(Full disclosure before we dive in: This post is horrifyingly, miserably, tragically overdue. I also excel at hyperbole, I know. Anyway – No idea why I have dragged my feet so long to share the experience of the Comando Gourmand’s night at the chef’s table at Mishiguene. Apologies to no one and everyone. Now sit back and happy reading)
As 2015 rolled in, the Comando Gourmand was faced with a milestone: its first birthday. Since we’re a festive group, we knew it was important to tie one on. So we did. Thanks to chef/co-owner Tomás Kalika and his amazing team at Mishiguene, we were able to spend an evening stuffing ourselves silly at the chef’s table at one of BA’s newest and greatest restaurants. At the risk of sounding trite, it truly was a magical night from start to finish.
Mishiguene is nestled in leafy green Palermo Botánico, one of my favorite barrios. When it opened toward the end of 2014, there was quite a bit of buzz surrounding the endeavor; purists scoffed that no one should try to make gourmet Jewish food, it’s a losing battle, etc. Tomás explained that it’s obviously futile to go head to head with the bubbes of the world and try to compete with their home-cooked dishes that have been passed down through the generations. Instead, he decided to put modern culinary techniques to work on these traditional recipes with which so many people have fallen in love. Boom. Mishiguene was born.
The space itself is lush and inviting: imagine tropical palm leaves, dark woods with gold accents, and focused lighting. It looks rich and there is a loud, vibrant feel to the place. The cozy bar area at the front makes waiting for your table that much more pleasant, especially if accompanied by a Spritz. Mirrors along one side of the wall add depth and give everything a definite brasserie feel. Continue reading