Sunday Brunch at Miro
Kitchen in Fairfield, Connecticut was perfect;
a relaxing meal in an attractive space that began with tasty brunch cocktails
and culminated with Banana Fosters French Toast with candied banana, coconut
whipped cream, and chocolate maple syrup. Owned by Eugene Kabilnitsky, the restaurant
opened in March 2016 where the focus is cuisine from the Pacific Rim regions
including the U.S. West Coast, Hawaii, and East Asia. Executive Chef Howard McCall
is the talent in the kitchen.
Miro Kitchen Bar
We had brunch at Miro Kitchen on November 13, 2016, a
beautiful sunny Sunday, where the light streamed through the wall of the
windows into the attractive and intimate space. The design is modern with
aesthetic clean lines, the well-stocked 10-seat bar features reclaimed wood,
pickled wood graces one wall, and niches behind the bar incorporate Asian
elements including a variety of attractive and colorful tea pots, elephants,
and lanterns. A banana plant in a large white pot, a palm tree, and a money
plant, along with black and white prints of surf scenes add ambience, and the
long wood wrap around banquette that runs the length of the restaurant creates
intimate seating to flank bare wood tables with metal chairs.
Executive Chef Howard McCall and Eugene Kabilnitsky
Executive Chef Howard McCall, the talent in the kitchen, is a
graduate of the prestigious Johnson & Wales Culinary School in Rhode
Island, and honed his craft working at Connecticut restaurants, Washington
Prime in SoNo (South Norwalk), and Mitchell's Fish Market in Stamford, as well
as owned his own restaurant before joining Miro Kitchen. The menu has many
Vegan, Gluten Free, and Dairy Free options to appeal to diverse clientele, in
addition to offering a kid's menu and a pre-fixe menu.
The well-stocked bar features a series of infusions in large
glass jars used for signature cocktails including toasted coconut infused
vodka, vanilla bean infused vodka, and Thai chili infused vodka. Although the
restaurant is small in stature it looms large in creativity.
Sunday Brunch is a celebration that usually begins with
brunch cocktails, which of course, we sampled. We began with the Asian Pear
Sake Sangria which was an inspiration made with Mizu Shochu Saga Barley, 35%
abv, made with barley, black Koji rice and pure water, Asian pear cider, simple
syrup, topped with club soda, and garnished with a slice of lemon, lime, and
orange. The result was a very refreshing and delicious way to start our dining experience
at Miro Kitchen.
Crispy Cauliflower Taco
As a first course, we had two of the tacos on the menu, the
Breakfast Taco made with cheese, egg, and pork belly, presented on a soft taco
with aioli, and the Crispy Cauliflower Taco with mango salsa made with diced
mango, cucumber, tomatoes, and red onions, drizzled with poppy seed dressing,
and garnished with chopped scallions, which was vegan and dairy free. Both tacos
were beautifully presented with a lovely mélange of spices, flavors, and
textures to wake up our appetites.
Bloody Mary Mimosa
We continued with the Short Rib Benedict which was a poached
egg on a toasted English muffin with gochujang hollandaise, and the Shrimp +
Crab Benedict (minus the poached egg) with gochujang hollandaise. Gochujang is
a spicy fermented Korean sauce made from red chilies, glutinous rice, fermented
soy beans, and salt, which gave the "Benedicts" a delicious kick.
Short Rib Benedict
Shrimp + Crab Benedict
Our next pairing was the Chicken + Waffle Sandwich made with
red velvet waffles and crispy chicken, with ube jam (made from Filipino purple
sweet potatoes), with spicy maple glaze, and topped with a sunny side up egg,
with their spicy Bloody Mary garnished with three colossal olives, a lemon
wedge, and sprinkled with black volcanic salt and flake sea salt. The
combination of sweet (waffles and chicken), and savory and spicy (Bloody Mary),
was an excellent yin-yang pairing.
Chicken + Waffle Sandwich
Deliciously working our way through the menu, we sampled the
Crispy Cauliflower bowl with cauliflower and crispy potato which had an
unexpected, yet very delectable sweetness; the Breakfast Burrito made with Korean
BBQ Pulled Chicken, with scrambled egg, cheddar cheese, potato hash, and pico
de gallo, and the Crispy Shrimp + Grits made with coconut shrimp, white cheese
grits, with a drizzle of hot oil, paired with a Mimosa.
Crispy Coconut Shrimp + Grits
Although we did not think that we could manage another
forkful of food, when we saw the Banana Fosters French Toast made with candied
banana, coconut whipped cream, and chocolate maple syrup, we had to sample this
"wow" of a presentation, which followed through on the palate. As a final parting
taste, we had a scoop of the ube ice cream, which was deliciously unique.
Banana Fosters French Toast
Ube Ice Cream
Miro Kitchen is open Monday through Thursday from 11:30 am
until 10:00 pm, Friday and Saturday from 11:30 am until 11:30 pm, and on Sunday
from 11:30 am until 9:00 pm. They serve Brunch on Saturday and Sunday, and
Monday through Friday Miro Kitchen celebrates "happy hour" from 3:00 pm until
1876 Black Rock Turnpike
Fairfield, Connecticut 06825
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