Mimi's hits a sour note
DESCRIPTION: 1. The tables in the front are too tightly arranged, and more suited for a bar. Not enough room for appetizers, main courses, drinks, cocktails. The whole set up was claustraphobic, with waiters not able to navigate between tables and other patrons elbowing me. 2. I was looking forward to singing, spoken word and background artists, but was disappointed to have a loud band play throughout my dinner, prohibiting me from having conversations with my co-workers. I understand they were there because of a "party", but you forgot the consideration of the rest of the crowd. I witnessed several large tables turn over quickly after not being able to enjoy their meal over the music. I had spoken to my staff enthusiastically about the singers, and wait staff and how talented they were; what a shame to be overshadowed by a so-so, loud band; perhaps consider acoustic, or turning the volume way down was an option that of course no one considered, because the 'party' that booked the band payed more $$ ? 3. Train the staff better; my waiter, although very well intentioned, opened our two bottles of wine, and sat them on the table, never offering me a taste and pouring the table theirs. This is SOP (standard operating procedure) for any fine food establishment. This happened twice. TGI Fridays wait staff knows better than this. Also, half the wines on the menu were out! It's not like there aren't liquor stores in the area!!-- Who's in charge of ordering supplies there? Also, re: the dessert menu: No prices for the dessert drinks, but prices for the desserts? Confusing. I asked for a sharp knife after getting my meat dish and the server looked at me blankly and gave me a rolled set of silver ware from the next table; classy move! Servers took forks away with finished courses, but no replacement tableware came; we had to ask, while our food chilled. 4. Food: for premium prices, you need to have better and larger portions. The duck was a little dry, and everyone's portions looked tiny. If they're trying to be in the same league as DC Coast, they need to work on the room, training the staff better, better treatment of non party guests, and fine tune the entrees.
DATE: 2003-12-31
FOODRATING : 6
SERVICERATING : 6
AMBIANCERATING : 6
OVERALLRATING : 4
RECOMMENDED DISHES : Maybe the Duck

Wonderful Food and Service
DESCRIPTION: There is a reason Nora books up early, actually there are two. First is the fabulous service. The staff pays attention to every little detail, all the way down to our menu being personalized to wish me a happy birthday. Second is the food, it is simply fantastic. Normally one to send an overcooked piece of beef back to the kitchen, I was not phased by my steak being overcooked and I could still cut it with my fork! The main dining room is a bit loud but the gallery is perfect for a quiet dinner.
DATE: 2003-05-25
FOODRATING : 8
SERVICERATING : 8
AMBIANCERATING : 10
OVERALLRATING : 10
RECOMMENDED DISHES : The Tasting Menu is Fun, Chicken Liver Pate

Best Piece of Bass I've Had
DESCRIPTION: My companion spotted the bookstore first, and being a fervent bibliophile, zeroed right in on it. I dutifully followed, found some good foodie books, and then discovered the cafe and grill at the other end of the business (fronting on 19th St.). The look and ambiance of the cafe/restaurant wasn't something that grabbed me; I was perfectly prepared to have pleasant, but ordinary fare. One look at the menu, however, told me that we were going to have an un-ordinary meal. As I ever so subtly hinted at in the review title, I could not resist trying the advertised Best Piece of Bass in Town. Don't know about the rest of the "Piece of Bass"-offerings in D.C., but it certainly was a sublime chunk of fish. The miso and sake flavours, altered and complemented by the pan-blackening, along with the succulent nature of the bass were heaven on the tongue. I would not consider a long trip to Washington just to experience this again unreasonable. Well, not <i>too</i> unreasonable. I'm sorry about not even being able to recall what kind of pasta dish my lovely companion was having. I guess my mind was too firmly planted on the bass I was enjoying. Oh, I do remember ordering a very hearty porter beer, and a hoppy lager that were on tap, both quite tasty. All in all, an impressive culinary experience.
DATE: 2003-04-28
FOODRATING : 10
SERVICERATING : 8
AMBIANCERATING : 6
OVERALLRATING : 8
RECOMMENDED DISHES : the item of seafood at the top of the menu