Mizuna - Restaurant Review

Well this is restaurant 4 in the 5280 journey, we are a bit behind from triathlons, 24 hour races and life but we'll make it up.  This one was with fellow endurance athletes Barb and Randy.  We all had races on Sunday so this Friday would be no wine list.  Barb was leery as was I about the service.  But luckily our waiter, Steven, was a St Croix half IM veteran.  So we had fun and no worries about our non drinking status.  It was actually quite cool to have a triathlete waiter to chat with.

Dana and I presented Barb with her well earned gifts for scoring her first 4-handle half Ironman.  Trading bonds one refers to the left of the decimal as the handle, e.g. a 99.50 priced bond has a 99 handle.  So I use this for tris and can say Barb loved it when she heard it, simplifies things.  So 4 handle is under 5 hours which is rockstar in the tri world.  She nailed Kansas and got a super cool, uber nerd designed T-shirt and a very solid Kazakhstan good luck charm, my wife is more elegant than I am.

So the cool thing about dinner is Randy and Barb are foodies like Dana and I.  More importantly they shared their food with me, very cool.  I also shared my lamb with Randy who was ready to slap his mama, that shit was so good.  I tried his veal which was good but like rabbit tasted like ham to me, hmmm weird.  I don't eat veal or foie gras normally but for this project I have suspended policies for the evening to experience the gamut.  But funny thing is, neither of those has impressed me.  The veal was nice and tender but the flavor was lacking.  Now Barb's halibut was very nice and light.  Definitely something to order 2 days before you throw down a 2 minute PR at the Boulder Sprint (she's a little intense).  Now the clear winner was my lamb order but the dark horse, my wife's Ostrich filets was a close second and if I had an Ironman on Sunday that was the way to go.  Uber lean and well prepared.  I loved it.

Spring Truffle Quiche (Fresh Farm Egg, Truffle Duxelles, Asparagus Salad)

Macaroni & Cheese (Poached Maine Lobster & Mascarpone Enriched Elbow Pasta)

BBQ Wagyu Beef Short Ribs (House Made Rolls, "Cole Slaw" Texas BBQ Sauce)

Pan Roasted Ostrich Loin (St. Augur & Walnut Bouche, Calvados Glazed Beets, Mache)

Rack of Colorado Lamb (Goat Cheese & Herb Gnudi, English Pea, Pancetta, Parmesan Emulsion)

Alaskan Halibut (Whipped Potato Napoleon, Fava Beans, Spring Garlic Veloute)

Roasted Veal Ribeye (Braised Veal Short Rib, Grilled Artichoke, Sauce Hollendaise)

On to dessert, Randy and Barb picked better.  We went with the white chocolate filled crepes with banana foam or something, very lacking in flavor.  They got homemade graham crackers, delish, and a pot of chocolate and caramel and marshmallow sauce to make new school smores.  Way better.

White Chocolate Mousse-Stuffed Crepes (Carmelized Banana Foam & Candied Walnuts)

Chocolate Butterscotch Souffle (Marshmallow Creme, House Made Graham Cracker)

Four Happy Diners

So the really cool thing about Mizuna, is all of our food was ordered off of June's menu.  It changes every month, so that is really interesting going forward.  The service from Steven was superb.  The food was very good also, maybe just  a little less than that flavor where I can't stop eating.  The restroom was simple and clean.  Overall I highly recognize this Denver classic.  I give it an A- on my 5280 project.

Las Vegas Dining Experience

Well we originally intended to arrive in Vegas in time for dinner, which was supposed to be sushi.  Unfortunately mother nature sent tornado warnings to Denver, so dinner was a salad at the cafe.  The next morning we woke up early and decided on a nice breakfast at Payard, a French cafe, instead of the buffet.  Great decision.

Payard has a very quaint setting even though has a huge presentation from the outside looking in from Caesar's casino.  Dana decided to eat the Eggs Florentine, while I went with the Classic Croque Madame.  Everything was quite good albeit a little rich considering my next stop was the gym.

The Classic Croque Madame

The Eggs Florentine

Eiffel Tower Restaurant View from our Table:

This was our big night out dinner.  So we knew it would be pricey, and we were not disappointed.  The restaurant is quite cool.  You walk into the Paris Casino and go to the middle.  There is an elevator straight up the middle to the base of the faux Eiffel Tower.  Then from the restaurant, 2 entire walls are glass looking out over the Bellagio water fountains.  It reminded me of Windows on the World, which sadly does not exist anymore.

We decided that Dana would order the tasting menu and I would selectively pick some other orders.  We also decided on the American Caviar flight of 3 caviars.  The black tasted close to sturgeon, which is the good Russian and Iranian caviar.

Dana's Tasting Menu

The Scallops were delicious

The Cream of English Peas, Smoked Trout, Creme Fraiche

Not sure

And then my phone finally died and no more pictures.  I have some from Nero's on a disposable camera once I get it developed.  I highly recommend the Eiffel Tower restaurant.  The service was great.  The sommelier was knowledgeable and the setting is cool.  I am surprised it doesn't get more press.

Nero Seafood and Steakhouse

This was a disappointment.  The meat was charred way too much on my T-bone.  I like Northwoods Inn by my house for 1 third the price much better.  But the bone marrow was interesting and shocking.  A giant bone full of marrow was the presentation.  It was very rich.  Not sure I am a fan but it is a delicacy.  The crab and lobster appetizer was delicious though.  I think the steak just didn't work for me.  But the restaurant in general was quite nice.

BBQ Recipes

OK, so some of you have asked Dana or I how to make the food that I created for the BBQ.  Gotta go offf memory but here's my best guess.

Buffalo Shrimp

1 Stick of butter
1 Cup Franks Red Hot Sauce
1/2 Cup Brown Sugar
1/4 Cup Worcestershire Sauce
2 tbsp Garlic Powder (you can use fresh garlic but it burns on the grill)
Cook it all on medium low for about 20 minutes.  Pour it over thawed shrimp in a bowl and let sit in the fridge over night.  Cook the shrimp on skewers for about 2.5 minutes per side for big shrimp, 1.5 for smaller.

The Angus Burger Marinade - more of a paste than a marinade

In a blender combine 1 cup olive oil
1 cup sun dried tomatoes
1 cup artichoke hearts
1 cup fresh portabello mushrooms.
2 tbsp white truffle oil

Remove from blender and heat in a sauce pan on medium for 10 minutes.  Spread evenly over one side of the burger.  Cook meat side down first and then flip and cook sauce side down.

The Asparagus

Quite simple

Clean the asparagus by holding it in the middle and the fat end, bend 1 piece till it breaks.  This is where the rest should be cut.  Then wash it.

Place in microwave safe container
Drizzle with sesame oil and soy sauce, sprinkle salt and black pepper.  Microwave for 4 minutes or 5 for a big batch.  Then remove and take it to the grill until slightly charred.  I take it back to the microwave container and slosh it around in the microwave juice/oil combination.  That's it.

Other items included the Buffalo Franks.  I soaked those in apple cider overnight.  The bratwursts were simmered in the crockpot for 2 hours in 2 bottles of Heineken, 1 cup of chicken stock, and garlic and onion.  The corn on the cob was cooked in water first and seasoned with white truffle oil, salt and pepper.  All items were placed on the grill until slightly charred.  I think I got everything.

Happy Dining!