Comments on: Mimosa, West Chester http://mainlinedine.com/rest/mimosa.html Finally, a restaurant guide for Philadelphia's Main Line and suburbs Sun, 01 Aug 2010 01:57:12 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: stormicans http://mainlinedine.com/rest/mimosa.html#comment-24022 stormicans Fri, 27 Mar 2009 01:53:40 +0000 http://www.mainlinedine.com/rest1/mimosa.html#comment-24022 Michael says the food was priced way too high?? Too high??Look at the prices on their website--this is quality food at fair prices. His comment on this pulls into question the motives and the validity of anything else he has to say. Current entres run from $19 to $25; starters run from $6 to $11. There are always specials, but of course the prices fluctuate. Prices way too high??? Just what do you expect to pay for a quality dinner? Try the Olive Garden next time. Michael says the food was priced way too high?? Too high??Look at the prices on their website–this is quality food at fair prices. His comment on this pulls into question the motives and the validity of anything else he has to say. Current entres run from $19 to $25; starters run from $6 to $11. There are always specials, but of course the prices fluctuate. Prices way too high??? Just what do you expect to pay for a quality dinner? Try the Olive Garden next time.

]]> By: Gilles Moret http://mainlinedine.com/rest/mimosa.html#comment-19041 Gilles Moret Fri, 30 Jan 2009 05:47:53 +0000 http://www.mainlinedine.com/rest1/mimosa.html#comment-19041 With thirty years of restaurant experience in America and France,almost five years as Chef/Owner of Mimosa we felt an obligation to respond to some of the comments posted.Your compliments are welcome,your sincere critiques constructively received.We are fortunate to have many loyal guests and strive to please any one who enter Mimosa. Every thing is prepared and cooked to order using fresh ingredients which takes time.We have corrected some of the service issues ,but if your feel there is ever an issue with Service ,Quality,Time to get anything,PLEASE LET YOUR SERVER KNOW "tell the Owner,if the restaurant is opened I am there, so we may immediately address it to your SATISFACTION.If your are in a rush please let us know Thank you for dining at Mimosa.Gilles Moret, Owner With thirty years of restaurant experience in America and France,almost five years as Chef/Owner of Mimosa we felt an obligation to respond to some of the comments posted.Your compliments are welcome,your sincere critiques constructively received.We are fortunate to have many loyal guests and strive to please any one who enter Mimosa. Every thing is prepared and cooked to order using fresh ingredients which takes time.We have corrected some of the service issues ,but if your feel there is ever an issue with Service ,Quality,Time to get anything,PLEASE LET YOUR SERVER KNOW “tell the Owner,if the restaurant is opened I am there, so we may immediately address it to your SATISFACTION.If your are in a rush please let us know
Thank you for dining at Mimosa.Gilles Moret, Owner

]]> By: Michael http://mainlinedine.com/rest/mimosa.html#comment-17960 Michael Sat, 03 Jan 2009 15:33:00 +0000 http://www.mainlinedine.com/rest1/mimosa.html#comment-17960 The service was the worst I have ever experienced. There was no hostess and 2 servers who seemed to be confused. We sat there for 20 minutes and nobody came to our table. It was an hour before they took our order. The food was average and priced way too high for the quality. It was over an hour wait between the appetizers and main course. This was one of the worst dining experiences of my life. We could not wait to get out of there! The service was the worst I have ever experienced.
There was no hostess and 2 servers who seemed to be confused. We sat there for 20 minutes and nobody came to our table. It was an hour before they took our order. The food was average and priced way too high for the quality. It was over an hour wait between the appetizers and main course. This was one of the worst dining experiences of my life. We could not wait to get out of there!

]]> By: pat http://mainlinedine.com/rest/mimosa.html#comment-14470 pat Mon, 25 Aug 2008 00:36:38 +0000 http://www.mainlinedine.com/rest1/mimosa.html#comment-14470 We stopped in on a Sunday evening for dinner. The mussels were amazing, as was the Crabcake app. We tried the Lambchop special which was prepared perfectly, and a pork tenderloin in a mustard sauce, which was also delicious. Highly recommended. Pat and Kat in Media We stopped in on a Sunday evening for dinner. The mussels were amazing, as was the Crabcake app. We tried the Lambchop special which was prepared perfectly, and a pork tenderloin in a mustard sauce, which was also delicious. Highly recommended.
Pat and Kat in Media

]]> By: John from PA http://mainlinedine.com/rest/mimosa.html#comment-9370 John from PA Mon, 14 Apr 2008 18:51:50 +0000 http://www.mainlinedine.com/rest1/mimosa.html#comment-9370 Our party of six dined at Mimosa on 11 April and the food was excellent. Our food and service was excellent - if there is a shortcoming, cos82 missed this or he would have really been mad, it is not the practice of adding an automatic tip of 20% for groups larger than six, it is the practice of calculating the tip on the amount including state tax. Effectively the tip becomes 21.2%. It doesn't make much of a difference to the final bill, but I don't like the principle. Ed Rendell didn't serve any portion of the meal. John from Pa Our party of six dined at Mimosa on 11 April and the food was excellent. Our food and service was excellent – if there is a shortcoming, cos82 missed this or he would have really been mad, it is not the practice of adding an automatic tip of 20% for groups larger than six, it is the practice of calculating the tip on the amount including state tax. Effectively the tip becomes 21.2%. It doesn’t make much of a difference to the final bill, but I don’t like the principle. Ed Rendell didn’t serve any portion of the meal.

