Comments on: The Mint is Loaded

By: Vanessa

Vanessa — Fri, 03 Oct 2008 05:11:45 +0000

OMG! I had no idea that The Mint was using molecular gastronomy techniques. I don’t remember reading that In Greg Cox’s review. I had a reservation there last May and then cancelled because I didn’t feel like driving to downtown Raleigh from Chapel Hill that night. I’m kicking myself. I have been trying to figure out a way to get to Alinea in Chicago (did you see the essay in this month’s Gourmet?) to the point where I think we’ll just freq flier miles to fly up and fly back one night since we can probably only get a babysitter for one overnight stay. I am going to The Mint ASAP.

By: Carpe Durham/Reasonably Prudent Person

Carpe Durham/Reasonably Prudent Person — Wed, 03 Sep 2008 13:51:08 +0000

I ate there again recently. I am now absolutely convinced this is the best restaurant in the Triangle. Also, they are now doing 6 and 10 course tasting menus with no advance notice (but expect the courses to be slimmed down versions of the normal menu offerings).

By: Amy

Amy — Sun, 31 Aug 2008 06:42:22 +0000

My Husband and I ate at The Mint this past Friday night and I agree with the review. Molecular Gastronomy is f-ing awesome! Oh and that Lobster woowee. Dinner for the two of us with a few free appetizers was still $200 but oh so worth it. Order the choclate cake with vanilla and raspberry. The filet with beet sauce is so buttery and decadent. I loooove The Mint. The Siena’s Il Palio in Chapel Hill is also experimenting with Molecular Gastronomy if you’re really into that stuff.

By: persistentillusion

persistentillusion — Wed, 07 May 2008 16:10:14 +0000

God, this entry makes me wish I had $100,000 a year to spend on fantabulous food alone!

By: Jon

Jon — Wed, 07 May 2008 13:19:27 +0000

It’s about time the mint got a review from someone who actually knows their stuff. Great Job! This is the first review I read that actually focused on the food and recognized the techniques used in preparation.

Thanks for the review. I will be sure to follow your blog to plan my dinners the next time work brings me back to the triangle… I should say, plan my remaining dinners, because the mint has become a fixture in my travel dinner rotation.

Thanks again!

By: Chad

Chad — Wed, 07 May 2008 02:59:08 +0000

Summbitch! I was invited to The Mint tonight to dine with an acquaintance and chat with the chef . . . and I couldn’t do it. I wasn’t feeling *too* bad about missing out until I read this. Oy. Perhaps my wife’s homecoming wasn’t that important.

Nice report, Dean. Gives a great feel for the place and what they’ve got working and what still needs a bit of tweaking. I enjoyed the reporting am looking forward to my own experiences at The Mint.

Chad

By: Beck

Beck — Wed, 07 May 2008 01:46:21 +0000

Varmintbites,

Will you please allow for full text RSS feeds instead of just summaries?

Thanks,
A new reader and local, Beck

By: Rochelle

Rochelle — Tue, 06 May 2008 23:28:19 +0000

Wow. It’s exciting that you no longer have to go to Atlanta or DC for food that uses these techniques!

We’re getting a restaurant down the road in Frederick, MD that might use some of these same toys. I was interviewing the chef at his house recently for a story and he had a PacoJet on his counter and was talking about getting an antigriddle for his restaurant. Exciting!