Author: Henry23

When Corporate Leadership gets involved, there’s often fancy food to go along with fancy dress. That’s the story how I ended up eating at Mistura on Davenport. I’m definitely one to shy away from Fine Dining. Expense issues aside, I generally don’t linger over dinner....But hey, when in Rome... Based on what I could tell, we probably participated in the Prix Fixe thing in the window I caught a glimpse of. The only selection I didn’t get a picture of was the Sea Bass. My choices were Lasagna to start, followed by Flatiron and Mousse. Lasagna I had to try, as it was the only pasta choice on the entire menu. The food was quite delicious, but it did lose a point for the unfortunate realities of precooking large batches. Lasagna was a bit on the soggy side, and while the quantity of cheese in it was fine, it didn’t have that last bit of broiling to crisp up the top layer. Wasn’t offered a choice of doneness on the steak, which usually means that the restaurant sticks with a something they’re advocating as being appropriate. That something turned out to be well done, though fortunately the cut of meat and preparation method did allow for such a choice to be quite edible. It was also the safe one-size-fits all choice. Mousse had a good texture. A bit on the sweet side and could have used a pinch more dark chocolate and a lot more white (yes, I’m a white chocoholic). Service was impeccable. Nothing too intrusive, always with the right things in hand. Despite the meal being long, I could tell this was by design as opposed to things going screwy. Overall, a very positive experience marred slightly by the realities of cooking. If chance were to permit to me return for a true a la cadre experience, I’d be curious to see how their true cooking game is.