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Michael Mina

Michael Mina Gives Classic Cocktails the Modernist Treatment

Michael Mina Gives Classic Cocktails the Modernist Treatment

They can shake it, they can stir it, but for one of Michael Mina’s newest cocktails all the bartender has to do is crack it. (And no, it doesn’t involve an egg, but it is egg shaped.)

Bar Director Carlo Splendorini, in thinking of new ways to present classic cocktails, is looking to modernist culinary techniques. His Aviation, which involves water balloons and liquid nitrogen may or may not have been inspired by a similar drink crafted by the Aviary team in Chicago, but thankfully, he has found an alternative to using a syringe. Because really, drinking cocktails should never, ever, at any stage, involve the use of a syringe. Ever.

My Week in Food: Blue Bottle, Empanadas, The Perfect Costume

Last night, I came up with the perfect idea for Halloween and since I'm not into dressing up myself, you can have my ultimate mixologist costume. All it entails is a mustache, suspenders, a page boy cap, a shaker, and an ice pick for making perfect ice. Obscure bitters would be good. For a little gore, add some fake blood to the tip of the ice pick which you can say is from the customer you stabbed when they asked for a vodka tonic.

A Michael Mina Bash: 14 of the City's Best Chefs to Celebrate 20 Years

Every chef in town seems to have paid their dues at Chez Panisse over the years. But on the fine-dining side, the cooks that have come out of Michael Mina's kitchens are an impressive lot.

On October 9, Mina—who's only 42 years old with 19 restaurants under his belt—is celebrating the 20 years that have past since he opened Aqua in what is now Restaurant Michael Mina in the Financial Distrct. The Anniversary Tribute Dinner will include 14 contemporaries cooking up six courses. At $500 a person, supporting Ronnie Lott's All Stars Helping Hands, it's a fête that seems worth the price considering both the good will and the star power.

Chefs included in the line-up:

Corn Dogs in San Francisco: Not Just Carnie Fare

Leave it to San Francisco to turn something as humble as a corn meal-batter-coated hot dog into an exercise in culinary wit. At its best, a corn dog should be hand-dipped and deep-fried to order—none of this pre-frozen business. At its purest, the meal should be eaten standing up, or while perched on a stool, al fresco, of course. But after asking around town, it's clear that corn dogs have broken free from their carnie stereotype, graduating onto many a San Francisco menu. Here goes our list, running the gamut from quick and dirty deliciousness to posh, dine-in "dogs."

Michael Mina - The Man, The Restaurant - Returns to Aqua's Old Space (Cue the Magic)

First there was Benu. Prospect followed suit. But when Michael Mina—the man who, in 2004, opened his eponymous flagship restaurant at the Westin St. Francis in a pillared “swirl of beige and celadon” (according to Michael Bauer’s four-star review)—made the decision to ditch the tablecloths at the restaurant’s second coming, I knew that I’d officially witnessed to the end of an era. Remember those crazy times when dining tables had that impractical white fabric draped over them?

Michael Mina's Tableware: Locally Sourced, Very Covetable

Now that Michael Mina has moved into the old Aqua space, I got a chance to dine there the other night. For Mina fans, it's a true second coming. You should have overheard the reverent foursome at the next table over from me who practically passed out when Mina, the man/the legend, walked over on water to greet them.

And though there was a whirlwind of activity going on around me (the servers might be wearing jeans and a bottle of self-serve water might be set on your table, but that doesn't mean the old tableside service is over), I became particularly fixated on the beautiful plates. 

First Bite: Bourbon Steak

While you were going about your business last  month, Michael Mina opened two—that's right—two new restaurants in San Francisco. To put this in perspective, these are his 17 and 18th properties—Mina opens restaurants the way some people change hair-dos.

Glamour Shots: Two SF Bartenders' Harlem Concoctions

If you've been out and about in local bars of late, you've probably seen a bottle or two of Harlem, a liqueur manufactured by the Dutch distiller Nolet (best known in the States as the maker of Ketel One). Dark and herbal, with a hint of anise, the liqueur has both taste and consumption similarities with Jagermeister-- it's meant to be served ice-cold, in shot form. 

It's French Party Time: A Guide to Bastille Day

One thing’s for sure—the French certainly know how to celebrate. Whether you’re looking to satisfy that craving for Chateaubriand or twirl your tail off to DJ Frenchy le Freak, this city’s got you covered on July 14. Join the French in festivities commemorating the birth of democracy on Bastille Day.

1. Party Like It's 1789

RN74: Can The Mina Group Do Casual?

I've been thinking about RN74 since my dinner there last week (full disclosure: I went on a "media night" and was treated to dinner). It's no surprise that fine dining restaurants are on the decline here in San Francisco—this has never really struck me as a white tablecloth town, and with the economy being in the tank the demise of all but the best of the "fancy" restaurants seems inevitable. So when I heard that the Mina (as in Michael) Group was opening a more casual wine bar-inspired spot, I took notice.

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