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Millennium Restaurant
Nov. 19th, 2005 11:06 amTo celebrate Mystery's Bar passage, last night we had a (very late) dinner at Millennium which was a perfect, because we'd never have gone there otherwise, because it is far to decadent for the likes of normal people. We were suprised to get the table, just a half hour prior to closing, but we hadn't planned anything, because unlike your birthday, you don't have a fifty percent chance of your birthday not occurring, and had Mystery not passed, we would not have felt much like celebrating.
It was sublime, and I wanted to write down what we had, so that I will not forget it.
We did the whole deal, appetizers, entree, dessert. The menu is seasonal (the one on the website is already outdated) which is something I really like in a restaurant, since you are assured to get a different experience each time.
We started with Oyster mushrooms served salt, sesame, and pepper baked, like you'd get in a vietnamese retaurant with chicken or shrimp. This came with a persimmon chutney. Mystery had a marinated pear salad. Which was cabbage, cashews, ginger and mushrooms wrapped with pear. Sounds odd, but the combination was very good, which definitely seemed to be this restaurant's mode of operation.
Mystery's entree was portabello mushroom with a potato and celeriac gratin, served on braised bitter greens, (Probably curly mustard greens.)
My entree was a slow roasted carnival squash, roasted in coconut milk and veggie broth, with young oyster mushrooms, served on a chinese forbidden rice risotto, and suprising, broccoli-flower that had been lightly braised in ginger infused oil, which was simply wonderful.
For desert, mystery had a pumpkin cardomom brulee with coconut-buttermilk ice cream, and I had a rich mocha and white chocolate mousse with raspberry and chocolate ganache.
Even the drinks were excellent, mystery had a basic mojito, which was really really good, and I just had a currant soda, which makes me want to go out and get a bottle of currant syrup somewhere.
Anyhow, it rivaled Seattle's Carmelita (when Erica Burke was still the chef there,) but it was entirely Vegan. You'll pay to eat there, (but not as much as Chez Panise) so make it a special occasion, but we left feeling like we'd really experienced something special.
It was sublime, and I wanted to write down what we had, so that I will not forget it.
We did the whole deal, appetizers, entree, dessert. The menu is seasonal (the one on the website is already outdated) which is something I really like in a restaurant, since you are assured to get a different experience each time.
We started with Oyster mushrooms served salt, sesame, and pepper baked, like you'd get in a vietnamese retaurant with chicken or shrimp. This came with a persimmon chutney. Mystery had a marinated pear salad. Which was cabbage, cashews, ginger and mushrooms wrapped with pear. Sounds odd, but the combination was very good, which definitely seemed to be this restaurant's mode of operation.
Mystery's entree was portabello mushroom with a potato and celeriac gratin, served on braised bitter greens, (Probably curly mustard greens.)
My entree was a slow roasted carnival squash, roasted in coconut milk and veggie broth, with young oyster mushrooms, served on a chinese forbidden rice risotto, and suprising, broccoli-flower that had been lightly braised in ginger infused oil, which was simply wonderful.
For desert, mystery had a pumpkin cardomom brulee with coconut-buttermilk ice cream, and I had a rich mocha and white chocolate mousse with raspberry and chocolate ganache.
Even the drinks were excellent, mystery had a basic mojito, which was really really good, and I just had a currant soda, which makes me want to go out and get a bottle of currant syrup somewhere.
Anyhow, it rivaled Seattle's Carmelita (when Erica Burke was still the chef there,) but it was entirely Vegan. You'll pay to eat there, (but not as much as Chez Panise) so make it a special occasion, but we left feeling like we'd really experienced something special.
