A reservation at Restaurant Michael Mina remains one of the most coveted in town. Opened in 2004 to much fanfare by the superstar chef who made his name at Aqua, it’s located a few steps up from the lobby of the Westin St. Francis. The subdued but sumptuous decor is by Barbara Barry, and the service is as polished as the silverware.
The daily-changing prix fixe is a grazer’s delight. Each course consists of three variations on a theme. For example, a plate of scallops arrives as a triptych: prepared with Meyer lemon and caviar, with corn and black truffles and with beets and lobster. Although the majority of the menu is set up like this, Mina fans can still have his lobster potpie and whole fried chicken. Not surprisingly, sommelier Rajat Parr’s wine list is stellar.
- Login or register to post comments
- Email this page