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!
The second place that Vivian recommended (in addition to Oyster Bar) for my bachelorette party was L’Atelier de Joel Robuchon. All the girls ordered from the L’Unique menu, consisting of three courses served within 15 minutes. It was quick, easy, and I remember how tasty the veal was.
Fast forward: I enjoy watching Top Chef and on the last season, Top Chef Las Vegas, they talked about the Chef of the Century. As Taro and I were watching, the footage showed MGM Hotel and I saw a glimpse of L’Atelier and I exclaimed, “Hey, I ate there!” Taro looked at me in surprise…possibly with a hint of disappointment just because we love experiencing new places together. (Telling him we also ate at Nobu brought a sad face as well.) I did not realize that I ate at a restaurant created by the world renowned, Chef of the Century, Joel Robuchon. All I could say afterward was, “It was pretty good.” So when we went to Vegas after the wedding in September, I actually booked reservations at L’Atelier de Joel Robuchon so my family could experience L’Unique; however, we had a late lunch and since that particular menu is only offered before 6:45 p.m., I had to cancel. It was a disappointment, but I vowed that the next time we were in Vegas, I would take Taro there.
And so came New Years in Vegas. We did not want to make the same mistake of eating too much prior to Robuchon, but we did; we had lunch at Bouchon so we actually pushed our reservation until 8 p.m. and played blackjack to let ourselves become a bit more hungry. By the time we sat, we were ready to enjoy some French cuisine. From the decor to the presentation to the service to the food, everything was the same as the first experience, but even better! L’Unique was perfect to enjoy with girlfriends, but the winter tasting menu was perfect to experience with Taro. We ordered different main dishes so we could share and the portions were larger than expected; we were close to giving up before the cheese was brought out because we were stuffed! But we made it to dessert and really enjoyed our experience at L’Atelier de Joel Robuchon. I am curious to try the other side of the restaurant, but we will have to wait until the next time we are in Vegas…
A tiny Christmas tree displayed on the counters and in the background, vegetables and delicacies displayed in containers. After we ordered, the waiter brought out bread and I fondly said, “The bread is soooooo good here.” Of course, Taro gave me the “Are you kidding, it’s bread look,” but he quickly understood once he took a bite into the fluffiness.
Foie Gras Parfait with Port Wine and Parmesan Foam: This was the perfect starter to our meal and seemed to set the tone for the rest of the night.
Mussels and Mimolette Veloute with Croutons, which we quickly finished and even dipped our bread into. I think Taro could have licked the bowl clean. Compared to the mussels I had from the L’Unique menu (it was served cold), this dish completely surpassed it.
Crispy Langoustine Fritter with Basil Pesto, which had a tempura-like texture. I ordered the Scottish Salmon with Aromates and Crispy Potatoes. It was good, but I am going to have to say that it did not stand out compared to Taro’s main dish and also, the salmon at Providence.
Beef Cheek Burgundian Style served with bacon chunks on the side:
Alongside the main dishes, we were also served Pommes Puree (Mashed Potatoes). Similar to Bouchon, these potatoes were perfection! They were creamy, buttery, and served in a rich, red ramekin. It inspired me to want to present in a similar fashion – and wouldn’t it just be ideal for a small dinner party? Hmmmm… After our main course, we were served a selection of imported cheese. At first I thought our waiter heard me say, “I am so full!” and decided to give us a moment to breath, but it turned out that there was a delay in our cheese platter. What was nice was that he noticed, even though Taro and I were quite content with taking a break, and poured us each a glass of wine to enjoy. We did enjoy the cheese once it was brought out, but we really wanted to leave room for our dessert, which stunned us. It was not just a small slice, but an assortment of tarts! That was just Taro’s dessert because again, we like to get different things when possible.
My dessert was an assortment of ice cream and sorbet:
The next time we dine here, I am definitely going to try the souffle. If I had room, I would have ordered it, but like I said, until next time…
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