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| - I previously wrote a less than flattering review of Michael Mina, based on an experience my wife and I had a year ago. I won't rehash it here. Suffice to say, it had nothing to do with the food, which was fantastic, but with a series of bad service choices made by the staff and an annoying customer who made the dining experience less than enjoyable. After that review, I was contacted by the general manager, Jorge, and invited to return. He went out of his way to make our experience there on our anniversary last week simply amazing.
It was a demonstration of outstanding customer care. From the moment we arrived, we were treated like royalty. Our server, Marcio, was the best server I've ever had at a high end restaurant. He not only explained every course thoroughly, but was knowledgeable and personable in relating back stories about how the food was conceived, why wines were paired with each course and how each course was prepared in detail.
We were treated to a tasting menu, starting with the domestic caviar parfait with a shot of chilled vodka. The layers of flavor in this amuse bouche were astounding and it paired perfectly with the vodka. We then had the tuna tartare and diver scallop crudo. Both were so fresh, with surprising, bright flavors.
Next, we moved on the Chilean Sea Bass. The dashi broth...I am speechless. I was slurping it up. One of the best seafood dishes I've ever had. Next came the signature lobster pot pie. By this time, we were getting full
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