Mie N Yu Bar & Lounge
Lounge / House / Other
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"Meet Me @ Mie N Yu"
WASHINGTON, Washington DC
United States
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3826
Last Login:
8/22/2008
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| Mie N Yu Bar & Lounge: General Info
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| Member Since | 1/10/2008 | | Band Website | mienyu.com | | Band Members | 
| | Influences | "Best Wine Bar" 2008 Best of D.C. - Washington City Paper
"Wine Spectator Award of Excellence - 2006, 2007 & 2008 ”
“Favorite Restaurant of the Year” - 2005 RAMMY’s
“Best First Date Spot” - 2006 AOL City's Best Awards
“Ultimate Restaurant” - DC Style Magazine
“2005 & 2006 Restaurant Neighbor Award” - National Restaurant Association
Chosen as one of Travelocity’s “Local Secrets, Big Finds” for DC
2004 Silver Award for the Mid-Atlantic region, International Interior Design Association
Chosen as one of the “World’s Best Bars” by Jameson’s Irish Whiskey
| | Sounds Like | Dinner Deals | Meals Under $15
Mie N Yu's Small Wonders
By Eve Zibart
Washington Post Staff Writer
Friday, February 8, 2008; Page WE21
A t 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 3125 M St. NW (Metro: Foggy Bottom-GWU) Phone:202-333-6122 Prices: Dim sum and sushi $2-$15; "chef's tastings" $6-$15 Kitchen hours: Monday-Thursday 5-11; Friday-Saturday 11:30-midnight, Sundays 11-11. Wheelchair access: Not accessible. Mie N Yu 3125 M St. NW (Metro: Foggy Bottom-GWU) Phone:202-333-6122 Prices: Dim sum and sushi $2-$15; "chef's tastings" $6-$15 Wheelchair access: Not accessible.
| | Record Label | unsigned | | Type of Label | None |
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Check out this event: Dub’s Sesssions
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Celebrate The Macallan
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| About Mie N Yu Bar & Lounge |
Mie N Yu Bar and Lounge has been a premier hot spot in Washington DC since 2003. Experience the unique ambiance in the Colonial Hong Kong Bar, the Venetian Lounge and the exclusive Turkish Tent. Featuring DJs Wednesday through Sunday, Mie N Yu features an eclectic blend of world grooves. From house to latin jazz to dub reggae...Mie N Yu's DJs set the mood for the perfect night out in Georgetown.
Enjoy luscious libations made with fresh juices and premium spirits. Mie N Yu's wine list has won the Wine Spectator Award of Excellence in 2006 and 2007.
Join us for After Work Dim Sum and Drink specials Monday through Friday from 5:00 pm until 7:00 pm. Choose from a specialty martini, red wine, white wine or bottled beer for only $4.25. Chef Tim Elliott's Dim Sum Menu is priced between $1 and $5. This is the most unique Happy Hour spot in DC.
Sunday and Monday are Wine Nites at Mie N Yu. Our Cellar Door Wine List features some of our favorite bottles and rare vintages at $10 to $60 off per bottle. The Cellar Door List changes weekly and is available in the bar and dining room from 5:00 pm until 11:00 pm.
Mie N Yu is the place for late night dining. Our kitchen is open until 11:00 pm Sunday through Thursday and until midnight on Friday and Saturday. The full menu is available in the bar and lounge.
This is the place to be seen! On Friday and Saturday nights, reserve a bottle service table in the Turkish Tent. Sit back, enjoy the music and watch the crowd from your private table overlooking the Colonial Hong Kong Bar. Reserve your table for birthday celebrations or bachelorette parties. Lunch / Brunch
Friday and Saturday
11:30 am to 4:00 pm
Sunday
11:00 am to 4:00 pm
Dinner
Sunday through Thursday
4:00 pm to 11:00 pm
Friday and Saturday
4:00 pm to 12 midnight
Lounge
Sunday through Thursday until 2:00 am
Friday and Saturday until 3:00 am
Add Mie N Yu to your friends to get invites to parties, info on events and weekly DJ line ups & drinks specials
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
 
Celebrate The Macallan
Thursday, June 12th
and
Thursday, June 19th
from 7:00 to 10:00
in the Hong Kong Bar at Mie N Yu
Complimentary tasting of Macallan scotch and cocktails
Macallan Ambassador, Richard Rawls will be detailing the intricacies of the
Sherry Oak 12 and the Fine Oak 15 scotch
Mie N Yu Bar Chef, Chris Kelley will be creating several of his
signature craft cocktails featuring Macallan Scotch
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| Mie N Yu Bar & Lounge's Friend Space (Top 8) |
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Mie N Yu Bar & Lounge has 811 friends.
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