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THIS RESTAURANT IS CLOSED The Reserve Restaurant Review: The Reserve has all the stylish good looks of a modern steakhouse, but none of the fussiness. The menu appears brief, but then start counting the combinations of sauces and additions, mix and match, and side dish options, and there’s a lot to tempt. Consider beginning with the Maine lobster bisque, the flavors heightened with brandied cream and fresh Jersey chives. The kitchen favors a simple aesthetic, as in the 16-ounce dry-aged rib-eye basted (as all the steaks here are) with sautéed garlic and brown butter; it arrives at the table served at the proper temperature displaying complexity, bright tang, and a lovely char. If you crave an accompanying sauce, there’s au poivre, port, Gorgonzola crème, Thai basil, etc. Enticing lighter fare to contemplate includes silky lemon thyme seared sea scallops with a crushed English pea salad minimally, thus appropriately, dressed. Desserts are standard but the cheesecake will satisfy a sweet tooth. The wine list is designed to match the fare.