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There were times when it seemed like it would never happen. Kristina Fuller would reach an impasse with her mother, Rhonda Fuller. After all, Kristina, with her culinary training, and Rhonda, with her mortgage lending expertise, came from very different backgrounds. Creating a restaurant from scratch tested their relationship.

But that all changed once The Bistro (5710-M High Point Road, Greensboro; 294-4610) opened at Adams Farm.

"She was very demanding before the doors were open," laughs Kristina Fuller. "Now, I'm the most demanding."

"The doors opened on Oct. 6," says Rhonda. "And it became harmony."

The idea for The Bistro came about late last year. Rhonda Fuller had taken a leave of absence from the mortgage company she worked for to care for her mother, in treatment for cancer. During that time, Rhonda Fuller was also diagnosed with cancer. After the unexpected death of her mother, Fuller, who is now cancer-free, decided to do something different and became a part-time hostess at Grappa Grille.

Kristina Fuller was a chef at The Undercurrent after working in restaurants as far away as Manhattan, and as nearby as Table 16 and the catering company, The Painted Plate. But like many chefs, Kristina's dream was a restaurant of her own. Rhonda decided she was in a position to help make that happen.

The Fullers looked at sites in Burlington, Winston-Salem and even Charlotte, but finally settled on a spot in Adams Farm Shopping Center, a former coffee shop where Rhonda Fuller had worked.

The menu reflects Kristina Fuller's tenure with some of the area's best chefs, with entrees such as Shrimp and Grits ($16) with Chorizo Sausage and spicy tomato cream sauce, Asparagus and Portobello Mushroom over Risotto ($13), Blackened Tilapia ($16) with roasted tomato cream sauce over linguini noodles, and Bleu Cheese Chicken Breast ($15) wrapped in bacon over risotto, topped with cranberry glaze.

"What I like to see in my dishes is the sweet and savory," Kristina Fuller says.

This is evident in the appetizer Duck Confit Spring Rolls ($10) with an orange soy reduction sauce and a Spinach Salad ($8) with dried cranberries, candied walnuts and bacon vinaigrette.

Lunch sandwiches are served on a choice of bread, with a choice of side, and include Turkey and Havarati ($7) with apple pepper jelly, Grilled Burger ($9) with aged white cheddar pimiento cheese, and The Bistro Grilled Cheese ($8) of Brie with Granny Smith Apples and raspberry compote.

Desserts include Creme Brulee Duet ($7) and Banana Split ($7) with vanilla ice cream and spiced chocolate sauce.

The Bistro is intimate, seating 44 including seats at the bar. Al fresco dining is available for an additional nine. The wine list is evolving, but features some unusual selections and more mainstream labels. Ask about daily specials.

Hours for The Bistro are 11 a.m. to 9 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Friday and 5 to 10 p.m. Saturday.

Muse Restaurant closes

After two years of offering an eclectic upscale menu, fine wines and delectable desserts, Muse Restaurant and Wine Bar at Friendly Center has closed.

Chef and owner Mitchell Nicks says the economy has "taken its effect."

"The area looked good, we had a good product, we had a good staff," Nicks says of Muse's concept.

"It's kind of like survival in the wilderness," he says. "It takes the weak and the young first. And we were a young restaurant."

Nicks says the chains are able to better weather a sagging economy, but homegrown businesses are having a tough time.

No surprises there. Here's hoping we'll hear from Nicks again.

Holiday tastes at Vin Vin

Vin Vin (3716 Alliance Drive, Greensboro) is offering an early taste of the holidays with wine and food samples noon to 3 p.m. Saturday. For information, call 346-1759 or visit www.vinvin.us.

Spotlight on sustainability

A local Sustainability Festival will be from 10:30 to 4:30 p.m. Saturday at the Hare Krishna Temple Grounds at 1283 Prabhupada Road in Sandy Ridge.

In addition to local food, there will be music and demonstrations. For information, visit www.prabhupadavillage .com.

Wine dinner offered

Steak Street (3915 Sedgebrook St., High Point) is holding a Grant Burge Wine Dinner at 6:30 p.m. Thursday. Cost for the five-course menu is $75. Call 841-0222 for reservations.

Customer appreciation

Sur la Table (3334 W. Friendly Ave., Suite 129, Greensboro; 291-9962) at the Shops at Friendly Center is having refreshments and product demonstrations from 10 a.m. to 6 p.m. Sunday.

Bring a knife and get it sharpened for free during the event.

Burgundy dinner offered

Zeto (335 Battleground Ave.), the small downtown Greensboro wine shop run by Penny Demetriades, is holding a Domaine Parent Burgundy wine dinner at the pastoral setting of Goat Lady Dairy in Randolph County.

Cost for the five-course dinner, with guest Anne Parent, is $110. Call 574-2850 for reservations.

Fundraiser stars vino

The High Point Arts Council is uncorking wines from around the world for Expo Vino from 7 to 10 p.m. Nov. 14 at the High Point Country Club in High Point. The annual fundraiser also features a silent auction. Cost is $40. Call 889-2787, Ext. 23.

Bakery opens annexes

Dewey's Bakery, the 78-year-old Winston-Salem bakery offering Moravian Cookies, is opening Greensboro outposts for the holidays. Look for locations at Friendly Center, Shoppes at Wendover Village, Four Seasons Town Centre and Southside Square in Kernersville through December.

For information, visit www.deweys.com or call (800) 274-2994.

More Dunkin' coming

A Dunkin' Donuts is set to open in High Point in late November, says chief operating partner Ricky Matani.

Matani says two more are planned for Greensboro in the early spring.

Italian bistro planned

Grioli's Italian Bistro and Pizzeria will open at 4008-A Battleground Ave. in The Shops at Battleground North. The franchise offers Italian pastas, bistro-style subs, steak, chicken and seafood dishes and New York-style pizzas.

Contact Carl Wilson at 373-7145 or carl.wilson@news-record.com.