To celebrate NYE, my husband and I chose Mizuna for our dining pleasure. Pleasure it was!
With icy roads and traffic, it was apparent we were going to be 5-10 minutes late for our 9 pm reservation. I called Mizuna to let them know. When no one answered right away I hung up and was surprised someone called me back inquiring of my call. I was told not to worry, be safe and they looked forward to serving us when we arrived! Unbelievable courtesy!
We were 10 minutes late so had to wait a bit for our table. Not surprising as everyone appeared to be enjoying themselves and reluctant to leave. Once escorted to our table, our server Zak introduced himself and explained our menu choices. We opted to each order differently so we could try everything.
Each dish was to die for! I've never had veal sweetbreads. I found out just how tasty those crunchy bits are! The Mizuna Salade was very fresh and light. The pasta dishes-Mushroom & Brie Agnolotti and the House Made Capellini with braised kangaroo were nicely favored, cooked perfectly.
I'm a big scallop fan. The Seared Sea Scallop with the foie gras demi glace did not disappoint. Especially outstanding was the Skuna Bay Salmon with chestnut puree.
For our meat course, we chose the Dry-Aged Beef Tenderloin and the Trio of Pheasant. The Beef Tenderloin was meltingly delicious! As a hunter's daughter, I know pheasant can easily be ruined. Not at Mizuna! It was moist, tender, creatively seasoned and presented.
By dessert I was full but the Sticky Toffee Pudding and the New York Goat Cheesecake were well worth feeling stuffed.
The sommelier, Tim, was very knowledgeable, explaining the wine pairings for each of our dishes. Each of the wines complemented the accompanying dish. I now have a list of new favorites.
The staff was courteous and attentive from the gal who called me back to the valet attendant who pointed out the sidewalk heater for me.
Perfect NYE dinner! I won't wait until New Year's Eve to return!