Prelude Restaurant and Bar

Reviews 3

MI

Mike Panas

We ate here when Prelude first opened. Service was confused and slow, food was sub par. Tonight (two years later) was 1000% better. We liked it alot. Service was responsive, pleasant, efficient -- attentive without smothering. Food was also very good, if under-seasoned, in my opinion. My wife had the (under-dressed, but good) mixed lettuces with strawberries, and intriguing and quite nice pairing. Her entree was halibut, which was slightly overcooked but with nice looking grill marks. Her accompanying potatoes were very good. I started with a spring vegetable soup which was very good if somewhat under flavored. It was various spring vegetable pureed, so it had the look and mouth-feel of split pea soup, very velvety. It was dressed with a parsley leaf and swish of creme fresh -- very nice, if, again, somewhat under-seasoned. The flavors could have "popped" but did not. Still a pleasant starter. My entree was a rib eye steak. I asked for medium and got medium rare, not under cooked enough to send back but not what I asked for. The steak was also under seasoned. Perhaps this is purposeful, so patrons can add salt and/or pepper, but it shouldnt be (unless one is cooking in a hospital), in my opinion. The accompaniments were split fingerling potatoes nicely roasted or fried, and creamed spinach, good but again lacking much flavor, and a small serving of crab meat -- a nice plate of food that could be an extraordinary one wit more attention to seasoning. We skipped dessert but had coffee, which was very good. Well definitely return, because Prelude is approaching its potential as a first class restaurant , and well be hoping for continuing improvement in service and food. The influence of a former restauranteur with deep experience in the business is making a big difference in the quality of the Prelude eating experience. His charges should pay close attention.

AL

Alex B

Delicious but expensive

CA

catherine markusen

absolutely top notch!