Perfectly cooked to tender, this was one of the favorite dishes of the night. The Wood-Grilled Octopus with gazpacho, basil and pickled tomatillos was a full-sized half of an octopus. The menu is divided into sections: From the Ground, From the Land, From the Sea, Pasta and Wood Fired Pizza. Our board also included the chicken liver mousse topped with port jelly. Presented on a magnificent slice of a tree trunk, the board also comes with house-made mustard, mostarda and pickles.
Our board had duck prosciutto, ungherese (Hungarian salami, paprika, garlic and white wine), cacciatorini (dry salami with black pepper), Drunken Goat cheese from Spain, Mont Vully Rouge from Switzerland and Smoke Blue from Oregon. Mills prepares all of the charcuterie in house and a board of charcuterie and cheese is a great way to start your meal.
The focus is on hyper-local seasonal ingredients with Mills purchasing ingredients from multiple weekly farmers’ markets. The decor is modern with art deco touches.Ĭhef Gavin Mills has prepared a menu that is pan-Mediterranean, meaning it is influenced by Italian, Spanish, Greek and North African cuisine. As you enter, you will be met by an elongated marble bar that is home to a pasta station, a charcuterie station and the bar which focuses on classic cocktails.
Miro restaurant windows#
With floor to ceiling windows that face out to both Wilshire and Figueroa, the space is illuminated by the sun during the day. On the ground floor is the brightly light dining room. But, enter through the dramatic wooden doors where three different experiences await you. The Mayfair template of raw fish, expensive ingredients, and tins of fish eggs is alive and well.Miro Restaurant on the corner of Figueroa and Wilshire in the Downtown Los Angeles Financial District may look like just another new modern restaurant in town but there is more than meets the eye. From the street, the restaurant is dwarfed by the surrounding skyscrapers, especially the under-construction 73-story Wilshire Grand Center, which will be the tallest building west of the Mississippi. Miro forms part of the Cream Group, which also operates floral swankathon Restaurant Ours in Knightsbridge, the recently relaunched The Windmill, in Soho, and vegan fast-casual juggernaut Neat Burger Burrowes is now executive chef for the group. It will be luxurious, and a bit gimmicky and ready for Instagram, but that’s cool with me,” he said. “I don’t really think anyone’s doing crazy international cuisine, other than dodgy hotel buffets. A 30g tin of the real roe retails for £200. The drinks list is similarly exuberant, with a £5,000 French 75 made with 1970 Dom Perignon, and a martini served with albino caviar - one of the rarest in the world, so scarce that less scrupulous retailers often introduce a yellower, much less expensive alternative to sate demand. The chef is at least aware of the faint ridiculousness of all this, and indeed it’s precisely the point whether or not that awareness extends to the monetary excess on show is less clear. Expect king crab, tacos, sashimi, ‘fish and chips with a twist’, lobster, scallop ceviche, steaks.” The king crab goes into croquettes where it will be somewhat indistinguishable the other dishes involve caviar (on linguine) and caviar (on the fish and chips with a twist.) The twist involves confit potato - the essential preparation for any upwardly mobile kitchen - topped with fatty tuna, mayonnaise and those sturgeon pearls. It will be joined, as Burrowes promised in an interview with Code, by what he deems to be “sexy and delicious. There are as yet no photos of such a hype dish, because putting 1000 grams of roe into a vessel lined with accompaniments and condiments just to take a photo of it and have diners dig in, partly for the caviar, partly for the vibe, would be a wasteful enterprise.
Miro restaurant full#
If caviar bumps were for the 2000s, what of the sunken caviar chest, filled with various small pastries on which to put a full kilogram of prized fish eggs? Mayfair is soon to find out, when former Zuma chef Toby Burrowes opens Miro on Burlington Street and puts the aforementioned chest on the menu, for the small price of £3,000 and one’s integrity for ever more.
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