The Mary Lane (TML) scratches the heels of greatness. They are positioned as a mid-high cozy, boutique-style, American fare and the food is visually presented almost as a Michelin-grade. Their love for farm-to-table, Californian style dishes shines through well. And it is quite clear that...
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The Mary Lane (TML) scratches the heels of greatness. They are positioned as a mid-high cozy, boutique-style, American fare and the food is visually presented almost as a Michelin-grade. Their love for farm-to-table, Californian style dishes shines through well. And it is quite clear that whoever is running the kitchen absolutely pays attention to detail.
The mushroom tartare appetizer was absolutely gorgeous, both for the eyes and the palate. I was wondering how one would make a tartare out of mushroom but this minced patty was brilliant on top of a chip and cream dip. Just this one dish captured my heart.
The crudo was standard but the presentation gave it extra credit. The burrata was a bit disappointing, just because my expectations were so high at this point. The disappointment came not from the imbalance of the creation or invalid combinations. It was rather the selection of the type of burrata they used - a bit on the rigid side, which I thought was intentional but a miss.
The dry-aged ribeye was marvelous, especially at that price range. I would've removed a bit more of the fat on the side but either way, absolutely flavorful and hearty.
Finally, I ended the meal with an apple cake. What a wonderful treat - not too sweet and packed with flavor.
As I said, so many things are going right at TML. The fresh ingredients and the chef's efforts truly come across. Each dish is Instagram worthy. If you want to take your date to impress, TML is it. Plus the price isn't premium luxury.
I am so glad to have found this place. Please keep up with what you do. Will absolutely return.
ps. I think if you create your presentation in bite-size modules, it may be better. Many of the appetizers were difficult to put together, but more worrisomely, the diner doesn't put the right amount of ingredients scattered on the plate to create the perfect flavor balance. Why not just express the flavor the way you want folks to taste?