Although well on its way to making a name for itself, Marigold Bistro might well be called Junior for its familial connection to the popular cafe and bakery of the same appellation.

The Bistro is smaller and without a display case of freshly baked treats to entice diners when they enter. Nonetheless, it does offer fine cuisine and excellent service. Although the menus are similar, the fare at the south location might be slightly more imaginative than that of the cafe.

For starters, as in appetizers, there’s more than crab cakes and escargot. We opted for the Bistro Trio ($19) featuring two spicy chicken egg rolls, three fall-off the-bone ribs and avocado fries. The latter particularly piqued our interest.

The fruit, which seems more like a vegetable, is cut into french fry-like pieces, then lightly dusted with panko and baked. The result is a delicate crunch that accompanies the creamy (still green) interior. It’s served with Bistro aioli, which we learned, sotto voce from our server, includes chipotle for piquancy. The other two in the trio also came with their own dipping sauces.

The egg rolls were pie-wedge shaped and packed with pieces of chicken and shredded veggies in a flakey casing. These were served with sweet chile sauce with more emphasis on the saccharine than the spice; it was a nice combination.

The pork ribs were so tender the meat could barely stay on the bone. The Carolina mustard barbecue sauce was tangy, and these were a mess to eat. Thankfully, the trio also included artfully rolled, warm towels with which to (somewhat) discreetly clean sticky fingers and chin smudges.

The menu leans heavily toward pastas. These come in various forms and shapes, from ravioli stuffed with lobster and rock shrimp ($34) to bison Bolognese over fettuccine($28), among others.

Apple and brie stuffed salmon ($34) was something I’d never considered before, let alone have it all wrapped in bacon. Yet, this is exactly what this dish was all about: an abundance of flavors and textures. When both servers raved about it, this was an easy choice to make. That and the bacon.

This is a substantial serving with the plump filet fully encased in bacon resting atop a mound of silky mashed potatoes next to roasted vegetables, with citrus butter sauce along the plate’s rim. The stuffing of diced apples and melted, earthy cheese complemented the fish.

Shrimp and grits ($30)were cheesy — in a good way. They were beautifully plated, for a dish not known for its looks. Sliced cherry tomatoes added color as did the pink shrimp. A mound of andouille sausage pieces was the centerpiece. The grits were creamy and the seafood plump. The tails on the shrimp hadn’t been removed and required dexterity without leaving messy splotches on the linen tablecloth. Other than that, this was also a dish worth ordering again and again.

Even though there were no baked goods on display, the dessert menu had plenty of sweets from which to choose. It’s difficult to resist Key lime pie ($10), and we were not disappointed by the tart but sweet velvety choice.

Marigold Bistro

Fine dining cuisine.

Location: 146 E. Cheyenne Mountain Blvd.

Contact: 1-719-630-0201*; marigoldcoloradosprings.com

Prices: $12 — $52

Hours: 5-8 p.m. Monday through Saturday; closed Sunday and holidays.

Details: Credit cards accepted. Alcohol. Wi-Fi. Patio. Carryout available.

Favorite dishes: Bistro Trio, stuffed salmon, shrimp and grits.

Other: Gluten-free and vegan options available.

* Phone number the same as Walter’s Bistro, the former restaurant occupant.