T & L Report
March 1995
Philadelphia: Six great reasons to make reservations
The Hot New Restuarants by John Mariani

Striped Bass

No restaurant has made such a splash in the last decade. Magnificantly transformed from a marble-pillared brokerage house with 29-foot ceilings, this all-seafood dining room has an enormous open grill. Chef Alison Barshak's menu is wonderfully inventive; swordfish grilled with curry and lemongrass, grouper encrusted with macadamia nuts, and striped bass itself, done in a red-wine and shitake mushroom sauce.

Back to Press Index