Wednesday, November 05, 2008

Me as a Canvas: My first Tasting Dinner at Minx

Since food captivated me when I was about 15, I remember I would always stand amazed. Dish after dish, dessert after dessert, the Multi-Course Tasting Dinner's I only read/daydreamed about were of the most intriguing; left entirely up to the Chef's whim and season's vigor, man, when that day came where I would finally get to experience...

Well, it finally came...

Minx is this swanky spot up in Glendale, chic all around--happening club at night, 'New American' cuisine during the day--totally incognito, sharing a parking lot with an In & Out that actually made me feel less intimidated being there.

I was ecstatic since I first received the invitation, (the only I way I can experience these type of things now), finally.

The first dish was approaching...

Tomato Bisque Cappuccino/Warm Caprese Salad with Goat Cheese Pinenut Fritter: Fascinating, served in a little mug, foam teeming over and all, seasoned exorbitantly, the tomato's key tartness was kept, not creamed way down--made me think about reconsidering my breakfast drink of choice. The fritter was standard but skillfully fried, fat pierced by the seared high-acidic yellow tomato slice underneath.

Seared Scallop, Kabocha and Pumpkin Ravioli, Candied Pumpkin Seeds, Upland Cress, Chestnut Brown Butter Sauce: Coordinated, bringing out the sweet qualities of each of the ingredients into perfect unison but still kept controlled by the bitterness of the Cress.

Pan Seared Foie Gras, Dark Chocolate Risotto, Port Cherry Sauce: Daring, although skillfully executed, flavors were kind of awkward. Chocolate rice pudding? Everyone's least favorite of the night.

Peppered Seared Hawaiian Ahi Tuna, Parsnip Puree, Shallots 3 Ways, Grilled Asparagus: An avant-garde Surf and Turf. Graceful, light Tuna contrasted deftly with the heaviness of earthy, creamy Parsnip brought together with the varied textures of shallot: 1) a shallot-intensive Demi-Glace, 2) half of one braised to fragility 3) fried, crispy bits on top (my favorite).

Midwestern corn-fed, 4oz center-cut Filet Mignon, Mushroom Strudel, Lobster Bearnaise, Mulled Red Wine Sauce: Headliner, it seemed like each preceding dish was leading me up to this. The beef was cooked rare and of course tender. It did not have that much actual "beef" flavor by itself, but in conjunction with the earthy mixture of mushrooms and couple of Collard Green pieces in the flaky strudel...edible harmony. The Lobster Bearnaise took it a bit overboard in the richness factor, but there was always the other half of the plate (Red Wine Sauce)

It was then that I concluded--I was basically the canvas for the artist which was the chef(s), this case, the savory artiste being Executive Chef Geovanny Delgado. Now it was time for the pastry masterpieces of the virtuoso Dadi Revivo...


Dadi's Famous Molten Spiced Dark Chocolate Cake, Red Wine Infused Dried Figs, Vanilla Bean Ice Cream: Synonymous sounds of "wow" throughout the whole table was heard. Ever so delicate, not overly sweet or rich, at all.

Bolle, Mascarpone Wild Berries Cheesecake, Walnut Crust, Fresh Berries, Maple-Coconut Sauce: My personal favorite item of the whole night...and I've never been a fan of cheesecakes, ever. Mascarpone did an interesting thing; keeping the signature creamy texture of cheesecakes but without the signature heaviness. The cameo of the naturally buttery flavors of coconut and maple were sublime, serious.

Pumpkin Stollen, Roasted Apples, and Dried Fruits, Pumpkin Mousse, Pecan Strudel Crust and Vanilla-Eggnog Sauce: Every one was whining and about to burst at this point, but out came these little carved pumpkins filled with elevated twists on the classic fall flavors and still, compliments all around.

A unanimous decision...the desserts were definitely the predominant pieces of the night. Nonetheless, wondrous work from both.


Minx Restaurant & Lounge
Glendale, CA
(818) 242-9191


Exile Kiss said...

Hi Teenage Glutster,

Nice review! :) I'm glad you were able to try a Tasting Menu finally. Love your descriptions and thanks for the info on this new place.

MaxMillion said...

You mentioned that the 4th course included "Shallots 3 Ways".

Need more info -- which other ways were the shallots served besides crispy fried?

Nice write up, tho.

teenage glutster said...


Oops, still need to master the art of 'taking breaks in between and keeping same train of thought' :)

thanks for letting me know.