John from Pa

]]> By: John from PA http://mainlinedine.com/rest/mimosa.html#comment-9369 John from PA Mon, 14 Apr 2008 18:51:34 +0000 http://www.mainlinedine.com/rest1/mimosa.html#comment-9369 Our party of six dined at Mimosa on 11 April and the food was excellent. Our food and service was excellent - if there is a shortcoming, cos82 missed this or he would have really been mad, it is not the practice of adding an automatic tip of 20% for groups larger than six, it is the practice of calculating the tip on the amount including state tax. Effectively the tip becomes 21.2%. It doesn't make much of a difference to the final bill, but I don't like the principle. Ed Rendell didn't serve any portion of the meal. John from Pa Our party of six dined at Mimosa on 11 April and the food was excellent. Our food and service was excellent – if there is a shortcoming, cos82 missed this or he would have really been mad, it is not the practice of adding an automatic tip of 20% for groups larger than six, it is the practice of calculating the tip on the amount including state tax. Effectively the tip becomes 21.2%. It doesn’t make much of a difference to the final bill, but I don’t like the principle. Ed Rendell didn’t serve any portion of the meal.

John from Pa

]]> By: cos82 http://mainlinedine.com/rest/mimosa.html#comment-9095 cos82 Tue, 01 Apr 2008 18:33:00 +0000 http://www.mainlinedine.com/rest1/mimosa.html#comment-9095 I must have had the same waiter on 3/29 that Theresa had. A supreme JERK. The food was decent, but not good enough to make me ever want to go back, or the 5 others in our party. Rude, rude with attitude. It enraged me to have to leave this _utz a 20% required tip. Where to begin. Party of six seated by the hostess at 8:35. After 30 minutes, 9:05, I kid you not, waiter arrives with a question of who seated us? Ten minutes later, 9:15, menus appear. Bread will be forthcoming. My friend asked for water (to take medecine) After a wait, 3 glasses arrive. My wife asked nicely if she could also have water thinking that if you don't ask you don't get. The answer, I only have two hands, but nasty. We ordered finally at 9:35 with some difficulty. I had gotten up to ask the hostesss for service, and returned to the table (10 feet away) to "oh, here he is", but snide. Apart from other rude remarks from time to time, my friend is still waiting for the second wine glass he requested, and a second round of rolls after the entree is finished doesn't work for me. If you go here, stick to a waitress, they seemed pleasant, but avoid the waiter like the plague. Otherwise leave. Life is too short to put up with this. The next time I go to restaurant with a mandatory tip for 6 and above (why I don't know) I will either get that waived or leave. I must have had the same waiter on 3/29 that Theresa had. A supreme JERK. The food was decent, but not good enough to make me ever want to go back, or the 5 others in our party. Rude, rude with attitude. It enraged me to have to leave this _utz a 20% required tip. Where to begin. Party of six seated by the hostess at 8:35. After 30 minutes, 9:05, I kid you not, waiter arrives with a question of who seated us? Ten minutes later, 9:15, menus appear. Bread will be forthcoming. My friend asked for water (to take medecine) After a wait, 3 glasses arrive. My wife asked nicely if she could also have water thinking that if you don’t ask you don’t get. The answer, I only have two hands, but nasty. We ordered finally at 9:35 with some difficulty. I had gotten up to ask the hostesss for service, and returned to the table (10 feet away) to “oh, here he is”, but snide. Apart from other rude remarks from time to time, my friend is still waiting for the second wine glass he requested, and a second round of rolls after the entree is finished doesn’t work for me. If you go here, stick to a waitress, they seemed pleasant, but avoid the waiter like the plague. Otherwise leave. Life is too short to put up with this. The next time I go to restaurant with a mandatory tip for 6 and above (why I don’t know) I will either get that waived or leave.

