Our first stop on the great Restaurant Week tour of 2009 was to eat at G. Michael’s. Our reservations were early enough that we found on-street parking (although they also offer a valet service for $5). But even if we hadn’t found parking close, German Village is a pleasure to walk through, and G. Michael’s is extremely easy to find coming up (or down) 3rd Street.
Once we got inside, we were seated very quickly. One of the things I love about them is that one of their dining rooms is more like a conservatory with tons of natural light because of the windows and skylights everywhere, and because of that, I get awesome pictures whenever I dine here. So when we requested to be seated in this area, they were more than accommodating.
Our server, a gregarious gentleman named Aaron who was quite easy to talk to, handed us both the regular and the Restaurant Week menu. We knew exactly what we wanted, and went ahead and made our picks.
While we were waiting for our first course, our waiter brought out a bread basket that had a sourdough and a wheat-based bread, served with red-pepper and onion compound butter. Lovely start!
My husband and I both chose the same appetizer, the Seared Jumbo Scallop with Grand Marnier scented beets and Chive Cream Sauce. Before ordering this, I wasn’t so sure how I’d like it, because even though I absolutely love scallops, I’m not very fond of beets. I have to say, this dish was absolutely sublime. The beets tasted like beets, but without the metallic tang that usually accompanies them. The combination of the flavors – the scallop, the beets, the sauce – was heavenly. I’d order this off their regular menu in a heartbeat, and it was easily my favorite dish of the night.
We each chose different entrees. I went with the Chorizo-stuffed, Bacon-wrapped Short Ribs with Sour Cream Mashers, Green Beans and Anchor-Scented Jus. Mine was good, but very spicy, and also very messy to eat. The crispy bacon elevated the short rib, though – and made the dish worth eating. The only thing I questioned was the use of the pommes frites. Although it made for pretty plating, it made the dish a bit more complex to conquer. They ended up getting in the way more than anything.
My husband was thrilled with his choice, the Pan Roasted Cobia with Brie-enriched Risotto, Candied Carrots, and Pink Peppercorn Vermouth Butter Sauce. And from what couple bites he let me have, I can agree that it was fan-friggin-tastic. Another great reason to go back and visit G. Michael’s, as our waiter let us know that this item is on the regular menu as well.
For dessert, I went with a classic that just happens to be one of my all-time favorites, Creme Brulee with Fresh Berries. Their custard is thick and rich, almost like a ganache, and had just the right amount of caramelization on top. Simple but executed beautifully.
My husband went for the 3 Layer Cake with Toffee-Brown Butter Icing and Whiskey Caramel Sauce, an over the top, super-sweet cake that nearly sent him into a sugar coma. Huge friggin’ portion, but so rich he had difficulty finishing it.
If G. Michael’s is an example of the level of quality and value that we have to look forward to this week, then everyone should have an excellent time. They’ve set the bar extremely high. And there’s still 6 days left for you to enjoy this menu. Give them a call, perhaps there are still reservations available, and for $30 per person, why not?
If you’d like to go: G. Michael’s Bistro, 595 S. Third Street, Columbus (German Village). 614.464.0575