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We are looking forward to a great meal at Mila tonight. We dined at Longbranch and really enjoyed it, in fact I'm pretty sure we liked it so much, that we are now a party of three;). Any reccs would be appreciated. I will post a review tommorow

FWIW here is a recap of our experience. First off, the restuarant and hotel are beautifull. I love the mod-retro look of the lobby. We started with 3 appetizers for our table (party of 4) which seemed to really confuse our waiter. These were by far the highlight. Sweetbread with black truffle grits, bbq lobster, and oysters rock. The bbq lobster was a very clever take on bbq shrimp and the presentation was great. Flavors were similar to bbq shrimp but the lobster added a touch of decadence. Sweetbreads and truffles grits, well need I say more. Oysters were plump and delicious. I had the duck, which was way overcooked. It was a half bird, but the breast was cooked through and a little dry. The flavors were good, but I like my duck medium at best. Maybe I should have requested this, but the waiter didn't ask. One d/d had pork chop which was smokey and cooked perfectly. THe Abita root beer float for desert was great.

All said, I'd give the service a B- and the food a B+.
Total bill for 4 people, including one bottle of wine $325

I found our experience at Mila to be very similar - amazing apps, so-so entrees. But I would return for an all-appetizer mean anytime!

josemama. I love duck, but I like it cooked, not medium rare. Most 1/2 birds I order are fully cooked. I know sometimes grilled breast is served more rare, but usually not the 1/2 bird, in my experience.

I have not been to MiLa.

I would love an all app meal, but I'm not sure if the waitstaff could comprehend it.

Curious to know how the apps confused your waiter.

Three apps, 4 plates. What's so hard about this equation?

I'm with you on duck - medium at most. My favorite method for a half is for the chef to
remove the breast - sear & slice on an angle - the leg & thigh roasted or rotisseried.
A sauce or glaze that is not too sweet is a nice enhancement.

What was the preparation of this duck entree?

I"m not sure why the waiter was confused either, but it made for an uncomfortable start to the meal. The duck was prepared very similar to your description. Leg and thigh and boneless breast. It would have been spectacular had the breast been cooked a little less.

Here is a combo duck dish that the restaurant will be featuring at a Wine Dinner next Monday. It is jerk rubbed breast and apple stuffed leg quarter. I had it last night so I could make comments on it.