Went to Bistro 7 early in the week, arrived at about 8.30pm and we were promptly seated.
Server was very engaging, offered bottled water.
Bread was served as was the dipping Oil.
They made a point to say the bread was "house baked"...but it was served cold which defeats the purpose.
Dipping oil had some herbs in it but was devoid of olive oil flavor.
Easy fixes, warm the bread, dont use cheap oil.
The Food :
Started with White bean stew with shellfish, lemon,herbs.
Seasoning was very timid, dish lacked any depth of flavor.
Colud have been simply elevated with young olive oil, lemon juice and salt. Everything existed seperately but no synergy.
"Housemade" gnocchi with mushrooms, asparagus, Romano cheese.
Gnocchi were tender if irregular, however also severely underseasoned and not an IOTA of romano cheese. Asparagus was just stalks, no tips.
Overrall not great.
Striped Bass with steamed new potatoes, fennel and tomatoes,tapenade vinaigrette.
Fish was moist but again nearly unseasoned, Potatoes would probably have been better roasted as they were lackluster.
fennel-Tomato preparation lacked flavor and could have used some olive oil and pastis....and SALT.
Tapenade vinaigrette was Olives and oil with no acidity whatsoever.
Braised chicken with preserved lemon, olives, greens and "creamy" parmesan polenta.
Polenta did not taste like it had any dairy in it period, also no salt.
This dish was so unseasoned it was a culinary equivalent of a DOA at the ER.
Bistro 7 looks warm, good staff, very friendly but the food while conceptually interesting is just not well executed.
Seasoning is a major issue here.
I would find it very difficult to believe that anyone in the kitchen actually tasted the food before it was served.