People are big fans of Michael Mina, and I totally get it. He started his culinary empireÂ in San Francisco and has played a major role in buildingÂ the restaurant scene to where it is today.Â Think Pablo Escobar, and replace the cocaine with food and power hungry vengeanceÂ for zen-like philosophies (Warning: There may be many references in this post to this highly addictive Netflix show – I am obsessed). There is no doubt that his restaurants do insanely well (see here for awards, it will take you a solid 2 minutes to scroll through the page) andÂ his restaurant groupÂ extends across the US with 20 restaurants. There’s barely enough room on the website to list them all:
Okay so he’s pretty badass. Pablo Escobar level badass. However, the more accolades one chef or restaurant receives,Â the more side-eye skeptical I get…which doesn’t really make much sense but bear with me here. It becomesÂ a personal mission to figure it out – if the food is actually delicious, and restaurant worth going toÂ – in addition to havingÂ the perfect excuse to eat out (“See Mom, there’s aÂ reason biggerÂ than meÂ that requires me toÂ eat out and spend money for it. I need to make sure people know if the restaurant ISÂ really good or not...”)
For my friend’s birthday (Happy Birthday HARRY), we all wentÂ to the latest Michael Mina venture – Mina’s Test Kitchen, located in the Marina. He pairs up with chefs to create aÂ pop-up kitchen; essentially, they can cook whatever they want. Successful dishes move on and graduate to his other restaurants. What’s great is that the cuisine is themed (the current oneÂ being Eastern Mediterranean) and changes every few months (next one being Italian). You buy tickets to secure your seatÂ and payment of the meal. Easy peasy.
His philosophy to cooking – toÂ focus on achieving balance and harmony – isÂ in-line with what I look for in food, so we are starting on a good foot here.Â Tip: There were many terms I haveÂ to look up looking at the menu, so you might be interested in brushing up on your Mediterranean / Greek, or just have your iPhone handy.
We started off with the palette cleanser, a limonata popsicle with basil, bulk sea salt and peach with olive oil drizzled on top. Refreshing and a cute bite to begin the meal.
This course was so good, to the point where I could be happy eating a few more and call it a night. What made is particularly tastyÂ was the laffa; it was soft, doughy, warm, and perfectly encased everything else (berbere-spiced ahi tuna, baba ghanoush, crispy spring onions, and pickled hot peppers). It tastedÂ as good as it sounds, trust me.
The Saganaki-style helloumi (which sounds Japanese, but in fact is a Greek dish) reminded me of paneer, except this was pan-fried and was saltier. TheÂ marinated heirloom tomatoes, toasted sesame seeds, madjool dates, and watercress all played nice, contributing to the simultaneously sweet, tart, and nutty flavors. Taste explosions? YES OH MY.
For all the avocado lovers out there, this dish was made for you. No toast needed to show you what this avocado isÂ all about *insert feisty sideways snap*; served with pickled hot peppers and summer vegetables, fried walnuts, kataifi (those crispy-looking things on top), schug (a chile relish) it made for a very well spiced, crunchy and creamy dish.
The grilled stone fruit fattoush, shaved cauliflower, radish persian cucumber, crunchy pita, chilies, and mint oil was a crunch-fest, and delicious to boot. Easy to eat, light, and just a solid tasting dish. Let those vegetables and fruit shine!
Want some more oomph? Oh yes, there’s more. Hummus made of spicy lamb ragu, toasted pine nuts, pomegranate, crispy zucchini, and espelette pepper served with WARM was delightful. Yes, the pita was warm. TheyÂ hadÂ a small heat device underneath the basket to ensure it arrives warm to you. Now if every place can serve warm pitas, the world would be a happier place.
Mains and Veggies
If you can’t tell, this harissa-marinated roasted chicken was tendy, juicy, and flavorful. It came with smashed and fried fingerling potatoes, soaking up any oils from the chicken and the fryer. YUM-MY.
Sides included swiss chard with oil-cured black olives, toasted garlic, red grapes and a slow-cooked brisket with yemenite-spiced basmati, chick peas, and lentils (supplement of $10). The brisket was good but, I would venture to say, okay missing out on and saving yourself the extra moo-lah.
Anything with corn will win me over and this is no exception.Â Moroccan street corn with chemoula yogurt, feta, cayenne pepper, orange zest, mint, and green onions reminded me of New York Cafe Havana’s grilled corn (but just a tad fit “fancier), as it has similar and basic elements: corn, cheese, spice.
Rounding out the meal was the watermelon granita thatÂ satÂ above rose water cream, toasted pistachio, and basil. After a full meal of spice and intense flavors, this was refreshing and slightly sweet, closing the night perfectly.
The restaurant is well thought-out; the waitstaff is attentive, foodÂ is tasty down to the smallest components, and runs like a well oiled machine…just like Pablo Escobar’s crack business.Â Whatever Michael Mina and his team are putting into their dishes, I definitely want and need some more; it is THAT good.
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The MINA Test Kitchen
2120 Greenwich St.
San Francisco, CA 94123