When Taro and I were watching Top Chef Masters, Michael Mina was one of the chefs competing on the show and made it to the final three. His Italian background, use of seasonal foods, and encounter with Hung Huynh (Season 3 winner, who was a bit too cocky when talking to Mina) caught our attention. So when we were driving home from Sprinkles and CB2 one afternoon, we passed by XIV and I pointed out that I wanted to try it since it is Michael Mina’s restaurants.
The perfect opportunity came up to book a reservation at XIV. On the 26th of January, it was my dad’s 59th birthday. I thought this would be a great opportunity for not only us to try the cuisine, but also include my parents, brother, and Vivian. My parents have never had a course menu and they rarely, if ever, go to that side of L.A. to dine and experience the restaurants and good eats available.
It was quite an experience; the restaurant was beautifully furnished and looked like a library. There were books on the shelves mixed in with wine glasses. Cow-hide sofa couches lavished with fur were carefully arranged with Philippe Starck pieces. It had an intimate feel, like my family had their own little corner in “the library,” but was also hip, modern, and swank. I am glad I was able to share this experience with my parents and it was fun discussing what we liked or didn’t enjoy as much in each dish.
I would recommend some of the dishes at XIV, but I think I would like to try one of Michael Mina’s other restaurants – maybe something more traditional and Italian. I am still glad that we were able to try it out, though, and despite it being very crowded, it was great to celebrate my dad’s birthday at a new place.
Happy birthday again, dad, and we hoped you enjoyed XIV!
Naan Bread with Yogurt Dip as a starter and Hamachi Sashimi:
I am not the biggest fan of beets (and my brother does not care for them whatsoever), but I thought the Heirloom Beets Salad – Burrata, Wild Arugula, Aged Balsamic, New Olive Oil – was pretty good. I thought the burrata, sprinkled with sea salt, was what stood out the most; that was also my mom’s favorite part.
Nantucket Bay Scallop Tempura – Cauliflower, Passion Fruit, Almonds – and Ricotta Strozzapreti – Sunchokes, Turnip Greens, Porcini, Pecorino. I was disappointed in the Ricotta Strozzapreti, especially since it was the only pasta dish we had, but the scallops were delicious!
Tai Snapper – Tapioca-Crusted, Broccoli Rabi, White Soy Vinaigrette – and Prime New York Steak. The tai snapper was well-cooked and crispy while a highlight with the new york steak was the side of creamed corn.
Kris told me that one of the notable dishes is the Maine Lobster Pot Pie. She had it with a tasting menu at another Michael Mina restaurant and fondly said that if she could celebrate her birthday, she would have a candle on top of the pot pie. Maine Lobster Pot Pie – Baby Winter Vegetables, Brandied Cream Sauce:
We were pretty stuffed by the 7th course and could not figure out what the next one could possibly be. My brother hoped that it would be the burger and when our waiter told us a burger and fries would be shortly coming out, there was a pumped fist in the air and a cheer. The Kobe Burger – Rosemary French Fries, Farmhouse Cheddar, “Secret Sauce” – and fries was definitely the favorite and that small, delicious bite would make me come back to XIV. To finish off the dining experience, we had to try the signature Root Beer Float and cookies. It was the perfect way to end the meal!
