3.5 stars...bumping to 4 stars for service.\n\nI've been wanting to try Bask for a while now & I had the perfect opportunity to do so last week. Hubs & I rolled into Bask at 6:30 on a Friday night...we wanted to grab a tasty dinner before heading to a show at Ovens. Inside Bask is pretty cool - high ceilings with exposed duct work, slick floors & tables and an overall smooth vibe. At 6:30 pm, the place was pretty dead on a Friday, but no worries. \n\nStaff were all very kind and laid back and were happy to make suggestions and walk us through the menu. The chef, Chuck, also came out mid meal to ask us how everything was and requested honest feedback. This is huge to me, especially with a newer restaurant. Chuck also gave some great suggestions on tailoring the meal...\n\nOnce seated we took a look at their very creative and cool cocktail menu, complete with varying & creative drinks - gin, vodka, champagne - you name it! On to the meal!\n\nA couple things I ordered...\n\nCitrus Fizz: 3/5: I love champagne, so this citrus, champagne concoction looked interesting. It tasted just fine, but $12 for what seemed like a lemondrop shot in a champagne flute seemed a bit steep. The portions, however, were fairly generous for a champagne cocktail. \n\nLow country crab dip: 4/5: Delicious steamy crab dip with fabulous homemade kettle chips. Great flavor and a perfect starter. My only complaint? I wish the chips were just a bit more crispy.\n\nFried turkey BLTA: 3/5: This could be a total stunner if a few tweaks are made. We asked for the red pepper aioli on the side (suggested by chef Chuck) which was perfect with the flavors of the turkey. My gripe? I bit through a handful of fat & gristle from the fried turkey. \n\nSurf and turf: 3.5/5: Delicious but heavy dish. The lobster saffron risotto was uber creamy and super tasty and the short rib was well cooked. This was our last plate of the meal (so I was already pretty full) and thus had a hard time shoveling down this rich plate of food! \n\nOverall it was a solid experience and I'm looking forward to trying Bask again!
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