Mijoté is in the old Sasaki space. They didn’t change the bar much if at all though they added more seats. They also added tables all around so maybe three or four times as many covers.
Note the whiteboard for tracking which parties have been served what. I’ve never seen that before. Makes sense given the prix-fixe model.
Amuse: cold carrot soup. The photo makes it look bigger than the actual little ramekin with just a few sips.
Josey Baker bread
Never had anything like that before: garlic cream and rhubarb. Delicious.
Delicate as steak tartare goes. Knife-cut, not ground.
Chanterelles with the sole was a great touch. Lovely sauce. The plate was clean when I was done.
Note the fancy 9.47 knife. Didn’t need anything so sharp, the octopus was tender as can be, but it has a very nice balance…
They brought smoking pans out from the kitchen and put the plates together in a bit of assembly-line style. Fast and efficient for prix-fixe.
Great meal. If I’d known how much food there would be I would have skipped the octopus. Note that the total was $287.44 since I pre-paid $82 for the prix-fixe.
First time visit to Mijote https://www.mijotesf.com/ in the Mission - a French inspired restaurant which reminded us a lot on the bistros we experienced on our last trip to France. “Simple” (as in few, high quality key ingredients for each dish) dishes rooted on French techniques (great sauces). Dessert was the exception from the “simple” approach with an unique combination of eggplant ice cream, ginger sauce/foam, peppercorns which worked really well when you ate all flavors together - really more than the sums of its parts. Normally a four course prix fixe it always allows you to add some courses which was hard to resists. Also great to see that they provide you with plenty of bread to soak up the great sauces. Overall really great night and it won’t be the last visit.
