Michael's on Naples Ristorante
By Michael Dene
5620 E 2nd St
Long Beach, CA 90803
Long Beach, CA 90803
Telephone:
Who
knew Long Beach could be just that much fun?!
What an iconic Southern California neighborhood of 1950's modern
architecture, beach side stores and a host of interesting restaurants. Michael's
has been on our radar for the last few years and we finally made it to an
extraordinary chef's tasting menu here on unseasonably warm Saturday night.
We
are fans of Michael's Pizzeria in Rancho Mirage and although the food there is
limited because of the small size of the space, the interesting selections gave
us a premonition that this would bring Michael's food to the next level. We were not disappointed and it was worth the
drive just for this restaurant, if not for all the other attractions.
The
charming restaurant consists of two stories.
Downstairs is warm and inviting, flanked by a bar with a very welcoming
bartender that everyone seems to know.
If it were a tiny bit cooler the day we visited, we would have hung out
on the second floor, a rooftop cafe open to the stars (and well, the setting
sun too in our case). Even if we
ultimately chose to dine downstairs, drinks and dessert before or after our
dinner would definitely have been upstairs. 
We
partook in the chef's tasting menu ($75; $105 with a wonderful selection of
wine tasting pairings designed by the charming Sommelier and GM, Massimo Aronne)
and felt it was a very good value for the fabulous selection of food that was
offered up to us. The red Russian River kale salad with shaved bosc pears,
Gorgonzola and candied pecans was flavorful and a clean way to begin our meal.
It was followed by a house made cesarecce pasta (which is a very narrow twisted and rolled tube) with braised duck neck. We felt the duck preparation was superb, bursting with the tastes heightened by pistachios and shallots.
It was followed by a house made cesarecce pasta (which is a very narrow twisted and rolled tube) with braised duck neck. We felt the duck preparation was superb, bursting with the tastes heightened by pistachios and shallots.
Next
came a light dish which was fresh organic Branzino, so familiar to us all now
but for those who haven't enjoyed this fish, it's basically European sea
bass. This course prepared our palates
for our meat course which we delightfully enjoyed (well, at least Michael did,
because Scott doesn't eat beef). It was
a carved New York strip with cipollini onions, house made potato gnocchi and a
delicate side of haricot vert.
We can't seem to get enough of Michael's house made pasta so what could be better than a deliciously prepared steak and fresh pasta?
We can't seem to get enough of Michael's house made pasta so what could be better than a deliciously prepared steak and fresh pasta?
We
couldn't leave without tasting their
superb desserts. Our favorite was the Cioccolato budino, a chocolate tart with
just the right amount of salted caramel.
As you may know by now from our myriad writings, The Dining Duo is a tad
"saltaphobic" (believe it or not, that's the technical word for one
who is afraid of salt) but every rule has an exception, and this was one of
those times. Who cares if our faces were
swollen the next day, so were our stomachs. In the words of General MacArthur, "I
came through and I shall return",
Well, "we" that is.
We
can't wait to come back during the summer and enjoy another fabulous meal, but
this time up top as and at sunset.
Appetizingly
yours,
Michael
and Scott
The Dining Duo
The Dining Duo
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