Chef Elliott highlights many of the all-natural and sustainable products that have been a cornerstone of his menu for years…

Mie N Yu Executive Chef Tim Elliott welcomes the change of season with new dishes, featuring a focus on his many all-natural and sustainable ingredients. “This menu really highlights the quality of our ingredients, an aspect of our cuisine that we’ve always let speak for itself,” explains Chef Elliott. Chef Elliott and his culinary team have always been committed to sourcing only the highest quality ingredients for Mie N Yu regardless of the expense. “I’ve always tasked our chefs to find unique, natural, high quality products simply because we want to maintain our place as one of the most unique restaurants in the Washington, DC area” recalls Tim, “and our service staff always explains how we source these high quality ingredients to our guests and event clients, however we felt that it was time to spell it out for our guests so there was no question as to the quality of our products”.

Showcasing all-natural meats such as Berkshire Pork Ribs; Organic Beef Prosciutto; Snake River Farms Kobe Beef; North Fork Farms Natural Bison; Natural New Zealand Lamb Loin, and Vande-Rose Farms Natural Beef, the many dishes containing these ingredients tend to focus on bringing out the flavor and textures of these delicious natural meats. “I’m always surprised by the incredible advantage in flavor and texture that all-natural beef products have, it’s very important that our meat products have never been injected with hormones or antibiotics from birth…which is exactly what all-natural means”, explains Executive Sous Chef Tim Miller. “There are lots of farms out there claiming a natural product however they use a withdrawal system, meaning that they wean the animal off of antibiotics and hormones over time…however these are not the all-natural products we are insistent upon”.

In addition to the all-natural meats, Mie N Yu’s chefs have also been focusing their attention on organic and locally grown produce. “Most of our micro-greens are organic, and some are even grown to our specifications”, explains Elliott. “We are also working with several local farmers to ensure a steady supply of produce during their harvests in the Spring and Summer of 2008”. Some of the organic selections include petite beet tops, micro Thai basil, micro greens, and micro mint. While some of the unique produce selections include fairytale squash, daikon sprouts, yuzu, Okinawa sweet potatoes, cobalt carrots, and domestically grown “real” fresh wasabi.

Some new Proteins featured on the Autumn menu are the Yellow Curry King Fish with cilantro & mint taro mash and madras yellow curry; Miso Pekin Duck Breast with yuzu braised baby bok choy and fried bamboo rice; Korean Natural Veal Short Ribs with cucumber kimchi, organic jasmine rice, and teriyaki nori; and Smoked - Salt Natural Lamb Loin with wild mushrooms, white asparagus, udon, and a ginger demi. The ever popular Proteins to Share include some new additions as well such as, Wild “Inside-Out” Flounder in panko, stuffed with jumbo lump crab, shrimp, black trumpet mushrooms, vermicelli, cilantro, thai basil, lime zest, and ginger with a red curry sauce; and the Barbecue - Spiced Natural Porterhouse with real wasabi mashed potatoes and spinach.

The Blind Tiger

Global Raw Bar at Mie N Yu
Handcrafted Cocktails * Artisan Beer * Seafood Friendly Wines

Thursdays from 5:00 pm – 11:00 pm

The second floor Venetian Bar at Mie N Yu is being dubbed “The Blind Tiger Bar” on Thursday nights. The Blind Tiger is a casual-chic, unique bar & lounge offering hand-crafted cocktails, artisan beers and approachable, seafood friendly wines, that all pair harmoniously with Chef Tim Elliott’s Global Raw Bar dishes. Guests are served by bar chefs that are passionate and well versed in the art of cocktails, beers, wines and spirits.

The Blind Tiger offers a hip, refreshing, daily alternative to the average DC area bar & lounge scene; and boasts the best of both the luxury and casual worlds. Executive Chef Tim Elliott and Bar Chef Chris Kelley work together to offer unique cocktails and cuisine using imaginative ingredients and fun presentations; letting each other’s creativity spill over into the cuisine and cocktail menus. Chef Tim incorporates classic raw bar creations from cultures all over the globe, focusing on local ingredients, and brings them together in his own unique style.

