Medai snapper and Tasmanian sea trout at Bourbon Steak in San Francisco
Dining at a Michael Mina restaurant is always an exercise in excess. In the best of ways, of course. After all, this is the chef who popularized the idea of trios, where it’s not simply enough to present just one rendition of a dish, but three different ones simultaneously on one plate. It takes skill, timing and sophistication to do that well.
And that’s just what’s on display at Mina’s new Bourbon Steak in the Westin St. Francis San Francisco in Union Square. Bourbon Steak takes the place of the former Michael Mina flagship restaurant there, which has moved to the old Aqua restaurant space on California Street.
The once chic white and eggshell blue 102-seat dining room has been transformed with a more masculine atmosphere with dark charcoal floor-to-ceiling columns and hues of deep cognac and sand. The logo of a steer can be found subtly echoed on the window treatments and water is brought to the tables in whimsical glass milk bottles.
This marks Mina’s fifth Bourbon Steak nationwide. And he has the formula down pat. Read More »
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