Mico Restaurant

“The chef prepared delicious and visually beautiful meals/sides.”

Phil Sidor★★★★★

This joint was a real treat! We were able to walk in and get seated immediately, without a reservation. My wife ordered a Snowy Scotch Sunrise cocktail, I had a sip of that - pretty good. I had the 14oz Dry Aged NY Strip with grilled shrimp, which they cooked to a perfect homogeneous rare throughout. Wife had the seared Ahi Tuna, which looked just about perfect. The Apple Bread Pudding for desert was incredible. Our server, Juan, was just super on the ball. Just a really great guy. Every time we needed anything he was right there, attentive and prompt; an anecdote - I'd gobbled down my shrim

Carolina Martinez★★★★★

I had brunch at Mico and absolutely loved it! I ordered the smoked salmon avocado toast topped with pickled onions, fresh radish, greens, and a perfectly cooked sunny-side-up egg, the flavors were incredible. Everything tasted fresh, balanced, and beautifully prepared. I also had a side of fresh berries, and they were sweet, vibrant, and the perfect complement to the dish. The presentation was stunning, the portions were generous, and the overall experience was delicious. I’ll definitely be coming back!

yasmin moaf★★

Last night, we chose Mico’s for their Valentine’s Day prix fixe menu at $125 per person for three courses, and unfortunately, the entire experience was incredibly underwhelming and disappointing. To start, it wasn’t truly three full courses. The appetizer was a shared plate for two that felt like something that could have been assembled from a grocery store fridge — a very small selection of meats and cheeses (about one bite each) and one oyster per person. There were no choices for the appetizer or dessert. Since I don’t eat pork, I was unable to enjoy much of the first course, and there wer

Amanda D.★★★

I dined at MICO Restaurant on New Year’s Eve, and unfortunately, the experience didn’t quite live up to the price tag. The restaurant offered a prefix menu at $160 per person, and I felt the value was lacking. The appetizer board included very small portions: one bite of deviled egg, one breadstick, lobster bisque (which I couldn’t have due to dietary restrictions), and prosciutto and cheese, which I also couldn’t eat. This left me with limited options from the start. They did bring out a mushroom bite on some like Filo dough that was good and like a small bread muffin for each of us, but the