The brightest spot in the meal (as is often the case, perhaps) were the house-made desserts. Again, three choices, with Bill and I opting for the buttermilk panna cotta, our friend Deb for the carrot cake, and her hubby Bill for the warm chocolate cake. Each of these desserts had multiple complements, which upped their scrumptiousness. The chocolate cake had a sauce Anglaise swirled around, with a scoop of vanilla bean ice cream: overtones of winter cocoa, finishing with strong memories of birthday parties. The carrot cake had a pistachio streusel on top, loops of black currant coulis, and vanilla crème fraiche ice cream — a Nieman Marcus version of my Aunt Mil's traditional one. And our panna cotta — well, after bites of pineapple sorbet and bits of vanilla-roasted pineapple, with a taste of the tiny hazelnut muffin, the pudding-esque star at the bottom of the bowl was an afterthought, though a memorable one.
So, go to Mill's for the ambience, enjoy the wine and meals, but stay away from those beans!
Johnette Rodriguez can be reached at email@example.com.
: Restaurant Reviews
, food, tavern, bar, More