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Mike A at Lafayette announces 10-course nightly tasting menu

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
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