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| - Miga blew me away! I had a group of 9 to celebrate my graduation.
Let's talk about the atmosphere of this place first. It's very industrial mod. Some exposed concrete balanced by beautiful wood accents, high ceilings, birch wood decor, and black and white classics being projected onto the back wall. An open air patio that allows inside diners to feel that they're eating al fresco with no fear of sun or rain or the darkness of nightfall. Even the table settings are artistic, the knives standing on their blade and woven placemats inlaid with the table.
I already knew Miga was beautifully designed, but I came to put their food and service to the test.
The waitress was knowledgeable and attentive without being intrusive. She navigated our table with expertise and the help of a second waiter, each explaining the details of each dish as they were delivered. I can't have alcohol so she offered to make one of their signature green tea mojitos virgin for me.
We ordered the wasabi Caesar salad, house salad, and the sashimi salad, as well as the chasu buns and Mandu dumplings for starters.
The salad greens are very delicate and light and taste fresh as anything, as if they were picked from the restaurants own rooftop garden. They're topped with beautiful edible flowers and Parmesan. The sashimi one is served with two pieces of tuna and two of salmon, both top quality. They had that certain je ne sais pas quoi flavor that is pleasant but can't put your finger on. Chasu buns were delicious as well, with cucumber and a creamy sauce w the delicate pork inside. Mandu were very delicate yet crisp, a flavorful oil brushing but nothing greasy. Tender meat inside that was lightly seasoned and a dab of soy-balsamic reduction to go along with each one.
I had the orange glazed salmon for a main course. I do recommend against having it medium rare as it's written on the menu. The waitress even attested to this, recommending it be cooked medium. I did this and actually probably would have gone for medium well/well done. It seems that they were going for a seared tuna effect/half cooked half sushi style but it doesn't work well with salmon in my opinion unless it's straight cold sushi. Nevertheless that didn't stop me from loving this dish. It's served with a trio of colorful sauces, which work best in my opinion when blended together on each bite of fish. The orange mango sauce didn't have a lot of flavor on its own bit worked particularly well with the citrus beurre blanc. The fish is served atop a small pillow of roasted fingerling potato over a bed of mashed potatoes, as well as a scattering of fresh vegetables around the plate. There are roasted apricots and oven dried tomatoes which accent the fish in an unexpected but delicious way. Finally there is a bit of crispy not at all chewy bacon which is the best bacon I've ever had.
I give Miga 5 stars for impeccable service, a thoughtful and beautiful design concept from floor to ceiling to table, and creative, modern artistic food that doesn't sacrifice taste or portion for its visuals.
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