]]> By: Mirangela http://mainlinedine.com/rest/mimosa.html#comment-8828 Mirangela Mon, 17 Mar 2008 13:46:35 +0000 http://www.mainlinedine.com/rest1/mimosa.html#comment-8828 We had a wonderful meal at Mimosa this past Sat night (3/15). We were very hungry so we ordered 2 soups, 3 appetizers (not tapas), 2 entrees and 1 dessert. The mushroom soup (I believe from local mushrooms) was flavorful - not too creamy and arrived piping hot. We also had the duck quesadillas (very good), oysters rockefeller (also very good) and the crab napoleon (excellent). The crab was large chunks of lump crabmeat on a piece of phyllo dough and a very light sauce in small circles around the plate. The chef also sent out an amuse bouche of fried shrimp (just ok). I had the lamb special and my husband had the diver scallops. The lamb was pretty good (for some reason it was not extremely flavorful other than the crust on the outside), but the scallops were excellent. The accompanying sides were just ok (risotto with the scallops was a little mushy, the potatoes with the lamb were just mashed). There were also haricot verts and carrots on the plate. My husband had the homemade key lime pie, which he said was excellent. All of the desserts are home made. The coffee left a lot to be desired (too watery), but hey you can't have everything:) We will definitely be back. I'd like to try the 3 course prix fixe menu (wed, thurs or sun). We had a wonderful meal at Mimosa this past Sat night (3/15). We were very hungry so we ordered 2 soups, 3 appetizers (not tapas), 2 entrees and 1 dessert. The mushroom soup (I believe from local mushrooms) was flavorful – not too creamy and arrived piping hot. We also had the duck quesadillas (very good), oysters rockefeller (also very good) and the crab napoleon (excellent). The crab was large chunks of lump crabmeat on a piece of phyllo dough and a very light sauce in small circles around the plate. The chef also sent out an amuse bouche of fried shrimp (just ok). I had the lamb special and my husband had the diver scallops. The lamb was pretty good (for some reason it was not extremely flavorful other than the crust on the outside), but the scallops were excellent. The accompanying sides were just ok (risotto with the scallops was a little mushy, the potatoes with the lamb were just mashed). There were also haricot verts and carrots on the plate. My husband had the homemade key lime pie, which he said was excellent. All of the desserts are home made. The coffee left a lot to be desired (too watery), but hey you can’t have everything:) We will definitely be back. I’d like to try the 3 course prix fixe menu (wed, thurs or sun).

]]> By: stormicans http://mainlinedine.com/rest/mimosa.html#comment-7501 stormicans Fri, 28 Dec 2007 22:40:28 +0000 http://www.mainlinedine.com/rest1/mimosa.html#comment-7501 The comments from Theresa above seem to be agenda-driven, for whatever reason. I simply don't believe her. This is pretty good restaurant with good service and I cannot imagine waiting over an hour for appetizers there and then being treated so poorly. Also, Anita says she can cook like that at home? Maybe, but I think some of these posts are phony. Mimosa is an excellent BYOB and we eat there regularly and will continue to do so. Try it yourself and ignore these mean-spirited remarks. The comments from Theresa above seem to be agenda-driven, for whatever reason. I simply don’t believe her. This is pretty good restaurant with good service and I cannot imagine waiting over an hour for appetizers there and then being treated so poorly. Also, Anita says she can cook like that at home? Maybe, but I think some of these posts are phony. Mimosa is an excellent BYOB and we eat there regularly and will continue to do so. Try it yourself and ignore these mean-spirited remarks.

]]> By: Marie http://mainlinedine.com/rest/mimosa.html#comment-6953 Marie Wed, 21 Nov 2007 19:01:31 +0000 http://www.mainlinedine.com/rest1/mimosa.html#comment-6953 Not sure that I would consider my self a Mimosa "disciple", but having dined here a few times recently I would love to see "Anita" prepare some of the dishes typical to Chef Moret's style. My meals have always been prepared exquisitely and presented beautifully. From the Maine Diver Sea Scallops, to the Beef Tenderloin (always cooked to a perfect medium rare), to the zesty and bold Spanish Zarzuela, Chef Moret hits a ten each time. There are fresh flowers placed on each table, so I am assuming the "plastic flowers" mentioned were the mimosa flower arrangements in the window. A decoration that adds ambience, not one that reminds me of a diner or of my grandmother's. Service is wonderful, atmosphere is cozy and inviting, and the food...impeccable. Not sure that I would consider my self a Mimosa “disciple”, but having dined here a few times recently I would love to see “Anita” prepare some of the dishes typical to Chef Moret’s style. My meals have always been prepared exquisitely and presented beautifully. From the Maine Diver Sea Scallops, to the Beef Tenderloin (always cooked to a perfect medium rare), to the zesty and bold Spanish Zarzuela, Chef Moret hits a ten each time.

There are fresh flowers placed on each table, so I am assuming the “plastic flowers” mentioned were the mimosa flower arrangements in the window. A decoration that adds ambience, not one that reminds me of a diner or of my grandmother’s.

Service is wonderful, atmosphere is cozy and inviting, and the food…impeccable.

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