It is quite easy as Robert mentioned. They use kola nut, so it can be reminiscent of cherry cola or Dr Pepper somewhat. It’s a little sweet, but not enough to dissuade the bitter enjoyers. This vintage version was incredible, actually maybe a little sweeter than modern and almost harkened to a full bodied sherry. Might hunt down a bottle one day. I also had a vintage jagermeister at one of the bartenders suggestions. That was an experience, as someone who’s not a huge fan of the modern jager (it’s a little too anise-y for me), it blew me away. Much more mellowed out than what we’re used to.
I’ve not been to state bird yet, but it’s been on my list every time I’m in the area. Same with anchovy bar. I went solo to the progress last year and thought it was pretty good, but it seems the better move there is to go with a group and get the larger dishes. Sadly I was en route to a concert and didn’t want to be so weighed down.
Though my memories are progressively more hazy as the dinner went on, I thought it was pretty solid, especially for the price. A few of the starters were just ok, I think there was a salmon/shiso thing that was pretty mediocre. Fish and scallops were cooked perfectly, but the star was the steak. My dining partners have been staying in the bay for work lately and are big steakhouse people, not sure where they’ve been up there, but said the Angler steak was the best they’ve had.
If the huge-a$$ line today was any sign, it’s open and it’s gonna be popular (couldn’t find another thread about Miya Miya and thought starting a new thread just to “announce” would be a bit silly)…
From what I’ve seen of their space when they’ve been working on it, they still have a ways to go on the build out and it will probably be their temporary setup for a while.
