Select @ Minx Glendale Saturday Nights. Nothing on this side of town can compare. With over 1,000 attending weekly, you gotta look fabulous to party it up with these local movers, shakers and very trendy fashion set. Below are articles that hit local review sections about Minx.
Glendale's Sexiest Secret Tucked away in a sleepy suburb, MINX Restaurant and Lounge turns Glendale's bromidic reputation on its' ear. The menu has the same flare found in Hollywood's hottest spots -- which makes sense since chef Joseph Antonishek hails from the kitchens of Coco Pazzo in the Mondrian Hotel and West Hollywood's O-Bar. Perched in a scenic spot, MINX's fabulous view may threaten to upstage the menu -- that is until you have pan-fried lobster with basil mashed potatoes on your plate. With your senses of sight and sound taken care of, records spinning 'til late in the lounge keep your ears just as happy. Trana Shannon AOL City Guide
A glowing, blue apparition thrusting out of the lower slopes of the Verdugos like the prow of a party barge, Minx is a look back to the world of 80s Los Angeles restaurants, where the women were women, the men sometimes were too, and we all crowded into megalithic bunkers to dine on rare duck breast, pan-fried endangered species and flagons of lesser California Cabernet Sauvignon. I forget what grilled, impaled animal parts were called back then, but chef Joseph Antonishek, late of O-Bar, runs his skewers of tandoori-spiced chicken and coconut shrimp over flames that are way too hot for them and calls them Fusion Robata. Steak tartare is coarsely chopped, nominally truffled, and served on a bed of chopped hard-boiled egg. Filet mignon is crusted with crumbs of hazelnuts and cocoa nibs — the best you can say is that they don’t seem to harm the meat all that much — and the duck breast, inflected with foie gras, candied ginger, corn pans and Chinese five-spice, sparkles with flakes of 14-karat gold. If you long for your lobster to be garnished with licorice-saut and shrimp, coconut sticky rice and French-pressed Thai broth, Minx, recently converted from a place called the Rusty Pelican, may be for you. Jonathan Gold LA Weekly
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