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The newest dining feature at The Strathallan Hotel comes with an incomparable bird’s-eye view of Rochester’s c ity skyline. Resurrected in the same s pace as the legendary rooftop bar from the 1980s and 1990s and borrowing the name, Hattie’s is now a stylish sushi lounge. When we arrived for our reservation o n the ninth floor of the hotel (a Doublet ree by Hilton), our table was not ready, so we lingered at the bar to enjoy one of their signature mixed drinks. Strenuously squinting to see the menu due to extremely low lighting, we scanned their s election of wines, sakes, and cocktails. We tried the Woke Up In Tokyo ($12), which is served in a rocks glass. The botanical blend of Plymouth gin, house- made green tea syrup, orange bitters and sparkling sake poured over one l arge ice cube was cool and harmonious. Agrand ceiling and windows worthy of the picturesque view punctuate the space. A recessed bar allows for all to l ook out across the balcony that wraps around the entire floor of the building. Despite the dusk and chill in the air, we c ouldn’t help but grab our drinks and venture outside to take in the sights. On the other side of the building, flames emanating from a fire pit were perfect to warm us up on the these crisp fall nights. When our table was ready, we followed the host to one of the five tables. A n eager server refilled our beverages. I c ontinued with one of their three sakes by the glass ($8), a chilled, slightly sweet variety served in a champagne glass. My c ompanion opted for a pint of Japanese beer on draft ($6). The menu is organized by otsumami ( snacks), sakana (small plates), special sashimi (raw fish and meat), individual sashimi, nigirior maki; chef’s choice s ushi; and rolls. After believing we knew what to try, to our disappointment we w ere informed that two of our five choices were not available. Looking to our server for advice, he insisted that the B erkshire Pork Belly Steamed Buns ($12) were “to die for.” How could we resist. of Asian flavors. T he Sashimi Plate ($30) and Chirashi Bowl ($25) were our favorites of the visit and showcased Hattie’s true character as a sushi bar with consistently delivered seafood and seasonal ingredients. Chef’s choice of thinly sliced fish was elegantly placed on an oblong platter c omposing the sashimi plate. Raw, slim p ieces of watermelon-red yellowfin tuna (maguro), translucent amberjack (kan- pachi) garnished with scallions and butt ery-soft salmon (sake) each effortlessly melted on my palate. Sturdy and slightly chewy slices of cooked octopus (tako), m ilky white flesh and purple outline, also occupied the plate. A pair of eel (un- agi) was the night’s standout. A sweet a nd thick tare glaze bursting with uma- mi balanced the intense smokiness of the e el that had been warmed with a torch. Asimilar composition to the sashimi plate, the Chirashi Bowl held most of the s ame fish plus cooked opaque shrimp, thinly shredded carrots and pickled red onion over sushi rice with black sesame s eeds. The addition of the soured onion brought the ingredients to life. The supplemental rice lacked flavor and was b est left alone. Hattie’s is a stop worth taking if you’re looking for an unrivaled Roches- t er horizon view, unique drink options and approachable bar food that won’t w eigh you down on your ride back to the first floor. Freelance writer Amanda Antinore reviews restaurants based on a one-time visit. All of our food arrived at once after a r emarkably extended wait. Beginning with the Oyster Shooter ($6), a towering shot glass was colorfully filled with diced apple, caviar, quail egg yolk, fres- no chili pepper (the pepper in Sriracha) and shochu, a strong Japanese alcohol. Our well-versed server said that the even ing’s oysters were from Massachu- s etts. The shooter was my least favorite choice of the night. While my companion swigged it back like it was nothing, I w anted to appreciate all of the ingredients separately. The tiny raw oyster was effectively sea-fresh, but the alcohol o verpowered the remaining lavish ingredients. Diving into the highly anticipated s teamed buns we immediately noticed that the forgiving buns were not warm. F olded inside were slices of 24-hour brined pork belly cooked slowly for eight hours until tender but intact. Tart pine- a pple, textural crushed peanuts, gochu- jang (Korean hot pepper paste) and green onion marked a pleasing amalgam DemocratandChronicle .com Friday,October23,2015 Page3C Restaurant Review ROCFLAVORS Are you up for a FREE Varicose Vein Evaluation? Wednesday, November 4th ■ 110 Science Parkway A varicose vein evaluation is painless. It’s quick. And it’s totally free. When you get a free evaluation, our practitioners will advise you of the best treatment for eliminating your varicose veins. In most cases, patients qualify for a minimally-invasive, non-surgical, aesthetic or medical solution to tired, painful, unsightly legs. Call 585.785.5000 select to schedule your FREE varicose vein evaluation. KATE MELTON Hattie’s Chirashi Bowl. KATE MELTON The Sashimi Plate was one of the items that showcased Hattie’s true character as a sushi bar. Hattie’s becomes sushi lounge AMANDA ANTINORE HATTIE’S RESTAURANT Location: 550 East Ave., Rochester; (585) 461-5010; strathallan.com/hatties-restaurant Hours: 4 p.m. to midnight Monday–Thursday; 4p.m. to 2 a.m. Friday–Saturday; 4 to 11p.m. Sunday. Appetizers: $3–$10. Entrées: $4–$50. Diet: Vegetarian, vegan and gluten-free items on menu. Handicapped-accessible: Yes; wheelchair friendly. Reservations: Yes; recommended. Kid-friendly: No. Attire: Business casual. Credit cards accepted: Yes. Parking: Free in lot adjacent to the hotel; l imited free on-street parking; valet available. KATE MELTON Hattie’s is located in The Strathallan Hotel in Rochester.