Michael Mina, the restaurant, marks the return of Mina, the chef, to San Francisco from Las Vegas and other points beyond. Mina’s new digs are the St. Francis Hotel, the jewel of Union Square with its high ceilings, massive columns and plush seating, and Mina plates little jewels to go along with that feel. In the three-course prix fixe menu each course itself comes in threes: chilled scallops set against truffles, caviar and lobster, foie with a trio of fruit accompaniments, and Kobe beef rib roast with indulgent side platings, such as creamed morels. Rajat Parr sets a 1,500 selection wine list against all this extravagance, leveraging his many relationships in Burgundy and Bordeaux into extraordinary verticals that extend into the 19th century.
335 Powell St., San Francisco, California
This story appears in the print issue of February 2011.
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