Mischa, the new venture of Chef Alex Stupak from Empellon, is difficult to fairly describe. First, the place is hidden in an office building on Park avenue and if you pass by, you would probably not notice it. That could be on purpose, so only diners specifically looking for it would go there. Then, the menu is a mix of various cuisines, served with a twist, like the deviled egg floating island that combines two different dishes (the deviled egg that originated in Ancient Rome and the floating island that is a French dessert) in an elevated way. Light but also creamy, it is served with trout roe that we asked on the side, so Jodi could try the dish. I admit that I could have eaten it without the shiny fish eggs, but they added a nice texture and saltiness to the dish.

Another example is the Romanian steak, a perfectly cooked piece of skirt steak, nicely tender and juicy, served with maitake mushrooms or dancing mushrooms in Japanese, mixed with crisp chicken skin (gribenes). This was deliciously earthy and fatty, a small heart attack on a plate…

If you are vegetarian, they serve a mushroom patty melt on marbled rye that Jodi qualifies as one of the best vegetarian burgers she ever had and I admit that it was pretty good: tasty and not mushy, quite appetizing with these long tots that were delightfully crispy and not greasy.

I should mention the cocktails that are as exciting as the menu, and I was really happy to see one made with green chartreuse (Guadalajara won’t do - from the lyrics of My Old School by Steely Dan). Chartreuse is a liquor from France that is made by monks since 1737 using a secret recipe composed of 130 different herbs. It is more and more used by bars and restaurants in the US, this country representing more than 50% of international exports. But, as the monks refuse to increase production, it is very difficult to find and they have even limited to six bottles a year what people can buy at their store in France. Anyway, made with egg white and tequila, it had a nice undertone of herbs. They also propose non-Alcoholic beverages like the Midnight express composed of rooibos tea, coconut and cardamom.

Dessert is not to be missed. The sticky bun pie, made with caramelized apples and cardamom is succulent and addictive, and the buckwheat honey cake elegant and delicious.

Overall, this new venture is a great find and I would certainly go back there, maybe for lunch as the menu is as exciting as dinner, with different dishes like the chilled noodles or the lobster roll.

Enjoy (I did)!

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Mischa -157 E 53rd St, New York, NY 10022

Mischa in NYC, NY

I Just Want To Eat!