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MiLa Restaurant Review: The restaurant's name often confounds people, but it’s formed by simply joining the abbreviations for Mississippi and Louisiana. Before dinner, take a seat at the bar and enjoy light appetizers, such as coconut shrimp beignets in a pepper jelly sauce. Among the signature appetizers are the "deconstructed" oysters Rockefeller with delicately poached oysters set atop sautéed spinach, capped with crisp chips of salty bacon and surrounded by a buttery foam. Such main dishes as smoked, pepper-dusted yellowfin tuna show off the kitchen’s delicate touch with seafood, and there are usually more than a few specials each night. If the venison tenderloin is offered, snap it up. For dessert, either go as basic as a root beer float or as exotic as a muscadine wine gelée with ripe tropical fruits and a touch of sweet cream. The wine list leads with a good selection of Champagnes and sparkling wines, and offers numerous out-of-the-ordinary selections. Many of the Chardonnay and Pinot Noir choices are Burgundian, but the list selects from around the world. MiLa’s setting in the Renaissance New Orleans Pere Marquette Hotel exudes a contemporary, hip vibe without being distracting, and service is in step with the expectations of the high-end pricing.