 Michael Mina Restaurant Review: Michael Mina’s eponymous restaurant relocated to the former Aqua space in 2010 and brought with it a decidedly fresher and hipper vibe. The cool, sleek dining room touts a minimalist design, a notable absence of tablecloths, majestic bar (where dining is encouraged at dinner and lunch) and high ceilings. The crowd is a convivial mix of young downtowners and older patrons, setting a tone of vivacity mingled with established old guard. And while Mina’s signature favorites such as lobster potpie and tuna tartare are alive and well, much has changed. In addition to Mina, the executive chef and owner, Ron Siegel, the longtime former toque of The Dining Room at The Ritz-Carlton, San Francisco, is in the kitchen, too, with executive chef duties. Consider starting with one of the shareable platters, perhaps the assorted caviars or the trio of oysters, or begin with the likes of cured Pacific herring, prosciutto, Castelvetrano olive, artichoke and saba. Entrées range from slow-cooked suckling pig, Perigord black truffle, heirloom apples and fava leaves to a Black Angus Prime rib-eye paired with spinach ravioli, king trumpet and red wine reduction. At meal’s end, the “Dessert Service” runs the gamut with six items, which may include a citrus tart, Mexican lima, Meyer lemon, miso and pine nut, or order a sweet à la carte. Wine director Rajat Parr, along with lead sommelier Josiah Baldivino, pulls together a formidable wine list.
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Michael Mina Restaurant is one of GAYOT's 2013
| Top 10 SF American Restaurants
| Top 10 SF Food Rating Restaurants
| Top 10 SF Thanksgiving Restaurants
| Top 10 SF Power Lunch Restaurants
| Top 10 SF Wine List Restaurants
| Top 10 SF New Year's Eve Restaurants
| Top 10 SF Father's Day Restaurants
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Chef Michael Mina is our 2011 Best Restaurateur in the US.
Go behind the scenes of Michael Mina restaurant! Watch our exclusive interview with chef Michael Mina.
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