is shedding a somewhat convoluted menu in favor of a new concept: small international dishes. The change in concept comes along with a new chef and a new menu, which locals have the chance to sample next Wednesday, Oct. 26, at Mixx's New Menu Launch Party.
Previously, Mixx's menu was heavy on bar food, while including everything from cheeseburgers and filet mignon to beef chow fun and sushi. The new concept, a pared down but still diverse group of "global small plates," features dishes from various ethnic cuisines that are made to share and are brought to the table steadily throughout the meal.
Selections include Lobster Risotto Croquets ($7), Cheese Steak Dumplings ($5), Crispy Fried Camembert Cheese with blueberry sauce ($5), Crabmeat Drunken Noodle ($9) and Seafood Green Curry ($15), along with a sushi menu and raw bar. See the full menus in PDF form in the gallery above.
Owners Win and Sutida Somboonsong, who also own Azie On Main and four other Main Line restaurants, think the new menu reflects better reflects what patrons want.
"Our diners were expecting more than just bar food. So, we decided to change direction and create a menu of global small plates," Sutida Somboonsong explained. "Mixx is a very social place and the new menu fits into the lifestyles of our customers. Our guests can share dishes with friends and family and can try many different things."
The restaurant's new executive chef, Aniwat "Chay" Vadhanachai, comes to Mixx after six years of working for the Somboonsongs at Teikoku and Azie On Main.
"My vision of global small plates is about being authentic to whatever style I am cooking," said Vadhanachai in a Mixx press release. "Whether it is Japanese, Mexican or American inspired, I want the flavors to be true to each dish."
Somboonsong said the new menu has been getting a positive response. Locals can see (and taste) for themselves at Mixx's New Menu Launch Party on Wednesday, Oct. 26 from 6 to 8 p.m. Guests will enjoy complimentary hors d'oeuvres from the menu and select wine, beer and cocktails. All are welcome to attend, but guests should RSVP by Monday, Oct. 24 to mixx.rsvp@gmail.com or on Facebook.
