So, yeah, this blog isn’t ready yet (that’s a mighty empty sidebar over there), but with my new gig as editor of TastingTable LA (sign up, dammit!),  I haven’t had as much time as I would’ve liked to get Chow Balla up and running. But sometimes you just have to jump in the pool. Some good goss came my way a couple weeks ago via unexpected channels, and the entire story checks out. I can’t keep it in any longer: As of today, the Michael Mina/SBE ”social dining experiement” that is XIV has chucked the whole 35-item tasting menu concept out the window and replaced it with a “normal” appetizer/entree one.

For anyone who’s been–and there were many, including S. Irene Virbila who gave it two stars–this really comes as no surprise. The first and only night I went, for a preview dinner,  it was interesting; some great dishes, some good dishes, nothing bad. It was Mina, creative, energetic, precise, and it was great to have him in town. But—and it wasn’t his partnership with SBE, it wasn’t the location–I just didn’t see how the whole everyone-at-the-table-order-the-same-thing concept would work.  Maybe others would like it, but my gut said no.  For a special tasting menu, something you do on occasion, maybe; but not on a regular nightly basis.  That night I might have blurted out a few times (possibly to Mina himself) that I give it six months, that the Angelenos who will most likely be drawn to that restaurant will not get it. It’s been four.

This isn’t to say that people aren’t excited to have Mina and his crew in town–that’s huge, exciting, people are thrilled. But the whole idea of introducing a new “concept,” a “new way of dining,” right now, well, maybe it just isn’t the right time. So the gist: The regular menu is now apps and entrees , comprised of some of the more popular XIV dishes as well as some Mina hallmarks like lobster pot pie and a kobe burger. There’s also a munchie menu strictly for the terrace–which will also have a DJ, so you know who’s hanging out there. For those who love the tasting menu, the concept, the chance to eat 35 courses all in one sitting, it’s still available by request. The new menus, after the jump.

NEW MENU

APPETIZERS

XIV Caesar Salad, Classic Dressing, Shaved Parmesan Reggiano   9

Spring Garlic Soup, Preserved Meyer Lemon, Parsley, Country Bread  8

Dungeness Crab Crêpe, Basil, Capers, Scampi Hollandaise 16

Sea Scallops Tempura, Cauliflower, Passion Fruit, Almonds 17

Ahi Tuna Tartare, Ancho Chile, Pears, Mint, Pine Nuts, Sesame Oil 16

Hamachi Sashimi, Clementine, Radish, Spanish Brandy Gelée  15

Heirloom Beets, Burrata, Wild Arugula, Aged Balsamic, New Olive Oil 13

Baby Frisée & Gem Lettuce, Persimmon, Pomegranate, Pumpkin Seed, Apple 12

Foie Gras Terrine, Cranberry, Cardamom, Greek Yogurt, Flatbread  19

Salt & Pepper Big Fin Squid, Glass Noodles, Carrots, Sprouts, Ginger 18

Beef Carpaccio, Hearts of Romaine, Cherry Tomatoes, Horseradish  14

Michael’s Caviar Parfait, Selection of Wild and Farmed Caviar  mp

Ice Cold Shellfish, White Shrimp Panna Cotta, Kushi Oyster, King Crab  29

 

ENTRÉES

White Asparagus Risotto, Porcini, Chervil, Castelmagno Cheese  22

Tai Snapper, Tapioca-Crusted, Broccoli Rabe, White Soy Vinaigrette  29

Kobe Burger, Trio of French Fries, White Farmhouse Cheddar   20

Black Cod, Spaghetti Squash, Bluefoot Mushrooms, Foie Gras Dashi  28

Duo of Berkshire Pork, Pea Leaves, Salted Cashew, Orange Marmalade  32

Jidori Chicken, Truffled Mac & Cheese, Caramelized Onion Sauce  26

Maine Lobster Pot Pie, Brandied Lobster Cream, Baby Vegetables  64

Liberty Duck Breast, Seared Foie Gras, Leg Confit, Pineapple, Star Anise  32

Prime Rib Eye, Root Vegetables, Arugula, Worcestershire Vinaigrette 41

California Lamb Skewer, Loin, Merguez Sausage, Chickpea, Raita  32

Angus Filet Mignon, Short Rib Tortellini, Crispy Bone Marrow  40

Japanese A5 Strip Loin, Potato Shallot Cake, Pinot Noir, Spinach  mp 

 

TERRACE MENU

Michael’s Black Truffle Popcorn  7
Trio of Duck Fat French Fries, BBQ, Ranch, Ketchup  8

Lobster Corn Dogs, Whole Grain Mustard  12

Tartare Poppers, Hamachi & Ahi, Green Onion, Ponzu  9

Tempura Prawns, Cumin-Dusted, Avocado-Lime Purée  11 

Kobe Sliders, Farmhouse Cheddar, Secret Sauce  12

 

 

This entry was posted on Thursday, February 19th, 2009 at 11:26 am and is filed under Dining, Restaurants. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.