Mix opened to high expectations and low reviews. Things have changed, and it fully deserves a second look. How far off can Alain Ducasse be? After all, he collects Michelin stars the way Barry Bonds collects batting trophies. If anything, the place is too sophisticated by half, but the total dining experience today is truly stellar. Yes, housemade peanut butter and jelly as an amuse bouche is, well, amusing. So, smile already. But to confuse macaroni and cheese with Mix' elbow pasta with ham and cheese infused with truffle oil is like comparing an M&M to a Godiva. (Or do you say Richert?) Getting more serious, the Quenelle de Brochet et hommard is as decadently delicious as all New York and the filet aux poivres and Thai beef salad stand as Platonic archtypes. Of course you could settle for a ceasar salad and "simple" souffle au fromage or get adventurous with the ballotine de lapin. Whatever, this is major league eating! The interior has a sense of design at every inch. The open, industrial sleek space with the blond laminated tables and chrome highlights has a warm retro feel. The white painted brick walls are inlaid with glass bricks holding votive candle insets that create a contemporary romantic ambiance. Orange splashed charger plates provide color exclamations. To complete the sense of a culinary mixing voyage, the toillettes are like cabinets on the Orient Express. Service is warm, prompt and very knowledgeable. The wine list is perfect for the food. By all means, go! PS: don't even think about skipping the chocolate mousse!
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