The beauty of \"restaurant week\" is you can try places you've heard of for reasonable price.  Stripsteak had the potential of 5 stars as you can tell the food is super fresh.  TOO SALTY among a few other things lost points for me.  \nFirst, when entree' items are over $50 I expect an elegant decor and atmosphere.  I felt like we were in a cafe' and not in a first class restaurant. \nFor starters we had their fries and a hamachi appetizer.  Both had excellent flavors but TOO MUCH SALT.  I called the waiter over and said. \"I can tell by the starters, that your chef is a little heavy handed with the salt.  Please tell him no added salt on my chicken\"  Unfortunately the chicken was salty too.   \nThe cardinal rule in chicken is don't overcook to dryness.  In an effort to not cross that line,  the chicken was just a FRACTION undercooked.  Slightly PINK meat. A little less salt and 2 more minutes cooking and this flavorful chicken would have been PERFECT. \nthe sides of truffle mac n' cheese, mushrooms and cream corn were all good, but not spectacular. \nRick had the Kansas steak.  cooked nicely and fresh and flavorful.  However I overheard both parties on either side of us complaining that their steak was overcooked to their order.  \nThe Desert was the saving grace for me,  PERFECT petite creme' brulee' and good beignets .\nThe service was good, even though they changed my fork settings 3 times.  Poor dishwasher to have to wash 7 forks per customer!\nOverall it was enjoyable, and and like I said, could have easily got to 5 stars with just a little more care salt and preparation.