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Mercy’s – Ann Arbor

I was in a random town about an hour outside of Detroit, where the food choices are between Arby’s, McDonald’s, or Coney Island. I wasn’t feeling that, so I took a short drive to Ann Arbor to check out one of America’s finest college towns. It’s adorable and so studious. Roaming around, I ended up at Mercy’s. It’s brand new, and part of a hotel. It’s a french restaurant, with burmese and other asian influences. Sounds interesting, huh? Ok, so I have to start with this bread. It was like simply amazing. It was just thin slices of some sourdough bread. Super crusty on the outside, super dense and lovely on the inside. They get it from Chicago. Where is this bread from? Because I could eat this all day. Looks like every day ordinary bread, tastes like nirvana.

I started with the Mercy’s Steamed Dumplings. They’re made with ground dumplings, which makes them a bit more healthy. When they come out, they bring out the bamboo steamer and then put them on a plate for you. They’re served with ginger soy and spicy chili dipping sauces. This means they put some dumpling sauce in a bowl and squeeze some sriracha in another bowl. These were pretty good, but the innards also had pieces of water chestnuts in them, which made the insides sometimes crunchy. I actually do not like water chestnuts at all, especially their texture, so that part of the dumplings, I did not care for.

I also added the Asian Slaw as a side to my entree. It was a blend of Napa cabbage, red pepper, green onion, and corn in a sesame ginger vinaigrette. I absolutely loved this. I’m a huge sucker for super crunchy cabbage based salads. I can’t get enough! I could have eaten a giant bowl of this as my main course. They’re really fancy about presentation too. It was served in a little fried wonton skin basket.

My entree was the Coriander Dusted Sea Scallops. Large scallops are served with jasmine confetti rice cake, citrus ginger beurre blanc, orange curry coconut glacé, balsamic paint, and green beans. That’s a lot of fancy words. The scallops were great, but I wasn’t necessarily crazy about the citrus ginger buerre blanc they slathered on top of them. But they were cooked well, seared on the outside, pretty raw in the middle. The rice was not very good. It was heavy on coconut milk and fairly flavorless. The balsamic paint was a dramatic touch to the dish itself, and I loved the green beans.

The service was ok. The food took forever to come out. And there weren’t very many people there, so I don’t know what was up. Maybe they’re just still trying to figure it out, as they’ve only been open for a little while. Or maybe they’re just slow. This place is a fancier and more expensive alternative, in an otherwise college dining scene, where your only options are sandwiches, wings, or burgers.

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