An Interview with Mikey Kim & Katie Bradley @ Milou
A taste of Paris on Dundas West
After the success of Uncle Mikey's, a Korean snack bar on Dundas West, Mikey taps into his French culinary training for Milou, a Parisian-inspired café-bistro, also on Dundas West.
Milou was conceptualized as a dine-in bistro, but during pandemic, it's been pivoted into a takeout kitchen and curated shop of home essentials and eclectic pantry staples.
The menu features bistro classics like steak frites and truffled chicken supreme, alongside the popular burnt Basque cheesecake for dessert. They also have a refrigerated section with plenty of dairy and prepared foods to take home. And the selection in their bottle shop is very exciting!
Here is an interview with Mikey, owner (left), and Katie, GM (right).
🍇 : Give three words to describe your restaurant.
M: Morning, Day, Night.
K: Cozy, Familiar, All Day.
🍇 : What’s your favourite dish on the menu?
M: I always crave our french onion soup, especially with the crazy weather we've been getting lately.
K: Our menu has gotten a little more streamlined with these current restrictions but you can never go wrong with our Steak frites.
🍇 : If you were a wine region, what are you? Why?
M: It’s hard for me to pick one region because I appreciate the uniqueness that different regions bring to the table (no pun intended) but I’m loving Rioja at the moment. The combination of high quality soil and grapes, traditional winemaking methods combined with innovative modern techniques makes way for some exceptional glugs.
K: Currently I'm feeling the Alpine regions. With this snowy weather and our outdoor dining vibe I'm feeling Savoie. Apres ski, cheese fondue, French onion soup. We poured Jacquéres earlier this year and I am hoping I can get my hands on some more.
🍇 : Favourite local winery?
M: I like Hinterland for the different types of sparkling wines that they make using different methods. Well-priced too.
K: This fall our team had the pleasure of visiting Stratus winery, they were so hospitable and poured us some great reds (Cabernet Franc) and whites, they also have this very cool project called "Trials" which are test wines that are being made in collaboration with the local winemaking schools, they have this great skin contact Viognier and a pet nat. I've certainly been drinking more of their wines over the holidays.
🍇 : Hangover cure?
M: We live in the ultimate hangover food city. My hangover cure is drinking lots of Perrier and getting pork bone soup from Owl of Minerva, pho from Pho Linh, or French onion soup with a side of fries from Milou.
K: For sure our Breakfast sandwich an espresso and a Mexican coke (need that sugar).