Here's a sampling from an authentic little French bistro that doesn't break your wallet.
The setting is very casual and can get pretty loud as the dinner hour progresses. Brightness and tone of the lights also change the later it gets. This'll make for very dim lighting that requires either flash or a tripod. I used neither, thus the mediocre pictures that have been "rescued" using Photoshop.
I can count the number of times I've had French onion soup on one hand, but my brother orders it whenever he spots it on a menu. He's one helluva picky eater and he gave the soup two thumbs up. The two of us have similar tastes, so I trust him.
I can't remember the last time I had mussels this good. Swear to God, they were so fresh that I wouldn't doubt it if Mimosa has a tank of live ones out in the back. There are a total of three flavor options for steamed mussels at Mimosa and I opted for the simplest one as to better taste the meat. These were steamed to perfection and subtly flavored.
A great light appetizer for a summer evening. My brother ordered this item so I really couldn't get a good taste in since he really tears into his food. The small bit I did get to try, though, was glorious. Tart was so light and flaky that it almost melted in my mouth. Literally. I'm sure it's from all the butter! As you can see, Mimosa has cooked(stewed?) the tomatoes and removed the skin, leaving only the sweet flesh.
Artichokes "Minestrone" with Fava Beans, Piquillos Pepper and Preserved Lemon Relish
Here we have a nice slab of juicy sole filet topped over an artichoke "minestrone" (aka artichoke soup). You won't believe how tender and juicy the fish is until you try it. None of that rubbery nonsense that you might encounter in some restaurants. Flavor of the artichokes fits really well in this dish and the lemon relish bumps up the flavor profile just a tad bit more.
(Black Angus) Hand Chopped Lightly Spicy with Condiments
Some folks feel uneasy about eating raw beef. I can't imagine why, though. Maybe this dish can convert some non-believers? It is strange to associate the word "creamy" with meat, but in this case, it will have to do. Creamy, lightly spicy, hint of green onion, and sweet raw Black Angus beef. Mmm mmm!
My star of the night! Mimosa dumps a real sizable portion of sweetbread on the plate. A little too much, if you ask me. These were so rich and judging from the taste of the grease, it seems like they were seared in yummy animal fat or something. Thankfully the lemon confit helps to cut some of the richness, but not enough to make me swap plates halfway with my mother's lighter plate of grilled sole. I highly suggest sharing this. Seriously. The portions are huge at Mimosa.
Dark chocolate mousse that is not overly sweet = I get a mouthgasm. Mimosa's is very light and airy. I hope to one day learn how to make choco-mousse of this caliber...
I had no idea what a "Financier" was, but turns out it's kinda like a sponge cake that tastes like almonds. Top it with ice cream and caramel and you get a big plate of YUM.
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