July 17, 2012
Michael McCarty opened the original Michael’s in Santa Monica in 1979 at age 25. It was one of the forerunners of the New California Cuisine. He opened Michael’s in New York ten years later, selecting a West 55th Street location where he could attract the same big media and entertainment clientèle as in California. Gabriel joined Linda and me for dinner there on July 2, 2012.
Linda and I started with glasses of Nino Franco Rustico prosecco. It was a particularly tasty, good prosecco.
After making our à la carte choices fom the menu, we ordered a bottle of
2003 Arcadian Fiddlestix (Santa Rita Hills) Pinot Noir.
It was very good.
Linda started with
Eggplant Ravioli, San Marzano Tomato Sauce, Arugula, Ricotta Salata
She wrote: “The eggplant stuffing and ravioli were particularly fresh. The tomato sauce was flavorful and strong. A good dish.”
Gabriel and I had
Sashimi of Hamachi, Pickled Jalapeño, Bell Peppers, Salmon Roe, Yuzu Vinaigrette
The garnishes were very nice, but the yellowtail tuna was not as fresh as it should be. Michael’s was about to close for six days because of the Fourth of July holiday week and they undoubtedly were not stocking their larder.
Linda’s main course was
Long Island Duck Breast, Crispy Confit, Farro, Spinach, Turnips, Cherry Jus
She wrote: “The crispy confit and turnips were a good contrast to the breast slices, spinach and farro. Not a heavy dish at all.”
Gabriel went on to
Roasted Maine Lobster, Corn Succotash, Snow Pea Leaves, Chili-Orange Beurre Blanc
The lobster was fresh and well-prepared. The sauce and vegetables were appropriate and good.
Ellensburg Rack of Lamb, Creamed Kale, Heirloom Carrots, Cipollini Onions, Lamb Jus
These two thick lamb chops had a delicious, rich flavor. The garnishes were appropriate and nicely done.
Linda’s dessert was
Angel Food Cake, Strawberry-Rhubarb Compote, Lemon Frozen Yogurt
She wrote: “Well, it was a very typical American Angel food cake but since it was almost July 4th it seemed very appropriate. Good, light summer dessert.”
German Chocolate Pyramid, Pecan Praline Ice Cream
He said that the texture and flavor of the pyramid and the scoop were excellent.
I had a small plate of Gabietou, Midi-Pyrénées, raw cow’s & sheep’s milk cheese.
This was just what I needed to finish the excellent bottle of wine.
The meal was enjoyable. The ambience, service and pace were right. There were only two other tables of diners during this holiday week evening. Michael’s draws its clientèle from the nearby media businesses and those people were undoubtedly out of town already.