Hello my friends. How do you do?
In case you’re wondering, I am fine, and my name is Drew.

I’m here to tell you a dining tale . . . The “Drew Review,” now on sale.
I do my reviews all in rhyme. I give you the dates and the time.
I tell you the things that you should know. There is no fluff, but there is a show.
It was a Monday night at about nine. A moonlit night - things were fine.

I went to dinner with my girlfriend. Reservations were for nine-fifteen
But we were sat by ten. To my right was no one
But to my left across the way . . . was a girl named Tina
Talking with the executive chef, the revered Michael Mina.

I have to admit I was surprised at the way she looked in his eyes;
Awestruck came to mind. But as I watched, out came the wine.
Sparkling to be exact, as sommelier Rajat would put it . . . That’s a fact.
Rajat asked if I had a choice; I told him please something moist.

As for food, please understand, I put all of that in Michael’s hands.
And because I felt Rajat was a friend of mine . . . I asked him to pair the food with the wine.
As requested, from the source came lots of food, a fourth, fifth, then an eighth course

Like limbs from branches from the trees . . they came one by one, but all in threes;
Triple pleasure, one might say. But there were two of us to lead the way.
What way, you ask? You must know . . . the way of food unlike escargot.
Glorious food, like in Oliver Twist . . . Nothing left out, not even the kiss.

But I digress. Let’s get back on this cycle . . . and talk specifics about Michael.
A culinary genius, there is no doubt; Now I know what all the fuss was about.
The presentation was flawless, that’s understood . . .
and the food scrumptious, delicious, excellent, damn it was good.
Nothing half done, nothing so-so. Roasted foie gras torchon, potato-crusted dover sole,

Scrumptious lobster salad and ceviche with heirloom tomato. We had everything from near and far:
Maine lobster pot pie, pan-fried poussin, a black mussel soufflé, and ahi tuna tartare.
Our experience was fantastic as we tasted the tempura soft shell crab
And Dungeness crab salad with a Gunderloch Riesling - just a dab.

Speaking of wine again, coming in every varietal and from every direction,
Michael Mina’s wine list had quite a selection. I remember as we sipped and sat,
We had the Veuve Clicquot Rosé with the caviar parfait, and with the sea bass, let us not forget the Schrock Muscat.
Wines of all kinds, sent from heaven . . . when we were done we’d had just over seven.

We finally ended the night, tummies filled with glee, topping the evening off with desserts
Yes, again there were three.
To sum this all up sincerely, from me to you. I rate this restaurant a winner. As always, Drew.