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Striped Bass Report

Joe Passmore | Feb 14, 2005 01:49 PM

On two occasions I ate at the bar since the Bass reopened and this was the first time that I have sat down for dinner. From the look of it the prices have gone up towards the prices of neil and company. Granted the china and glassware are improved since then.The Amuse course was well it did not make nor did I see one anywhere else in the room. We had the tuna tatar and the Seared scallops that were the highlight of the evening with butternut squash and guiness sauces with sunflowerseed viniagrette. The crispy bass was not crispy with a few shrimp ok for $35. The lobster gratin was a one and a half pound lobster for $45. It was to be sauted then baked with no real sauce but a breadcrumb topping it also had way too much lemon that never showed the vanilla that I was told it was in it. Served in a nice copper pan. Cooked three times way too much on all three. Truffle cake and bread pudding both served with vanilla Ice cream that tasted like it was made with a mix or straight milk. Truffle cake had no liquid center and came with three tropical sauces. The bread pudding both of which are very small was not very moist and served with maple syrup poured table side. Desserts here have that dragged sauce look as do some of their entrees but in the past they have had some more intensity than this visit. When a sauce is three inches away from the already small dessert it looks good but it loses something when you have move one of them to connect the flavors. Service was great and very informed. Almost $150 for food only. Next time Appetizers at the bar but the wines by the glass were weak at best and overpriced. The Starr restaurants that are not a theme park have no soul.

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