New(ish) Chef Brings Great Things to the Table. I recently visited Mezze Bistro + Bar for dinner and was so blown away by the market fish special that I returned in the same week hoping I could get it again. The trout almondine with brown butter and haricots verts was melt-in-your mouth delicious and, unfortunately, with my kids dining with me -- I didn't get enough of it. (Hence, the return trip without them...) We started our dinner with chicken gyoza -- perfectly balanced in a soy-based sauce, delicate and delectable. We also tried the tofu and mushrooms as an appetizer accompanied by fresh ginger, kombu and shiitake chips. Tofu never tasted so good. The hen-of-the-woods mushrooms side was earthy, garlicky and perfect. And, we shared the chocolate creme brulee for dessert, but of course, I didn't get much of that either! The new(ish) chef at Mezze is of Japanese-American descent and you can explore elements of his heritage throughout the menu. His addition to Mezze's kitchen has definitely made a difference. There was a year or so of transition where Mezze's menu and execution were a bit under par but they are back, and better than ever! I hope the folks who had a not-so-great experience will give it another shot with chef Joji Sumi at the helm. It's well worth a trip back.
Sign in with Facebook Sign in with Facebook to see what your friends are up to!