The cocktail and food menus change weekly. But the following are some recent “Blind Tiger” offerings:

Chef’s Hand-Crafted Cocktails
Created with Artisan spirits and all natural mixers designed by Bar Chef, Chris Kelley

Silky Mary
Cilantro & Lemongrass infused Square One organic vodka, strained tomato juice with Thai basil and exotic spices 12

Singapore Bling
Bluecoat American dry gin, Germain-Robin Alambic Brandy, cherry syrup, freshly prepared sour 10

Spice Route
Neisson five-spice infused Rhum Agricole, Batavia Arrack, five-spice syrup, Boylan Ginger Ale 12

Global Raw Bar Menu
Enjoy Executive Chef Tim Elliott’s creative global seafood menu in the Venetian Bar

Kumomoto Oysters (2)
Baja, CA; ginger ponzu & wasabi bloody mary sauce 6

Island “Jerk” Tai Snapper
scotch bonnet, thyme, scallion, soy, edamame mango salsa, 7

Drunken “Ama Ebi” Shrimp
Lynchburg lemonade, lotus root, purple haze carrots, mint, 6

Call 202 333 6122 to book your Blind Tiger Reservation

Venetian Classes & Tastings

Join us in our Venetian Bar & Lounge on the second floor for a fantastic series of beverage classes and tastings! This season, we have incorporated some “how to” classes into the series. Learn how to make rum cocktails, the new generation of cocktails and tequila drinks.

As always, a beverage expert will be on hand to guide us through details of the products we will be enjoying.
Executive Chef Tim Elliott will create Silk Road inspired appetizers to complement the featured selections.

This season, take advantage of our “Extended After Work” menu available immediately after your class or tasting.

Stick around with Bartender Mike in the Venetian Bar
from 7:00 until 9:00 pm to enjoy Mie N Yu’s Dim Sum favorites
priced from $1 to $4 each.

Tickets are $35 per person
Classes and Tastings begin promptly at 5:30
Purchase 3 tickets…the 4 one is free!

Monday, March 10
Infused Rum Cocktail Class
Fruit infused liquor gives unique, fresh flavor to many of Mie N Yu’s cocktails. Learn how to make your signature cocktail with fruit infused rum featuring Mount Gay.

Monday, March 24
Understanding Sake
Is sake wine or beer? Should it be cold or warm? Can you mix it in a cocktail? Learn all of the details of this mysterious beverage and why it is an excellent choice for pairing with more than just sushi.

Monday, April 7
The New Generation of Cocktail Class
Modern mixology is quickly becoming an art form – try your hand at creating these unique drinks.

Monday, April 21
Organic Wine
Learn what makes wine organic and why it is one of the best choices you can find on a wine list.

Monday, May 5
Cinco de Mayo - Tequila Drink Class
There is no better way to spend Cinco de Mayo! Learn how to make 5 of your favorite tequila drinks.

Monday, May 19
Christiania Vodka
With all of the new ultra premium vodkas out there – how do you know which one is really the best? Taste the difference with Christiania - “the world’s smoothest vodka”

Join us for Wine Nite every Sunday and Monday

Enjoy our “Cellar Door Selections” every Sunday and Monday night starting at 5:00 pm. This list features some of our favorite wines and some of our rare bottles at discounted prices. Our “Cellar Door Selections” are $10 to $100 off our every day wine list price. This list changes weekly and wines are limited – so check us out each week. Make a reservation for dinner or join us at the bar to take advantage of our “Cellar Door Selections”

Introducing After Work Specials at Mie N Yu….

