My best friend, Victor, took me to Michael Mina for my birthday back in June (Thanks Vic!), so this is quite an overdue post. Even though though it's a month or so ago, some of the food I had at Michael Mina remains quite memorable.
When I think of Michael Mina, I think of lobster pot pie because that what the restaurant is known for. Other than that, when I think of Michael Mina, I think of a food theme that gets serve three ways, so it keeps the palette interesting. You'll see what I mean in a bit. Michael Mina is received one-star from Michelin and 4 stars from the San Francisco Chronicle in July 2004, along with these accomplishments, he earned many, MANY other recognitions and awards for his 17 restaurants and lounges opened across the United States.
Located in the luxirious Westin St. Francis hotel in Union Square San Francisco, this restaurant is easy to miss if you don't walk into the hotel or know it whereabout. Upon entering, business men and women in business wear as well as some people like me, who get off work and put on a dress and go; nevertheless, the atmosphere was very dim and elegant. The service was superb! They made sure my water cup and wine glass is filled at all time. They explained every dishes that we ordered. Fabulous!
Michael Mina offers Prix Fix menu as well as tasting menu. Vic and I ordered from the Three Course Tasting Menu, which allowed us to choose one of the selections for each of the three courses. Here are some of the things I'd tried:
Chef's Complimentary Amuse Bouche -- Lobster Bisque, Poached Shrimps with Apples and Crab Cake Ball (I think)
The lobster bisque was a bliss! It was warm and creamy and suprisingly light! The poarch shrimps was very good as well, I really like the poachy shirmp contrast with the crisp apple. Asked for the crab cake ball, it was so flavorful! Yum!
• Catalina Island Abalone, Grilled Abalone Mushroom, Pernod Emulsion
Oh my gosh, I love sandwiches, especially when it's grilled! I could really taste the crab in it. The oyster was interesting because I never really had so much in an oyster before other than raw or grilled with lemon juice and tabasco or fried. So this is definitely something different and good. I am never a fan of abalone because of the fishy taste and rough rubbery texture. Although the one I had here was very tender but still, not my favorite.
• Crème Fraîche Panna Cotta, Rubarb
• Chocolate Mousse Cake, Salted Caramel Ice Cream, St. Germain
• Goat Cheese Cake, Poached Rubarb
Vic ordered the root beef float. It was pretty refreshing and sweet enough for a dessert. The warm chocolate chip cookies are so, so warm and gooey but overwhelmingly sweet. I was crying for salty things after one bite...but it was gooey and good!