what you might find at your local grocery or wholesaler. As my wife took the final roll off the platter, the waiter whisked by, snatching the plate with the dipping sauce from the table. Good thing she didn't really want any more of it. But she didn't much want the rest of the roll either. Strike 2.

While waiting for the entrees, I was absently playing with the bread basket, I happened to flip the napkin under the bread up, and there was ... a squeezed-out lemon wedge. I pointed this out to the waiter and without apology he whisked it away and returned with another, but no matter. Strike 3. Big time.

The entrees, fortunately, were quite good - well flavored, nicely cooked, artfully presented, and hot. However, at some point, the quality of the food cannot overcome the shortcomings, and such was the case here. We ate, paid the bill (CN$70), and left.

It is unfortunate that someone puts time and effort into the establishment of a restaurant, outfits it, staffs it, and makes it look "right," only to have it torpedoed by the details. Bistro 333 could be quite good, but they need to work on the details to make it in this crowded strip of eateries.

While the main courses were generally good, there is nothing here that I could say recommends Bistro 333.