Stop by our Hong Kong Bar this summer for our new After Work menu and drink specials. Enjoy Executive Chef Tim Elliott’s Dim Sum creations which are perfect for sharing. After Work menu prices start at $1 for an order of Vegetable Tempura to $4 for the Pulled Duck and Scallion Shumai. Choose from bottled beer, a signature martini or a glass of red or white wine for only $4.25 each. Selections change weekly – so stop by often.

After work menu and specials are available in our bar only on Monday & Tuesday from 5:00 pm to 7:00 pm and Wednesday through Friday from 4:00 pm to 7:00 pm.

Click to view our After Work Specials.

Best Wine Bar - Mie N Yu

Any number of wine bars can sell you a fine bottle at a price that fits your budget, from veterans like Bistrot Lepic to newcomers such as Cork and Veritas. But to be truly great, a wine bar must also have enough personality and atmosphere to make imbibing pleasurable.

Mie N Yu in Georgetown features wines from around the world, including more than 30 by the glass, as well as a food-pairing guide and maps of various grape-growing regions. Best of all, you can sip these wines in a space that doesn’t feel like a candlelit cellar. The Silk Road theme at Mie N Yu translates into a number of soft, luxurious dining rooms as well as two equally inviting bars: the Hong Kong Bar and the Venetian Bar and Lounge on the upper level.

The Flavors of Singapore

Executive Chef Tim Elliott introduces the first chef’s tasting menu of 2008 by exploring the flavors of Singapore. The Asian Celebration at Mie N Yu started in the January 2007 with a six course Chinese menu. He has since explored the cooking styles and traditional flavors of Japan, Thailand and Vietnam. 2008 brings new inspiration as Chef Elliott ventures into Singaporean cuisine. His five course menu will be available for $55 per person through Memorial Day weekend.

Chef Elliott has prepared the special Singapore influenced tasting menu with his own “Silk Road” Twist. “Singaporean cuisine represents the cultural diversity of the country. Their cuisine is distinctive in the way that is combines from the flavors of China, India and Southeast Asia,” explains Chef Elliott. “I wanted to represent the flavors and traditional cooking styles of Singapore with a Mie N Yu twist.” This is evident in his menu which takes a traditional soup and adds all natural Kurobuta (Japanese black hog) pork. Star anise, cinnamon, peppercorns and garlic flavor the broth and a trio of dark soy, red chili peppers and crispy shallots are served on the side for guests to add to the soup to their liking.

The Singapore Salad is another combination of the unique flavors of Singaporean cuisine. Featuring the prized O-Toro (fatty tuna) from Japan, this salad is made up of daikon, carrots, scallions, mint, cucumber, pickled lotus root and peanuts dressed with a plum sauce vinaigrette. The Pepper Crab Cake with red curry, black soy and coconut milk is a delicious seafood course. Chef Elliott incorporates the traditional dish Rendang - Kobe short ribs are slow cooked with lemongrass, coconut milk, ginger, fennel, cinnamon. For dessert a Roasted Peanut Pancake topped with cinnamon ice cream is a play on the traditional desserts of the region.

This menu has been paired with wine by Mie N Yu’s very own Beverage Master – Hicham T. Benanni. For an additional $25 per guest, you can explore the variety of flavors and how perfectly they pair with this Chef’s Tasting Menu. Wines from the United States, Austria, France and even Greece will delight your palate throughout each course.

At first sight: The extravagantly quirky Mie N Yu looks as if it had been decorated out of a Singapore flea market, with paper lanterns and lacquer-red shutters, Hindu and Buddhist deities, bazaar awnings, upholstered drum stools and water fountains. There's a table for two in a gazebo and one for six in a giant bird cage. The black bar is embedded with mah-jongg tiles. The music is a mix of reggae, salsa, chaabi (Moroccan pop) and techno.

