Mike's Bistro
228 West 72nd Street
(Bet. Broadway & West End Ave)
New York, NY 10023
(view map)

(212) 799-3911

www.MikesBistro.com

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APPETIZERS
Portobello Mushroom and Arugula Salad
Port wine reduction, red onions, enoki mushroom, caesars style mushroom dressing 
 Peppered and Sliced Beef Tataki
Served very rare with soy & citrus sauce, snow pea shoots
*Roasted & Marinated Beet Salad
Candied walnuts, fresh citrus segments, orange beet vinaigrette, shaved endive 
*Handmade Gnocchi
Duck & chicken confit, roasted portobello mushrooms, fresh thyme, duck jus
Summer Squash Cannelloni with Veal Bolognese
Breadcrumbs, basil, extra virgin olive oil 
*Porcini & Wild Mushroom Consomme
Udon noodles, enoki mushrooms, sliced portobello, fresh herbs
Chipotle Spiced Bean Chili
Black rice, avocado, crispy corn tortilla, cilantro
Crispy Veal Sweetbreads
English pea puree, white asparagus, marinated tomato, veal glace, mushrooms 

MAIN COURSES
Braised Lamb Shank
Crushed new potatoes, green beans, garlic breadcrumbs, rosemary lamb sauce
*Braised Boneless Short Ribs
Barbecue glaze, mashed yams, braised kale, celery sauce
Pan Roasted Herb Marinated Chicken Breast
Chamomile and honey glazed root vegetables, parsnip puree, herb chicken jus
Olive Oil Poached Salmon
Gingered baby bok choy, black rice, carrot puree, beet & sesame emulsion sauce
Black Angus Rib Eye Fillet
Crushed red potatoes, red-wine onion relish, green beans, chives
Mushroom Scented Rice Noodles
Edamame, sprouts, roasted butternut squash, exotic mushrooms, toasted pumpkin seeds, porcini broth
Sautéed Duck Breast
Duck confit leg, sweet & sour red cabbage, sweet yam fritters, cranberry & red wine reduction
Steamed Barramundi Fish
Stir-fry napa cabbage, red peppers, sprouts and rice noodles
First Cut Veal Chop
Mashed yams, smokey braised greens, apple cider & pink peppercorn demi glace
Rosemary & Garlic Scented Lamb Chops
Farro pilaf, spaghetti squash, pomegranate molasses drizzle

Cuisine: Contemporary Gourmet
Avg. Check (PP) w/o drinks: $27 - $45
Attire: Casual Neat

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ENCLOSED ATRIUM / DINNER SPECIALS PRIVATE PARTY ROOM / PICK-UP / WINE DINNERS ON PREMISE CATERING / COOKING CLASSES AVAILABLE

RABBINICAL SUPERVISION
Orthodox Union / Glatt Kosher

RESERVATIONS
Recommended

CREDIT CARDS
AMEX, VISA, MC

HOURS
Sun - Thu 5:30pm - 10:00pm
Sat night until clock changes

Succah On Succot: No
Nine Days Menu: Yes
Open For Pesach: No

Mike's Bistro was opened with the intention of bringing the standards of kosher dining in line with the best restaurants in the city. One year later, Chef Mike continues to raise the bar for himself and his staff. When one first visits this cozy west-side spot, the primary goal is to relax and trust the Chef to help plan an excellent meal. As the restaurant has blossomed over the past year, the growth and development of the menu is remarkable. Kosher diners bring non-kosher friends to Mike's tables, demonstrating the fulfillment of Mike's goal with satisfied expressions all around.


Word first spread about Mike's signature Duck Gnocchi, a favorite among all who set lips to a savory spoonful. Once he sets the hook, Chef Mike reels them in with hearty and imaginative entrees, serving classics like roasted chicken and Bar-B-Que glazed short ribs. Ventures into exotic waters with Japanese classics like the Miso Black Cod frequently make meat-eaters jealous of their companions. Mike began to experiment with smoked and cured duck breast, creating a kosher form of bacon which finds its way into recipes, once considered impossible in a kosher form.

The courtesy of the staff and the warmth of the dining room have always been noted by frequent patrons as the perfect accompaniment to a great meal. One can ask about almost any ingredient, technique or wine and expect a knowledgeable response. When one of Mike's waiters suggests a dish or a modification on a request, you can bet they have your best
interests at heart. Everybody from the hostess to the dishwasher wants you to leave twice as happy as when you arrived.

The Bistro is perfect for dates, family get-togethers, parties and weddings. Guests are offered three choices for seating: a sunny and private atrium, a spacious and stylish dining room and an upstairs area with hidden tables and high ceilings. Each can be rented or reserved for a special occasion. If you want a particular table, be sure to let them know early because the Bistro can fill up quite quickly! There is also an amply stocked bar full of premium liquors and scotches. Since they opened, several top-notch wines have found their way to the list; one can enjoy a meal with affordable merlot or splurge on exceptional cabernet.

Chef Mike was raised in Brooklyn and trained at the CIA in Hyde Park. He honed his skills at the Greystone Wine Spectator Restaurant in Napa, California, the pineapple room in Hawaii, the Park Avenue Café in New York and was the Executive Chef at The Prime Grill.