G. Michael's

We've been talking about going to G. Michael's in German Village for years. After finally going last night, we're kicking ourselves for not going sooner. Everything was top-notch, from the food to the service to the atmosphere. And though it's upscale, the portions were very generous.

For those who've not had the pleasure of supping at G.Mike's, let me describe the ambience: Imagine your favorite neighborhood bar. Now imagine a conservatory, filled with windows and light. Now imagine a romantic alcove with dimmed lights and Rosemary Clooney on the stereo. All three of these environments are found at this charming establishment, believe it or not! While we dined in the plush and secluded back room, I'm looking forward to checking out the other vistas as well. Great atmosphere and fantastic flavor profiles orchestrated by Executive Chef (and fellow Miami grad) David Tetzloff equal a new favorite dining destination. :-)

We started with soup. I chanced the chilled cucumber soup and found it delicious. There was a dollop of creme, a hint of garlic, and it was all fresh.

Knowing that the chef has an affinity for Southern cuisine, I couldn't resist good old ham 'n bean soup. Made with country ham and including swiss chard in a tomato base, it packed a flavorful wallop and more than a little heat. This ain't your mama's bean soup, let me tell ya!

Salads next. I had the Spinach Salad with red onion, chevre, and fried sunchokes with lemon-poppy dressing. The healthy-sized plate was well worth the price and the fresh spinach went perfectly with the ultra-creamy chevre. The fried sunchoke was a nice surprise, adding a flavorful crispy topping reminiscent of leeks. And the dressing complemented the rest nicely.

Ah, if only all house salads were as complex as G. Michael's! The greens were deep, dark and lovely. Topped with tangy poached pear slices, spiced pecans and a generous sprinkling of gorgonzola (for an extra $1.00), it was nearly a meal unto itself. Bonus points for a light hand with the creamy gorgonzola dressing.

There was only one vegetarian entree on the menu, and my only suggestion would be that they consider adding more. What I had was very tasty: Spinach-stuffed Portobello Mushroom with roasted garlic grits and sundried tomato cream sauce. The texture was good, the flavor not too mushroomy and the grits and flavorful sauce balanced the sizable amount of tasty spinach.
I chose one of the specials: venison scallopine, resting on a hash of purple potatoes, squash and peppers. The cutlets were tender and complimented by the goat cheese and herb spread that capped the plate. Not vegetarian, to be sure, but an excellent choice for a carnivore not afraid to commune with plant-based yumminess. I assure you that Bambi did not die in vain. ;-)

And finally, the piece de resistance, which we didn't even try to resist: the coffee cheesecake. Creamy cheesecake drizzled with Irish coffee sauce, topped with mascarpone whipped cream, on a graham cracker crust, accompanied by fresh red raspberries and blueberries. It's one of those delights that never stops delivering the flavor, from the first bite to the last.

Umm...what he said. It rocked! For those leery of an overpowering coffee flavor (think: amateur attempts at tiramisu), there's no need to worry. Perfectly balanced flavors have allowed this dish to edge to the top of my favorite desserts EVER list.