Mike Andrzejewski and Edward Forster, the chefs driving Mike A at the Lafayette, have begun offering a 10-course meal that offers a sweeping survey of their luxe menu.
The omakase-style "chef's choice" menu will change nightly, and run $125 for food only, $175 with wine and beverage pairings, plus tax and tip. (If it makes you feel any better, Mike A's does offer complimentary valet parking Wednesday through Saturday.)
"Because of the complexity of this type of service we ask that diners let us know (if reasonably possible) if they are ordering the tasting when making reservations, and if the have any specific or severe food allergies," said Andrzejewski, who opened the restaurant, located in the renovated Lafayette Hotel, in June.
There's one more wrinkle: Everyone at a table needs to get the tasting, he said. (That's the rule at reknowned top-flight restaurants like California's French Laundry as well.)
Andrzejewski's explanation: "It would be completely chaotic to attempt to serve courses of different timing to multiple guests at the same table. ... It is extremely difficult to orchestrate and we want to ensure that we keep do everything we can to present this dinner as flawlessly as possible. Especially given the fact that the regular dining guests deserve equal care in the preparation of the selections."
Here's a sample menu from Wednesday:
OMAKASE
Wednesday, Aug. 1, 2012
French Breakfast Radish
Aerated Butter, Porcini Streusel
Charred Tomato Gazpacho
Tomato Tapioca, Lemon Cucumber, Bell Pepper Sorbet
domaine st. vincent, brut champenoise, nv
Jamon Serrano
Bacon Cured Cantaloupe, Melon Pepitas, Puffed Bacon
rare wine company, new york malmsey madiera
Seared Turbot Almondine
Sherry Butter, Haricots Verts, Almond Froth
st. michel-eppan, gewurztraminer, alto adige, italy
Octopus Confit
Zucchini, Black Garlic, Wild Rice, Hyssop
rocco di montegrossi, rosato igt, tuscany, italy
Iberico Pork Belly
Cherry Boshi, Pickled Cherry, Lavender Mustard, Mahleb Powder
jelu, pinot noir, patagonia, argentina
Veal Loin Oscar
King Crab, Bearnaise Espuma, Green Asparagus
domaine virginie thunevin, bordeaux, france
Onion Soup Croquette
Braised Oxtail, Thyme Leaves, Emmental Cheese
americano cocktail
Warm Apricot “Cobbler”
Chamomile Streusel, Compressed Apricot, Sweetened Mascarpone
kiralyudvar tokaji aszu, 6 puttonyos, hungary
Frozen Gianduja Mousse
Aerated Chocolate, Salted Yolk, Candied Hazelnut, Fresh Blueberry
beatnik cocktail
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Food and Drink