Readers please note that I wrote this review on March 21st, 2009 but just posted it here today, April 13th.

Feeling under the weather, I knew, unfortunately, that having a big dinner party tonight to celebrate my husband’s birthday was out of the question, so my three year old daughter and I offered to take him to lunch at Midi instead. What a great idea that was! Midi is a modern yet inviting, two-level California brasserie that opened yesterday in the busy “mid district” areas of the Financial District and Union Square shopping district. This newly refurbished spot in the Galleria Park Hotel, formerly known as Perry’s, offers satisfying food in a relaxed, friendly atmosphere. Executive Chef Michelle Mah was named one of San Francisco Chronicle’s Rising Star Chefs in 2006 during her stint as Executive Chef at Ponzu. She uses many local, sustainable and organic products.

We were immediately greeted at the bar and escorted upstairs to the “best table” in the house. Michael, our server, was charming and attentive. From the lunch menu, he highly recommended the papardelle. So for my daughter, I ordered the roasted chicken breast with fines herbes papardelle, mixed mushrooms, baby spinach, pea tendrils and sorrel cream sauce ($16). Of course, mommy had to take a taste and after I did, I didn’t want to give it back. The skin was crispy and flavorful while the meat was tender and juicy. Michael was right, the pasta was a great complement, and the sauce was creamy but not overwhelming. They have two types of sandwiches, hot-pressed with fries and open-faced tartines with mesclun salad. My husband and I opted for the tartines. He had the braised sliced lamb with mixed chicory, pinenut-currant chutney and fontina atop Acme bread ($14). He enjoyed the perfectly cooked lamb and chicory and wished there was a bit more chutney for spreading. I had the ham and gruyere with oven-dried tomato and a poached egg ($13) which was good but a tad bland.

When given the choice between savory or sweet, I always pick savory. However, the lemon curd parfait may be the new exception. It was creamy and refreshing with strawberries, a thin meringue-like “crust” and a candied lemon peel wheel. The crustless goat cheese cheesecake with fresh raspberries and raspberry granite was surprisingly light and smooth. All desserts are $7 and mini portions are $4.

Midi is a great place for business lunches, and I will be back soon, either after my next retail therapy spree with my girlfriends or to meet my husband after work for their fun cocktails and bar bites!