Mediterranean Branzino with Forbidden Black Rice
Succulence!
Fish can be rich, deep and earthy, and with this Branzino plate you get those warming flavors that are so satisfying when the temperature drops. A gorgeous filet of branzino is perched over Kyung’s special Forbidden Rice and Haricot verts from the Farmers’ Market. We caramelize leeks for their incredible, aromatic delight and create a rich Cabernet sauce to bring the whole dish together. We garnish with a perennial Miachael’s favorite, mache. The perfect winter dinner if we do say so ourselves.
Cheeseburger Time!
Extreme closeup! Extremely delicious!
Ever crave a juicy, meaty, indulgent burger? So do we. At lunchtime in the kitchen of Michael’s New York, we make our burger with ground sirloin, shaping it into a generously large patty that we cook precisely to order. We caramelize onions and place them on top of the melting aged Cheddar that envelopes each burger. Plate mates of fresh, peppery arugula salad and, of course, shoestring fries add up to a perfect meal. Go ahead. You deserve it!
Potato-Leek Soup with Uni
Potato-leek soup like you've never tasted it before.
So, you know how the kitchen of Michael’s New York loves to lay on the perfect, beautiful, flavorful garnishes, don’t you? Well, check out our extraordinary treatment for a classic potato-leek soup. Elsewhere, the creamy, earthy combo might get a crunchy crouton or two and some chopped herbs. When a bowlful leaves our kitchen, though, it comes crowned with brilliant green leaves of Brussels sprouts, some pan-browned shiitake mushroom slices, and a few shimmering droplets of superb extra-virgin olive oil. The effect is exhilarating for all the senses! (And, of course, we can’t resist adding a generous scattering of one of our perennial favorite garnishes: chopped fresh chives.)
Black Sea Bass in Oyster Stew
We love the way those honshimeji mushrooms harmonize with the fish and oysters.
Do you like your sea bass with crispy skin? Check. Do you like it swimming in a light, rich broth brimming with freshly poached oysters? Double-check. In the kitchen of Michael’s New York, we start with a gorgeous, ample fresh fillet of black sea bass and then we sauté it perfectly to give it a deliciously crispy skin. Then we set the fillet a-swim in a gorgeous bowl of creamy oyster stew. Quickly pickled honshimeji mushrooms float through the stew and perch atop the fillet along with large chunks of fresh crab meat. The result: an absolutely divine flavor profile that we think you’ll love.
Tasting Extravaganza
This is how a table at Michael's New York looks after one of our tasting extravaganzas.
It’s that time of year again, time for another epic seasonal menu tasting with Michael McCarty. We fortunate members of the Michael’s New York team drink, eat, share, take notes—and, boy, do we fill up!
This time, we tasted the entire new winter menu from executive chef Kyung Up Lim—and every single dessert from pastry chef Diane Carrasquillo, too. Hats off to the incredible kitchen crew and waitstaff for taking such incredible care of everyone. The only word that thoroughly conveys the impact of their creativity and hard work is, “Wow!” Thank you for an incredible meal and dining experience (as per usual)!
Amuse-bouche.
December’s Michael’s Market Meet-Up: The Pics, Pt. 2
After the farmers' market visit, it's back to the garden patio of Michael's Santa Monica to eat, drink, and chat.
Wine pairings with the fresh-from-the-market food are always part of the Michael's Market Meet-Up itinerary.
Cheers!
Always lots of good things to eat!
December’s Michael’s Market Meet-Up: The Pics, Pt. 1
We always start the Market Meet-Up morning with freshly baked cinnamon rolls—made with our own brioche dough!
Getting back to the roots!
Golden Asian pears bathed in golden light.
Gorgeous chanterelle mushrooms—and still more golden light.
French Toast!
Fluffy brioche with a delicious butter-browned egg-batter crust.
When Marie Antoinette was informed that the French peasants were up in arms because they had no bread, she didn’t really say, “Let them eat cake!” In fact, she said, “Let them eat brioche!” Rich with butter and eggs, that bread does come as close as a yeast-leavened loaf can to being cake, and our house-baked version of it at Michael’s New York becomes the perfect starting point for our delicious French Toast. We dip slices of freshly baked brioche in an egg-and-milk mixture and then sauté them in butter for that delightful crust you know and love. Dig in for a gorgeous, sweet breakfast breakfast that would surely even have satisfied that finicky Queen of France.
Olive Oil-Poached Halibut
Tastes as fresh and as bright as it looks.
Poaching halibut in extra-virgin olive oil is our favorite new way to prepare this light, mouthwatering fillet in the kitchen of Michael’s New York. We’re sure you’ll agree as each bite melts in your mouth. Shaved autumn radishes and honshimeji mushrooms provide perfect garnishes, while nutty-tasting pieces of sunchoke (also known as Jerusalem artichoke) provide a perfect counterpoint. A bright-tasting parsley sauce bathes everything in a fresh flavor.
Santa Monica Tart Trio
Now remember: You ordered this to share!
This tart trio from the Kitchen of Michael’s Santa Monica covers all the bases. We have a tangy lemon tart with fresh blueberries and blackberry Sauce; a rich salted chocolate caramel tart; and our famous coconut cream pie. Each of these tarts on its own is a masterpiece. Together, they are through the roof. If you’re dining with a few friends, you simply must order this trio. You’ll love getting the chance to experience each of these incredible flavor combinations.
