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Blech meal at Restaurant 3 tonight (Clarendon)

Mulan Dec 31, 2007 05:00 PM

On the strength of a really good entree I had a few weeks ago, the Japanese sea bass, I dragged my husband to Restaurant 3 for New Year's Eve. Wish I hadn't.

His fried calamari was way too salty and my husband normally adds salt to everything, so you can imagine how salty it was. My fried oysters were pretty good though.

His spinach salad was also way too salty perhaps due to the salty cheese in it or the salty vinagrette?

My short ribs entree was very dry, surprising since the waiter said it was the best dish on the menu. The collard greens were good but salty. The mac and cheese was bland. My husband's filet mignon was good, the tater tot was good, but his spinach and fontina was too heavy and he again said it was salty.

I don't know if it was New Year's and the kitchen wasn't hitting its stride but I don't think we will be back any time soon.

  1. e
    edlf25 Jan 7, 2008 07:51 PM

    Dined here a few weeks ago when my family was in town.
    My dad and I had the same reaction to the spinach salad. He has a good taste for these things and determined it's horseradish in the dressing that makes it taste so salty/pungent. This was confirmed by our waiter. My mom said it was 'okay' when she tried it, but my dad and I both thought it was inedible. Their caesar was good.
    My dad also enjoyed the filet and the "tater tot." We also had the short ribs, the tuna, and the sea bass. They were all fine (the sea bass the best of the bunch), but not spectacular.
    One big disappointment was the wine list. We found nearly all the selections to be overpriced. $70 for a screw top bottle...?
    If you do return, GET DESSERT! It was by far the best part of the meal. We ordered three and they were all delicious, but the knock out was the malasada. They are like little "hawaiian doughnuts" (how our waiter described them) that comes with a chocolate sauce with a hint of coffee to dip them in. Yummm.

    3 Replies
    1. re: edlf25
      d
      deangold Jan 8, 2008 04:11 AM

      Just a comment on screwtop bottles on a wine list: These days, many wineries are adopting screwtops (or properly, Stelvin closures) on their better wines. So its not particularly unusual to see wines north of $50 starting to show up with screwtops.

      Chehalem is using Stelvins an their 2006 3 vineyards Pinot which retails for around $40 and in many a restaurant would be pressing the $70-80 a bottle range or more. This is one heck of an Oregon pinot and well worth the money -- and it has a screwtop! Albert Mann (Alsace uses Stelvins on many of their wines as well).

      1. re: deangold
        d
        dcs Jan 8, 2008 04:36 AM

        Is not the stelvin closure thought to be technologically superior to natural or even synthetic corks in that it permits a lower amount of oxygen to pass and therefore offers better proection against oxidation of the wine? Actually, I believe I read that box wine also offers superior protection against oxidation in that the wine in the bag (in the box) is not touched by air until it is dispensed. That said, you won't find too many folks spending $70 for a box of wine with dinner............

        1. re: dcs
          The Chowhound Team Jan 8, 2008 05:16 AM

          Folks, if you want to discuss Stelvin closures vs. corks, please start a new topic on our Wine board. Please keep this discussion focused on Restaurant 3 or other Clarendon restaurants.

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