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December 12, 2006
5.0Mako is the place I save for special occaisions or when I just feel like the perfect balance of flavor, presentation, and ambiance.
I have had several memorable dining experiences here that have woven this restaurant into that special place between my stomach and heart.
The dining area is fairly relaxed and rather informal, but you’ll still see people in degrees of dress from suits to country club attire to business casual. Being that this is LA, a trendy pair of jeans and a button shirt will suffice. Just make sure you’re not wearing sandals or sneakers.
The service is polite, informative, and very welcoming. The waitstaff seems to have little turnover, which is something I look for when judging the service at a restaurant. For those of you who use refills as an indicator of service attention, glass are promptly refilled when the glass gets low, but not with such frequency that the servers are constantly at your table to refill everytime you take a sip.
This is a tapas/izakaya type restaurant, where you order small dishes and share them with your fellow diners. The dishes are quite small, so don’t expect much from an individual dish, however, I’ve never left the restaurant still hungry. I guess it just depends on how much you’re willing to spend to fill up. For two people, I usually spend around $150.
The flavors are wonderful and varied, so each dish is an experience unto itself. The sauces are what give life to an otherwise common dish, such as tuna sashimi or carpaccio. And thankfully, the sauces are unique to each dish, so there is plenty to sample from.
Overall, this intimate eatery hold many fond memories of great conversations and fun times over delicious dishes.
Reservations are not a must, but are highly recommended, especially on Friday and Saturday.
I love lamb. These lamb chops were perfectly grilled. Very tender, very juicy. The basil sauce was a nice compliment, and I liked it a lot better than the mint chutney that is more commonly served with lamb chops.
Neither shaken, nor stirred, but still damn good. The presentation is nice, the rolls excellent.
This dish has a very subtle and light flavor. It balances out the heavier flavors of the meat dishes quite nicely.
Not much you can say. It’s not overly wet and soggy, nor is it too dry that it doesn’t clump. If you’re the one paying, a few bowls of rice might be a good investment. If you’re not paying, refuse the rice.
These vegetables are often marinated in sweet vinegar. They’re pretty good and useful for cleansing the palate of the oils and sauces of other dishes.
I know that some version of this is found on almost everyone’s menu nowadays, but the onion soy dressing combined with tuna of perfect texture, shows just how far the others have yet to come.
It’s hard to beat apple pie. Very standard, but also, very well done.
I love chocolate. I love chocolate cake. This cake is moist, rich, and decadent.
I like the idea of creme brulee, but for some reason I always fill unsatisfied when I eat it. As far as creme brulees go, this is one of the best I’ve had. It is extremely creamy and rich. The vanilla bean flavor makes it refreshing.
Ribs are usually a bad idea on a date, but these are worth it. The sauce is rich and has an asian twist to an otherwise American classic.
The tart is good, but I actually liked the banana ice cream even more.
I love this thinly sliced sashimi. It really shows off the knife skills of the chef and the wonderful sheen and iridescence of the fish. The jalapenos add a nice, subtle kick.
The fish is cut perfectly, with a nice shimmer to the flesh. The yuzu sesame dressing is great.
The yuzu is a nice twist on the otherwise American Lemon Meringue. I’m not a big meringue fan, but I do like yuzu.
This dish has some intense flavor, but is a little too rich for my tastes. It tastes best with some rice, to soak up the fat and sauce dripping from this tender cut of meat.
The crispiness really makes this dish a winner. Also, the tangerine sauce is great. It’s not overly sweet and sticky, like you find at so many places.
A good starter. Tofu and perfectly ripe tomatoes make a good combination. The dressing is unique and also delicious.
The noodles are good, but the wasabi creme fraiche sauce is what sold me on this dish.
Delicious, but you really have to like pickled beets.
June 10, 2007
5.0oh my gosh..
i found heaven in a restaurant on beverly dr!
from the appetizers to the desserts, to the chef mako himself… mmm
we sat at the bar, which was fun, since my ‘date’ knew the staff here it made for good conversation (and mako staring), and we got to watch as our seafood risotto was being prepared… which was SO GOOD…
the dessert platter was the happy ending to the perfect meal. =)
These dishes from the Mako menu are contributed by Menuism users directly, as part of a restaurant review, or as part of an image upload.
fattiusthebear
12/12/2006wow, that is A LOT of food listed. and they all have descriptions! good job. O.O