Mi Casa

100 Dorado Beach Dr. Dorado, Puerto Rico 00646(787) 278-7217 • http://www.ritzcarlton.com/en/hotels/puerto-rico/dorado-beach/dining/mi-casa-by-jose-andres

Food by Chef Jose Andres for Mi Casa in Puerto Rico

I don’t mean to come off douchey, because no one needs a Douchey Foodie in their lives and let’s face it, a Ferocious one is already bad enough as is, but if you have the means, I highly recommend a vacation at the Ritz Carlton Dorado Beach Reserve. It is stunning on so many levels you won’t know whether to shit or go blind or just lie on the beach and gorge yourself full of deliciousness, like some wannabe Julius Caesar reincarnate. In fact, I could easily drop a thousand words waxing on about the spa alone, a four-acre, outdoor compound the likes of which you’ve never seen. But that’s for a different blog. So getting back on track, the thing that impressed me the most about Dorado (other than the spa) was the quality of the food at the restaurants, normally a challenge for even the ritziest of island retreats (pun intended).

Enlisting the help of famed chef, Jose Andres as their focal point in the dining scene, Dorado manages to stick the landing like Mary Lou Retton with rock climbing spike boots strapped to her feet, to use a self-dating sub-reference. And I don’t say this lightly, because truth be told, I’m actually not a huge fan of Jose. I typically find his cuisine too tricky for its own good, but Mi Casa is a home run (again, intended) way better than The Bazaar in LA.

Now it doesn’t hurt that we were sitting out on the balcony overlooking the Caribbean waves as they crashed into the rocks whilst a symphony of whistling tree frogs serenaded us, but the inside is nice as well. Just hard to compare to the alternative.

Starting with drinks, the Silver Lightning cocktail is quite nice and refreshing, although I don’t quite recall everything that was in it. Cucumber and a silver rum is about the best I can do. Apologies. I was on vacation, so hopefully you’ll find it your heart to forgive me. The wine selections by bottle and by glass are also impressive and service is pretty impeccable throughout 90% of the resort or more, and at Mi Casa it is no different. Waiters were attentive, elaborate with descriptions and knowledge of the menu and best of all, very forthcoming with the recommendations.

Of the recommends, we went with jamon sourced from black-footed pigs which are apparently only fed acorns. It gives the meat a nice underpinning of nuttiness, and the meat itself is very buttery, silky and delicious. On the downside, the tomato bread they serve it with doesn’t do the meat justice. Would love to see this paired with something more worthy, that actually compliments the flavors of the charcuterie more so.

The other reco we pounced on was the sauteed shrimp with arbol chili (similar to cayenne), poblano peppers, shallots and aged black garlic. It was phenomenal. So complex and layered with rich flavors that it might just be one of the best shrimp dishes I’ve ever had. Granted I’m usually just as happy with a good old shrimp cocktail and some kicking sauce, but that should take nothing away from this remarkable dish.

Our only zag from the recos were the Brussels sprouts, lightly sautéed and served up with dried apricots and a medley of other goodies. Unfortunately, this was the biggest miss of the night though, shame on us. Not that it was bad, but the sprouts were decidedly overpowered by the cots in a pretty big way.

For our entrée, wifey and I split the halibut, which was prepared flawlessly, served over a creamy leek purée that danced with the fish like a ballet in your mouth. The perfect light compromise should you want to save room for dessert, which you do. Trust me. Because it steals the show.

First let’s discuss the casa-shaped chocolate ganache, drizzled with flecks of salt and served up with spiced, candied hazelnuts and a heavenly praline ice cream. It is the richest house I’ve seen since the Breaker’s Mansion in Newport, RI. But as good as it was, the deconstructed key lime pie swooped in and bested it. So inventive with the pie on the bottom, a crumbled, crispy crust through the middle and a burnt meringue on top. So inventive. So magically delicious. But is it an Ultimate? Whoa, mamacita yes it is!

So bringing it home like a champ, Mi Casa is also bringing home 4 knives along with it.

4 teeth

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The Bazaar

465 South La Cienega Blvd. Beverly Hills, CA 90048(310) 246-5555 • thebazaar.com

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I know… Jose Andres… blah, blah, blah… Well, sorry to say it, but the décor/scene definitely steals the show. And it is quite the scene. Great people watching set amidst an extremely modernist take on a bazaar. But unfortunately you can’t eat those things, so if it’s food you seek, welcome to Russian Roulette. Everything is SOOO hit and miss- even the cocktails were a disappointment. And unfortunately I would say we only hit on about 20% of our selections. So for us I guess it was more miss and hit. My one reco would’ve been the foie gras cotton candy- yes, you heard right. So inventive and delicious, we put in a second order on the spot- good thing, otherwise we probably would’ve starved. But now for the rub, since California has banned foie gras, there’s absolutely zero reasons to go here anymore. Culinary speaking, of course.

2 teeth