Corner Table at Mim's
No rest for the food weary.
Was looking forward last night to settling in with dinner on my lap in front of the TV. At the last minute I accepted an invitation to join a group of friends at Mim's.
I like Mim's. What's not to like? The menu is creative, the food can be very good, and the room, such as it is (small and cozy), is inviting.
There were six of us and I sat with my back to the wall. I hate to sit with my back to the room, and I often make a big stink about it, too, if I'm forced to repose otherwise.
I haven't been there since early summer, avoiding the tourists who jammed Mim's (good for them) all season. Last night, the room was half-full, and it was pleasant and charming.
Our waitress, who's served us before, was terrific. Aiming to please at all moments. This was nice.
One of the specials recited was their list of oysters. Among which was Guy Island Oysters, from Bath.
I'd never heard of Guy Island oysters from Bath.
I said to our waitrees, "Does the resturant ever get Gay Island Oysters, off the coast of Cushing?"
"No, but I'll ask the chef to look into it."
Some moments later she came back, beaming.
"What do you know, I was wrong...they are Gay Island Oysters after all."
I was thrilled. I have an odd connection to Gay Island Oysters, but I'll save that for another entry.
They are some of the finest American oysters I've ever had. Sweet and highly briny at the same time, medium size and full, on the cleanest shells you've ever seen. A magnificent incarnatation of oyster, cultured by an enterprising seafaring family: mother, son and father, who tend the beds and have turned out these fine specimens.
In fact I was so excited about sampling these oysters again -- they're extremely hard to come by and kudos to Mim's for having them -- that the rest of the dinner pales mistily.
Oh, the food is awfully good at Mim's. Pure, clean flavors, uncomplicated preparations, and I like choosing my side dishes from a long choice of vegetables, finely prepared, served family-style with the main course.
That it's all a la carte used to annoy me. Now I realize one can devise a personal menu in any fashion.
I admit to myself that I was a bit embarrassed complaining about my first course. Salt cod fritters, in a panko coating, was a bit too oily and way too salty. Of course by nature salt cod is going to be on the salty side. But the brined fish must first be soaked in milk to undo most of the bite, which I don't think had been done enough.
Small complaint. And others at the table didn't seem to mind them at all after sampling bits of leftovers on my plate.
We had plenty of cocktails, plenty of good wine (1999 Chateau Clairfont), plenty of good food, and Mim's was just the right place in which to enjoy it.
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