On Friday night I went over to Michaels to check it out for the first time. I felt like running through the whole menu so I chose on of the Chef tastings which gave me a chance to really check out what kind of food this place can crank out. I grabbed a seat upstairs in the corner and I started off with a 1948 menabrea birra. It was a nice light beer and it went well with everything. I had 2 of those over the course of the night.
Appetizer: Fig with goat cheese mouse stuzzicchino.
First Course: Heirloom tomatoes with burrata, basil, olive tapendade and crostini.
Second Course: Smoked Liberty Farm duck neck ravioli with brown butter, sage, Fontina and breadcrumbs.
Third Course: Grilled Mediterranean sea bass with artichokes, potatoes and Taggiasche olives.
Fourth Course: Speck Wrapped Devil’s Gulch rabbit saddle stuffed with sausage, roasted potatoes and summer squash.
Fifth Course: Gala apple bread pudding with homemade marshmallows and candy pecan
In my opinion, the best place to park is right across the street is a little neighborhood over there and plenty of parking is available if you don’t want to go the valet route. Martin took care of me and Kevin helped me along with Martin explaining the different dishes. This was my first time here and I wanted to go in with a blank slate. Kevin suggested the Chef’s tasting and after scanning what that entailed I was in. I have only at duck a few times and I have never tried rabbit before. It has also been along time since I at Sea Bass. I started with the appetizer and that was really tasty. So was the beer!! I was then brought the first course. The tomatoes where amazing and and I liked to eat the basil with some burrata cheese underneat. Kevin told me that they Basil was from their rooftop garden and I took a peak out there to check that out.
The second course was the ravioli. I got a few pieces of it and it was amazing. I am not sure if I have actually ever sampled duck neck before and this one was probably my favorite dish because I am a sucker for ravioli. The third course was the sea bass. It was served with the whole fish which is different than I normally eat it. It was all deboned and all that and it had artichokes and potatoes under neath it. Wow the fish was so amazing! I was taking bites of fish and artichoke and that was divine! The fourth course was the rabbit saddle. Rabbit is white meat and since I have nothing to compare it to, the closest thing I can think of is chicken. A really yummy chicken:) For desert I had the apple pudding with homemade marshmallows and pecon. This is probably the best bread pudding I have ever had. I was pretty full after this 5 course meal and it really hit the spot. Michael Dene owns the Michael’s Restaurant Group and I have heard that he can be found roaming around this place and he stopped by and checked in on me which was a nice touch. Super cool guy and he runs some first class restaurants!
Written by Louie Baur