Signature Meal

I celebrate my birthday all month. Glad we went to San Francisco before April ended!

Michael Mina is the flagship restaurant of...Michael Mina. Heh.

This ain't no ordinary hotel restaurant. This is a Westin St. Francis establishment. This is the recipient of two vaunted Michelin stars.

You know you're at a fancy place when butter arrives like this.


And your candlelight radiates from this.

Michael Mina offers an innovative "trio" concept ($105), as well as a seasonal six-course tasting ($135). We did the latter and were very pleased with our choice, especially as we ogled the two tables flanking us who did the "trio" deal.

Amuse bouche -- caviar and oyster on the halfshell.

Fresh, cool, slippery, and fabulous.

FIRST COURSE
Choice of one of the two below.

Foie gras terrine with Medjool dates, Marcona almonds, and sherry gelée ($15 supp).

Super rich and super smooth and super interesting paired with the gelée. The different textures were lovely, the flavors delicately sweet.

Kombu-cured hirame -- uni aioli, pickled honshemeji mushrooms, and dashi gelée.

A little translation for you -- this was fluke infused with Japanese kelp soup stock and sea urchin garlic and olive oil sauce. Further translation? Effing bomb-diggity.

SECOND COURSE
Catalina Island abalone, Tellicherry pepper fettucine, spring garlic, and Genovese basil.

Who knew pasta could be so incredible? The abalone was tender and luscious, and the fettucine was perfectly al dente and cut into bite-sized threads -- no need to twirl! Both of us really adored this.

THIRD COURSE
Pan-seared halibut, chorizo, piquillo peppers, and razor clams.

This may have been the best halibut I've ever had. So moist and delicious and beautifully seared and not at all overpowered by the chorizo.

FOURTH COURSE
Poached Liberty Valley duck breast, spring onion soubise, fava beans, and lovage jus.

Nice. I love duck. This wasn't mind-blowing, but it was an enjoyably tender and tasty transition between the fish and meat.

FIFTH COURSE
Elysian Fields Farm lamb chop, falafel, Greek yogurt, and green almonds.

Rich. Manly. Yes. Yes. Yes.

SIXTH COURSE
Choice of one of the two below.

Bleu d'Auverge, Hefeweizen foam, pretzel crisp, and mustard.

This was not cheese for the timid. Strong stuff.

Rhubarb-lemon sponge cake with Tellicherry peppercorn ice cream, Meyer lemon confit, and basil.

Wish we'd gotten two of these instead of the cheese. I couldn't taste the peppercorn, but I could taste the awesome tartness and decadent creaminess. And that was mmm mmm good.

My special birthday treat -- fresh warm chocolate cookies.



Kinda amazing. Maybe better than the cake. For the record, I shared with Mr. Monkey.

Mignardise.

Not particularly memorable but still cute.

Satisfied customers are we.


Kudos to our terrific server, Mark, who not only took great care of us our entire meal, but also snapped our happy photo and hooked us up with an autographed menu!

Next: A tower, a square, and a pier.