Share:

Restaurants & Bars 3

Mimosa - review

jacinthe | Jun 21, 2004 11:38 AM

Everytime I drive by this place, it always looks empty (although who can tell with the hedges) and I'm always worried, because I don't want this place to close. It's been a year since we've been there, and after the previous week's not-really-macaroni-and-cheese experience my boyfriend and I had at O-Bar, we (okay, I) had done nothing but talk about the mac and cheese at Mimosa. So reservations were made, for 8PM on Friday, and off we happily went.

I already knew before getting there what I wanted - the macaroni and cheese, bien sur, and the bouillabaisse, which they only serve Thursdays-Saturdays. Now, the last time we were here, we were horribly drunk, so I wanted to make sure that these dishes were actually good, and it wasn't just a drunken amplification of any food tasting good. The dishes were ordered without much discussion, and glasses of wine were poured.

I like that they place big pots of cornichons and marinated olives on the table. The bread is nothing special, though.. although the slice of butter, mmm, good. To start, we split the frisee lyonnaise salad, a
spin on the traditional frisee avec lardons - pancetta, croutons and a poached egg atop a bed of frisee, and when you pierce the egg the runny yolk runs all over everything, slightly wilting the frisee,
which I like. It was very good, the flavours mixing nicely.

Then came our two main courses. The mac and cheese (or, as they describe it on the menu, macaroni and cheese gratin) - yes, just as good as I remembered, if not better. Underneath a thick layer of browned cheese were slender penne, all held together by the cheese rouille base, which was thick and gooey, the way I always think mac and cheese should be. I couldn't have enough - but wait, there was the bouillabaisse as well. A bowl of various fish and shellfish came out, which our waitress split into two serving bowls. The broth, which also came in a separate bowl, was ladled atop, and then she left us to our devices. My favourite is slathering the croutons (again, on a separate plate) with the scrumptious aioli, then dunking it into the broth. The broth (which I always consider the foundation of bouillabaisse, and can make it or break it), was very good, a deep maroony colour, lightly spiced and so fragrant. There was enough served that each of us had another half-serving after we finished our first bowl.

Full, we could hardly eat anymore - but what's a complete meal without dessert? We ordered the special, poached peaches served with sabayon (sp?). I did not like this very much - it came out looking like creme brulee, but it was cold, and while the flavours were perfectly decent, it had a funny mouthfeel to it, I don't know how else to describe it.

Decor is .. country french, I'd say, and very comfortable. (We were seated at a corner table, which was nice, even if I was overly tempted to take a small postprandial nap). Service was friendly and efficient.

In short, I'd return here, and often. Unfortunately, I don't know if I'll ever get around to tasting the rest of the menu, because I'm just so happy with their bouillabaisse and mac and cheese.

And hopefully I won't have to worry anytime soon about the restaurant shutting down - it was about half-full when we arrived, and a little over 3/4s full when we left. I mean, where would I go then to get these specific cravings satisfied?

Link: http://www.mimosarestaurant.com

Want to stay up to date with this post?

Recommended From Chowhound