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Bass Lake Taverne Restaurant Review: The food is hearty yet sophisticated at this East Side outpost with exposed woodwork, a large fireplace, quaint antiques and high-walled booths. The warm crab meat and artichoke dip sets the tone for what is to come: tasty, down-to-earth American fare. The penne Alfredo served with a heaping helping of game sausage is both rich and subtle with bison and pheasant sausages and smoked Gouda sauce. Meanwhile, Great Lakes walleye is flaky and succulent and served in a briny clam sauce. Filet, salmon and roast turkey are other winners. For dessert, get the light, classic cheesecake.