The most unassuming plate delivered a pleasant surprise. Photo: Megan Stringer/Axios
👋 Megan here. My recent visit to Isidore made clear what distinguishes a restaurant with a Michelin star from just a really good restaurant.
Dig in: The level of service, timing and attention to detail all stood out.
My experience: I went for a prix fixe menu and didn't know what would come out until it was placed in front of me. You have to trust them — but they earn that trust.
While some plates are small, I left plenty full. The amount of food, and the time spaced between dishes, was clearly well-thought out.
What I loved: My favorite dish was the yuba ($21), which is a film made from boiling soy milk. It was served with toasted brown butter and blackened apple.
It didn't look like much — some foam on a small plate. But it was unlike anything I've ever tasted, perfectly complex and nutty.
The bottom line: What you've seen on "The Bear" isn't too far off from reality in terms of the dining experience at a Michelin restaurant.
