Linda and Mike L. McColgan's culinary journey to eat at all 3000 San Francisco restaurants (500 plus and counting) recently took them to Michael Mina San Francisco located next to the famous Tadich Grill on California Street.
According to restaurant manager Ro Flores, they have been at this modern and friendly location for almost 3 years. There is a fresh feeling when you walk into this establishment with large mirrors and service that is over the top.
There is a friendly bar and lots of business people enjoying power lunch in a quiet sophisticated atmosphere. An extensive wine and drink list is also offered with a unique variety of wines by the glass.
We started off with the soup of the day which was carrot and a hint of ginger which was steamy hot and very tasty. Of course, we ordered the tartare which is made table side with habanero infused sesame oil, asian pear, pine nuts and quail egg yolk which is "simply the best."
For the entree, we split an order of Black Cod Fish and Chips that was tender and lightly breaded. It was served with pommes pont-neuf, ginger scented asian slaw, malt vinegar and oribiche aioli. Linda commented that it was so fresh and delicate that it almost "melted in your mouth."
There is also a nice selection of sweet sensations to complete your meal. Although tempting, we decided to pass on dessert.
This Michelin one star restaurant and Esquire Magazine restaurant of the year serves its famous Michael's Classic Ahi Tuna Tartare and other interesting treats from 4-6 Monday thru Friday during happy hour for only 10 dollars.
Michael Mina San Francisco is best described "elegant excellence." Even their toothpicks are like pieces of crystal. We are already planning another visit for happy hour and Michael's famous Ahi Tuna Tartare.
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