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Restaurants & Bars 5

RW: Great Bay

Spike | Mar 5, 2007 05:48 AM

The round dinner rolls were soft and fresh w/ hints of herbs, and above all warm :-)

For appetizers, they had a clam chowder and a mussel dish. The clam chowder was very light, w/ very fresh ingredients (a few clam chunks, celery, potatoes) sprinkled on top of a nice base made of cream, broth, shallots, and pancetta; it seemed like a Charlie Trotter style dish (a.k.a., tasty, fresh, small). The mussels were sat in the same base, but there were a good number of them (maybe a dozen) and they tasted a lot more "of the sea" than other mussel dishes I've tried; if you like raw oysters, you'd probably love the brininess of the mussel dish.

For entrees, they had a stuffed chicken and salmon. The chicken was pounded chicken breast in the form of a roll on top of various vegetables and polenta, then topped w/ caramelized onions; the chicken was the tastier of the dishes. The salmon was probably one of the best cooked ones I've tried (it ends up silky smooth if you don't overcook it..I broil it to get this consistency). It was topped w/ a citrus sauce which went well w/ the golden raisins and nuts on the bottom, though some may not like the citrus sauce because it's a little unusual.

The "smores" dessert didn't look that enticing from the menu description, but it was very well done. It looked like a multi-level cupcake w/ a freshly made crunchy peanut butter on the bottom, a chocolate (almost mousse like) layer, then a layer of fluff on top in a soft-cone shape and lightly charred. Very creative w/ inexpensive ingredients, and very filling. The blueberry jam ice cream was tasty w/ chunks of blueberry jam in vanilla ice cream; it was also very tasty.

Service was excellent (though they follow the Sorellina style of replacing silverware for no apparent reason ;-) The space is pretty hip w/ funky lighting and a wall light mural that is supposed to make you think of the sea.

Pleasant surprise of the night: they presented us w/ a gift certificate for $33.07 to use in June as a thank you for trying them on restaurant week (not sure if this was for everyone or only for the first night). That monkfish on the regular menu sounds very tempting...

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