On the menu: Although the entrees have serious price tags, chef Tim Elliott has crafted several more budget-friendly menus: happy hour dim sum at the bar starting at $1 for veggie tempura and topping out at $4 for delicate duck shumai (Monday-Tuesday from 5 to 7 and Wednesday-Friday from 4 to 7); American fusion sushi for $5 to $15; and tapas-like small plates in the same price range. (Sushi is available only Tuesdays and Wednesdays, but Elliott hopes to expand to five nights next month.) A number of dishes have a humorous '50s cocktail-party feel: crab Rangoon (crab- and cream cheese-stuffed won tons), shrimp toast, barbecued ribs and shrimp won tons -- even a pu-pu platter. The dim sum and sushi are smallish servings, but enough for two to nibble; and the tastings are half again as large, so four starters (or an appetizer combo) and two tasting dishes make up an intriguing and substantial meal for two.

At your service: Except when it's really busy, the bar service is attentive to empty plates, but not pushy. In the dining rooms, waiters double-team to watch for empty dishes and dirty flatware. But they don't pressure you to order more (or more expensive) food, even if you stick to the tastings.

On the table: The bacon-wrapped chorizo-stuffed dates resemble those vintage chicken liver cocktail snacks but are much tastier. The tempura-fried mushroom roll is lightly battered and drizzled with truffle oil. "Veal wraps" are very like Peking duck, pulled crunchy meat with scallion crepes and hoisin sauce to dip; they're tasty but a little messy. Roasted beets are served with unusually good Humboldt Fog blue cheese. Grilled calamari are tossed with black olives, caramelized onions and goat cheese. Scallops topped with foie gras were carefully cooked, though the pureed squash sauce is bland and the saba too scant. Sugar-cane-barbecued ribs are tender and not overly sweet. The cheese sampler (your choice of three) comes with a unusually generous dozen crisply toasted baguette slices.

The sushi includes good, not over-rich toro (fatty tuna) sashimi topped with witty "eyes" of grape tomato slices and dots of pesto. The "BLT" sushi of well-blotted smoked bacon, lettuce and tamago (Japanese omelet) is tasty, although a little thick and clumsy. The spam and eggs sushi -- a rectangle of rice, a bite of hamlike pork and a sunny-side-up quail egg -- is fun but sized somewhere between one bite and two. Thai shrimp roll is flavored with a mild red curry and baby basil.

What to avoid: The meat in the Peking duck roll is overwhelmed by sriracha sauce, the ubiquitous Thai chili sauce. The rock lobster meat was overcooked, and its remoulade-like sauce didn't suit.

Wet your whistle: Mie N Yu has a full bar, several imported beers, a few boutique sakes and an expanding wine list with a large number of choices by the glass.

Mie N Yu Unveils A New Way To Take the Intimidation Out Of Wine Enjoyment

Washington, D.C., (February 8, 2007) Celebrating its recent Wine Spectator Award of Excellence, Mie N Yu, the eclectically chic ‘Silk Road’ themed restaurant in the Georgetown neighborhood of the nation’s capitol, launched Wine N Yu, a new in-house wine-enthusiast’s guide that doubles as a wine list.

Wine N Yu, will come out in quarterly editions and is available for diners to take home at no cost. In each issue new content is added including advice on pairings and recipes from Executive Chef Tim Elliott. Also featured are Wine Spectator ratings and articles by wine expert and award winning journalist Jennifer Rosen. The publication, designed to make wine more approachable, also features maps of wine regions and comparisons of lesser-known wines to more widely known varieties.

“Wine N Yu is designed to help our diners select wines to go with the exotic dishes they’ve ordered, when they otherwise might be confused. We think it’s a very entertaining read and we encourage diners to take our publication home to learn more about wine and try some of our recipes,” said Area General Manager Oren Molovinsky.

Mie N Yu introduces the Winter Dinner Menu

Join us for Wine Nite every Sunday and Monday

Introducing After Work Specials at Mie N Yu….

Best Wine Bar - Mie N Yu

The Flavors of Singapore

Mie N Yu's Small Wonders

Mie N Yu Unveils A New Way To Take the Intimidation Out Of Wine Enjoyment