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Miel, chef Jimmy and Seema Phillips' long-awaited tiny bistro on the outskirt of Sylvan Park, is scheduled to open tonight with a menu that includes escargots and frog legs in garlic-parsley butter, slow-roasted Scottish Salmon, pan-seared red snapper, salad Nicoise of ahi tuna, cheese plate, duck breasts, iron-seared rib eye, roasted eggplant with lentils and ratatouille, penne with chanterell



