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At Mitchell's, it's all about the seafood: oysters, clams, lobster, sea bass, swordfish, walleye - if it swims, you can probably get it here. But the establishment doesn't hit diners over the head with the seafaring theme: The decor is predictably nautical, but more yacht club than yo-ho-ho. Customers can choose from a dozen varieties of fish, prepared one of four ways: grilled, blackened, broiled or Shang Hai, the latter a light and flavorful preparation in which the fish is steamed with ginger and scallions, then served over sticky rice and spinach with a soy sherry sauce. There's also an extensive list of chef's specialties, including ginger-crusted salmon, hoisin-glazed yellowfin tuna and blackened Florida mahi mahi. Fans of the raw bar also have plenty to choose from; on some nights, five varieties of oyster are available. Speaking of bars, Mitchell's has a great one, with a fun martini menu and lightning-fast bartenders.
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