Chef Michael Mina has returned to where it all began! Mina’s eponymous restaurant has reopened at 252 California Street and was named Restaurant of the Year 2011 by Esquire Magazine. With a brand new menu and a fresh concept, restaurant MICHAEL MINA provides casual, warm service with the educated flair of the West Coast. The restaurant’s cuisine features Michael Mina’s sensibilities with Japanese ingredients and French influence. The dinner menu is a la carte with the option to have the chef cook for your table. The wine list at restaurant MICHAEL MINA features an eclectic collection of small, boutique, American wineries as well as celebrated French and European vineyards.
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One of the two best dining experiences I've had in my life
One of the two best dining experiences I've had in my life (so far!). ?The other was The French Laundry years ago. ?My partner and I just ate here with two other couples. ?Not cheap! ?But entirely worth it. ?I just bought a $750 gift certificate to this restaurant as a gift to friends of ours. ?Enjoy!
It broke my heart when I saw the old Compass Rose bar closed and boarded up in the lobby of the St. Francis Hotel. It was on of California's great bars. Then Michael Mina opened in the space and all is forgiven. The room and setting spell class and the food is tops. It's a hot spot for pre-theater, but I don't like to dine against a clock or a curtain time. So, I go later and take my time. For a full report on this and other great California restaurants, go to www.atLarrys
My boyfriend and I went to Michael Mina the last night we were in San Francisco. We were staying at the St. Francis, so we figured we had to try it. The meal cost us over $450 and was not up to par. The desert was the only good thing I really remember. Go only for the chocolate chip cookies. The next morning I felt horribley sick from it. Would not recommend going.
This is one of the best dining experiences I have ever had. My husband and I splurged on our trip to San Francisco this past June. I was feeling silly about spending that kind of money on a dinner, but it was soooo worth it! I thought I had tasted a great cut of beef before. Then I ate at this restaurant and realized what I had been missing. Really the whole experience was pretty superb. Service was very attentive. Almost too attentive! I get a little nervous when my server asks me if everything is to my liking too much. It is a very playful dining experience because of the three different preparations of each dish. The scallops were especially divine! It definitely feels a little stuffy there, but I guess that was to be expected. We were the youngest couple in the room and I think we got a few stares because my husband was dressed pretty casually. Although the bar crowd is more lay back than the dining room. You will pay a hefty price for your meal at Michael Mina's, but I can safely say to you that you should not hesitate. If you only get the chance to splurge a handful of times in your life on great food, this should be one of them!
this is my first time to dine at MM and i can say it is definitely not the last for a special occasion at least (pricey but worth it), a bit surprised that it is actually at a hotel lobby but that did not overshadowed how impressed i am with the service, the ambiance was nothing but romantic, and the food, food was just spectacular. the complimentary appetizer was just to die for, the oyster just melts in your mouth, (best tasting oyster i've ever had). love the idea of each course prepared in three different preparations, which gives you different flavors, very tasty!!! love the duck breast i ordered and the lamb my boyfriend ordered are both tender, just perfect! and to top it, the dessert was just delicious!!! yum!!! you can't go wrong with a chocolate, and yes, you can't go wrong with Michael Mina! overall, this whole experience was topnotch! it was a wonderful night...
My wife and I ate our Christmas Eve dinner at Michael Mina?s restaurant in the St Francis Hotel this year. We made this choice because the restaurant had garnered three Michelin stars. \r <br>Given all this our expectations were high, too high as it turned out. The dishes were excellent in their imaginative combinations as well as in preparation and in presentation. \r <br>Of ambience the less said the better, the place is a little like eating in a boiler factory. The room is much noisier than it was as a cocktail lounge. On top of all this sound someone in management thought it good to play recorded music. \r <br>The poor service put us off even more than the noise. The dinner was to be presented in three courses. We waited and waited for that second course. Our waiter assured us that our food would be forthcoming soon; he was mistaken. \r <br>My wife and I rarely take dessert and because we wanted to try as many of Mina?s dishes as possible we asked if we might each eat one of his classic dishes in place of the sweet. The waiter said that there would be no problem. When we examined the bill later we found a charde of $30 for ?Open Food.? Now, I will grant that $30 is not a large part of a $500 tab but we were curious. We went back to the restaurant on the day after Christmas, presented the bill and asked for a clarification. Not even management, knew what it was all about. We agreed to stop back later that evening for an an explanation. e. We were charged the $30 because we did not eat desert. I can understand that what we substituted might have been more expensive than the sweet but I would have thought it appropriate to have had this charge explained to us when we asked the waiter if we might make the substitution. \r <br>This, then, is what Michelin thinks is three star dining. I wonder if this experience tells us as much about Michelin?s ability to judge American, or at least San Francisco, restaurants as it has told us about Michael Mina.\r <br>\r <br>\r <br>\r <br>\r <br>\r <br>\r <br>\r <br>\r <br>\r
My wife and I arrived late on a Friday night for their last seating. We were quite impressed right from the beginning. We liked the choices of the ?by the glass? wine list. We also ordered a great Pinot Noir from the bottle list. The dinning menu was really well balanced; we wished that we could have a bit of everything. We each chose the three course menu. What we really found interesting about the food was not only the wonderful flavors but the balance and chemistry between the courses. We loved the little hints of different flavor combinations that really complimented one another quite nicely.\r <br>\r <br>Our server was always one step ahead of our needs and desires. I would highly recommend that you fine yourself there one evening to really appreciate what this phenomenal restaurant has to offer!\r <br>\r <br>Please tell them that your were recommended by Edward Skupien of Frank Family Vineyards.\r <br>\r <br>Enjoy!\r
Yum! My friend took me out for dinner here a few months ago and we were absolutely blown away with the food. We loved the bite sized tastes (roughly 7-9 different heavenly concoctions with each course). The only drawback was the noise from the lobby area as Mina's is located in the Westin St. Francis hotel. Other than that, it was wonderful.
Yeah, pricey but SO creative! Enjoyed it quite a bit more than Gary Danko. I don't get some of these reviews (reviewers!)? What do you expect price-wise for a restaurant of this caliber? Why be sore about what it's worth? & including the overhearing of ""treating of their staff""!!! Who cares grape(numb)nuts? It's obviously how and why the service is this good stupid! I just can't say enough what a ""well oiled machine"" the staff is! ""Small portions of everything""... yeah three small portions fixed three ways with an accompanyment each, times three or four courses!!! (What are ya, a PIG senator?) EVERYTHING was perfectly presented and timed perfectly. The decor is so stunningly elegant. Not all crowded-up with tables. Just enough ambient sound with lovely piano at just perfect level. Hip yet classic. The wine list is about the most excellent in the Bay Area. Definately ""Best Fine Dining"" in the State!
I used to have a job that required hob nobbing with business partners wherever we wanted to eat. I would come to Michael Mina ALOT. The food is so good here that talking business wasnt nearly as painful! I could just glaze over and nod every once in a while. What I really was doing was concentrating on the taste of the foie gras or scallops in my mouth. If it wasnt so pricey I would still come here once a week.