We were among a group of 13 that enjoyed dinner at Mercy's during Ann Arbor's Restaurant Week. Restaurant Week prix fixe menus are more limited than the normal menu, but everyone in our group, even our strict vegetarian, found something they liked among the four appetizer choices, four soup/salad choices, and the four main courses. I had the chicken liver mousse appetizer, which was delicious. My soup was a Burmese-influenced chicken noodle soup with coconut milk and a mild curry, an interesting and enjoyable combination. My main course was braised beef served over a not-too-spicy kim chee. The beef was a little fatty, but the flavor was wonderful. The kim chee made a pleasant contrast. I also tasted my wife's choices: Burmese dumpling appetizer, mixed green salad, and chicken breast with shallot, spinach, and a lemon sauce. They were all winners, too. She also had an excellent margarita made with fresh juices.
At Restaurant Week prices, the meals were a bargain. Even at the regular prices (about 10-15% higher) they would have been a reasonable value.
As good as the food was, the service was even better. We were surprised that we had only one server, Matt. But Matt handled us all with skill and good humor, and did an excellent job of keeping our orders (and the eight checks for thirteen of us) straight.
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