Local Honey
'Tis the season for tradition, and so Emily, Amy, Arica and I dined together last Wednesday night to celebrate the end of our united homefront, as Emily moves to Paris in January. Our choice of the Sylvan Park French restaurant, Miel, was apropos. Located across from Bobbie's Dairy Dip, Miel is a hidden gem tucked on a quiet side street off Charlotte Avenue.
From the moment we entered, we were treated like royalty, and all our needs were promptly met. The four of us were seated at a tight, yet cozy table, and while most of the tables in the room filled quickly, it didn't detract from the warm atmosphere.
To our delight, the food prepared at Miel is all organic, originating from locally owned farms and artisan growers. As soon as we were settled, the waiter delivered four tiny saucers of duck confit with fig on a fluffy pastry tart. It was just one savory bite, but enough to wet the appetite. Soon after, fresh, out-of-the-oven baguette rounds arrived at our table.
It took us a little while to order, considering everything on the menu looked mouth-watering. That, and there was only one venison entree left in the building, meaning Amy and I fought over it...and she gracefully conceded. My entree of choice was the Free Range Axis Venison accompanied by truffled spaetzle over pureed cauliflower and carmelized brussel sprouts in a citrus glace. Amy had a Parisian Sweet Potato Gnocchi, Emily a tender Osso Buco, and Arica a Grilled Flank Steak. My venison was a tad bit rare...okay, it was practically blue in the middle. Emily took one look at it and said, "your venison is mooing." I said, "no, it's snorting. Deer don't moo." I still ate it though, and it was delicious.
The four of us were stuffed, but stopped to make room for dessert. I had a non-traditional creme brulee, as it was served in a molded sugar cup, and was more the consistency of thick pudding than a light creme. Still tasty though.
Miel translates from French to "honey" in English, and for our closing experience, the waiter delivered four tiny spoons with a dollop of honey and a dot of pollen from a locally owned bee farm. Our evening rounded out with good, affirming conversation, and bittersweet closure as Em departs soon.
From the moment we entered, we were treated like royalty, and all our needs were promptly met. The four of us were seated at a tight, yet cozy table, and while most of the tables in the room filled quickly, it didn't detract from the warm atmosphere.
To our delight, the food prepared at Miel is all organic, originating from locally owned farms and artisan growers. As soon as we were settled, the waiter delivered four tiny saucers of duck confit with fig on a fluffy pastry tart. It was just one savory bite, but enough to wet the appetite. Soon after, fresh, out-of-the-oven baguette rounds arrived at our table.
It took us a little while to order, considering everything on the menu looked mouth-watering. That, and there was only one venison entree left in the building, meaning Amy and I fought over it...and she gracefully conceded. My entree of choice was the Free Range Axis Venison accompanied by truffled spaetzle over pureed cauliflower and carmelized brussel sprouts in a citrus glace. Amy had a Parisian Sweet Potato Gnocchi, Emily a tender Osso Buco, and Arica a Grilled Flank Steak. My venison was a tad bit rare...okay, it was practically blue in the middle. Emily took one look at it and said, "your venison is mooing." I said, "no, it's snorting. Deer don't moo." I still ate it though, and it was delicious.
The four of us were stuffed, but stopped to make room for dessert. I had a non-traditional creme brulee, as it was served in a molded sugar cup, and was more the consistency of thick pudding than a light creme. Still tasty though.
Miel translates from French to "honey" in English, and for our closing experience, the waiter delivered four tiny spoons with a dollop of honey and a dot of pollen from a locally owned bee farm. Our evening rounded out with good, affirming conversation, and bittersweet closure as Em departs soon.
posted by Mary Anna
at 12:10 PM
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1 Comments:
i still maintain that you are the best writer i know... excellently titled and delivered.... in awe friend in awe...
3:55 PM
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