Restaurant Michael Mina

Involuntary shudders can be induced in most San Franciscan foodies by uttering the words ‘hotel restaurant, ’ but chef Michael Mina’s exception to the rule at the Hotel St Francis proved so successful, he’s expanded his empire to 15 other restaurants. Mina takes a three-dimensional approach to dining, where each dish is actually three variations on one key ingredient. Though the signature triple tuna tartare starter and lobster pot pie mains have inspired raves and legions of copycats, the seasonal menu showcases innovation and ripe flavors – butter-poached lobster with melon laced with red curry, or foie gras terrine with pickled strawberries. Consultations with your well-versed servers and sommelier to navigate the complex menu options should come with a certificate of completion, especially at $105 to $135 for a full three-course menu, or $60 for three smaller plates in the lounge.