Word: mistralã
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...peerless simplicity and extravagance—delicate Dover sole pan-fried and served in a puddle of butter, lemon juice and parsley—that is clearly meant to be enjoyed only as an occasional treat. I didn’t regret my decision to splurge for a second. Mistral??€™s sole was superb: served on a bed of spinach, each mouthful was delicate and flavorful. It was as close as any dish could come to perfection...
...have found a way around those standard criticisms: serve wonderful food—because, let’s be honest, it damn well has to be wonderful at those prices—in a laid-back environment staffed by friendly employees. If only other supposedly hip restaurants would adopt Mistral??€™s formula...
...with a large, uncluttered rectangular dining room that has nothing to distract diners from their plates. This isn’t a bad thing, as the food is simply superb. To begin, small, round loaves of crusty bread are served with salty butter as well as a scoop of Mistral??€™s signature hummus, made with coarsely ground chickpeas, plenty of lemon and just a hint of garlic. The only challenge is not consuming your fill before perusing the menu or ordering from the extensive and expensive wine list...
...better than any tuna I have yet found in Boston’s Japanese restaurants. Each mouthful is silky smooth, rich but subtle. The ubiquitous Caesar Salad makes an appearance (of course), but the man who ordered it—a self-proclaimed Caesar maven—declared Mistral??€™s among the all time best for its crunchy croutons, not-too-tangy dressing and crisp lettuce...
...cuts of steak— sirloin and tenderloin—were both simply grilled to showcase the quality of fish and meat. Needless to say, all were excellent, set off with unobtrusive side dishes and sauces that allowed the excellent entree to speak for itself. Unlike in some restaurants, Mistral??€™s courses were unencumbered by the excessive prodding of some star chef, wowed by his own (dubious) brilliance. And that, after all, is what truly fine dining is all about...
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