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Michael Mina Took Charge of Breakfast Today at My House

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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.   MINA 04 0109

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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!

About the Author

Michael Birchenall is Editor and Publisher of Foodservice Monthly, a regional trade publication covering the foodservice industry of the Mid-Atlantic (DE, DC, MD, VA). Foodservice Monthly has been recognized as the Restaurant Association of Maryland's Allied Industry Member of the Year and by the Restaurant Association Metropolitan Washington as the Joan Hisaoka Associate Member of the Year.

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