Michael Smith is serving two courses for its prix fix menu ($15) during restaurant week. The regular lunch menu is still available, although most of the business crowd in a half-filled dining room opted for the prix fixe -- which is composed of standard menu items at a slight discount.
For the first course, you have your choice of a market green salad, soup of the day (on Tuesday, it was cream of mushroom), or Soft Spanish Tacos (braised chicken, avocado, manchego cheese, and Spanish olive-red pepper salsa).
When I sat down for lunch yesterday, I chose to begin with the Spanish tacos. Served on a wooden skewer, the three notecard-sized tacos were made with braised chicken, avocado, manchego cheese, soft-cooked onions, red pepper salsa and a finish of cilantro on top.
This is an extremely refined street taco, hot and filling. I wanted to lick the juices off my fingers -- and might have, if I wouldn't have been in a restaurant with white linens.
The entree course has three options: braised rabbit with potato gnocci (pictured above), shiitake mushrooms, leek and shaved parmesan, Smithburger (white cheddar, bacon, tomato, red onion, and port ketchup) and pomme frites, and Campo Lindo Farms chicken.