After launching the careers of numerous renowned chefs—including Jonathan Waxman, Nancy Silverton and Sang Yoon—Michael’s has earned the right to be considered an icon. Following its course of history, the recent arrival of an ambitious new chef means that fresh life has been brought into the kitchen. The dining room is a nostalgic and transporting oasis of potted plants, with woven chairs and simple tables to frame out the jungle’s worth of greenery.
The cooking succeeds in creatively blending unique ingredients, as seen in the petite quail marinated with turmeric and coconut milk, then grilled for smoky-sweet flavor. A side of branzino is cooked to tender exactness beneath a shatteringly crisp skin and accompanied by black butter sabayon.- Les inspecteurs du guide MICHELIN
Maintenance en cours.