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| - i think michael mina hit his peak stride maybe 2005. when i first ate at one of his restaurants several yrs ago, i did have more of a novice palate and so maybe that's why i was more impressed then. anyways, came for a pre-theatre menu and had:
amuse bouche
salt baked potato soup with smoked onion, black truffle, and bacon bits -- tasty, heavy cream style, but nothing outside the box.
Maine Lobster Pot Pie with Seasonal Vegetables, Black Truffles, Brandied (Cognac) Lobster Cream -- a signature dish, but just heavy on the truffle and wouldn't order again
also tried the Miso-Glazed Chilean Sea Bass with Shellfish Dumpling, Caramelized Cauliflower in a Dashi Broth -- prepared too salty.
for dessert, the Opera Cake with espresso and bitter chocolate sorbet was better than the Michael's Root Beer Float with Warm Chocolate Chip Pecan Cookies, but nothing to be excited about
mignardises (macraroon and gelee)
so maybe getting the trios is the way to go, but still nothing here was adventurous or perfectly executed, and flavors just played it safe. if you have too many restaurants, maybe this is what happens.
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