"Chef Erica Paredes brings playful creativity to the Marais at Mischief, her second Paris restaurant following Reyna's success. The menu riffs on American comfort foods and international flavors - polenta fries dusted with aged cheese powder, fried oyster baos with gochujang remoulade, pressed lamb bathed in pho-spiced broth. These aren't novelty dishes; they're thoughtfully executed plates that balance whimsy with serious technique."
"The space splits between counter seats facing the open kitchen and a quieter back dining room. Small plates encourage sharing, with prices reflecting the neighborhood's premium real estate. Vegetarians find solid options here, including roasted cauliflower and portobello mushroom preparations. Service can be uneven - the young staff is friendly but still finding their rhythm. Dish quality varies depending on selections, so strategic ordering matters."
Chef Erica Paredes leads Mischief in the Marais, her second Paris restaurant after Reyna. The menu reimagines American comfort foods with global influences, featuring items like polenta fries with aged cheese powder, fried oyster baos with gochujang remoulade, and pressed lamb in pho-spiced broth. The dining room divides between counter seats at an open kitchen and a quieter back room. Small plates are meant for sharing and prices reflect the neighborhood's premium real estate. Vegetarian options include roasted cauliflower and portobello mushroom preparations. Service can be uneven with a young staff, and dish quality varies by selection, so strategic ordering is advised.
Read at PARIS BY MOUTH | WE'RE DELICIOUS
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