Went to Mix last night (58th between 5th and 6th)
cabrales had a good summary a couple weeks ago (see link below), so I'll try not to repeat too much...
My girlfriend and I also opted for the $72 three-course meal, which includes one each of the "First de Mix", "Second de Mix" and "Third de Mix". We also paid the extra $12 for an extra "First de Mix"
Bread was served along with butter, a peanut butter and butter combo, and a jam/jelly (cherry I think). Very cute. Fits with the overall vibe which I would describe as an up-scale cafeteria. That may sound odd given the Alain Ducasse ownership and "beautiful people" and "connected" patrons (Michael Eisner was sitting next to me), but I got the feeling they were going for cafeteria style. From the PB&J to the abundant use of plastic (tables, salad containers, etc.), there was a relaxed feeling that doesn't exist at ADNY.
The staff were extremely knowledgeable and friendly (except for a slight attitude from the French sommelier and a pushy greeter), but there were too many of them. Everywhere I looked, there were several waiters, busboys, and other staff. They seemed to be a little frantic, although I'll attribute that to their relative newness and being a Saturday night.
anyway, on to the meal:
1st de Mix - Choice of a salad, soup, or "Must of Mix." For the salads, they bring a thing that I can best describe as an ironing board over to display each of the 5 salads. This was very helpful as the salads were quite complex pieces of art. I choose the "Duck ham, sweet corn and chorizo, cepe/walnut mamalade salad." It was an amazing (A+) mix of slightly sweet flavors with the salty "duck ham" and spicy chorizo. Other salads looked great also, especially the "glazed shrimp, sweet and sour eggplant, crunchy bread, mustartd/coral vinaigrette."
My girlfriend chose the "Bouillabaisse broth, squid and shellfish" which was a good bouillabaisse (B+/A-). Like cabrales, we felt there were too many olives, but they could be easily avoided and didn't overpower the dish.
We chose to order an extra 1st de Mix ($12) from the "Must of Mix" menu - the "Traditional macaroni and cheese" which we had along with our main courses. It was excellent (A/A+), but not too traditional. Penne-style pasta (except longer) stuffed and covered with cheese.
Other "Must of Mix" choices included a BLT and "elbox pasta, ham, butter, and a truffle jus" and "pastrami, marinated potatoes, mustard and rosemary vinaigrette, romaine lettuce and small pickles"
2nd de Mix - this part of the menu took us the longest to decide on. so many choices that sounded great. My only complaint here is that several (lobster, steak, and bison) came with an extra $6 supplement, which seemed a little much on top of the $72 prix-fixe. That said, I chose the steak ("Spit roasted beef L-bone steak, heart of lettuce, gratin of potatoes") and my girlfriend chose the bison ("Piece of bison tenderloin, cooked "a la ficelle" in the broth, pot au feu condiment, pepper, "fleur de sel")
Both main courses were perfectly cooked and well flavored, but nothing ground-breaking (A-/A). The gratin potatoes were perfect - just the way I hoped they be (A+). By the end of the 2nd de Mix, we were quite pleasently full.
3rd de Mix - My girlfriend chose the "chocolate pizza, caramel and salted butter religieuse" The pizza was quite dissapointing and tasted as if it were burnt (C-). The side "religieuse", however, was amazing. Not exactly sure what it was, but it saved the dish (overall B)
I chose the "Compotee of autumn fruits served cold, cheese cake ice-cream" which was an excellent (mostly) apple "mush" with some lemon (not cheese cake) ice cream on top. Tasted better than I described it (B+/A-)
Other deserts that looked good included "Vanilla profiteroles, chocolate sauce" and "the "pot de creme" that cabrales tried.
Overall, it was a wonderful meal in a "charged" environment (not too loud or crowded, but definitely lively. Not sure the food and wine (one of their cheaper bottles) were fully worth the $260, but I would definitely suggest trying it if for no other reasons than the fact that it is Alain Ducasse's place and they do have a unique approach/feel/vibe. Left feeling positive about the experience.
Let me know if you have other questions about the place - there was a lot going on (decor, menu, etc...) and I tried to focus on the key points.
Side note - very interesting bathrooms. Worth checking out if you are there. good luck finding the controls for the sink (hint: look down)