Mi's is one of Kona's gems. One thing makes it so: the food. Ambiance is very average and service is bad. But as for the food; The chef makes his own bread and pasta, this dishes are artfully prepared, the value is good. I think the tenderloin is done better than La Borgogne and that is saying a lot. There is not much that can be done about the ambiance, it is right next to a major road. Other than that, they have done about all that can be done to the interior. Their weakest link is their service. The have one usual waiter, who is a really nice guy, but not a professional server. He is getting better though. A professional will know almost as much about the food as the chefs. His memorized spiel is more suited for Bubba Gumps or an Olive Garden. He is getting better though. Sometimes, probably in an effort to save money, the owner (chef and wife are the owners) decides she will be the only server for about 10 tyables. Often times, drinks are forgotten. If the kitchen is out of something, you don't find out until your food arrives (twice their arugula salad arrived without arugula......). I took off one point for service, and the reason I took off another point is, I have heard that the owners keep the gratuities that the server is given. You should know this before going there and certainly take it into consideration when you are deciding how much to tip. f you are paying $50-$75 per person, the kitchen has already BEEN paid. The server does not make a high hourly wage. This practice, although legal, is shameful. Fortunately the food is so good, you have forgotten about the disaster the service has most likely been.
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