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THIS RESTAURANT IS CLOSED Striped Bass Restaurant Review: Striped Bass, at the forefront of Philadelphia’s high-end dining halls, has seen a world of changes since it first opened its doors in 1994. Now included in the Starr Restaurant Organization, the sophisticated former brokerage offers superior architectural bones, with original marble columns, 28-foot-high ceilings, and architectural details like mullioned windows and a large metal fish sculpture hanging over the bustling open kitchen. Under Starr’s ownership, decadent chandeliers, chocolate-brown velvet seating, and brown calf leather banquettes have enhanced the room’s dramatic interior. Chef de cuisine Rob Boone, who has worked with Charlie Trotter and Norman Van Aken, offers an imaginative menu swimming in seafood, from classics like a chilled seafood tasting to a wild striped bass crudo and bay scallops with morels and ramps. Don’t miss the yellowfin tuna “BLT” served with a cube of pork belly and roasted garlic aïoli. If you’re lucky, a special of line-caught wild salmon with candied orange rind, orange gastrique and smoky sea salt will be available. Sommelier Scott Turnbull commands an impressive wine list that includes more than the average number of sparklers and a depth of white wine selections befitting such a landmark seafood house. The taste of caramel dessert is a toffee-lover’s dream.