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Mussel Bar Restaurant Review: Mussels, not surprisingly, are a highlight of chef Robert Wiedmaier’s menu at this Revel gastropub. “Blue Bay” Prince Edward Island mussels are offered in a myriad of tempting ways, prepared with white wine, roasted garlic, parsley and cream; Mediterranean style with merguez sausage, goat cheese, harissa aïoli, cilantro and smoky tomato broth; or Provençal with tomatoes, capers and basil --- the list goes on. But don’t let it deflect you from other dishes, such as wood-fired Maine scallops on cauliflower purée with lemon-thyme butter (which will make you hope they are never-ending) or the beef brisket carbonnade (a nod to Wiedmaier’s Flemish heritage), served with cipollini and Chimay beer roasted root vegetable mash. The beer list is extensive, the wine list good enough to find an ideal pairing for the $110, 52-ounce herb-crusted porterhouse. Wood-fired Belgian tarts and pizzas, soups, salads and sandwiches are all served in a delightfully friendly and rowdy atmosphere by an efficient but sometimes distracted staff. The dessert selection is limited but worth attention: try the chocolate bread pudding with crème anglaise.