Michy’s is in a somewhat run-down part of town (upper east side), just on a main road. There is a little courtyard with a few seats, and a quite airy main dining room. The décor and upholstery is a little unusual, with its blue floor and bright colours reminding me a bit of a nursery, but each to his own. Chef Michelle Bernstein runs the kitchen, her husband David Martinez runs the front of house.
The wine list has a wide range, with some drinkable wines around $40, choices such as Chateau Simone 2000 from Provence at $125 for a wine that will cost you around $40 to buy, right up to Cheval Blanc 2001 at £800 compared to a retail price of around $273. Tuna tartare was simply presented, just with some crisps, but was nicely flavoured with ginger, spring onion, soy and a little chilli (13/20).
A filet mignon had excellent quality corn-fed beef, cooked to order and served with a garnish of a few prawns, some frisee lettuce and a dauphinoise made from celeriac rather than potato. The latter was an interesting idea, but the celeriac slices were a little firm in texture, but a demi-glace sauce made from the cooking juices had good taste and avoided the gloopiness than can easily occur with this (14/20).
Chocolate-filled beignets were a little soggy in texture, served with a pleasing passion fruit dip, which provided welcome acidic balance. Still, this was really only 12/20. Better was a taste of bread and butter pudding (13/20). Service was very good indeed; my French waiter (Gregory from Normandy) showed real interest in the customers, and possessed genuine charm. For me the cooking was between 13/20 and 14/20 overall, with a bill of $83 including three glasses of wine. It was a very pleasant meal, the overall experience helped considerably by the welcome of both the owner and my waiter.
Four Michelin starred chefs are cooking on 16th March at the Dorchester for a worthy cause (fighting liver disease) - http://t.co/tFkwuZKbJr