ments appropriate for the dish ...
Dinner with the steak, $30, summer
corn soup with crabmeat, S9, and per-
haps the fresh homemade warm
chocolate cake with banana caramel,
$8 ... the bill would be $47.
You can even get a good glass of
wine for $7 ... or a bottle from $25.
Tribute is also a restaurant where
many customers just come to the bar
to have a glass of wine or champagne
and some hors d'oeuvres ... "When a
person is coming home from work,
say on a Tuesday night, and it is seven
o'clock, and wants a bite to eat," says
Mickey, "it is no big deal to get on the
phone or just drive over here and have
an hors d'oeuvre and a glass of wine
and an entree, and spend less than $50
for a meal that is of a quality very
highly regarded around the country."
"If I felt like I wanted to take some-
one out to dinner," says Mickey, "I
would kill to be able to have a restau-
rant like this just to drop in and have a
meal. Why not on a Wednesday night,
for instance, just driving over and say-
ing that I want a fabulous piece of fish
and I want it to melt in my mouth and
taste like heaven and I don't feel like
spending a whole lot of money.
The food prepared at Tribute by
Takashi, is Contemporary French ...
Contemporary French meaning light
... It doesn't have the heavy cream, or
the heavy butter sauce ... Simply put,
it is excellent Contemporary French
with an Asian influence.
When Tribute first opened back in
1996, Mickey's ambition was to even-
tually have it compared with restau-
rants like Taillevent's in France, or
Jean Georges in New York, among
others ... "Our goal," says Mickey,
"was to create a restaurant here that -
was cosmopolitan in feel. Prior to
Tribute, we had some wonderful
restaurants but nobody had the feel of
the big city, of New York, of Paris, of
San Francisco. None had that cosmo-
politan touch."
As to whether or not Mickey feels that
Tribute has reached that lofty plateau of
comparison, his quick answer is,
"Absolutely! Absolutely! I feel as some-
one who travels extensively to eat in
restaurants; as someone who eats in the •
restaurants that are the highest regarded
in America. I feel that the work that
Takashi is doing, and I feel this very
objectively, is as good or better than any-
body cooking in America today.
"I feel that our service staff here is
among the finest and friendliest anywhere.
I will match my service staff against any
service staff in America for knowledge of
food, for knowledge of wine, and I will

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