Mimi The mark of a good restaurant is one where you leave feeling better than when you arrived (despite young men good-naturedly but firmly asking you to move down six inches so their lady can have more room even though you’re already arm-to-arm with the older-but-not-old man waiting for his lady on your right, being there first [the first customer period to avoid this situation because you know your limits], the isosceles triangle napkin placed by a server establishing your plot of land at the bar). That’s not a lot to ask, though it’s scarcer than it seems. Mimi succeeds. The sliced madai in brown butter with lemon curd and dried seaweed was like candy, or more accurately, caramel corn, fish caramel corn, which sounds dubious but is brightened by the citrus and amazing with nice bread and butter. I would go back and have this as a bar snack with sparkling wine in a second. Don’t play around with it too much or else the sauce will start to cool and congeal. Peppery calves liver, rare and steak-like, is served with boudin noir-stuffed eggplant, studded with golden raisins, and also blended sweet with savory well, potent and energizing in the same way as the crudo without being heavy, matchingwith a glass of equally bold French red wine that I vowed to remember without taking a photo and promptly forgot (comped, I realized later, which occasionally is a benefit–at least at a certain type of casual-polished place–of dining on your own) Even approaching fullness, I was never bored.
Emmy Squared I forget if this is supposed to be Detroit-inspired or Detroit-style pizza (which I did try last year for the first time in a very different setting i.e. one that doesn’t threaten a $25/per person fee for no-shows because you just show up and eat pizza). The slices are square, the crust thick but not Chicago deep, with crisp edges and plenty of cheese. I will take any excuse to eat Hawaiian variations in an acceptable manner. Here, that would be ham and spiced pineapple on the Lou-Wow. I’m also a sucker for pretzel buns, which hold together Le Big Matt Burger, the formerly semi-secret double-pattied, white american cheese, and sambal-spiked mayonnaise monster that’s now formally on the menu. Split a burger and pizza if possible. Both are good but you’ll probably leave feeling more or less the same as when you entered.
Mission Cantina is as good a spot as any to unintentionally stumble into on a weeknight. The whole operation from service to menu feels haphazard, and that’s not a criticism (though I almost ordered a drink special because it was green until I parsed that it contained Midori, god no, which the server thought was cucumber liqueur). It’s a perfect place to knock back micheladas and marvel at more fried chicken than would seem imaginable for $26. That would be masa-crusted, spicy, honey-drizzled, and tarted-up with pickles and pickled jalapeños in a vaguely Southern/South of the Border/Korean way. Like pretzel rolls and Hawaiian pizza, I will always order crab rangoon if I see it. There was an undercurrent of what I thought was curry powder in these fried wontons, which you have to be in the mood for, and then the next day while sweating on a walk home it hit me that the abrasive seasoning was likely Old Bay, with celery salt being the offender. Limey, lightly funky mussel tostadas, chosen instead of a side vegetable that was practically insisted upon, were more guacamole than anything.