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Baker St. Bistro

Greg | Oct 2, 200410:13 PM

Followed my fellow hounds to this place, though it turns out I brunched there once before.
Dinner was as follows:

Salad with roasted goat cheese - the cheese was great with the toast, but the dressing was so understated as to detract from the salad. Not so for the tomato salad in a wonderful dressing.

Entrees were lamb stew, very spicy in a brown sauce which was tres francais. Veal in white sauce - blanquette, very tender but a bit heavy on the nutmeg.

Dessert: perfiderole - great

Wine 1/2 bottle of St. Veran - a bit sweet for a White Burgundy. This wine list is definitely up to Philippe's selections at Chapeau! - Though the food was comparable. $85 inclusive.

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