Fittingly situated in a plum location on the bustling corner of Wilshire and Fig and across the street from the forthcoming Wilshire Grand Tower, Miro has prematurely captured the grandeur and fanfare that is expected of the West Coast's tallest building. It is a beautiful, modern haven: a signal of Downtown's bright future and rapid development, while giving due respect to the city's history and sense of vintage of mystique. The menu-- hyper-seasonal and "pan-Mediterranean"-- reads the same way; classic Downtown fare like a 38oz Bone-In Rib Eye (which I imagine being ordered by a 1980's "Wolf of Wall Street" type banker to pair with his 3-Martini Lunch) effortlessly mingles with a modern, light Grilled Peach and Burrata salad. By chef Gavin Mills and general manager Tyler Dow (formerly of Faith & Flower), the restaurant also features a whiskey-heavy drink menu and a throwback basement Whiskey Bar.
The design is instantly stunning. Earthy wood walls and communal tables are offset by a white marble bar and white marble table tops, while metallic accents and modern light fixtures are balanced by soft, gray suede chairs. In all, the effect is a sun-kissed, spacious backdrop for excellent cocktails and impressive shared plates.
Along with an extensive wine list, and of course, plenty of options for whiskey lovers, Miro serves some wonderful non-Whiskey cocktails. We decided to go their two new additions: The Yin N' Yuz and The Betty Draper. The Yin N' Yuz, a pleasing combination of gin, watermelon, yuzu, and sea salt, was a perfectly refreshing summer drink. As I'm not a huge cilantro fan, I worried a bit about this element, but was pleasantly surprised that it was barely detectable. The watermelon added a nice freshness and lent the drink some sweetness, while the yuzu played off of it nicely with the citrus notes and punch of acid. Creative and whimsical, The Betty Draper was a wonderful embodiment of its namesake; plenty sweet from the delicious dollop of Brûlée meringue, it was all about the lemon with lemon curd and lemon juice, creating a cocktail that resembled the drink version of a Lemon Meringue Pie. I could've just had this for dessert.
Our introduction to the food menu, the Cheese and Charcuterie Board was one of the best I've ever had. The quality of the meet and cheeses was evident with every bite, while added elements like an array of pickled vegetables, a sweet fruit jam, and flavorful mustard enhanced the overall experience. The chicken liver mousse was ridiculously rich and sumptuous, as were the cheese selections. Surely a dish to satisfy every carnivore and dairy-fanatic alike.
Up next, a Wood Grilled Peach salad was a surprisingly light yet satisfying course. While the peaches didn't seem entirely ripe (surprising for a restaurant focused on such seasonal cuisine, or maybe a choice by the chef to add some texture to the dish), the thin slices of salty proscuitto, sweet addition of honey, and creamy burrata were a wonderful pairing. A really nice summer salad.
Another example of the restaurant's intense seasonal focus, the Corn and Pig ear dish was a fun way to highlight one of summer's most popular ingredients. The corn was fresh and sweet, while the tomatillo added a nice acidity to the dish. The crispy pig ears, while usually not super appealing to me, were a really fun textural, meaty addition to the dish. All in all, a really well-balanced salad that's fun for summer.
One of the pasta favorites, the Squid Ink Corzetti was definitely a highlight of the dinner. The squid ink lent a luxe feel and savory flavor to the al dente pasta, enhanced by the richness of the lobster. Cherry tomatoes and saffron added some freshness and acidity to the dish, while also providing a subtle depth of flavor. Overall, it was another surprisingly light dish that made a big statement with just a few ingredients.
We finished off the meal with the Strozzapreti pasta; an unctuous mix of earthy mushrooms, truffle, and smattering of cheese on top, the al-dente pasta was a satisfying end to our meal. Notes of truffle were actually quite subtle, while the mushroom created a nice "meaty" meat-alternative. The dish was addicting and hearty, mirroring the same modern-classic feel of the restaurant.
Overall, the meal was great! It filled up pretty quickly on an early Friday evening with the Downtown crowd enjoying post-work drinks or dinner. The Chef's seasonal approach is clearly evident in the menu's thoughtful use of produce, as well as the new dishes that are constantly popping up on their changing menu. With delicious cocktails, light yet satisfying pasta dishes, wonderfully creative summertime fare, and one of the best charcuterie boards I've ever had, Miro is definitely a standout Downtown restaurant. We expect that the reservations will become nearly impossible once the Wilshire Grand opens, and we hope to enjoy the lovely ambiance and tasty food again before this happens.