For the April 2009 DASF - we had a very nice dinner at Midi. In attendance are the Phans, the Minns, Lehman, Jason, Tim and his date (Dani's aunt from Brazil). The Executive Chef at Midi was a Chronicle Rising Star Chefs in 2006 and formerly the head chef at Ponzu. The cuisine is Cal-Med and focuses on using local, sustainable, and organic ingredients whenever possible.
Midi or "mid-district" is adjacent to the Galleria Park Hotel and has a modern feel to it. We were seated in the cozy, upper section of the restaurant.
Food = 88
Excellent appetizers all around, especially the salads (mixed mesclun salad with shaved green apples, fennel in a red wine vinaigrette dressing and the warn seafood salad with fava beans). The Hawaiian Kampachi crudo was clean tasting and nicely flavor. For entrees, we had the pan-fried skate wings, pan-roasted local rock cod, roasted chicken and pappardelle with fine herbes. All dishes had good flavor and cook perfectly. The only minor complaint was that some thought the pappardelle was a little too salty. I can tell Dani's aunt really enjoyed the food.
Atmosphere = 85
The space at Midi is modern and stylish. It is a small space but with the right amount of mirrors, it has the feel of a much larger restaurant.
Service = 90
The service was solid overall. The waitress was very friendly and attentive. The rest of the dining room staff were also very pleasant.
Side note - of the San Francisco restaurants in T&L's list of 50 best new US restaurants that are not casual, take-out or breakfast/lunch joints, we managed to dined at all that are listed (The Moss Room, Spruce and La Mar).
http://www.travelandleisure.com/slideshows/50-best-new-us-restaurants-2009
Thursday, May 07, 2009
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