Michael Mina

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Additional Info

Chef Name: Michael Mina

Attire: Business Casual

Reservation Options: Suggested

Cedit Cards:

American Express

Visa/MasterCard

Discover Card

Diners Club Card

JCB

Checks: Not Accepted

Dining Info:

Chef's Tasting Menu

Seasonal Menus

Vegetarian Options

Valet Parking

Handicap Accessible

Non-Smoking in Restaurant

Additional Services:

Private Parties

Lounge/Bar:

Monday-Friday
Opens at 11:30 a.m.
Saturday & Sunday
Opens at 5 p.m.

Happy Hour

Monday-Friday

from 4 p.m. to 7 p.m.

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San Francisco

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Hours:

Lunch:
Monday-Friday
11:30 a.m.-2:00 p.m.

Dinner:
Sunday-Thursday
5:30 p.m.-10 p.m.
Friday & Saturday
5:30 p.m.-10:30 p.m.

Meals:

Lunch

Dinner

Cuisine:
American

252 California St. between Front and Battery

San Francisco, CA 94111

United States

Google Map

415.397.9222

www.michaelmina.net

The cuisine features Michael Mina’s sensibilities with Japanese ingredients and a French influence. The dinner menu is à la carte with the option to have the chef cook for your table. The menu also features items designed for the table to share.

Michael Mina

When Michael Mina began his love affair with San Francisco, the earth moved. Literally. On only his second day in the city, the Loma Prieta earthquake struck, but the 22-year-old chef was unfazed and undaunted. He’d been given the opportunity of a lifetime to help design an upscale seafood restaurant from scratch and he threw himself into it, heart and soul. The now-legendary Aqua opened to widespread acclaim in 1991 and quickly became a destination restaurant in a city that knows a thing or two about food. And Michael Mina’s reputation as one of the culinary world’s most innovative and talented chefs was born.

Now, 20 years and 20 restaurants later, the award-winning chef and restaurateur is reconjuring the magic that made Aqua one of San Francisco’s top restaurants. He has opened the eponymous MICHAEL MINA in the same location as the former Aqua on San Francisco’s California Street — for him, hallowed ground. "When we got ready to create MICHAEL MINA in the space of the old Aqua, I brought in not only the architects and interior designers but every single subcontractor we used 20 ago when we built it. My team has a special understanding of the significance of this restaurant — to me and to the city. One of our plumbers literally came out of retirement to help. I said, ‘It’s 20 years later and this has got to be the most beautiful restaurant in San Francisco,’ which is what Aqua was when it opened. I couldn’t stand to lose the magic. We pulled out every single thing in the restaurant and then we restored it like you would restore an old car. It was a beautiful design that is refreshed and magical again. We have transformed from a white-tablecloth style to a beautifully textured, elegant setting with a subtle Asian influence. Everything has been reconsidered from scratch again, even the custom china.

"It works because it’s beautifully balanced. Balance is the word I come back to. Balance in everything creates memories and experiences."

Rajat Parr

From the moment sommelier Rajat Parr wakes in the morning, wine consumes him. It is more than his job. It is his life. Parr grew up in Calcutta and had never tasted wine until his twenties. But from the instant his curiosity was sparked, he immersed himself in every aspect of the industry. Parr has learned from extraordinary mentors, studied diligently and worked at some of the nation’s top restaurants. Today the sommelier, author and Mina Group Wine Director has added winemaker to his long list of vinous accomplishments. And his new label, Sandhi Wines, is already turning heads.