You know it's just one of those writer perks … go to a media dinner at Michael Mina's Bourbon Steak in the Four Seasons and get sent home with a goodie bag that includes a small bowl, a whisk, a Mina-crafted mix for "Bourbon Steak Pancakes" and a recipe. To top it all off, he included a bottle of BLiS bourbon barrel matured maple syrup. As you can see, I added some blueberries and had myself his self-proclaimed "light and fluffy" pancakes.
Dinner turned out to be a worthy adventure with tastes of 22 or so menu items … delicious bites that had you wanting more … some personal favorites were the Hamachi Sashimi, American Wagyu Tartare (craving it again right now), pressed foie gras (intense without being too much), red wine-braised oxtail, Duroc pork loin and a coconut candy bar that delivered more than Peter Paul Mounds ever could.
Mark Politzer (remember his steady leadership at CityZen) has the front of the house under control … I liked the way things flowed around the tables without any signs of pretention. The room and the food show potential for something special and I know I want to come back soon for the full experience. Kudos to sommelier Brick Loomis who is just getting settled into his new DC environs (got to get him ou
t to Virginia wine country): he served the Qupe Syrah Cuvee Michael Mina and the Vita Nova Santa Barbara County at a perfect temperature for a red … slightly cool that allowed all their fresh qualities to show.
And thanks again Michael for breakfast … the syrup is special!