Summary
MINA'S MARVELS. One of the splashiest restaurant openings this year was the debut of Michael Mina, the dining room that took over the space occupied for decades by Compass Rose in San Francisco's Westin St. Francis Hotel on Union Square. Much media attention was given to the dcor and the guest list during preview dinners, and to Mina's reputation. That reputation has rocketed from his start as executive chef at Aqua through his founding of Mina Group, responsible for Charles Nob Hill, Aqua at the Bellagio, Las Vegas, and others (Pisces in Burlingame, Arcadia in San Jose, SeaBlue at MGM Grand, Las Vegas...A recent visit there proved that all the attention is well deserved. The 38-year-old executive chef-owner has created a dining experience, not just another restaurant. His concepts for his signature undertaking bring together all the elements: a grand space made welcoming through the use of gentle colors and soft lighting, modern white Royal Doulton china (designed by Mina) to display his unique presentations, and dark-clad waitstaff who are impeccably trained...Diners should be prepared for a very sophisticated experience of playing with their food. Mina's philosophy is to use a key ingredient served three ways, each with its own accompaniment built on flavor variations. For instance, this starter: three beautiful, medium-size diver scallops are seared.
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Mina's Marvels
MINA'S MARVELS. One of the splashiest restaurant openings this year was the debut of Michael Mina, the dining room that took over the space occupied for decades by Compass Rose in San Francisco's Westin St. Francis Hotel on Uni...
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