Esquire Magazine Restaurant of Year
Striped Bass, Restaurant of The Year
by John Mariani

The menu here is all seafood-not a lamb chop or chicken bone in the place. Working with the best current American culinary ideas and an extra-ordinary array of ingredients, Barshak is showing the direction for seafood cookery in the next decade. Grilled Octopus with artichoke, tomato,and olive salad: red-curried grilled swordfish with lemon grass, coconut, and plantain chips. Moroccan baked pompano: and macadamia-crusted grouper with black beans, pineapple salsa and aromatic rice are examples of her exuberant talent

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