"The two metrics that I believe every restaurant should be gauged on: How does the value compare to the price? Price aside, how good is the food? Michael 's on the Hill is underpriced. The quality speaks to the level of Michelin 2 star, but the pricingis well below typical Michelin fare. The food itself, independent of price was fresh, creative, and delicious. Rarely does ameal correctly set my expectations with the amuse bouche, and yet even something simple like a cheese fritter on a chive aioliset my expecations sky high. The appetizer which followed, fried quail over truffle honey, covered in greens, deserved to bean entree. The richness of the fried quail balanced with the acidity and astringency of the greens, unified by the sweet andsavory of the truffle honey, resulting in a dish that had me literally licking my plate clean. By the end of my tasting menu, Iordered another appetizer. This was not because I wasn 't full, but rather because it is quite rare one encounters a restaurantthis special. I wanted to push beyond my own limits so that I could taste even just one more bite. If you are at all a fan offine dining, you will not be disappointed here."
