Not super impressed. For the amount of time it took me to get a decent reservation, it should have been a) more accommodating [even with a reservation, you have to awkwardly wait in the pint size doorway area until your whole party arrives] b) more consistent [the food all sounded appealing but only 50% tasted appealing].
The Winners - appetizer: Warm Snap Peas with Diver Scallops (produce was fresh, texture was splendid); entree: Roasted Duck Breast (tender and flavorful)
The Losers - appetizer: Squid Ink & Hot Sesame Oil Soup (if you want the look and taste of the BP oil spill, this is your dish); entree/noodle dish: Egg noodle with poached duck egg + Chiang Mai Curry Noodle Soup (I love noodles and lamb but not when the combination tastes like a shoe)
I give this place a 5 out of 10.
Thursday, February 3, 2011
Wednesday, February 2, 2011
Da Mikele (275 Church St. btwn White & Walker) / Rating: 8/10
I took an unintended sabbatical from this blog but I am recommitting to cataloging my food adventures in 2011.
Last Saturday I went to Da Mikele the newest pizza spot by Michele Iuliano (Luzzo's & Ovest) because of its location. Hillary 2009 would shudder at this "point-and-shoot" methodology (I didn't read any pre-dinner reviews!) but my approach in 2011 is to be a little more relaxed.
If Da Mikele is any indication, my approach seems to be working. When I arrived unprepared for BYOB "no problem!" was the hostesses' response, they had house wine that they would be happy to give us for free. When we got our food, every dish was as exemplary as the pizza. When I spilled the exemplary food on my shirt, the (very attractive) waiter speedily arrived with club soda.
But back to the food. We ordered a special fennel salad that was crispy and fresh, a special orechiette pasta with sausage that was perfectly al dente, a grilled octopus appetizer that I would order again and an awesome Diavolo pizza with oozing cubes of mozzerella and an ample amount of spicy salami.
The one thing that was a little confusing about Da Mikele was the decor-- half barn/half bistro, like a labrodoodle--but by the end of the meal it was growing on me.
I will definitely go back and, when I do, I'll snag the table for 10 up at the front. More people more tasting!
Last Saturday I went to Da Mikele the newest pizza spot by Michele Iuliano (Luzzo's & Ovest) because of its location. Hillary 2009 would shudder at this "point-and-shoot" methodology (I didn't read any pre-dinner reviews!) but my approach in 2011 is to be a little more relaxed.
If Da Mikele is any indication, my approach seems to be working. When I arrived unprepared for BYOB "no problem!" was the hostesses' response, they had house wine that they would be happy to give us for free. When we got our food, every dish was as exemplary as the pizza. When I spilled the exemplary food on my shirt, the (very attractive) waiter speedily arrived with club soda.
But back to the food. We ordered a special fennel salad that was crispy and fresh, a special orechiette pasta with sausage that was perfectly al dente, a grilled octopus appetizer that I would order again and an awesome Diavolo pizza with oozing cubes of mozzerella and an ample amount of spicy salami.
The one thing that was a little confusing about Da Mikele was the decor-- half barn/half bistro, like a labrodoodle--but by the end of the meal it was growing on me.
I will definitely go back and, when I do, I'll snag the table for 10 up at the front. More people more tasting!
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