411 West Fowler Avenue
Medicine Lodge, KS 67104
Barber County
Phone: (620) 886-3388
Fax: unknownWebsite: no website on fileEmail: no email on fileHours: unknown
Mike's Sport Bar - About Us
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by Ignacia Cohea on To be honest, I will admit that I was a bit apprehensive about dining at XIV after reading some of the reviews. On the other hand, I had only heard praise regarding Michael Mina and his restaurants so I kept my fingers crossed. We decided to make reservations on Monday at 7:45pm for the dineLA event. Despite a couple snafus on my part, we were running ahead of schedule and had no problem getting seated promptly around 7:35pm. Prior to ordering we received individual servings of warm pita bread that appeared to be brushed with butter and had a hint of sweetness. It was served with a dollop of feta-yogurt. So delicious~ I would go back just for that. APPETIZER Tataki of American Wagyu Skirt, Moroccan Spiced Vegetables - The portion of meat was larger than expected. It had a salty crust and was cooked medium rare (not so much tataki-style). I thought wagyu would be, how should I say - melt in my mouth, but I found it to be more or less chewy. Perhaps it was because it was wagyu skirt or because it was cut on the thicker side. The Moroccan spices were mild and barely noticeable with the vegetables (red shallots, carrots, mushrooms, potato). They tasted as if they had been marinated in a tart vinegar based dressing, which might have overpowered the usually discernible spices. Heirloom Beets, Burrata, Wild Arugula, Aged Balsamic, New Olive Oil - The multi-colored beets were tender and sweet. The Burrata, as envisioned, was creamy and delectable! And again, there was a liberal sprinkling of salt. ENTREE Tai Snapper, Tapioca-Crusted, Broccoli Rabe, White Soy Vinaigrette - The snapper was cooked perfectly with a light golden brown crust outside, while moist and flaky on the inside. It was served atop a pan fried rice square and a bed of broccoli rabe. The rice cake was crispy and chewy. It did a nice job of absorbing some of the vinaigrette which possessed strong aspects of sweet and salty. The rabe/rapini was tender and imparted a pleasant freshness to cut through the oil. There was also a decorative brush of something that resembled a spicy tomato paste. When mixed with the vinaigrette dressing it produced a slight heat to the sauce bringing in another dimension. Asparagus Risotto, Squash Blossom, Chervil, Castelmagno Cheese - The risotto was thick and creamy. It was surprisingly heavier than it looked due to the castelmagno cheese. Although the flavor of the cheese was prominent, it was still mild enough for the asparagus to stand out. It was accompanied with thinly sliced asparagus and tempura squash blossoms. I only wish the squash blossoms were prepared differently because it truly lost its delicate flavor in all the batter. DESSERT Dark Chocolate Cake, Coffee Cream, Coconut Sorbet, Crunchy Peanut - Deconstructed candy bar. This dessert definitely had lot of textures going on - moist and rich cake, sticky and chewy coconut, crunchy and creamy peanut butter/paste, cool and creamy coconut sorbet. Each item was prepared distinctively and complimented each other fittingly. There was also a green colored gelée of some kind which had an herb-like quality. I found it interesting that they topped the dessert with sprigs of pea sprouts for added peppery zest. Brandied Bananas, Jasmine Ice Cream, Cashew Shortbread, English Toffee - The jasmine ice cream was very good, however we thought it resembled more of a honeysuckle flavor. And what we thought was marzipan must have been cashew shortbread balls. The cashew shortbread had a nice round nuttiness to it and a creamy, gooey texture much like peanut butter. The toffee crumbles were light and crisp as well. I didn't get to taste the bananas so I am unsure of the intensity of the brandy. BEVERAGE To accompany our dinner we went with the Pinot Noir by Tyler. It was a lighter and fruitier style pinot and paired well with our dishes. As an after dinner digestif we also ordered a glass of Fernet Branca - a bitter, herbal spirit. We were pleased with the service, as the host, wait staff, and sommelier were all friendly and helpful. Our dishes were cleared when we were ready and efficiently. Although it was a bit slow in the beginning of the night, the place picked up quickly after 8:30pm. I'd probably give the food about 3.5 stars, but am bumping it up to 4 for the stellar service. Valet parking is $10, or you can try a lot down the block down on Sunset or the streets. So after our dining experience and seeing the place first hand, I can understand how the reviews could be across the spectrum. I think some words of advice would be 1) remember you are in Hollywood 2) in addition to the restaurant it operates as a bar/lounge so expect a certain atmosphere and adapt accordingly 3) the dining area is small so tables will be placed close together 4) I wouldn't recommend parties more than 6, smaller the better. Special Note: Mondays all wines are 50% off.
by Rochell Glowinski on I like going to Bruno's because of the crowd. People here look good and they are nice. The drinks are good. The music is alright--the DJ sometimes does not make a good mix. The best part is that it is free before 10pm. I did not like the lack of space to move around :/
