Michael Mina’s restaurants stand out because of his passion for adding both balance and harmony to the plate. He believes in creating harmony in one’s life by working closely with family to prepare meals. This transpires into his profession as he works closely with his teams to bring balance onto one’s plate. Mina wants every bite to be a new burst of pleasure. What creates the balance is the perfect amount of acid, fat, spice, and sweetness. The balance is evident in Arcadia’s menu.
Chef de Cuisine
At Arcadia, Executive Chef Evan Perlick leads his team in the kitchen. For 12 years, he has worked alongside Michael Mina to open many of Mina’s restaurants. Perlick brings to Arcadia the knowledge he learned in an Italian kitchen during his early days when he was a student. His experience as a cook in France coupled with his restaurant adventures abroad show in his exemplary epicurean delights.
Steak and More
A favorite among American steakhouse lovers, Arcadia has many unexcelled cuts of beef on its dinner menu. Large appetites should go for the 28 grilled ounces of Dry Aged Porterhouse, served with truffled macaroni and cheese, roasted mushrooms and sauces. If you stop in for breakfast, order the skirt steak, an ideal cut of beef for steak and eggs. Those in the mood for standard breakfast fare won’t be disappointed either. Try any of the Three Egg Omelets which are made from cage free eggs. Breakfast buffets are available daily. The lunch menu lists several choices of burgers and sandwiches, but it also has some more exotic dishes as well. A favorite appetizer is the Ahi Tuna Tartare. Save room for dessert. The dessert menu includes local artisan cheeses and unbearably good beignets of cinnamon sugar and melt-in-your-mouth macallan carmel custard.
Top Tip: Arcadia serves many bottles from Michael Mina’s wine club. Bottles of wine are sold at half price on Mondays.