![]() ![]() The salmon was sublime on its own, and the ratatouille - basil curd, charred and marinated eggplant, roasted peppers, and tomato jam, provided nice brightness and complexities of flavors to the entire dish. The ratatouille paid homage to the former Cafe Miro, at which ratatouille accompanied each plate. I definitely could've consumed another serving. ![]() ![]() It looks unassuming, but this savory bowl of egg yolk, celery root, bacon, and mushroom marmalade, black truffle, brioche croutons, and Parmesan foam was divine. The Egg Yolk, Celery Root, Bacon, Parmesan is a dish that Chef Chris made popular at Vintage Cave Club. The sourdough, which is baked in house, is cut on the bottom, so guests can simply pull at it to literally "break bread together." The Escargot was delicious, and was served along with house sourdough, house salted butter, and marjoram. I loved the contrasting textures of the crispy lentils and the delicate tuna in the first course, and I enjoyed the decadent foie gras torchon, which was accompanied by lychee marinated in rose geranium vinegar and a strawberry veil. With Chef Chris, Chef Mourad, and Chef de Cuisine Trevor Webb of Kismet in LA behind the dishes, you know they will all be amazing. I suggest you just order all the supplements with the Prix Fixe Menu. Miro Kaimuki will be offering a Prix Fixe Menu, at a very reasonable price point, along with supplements. This partnership between two world renowned chefs - Hawaii's own Chef Chris Kajioka, and San Francisco-based Chef Mourad Lahlou, will be serving up a French-inspired menu infused with Japanese flavors. I have since been able to try Miro at Home, and the food did not disappoint, but I am so excited that Miro Kaimuki will be open for dine-in starting Wednesday. I actually had reservations with some friends for just after the original opening in April, but of course, the pandemic happened. The much-anticipated opening of Miro Kaimuki is finally upon us - again. ![]()
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