It takes a sure hand to make the little details on any plate stand out vividly, and at Mica--Chip Roman's second restaurant, joining his already beloved Blackfish--the crew knows how to make every flavor, every texture, every element of these sometimes cutting edge dishes count. From white chocolate turned into a powder and paired with scallops, gooseberries and horseradish to the somewhat more traditional apricot sauce decorating a plate of Spanish-style baby octopus, Mica's cuisine is definitely progressive, occasionally challenging, but always done with the control and careful planning required to make every note heard.
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