Yeah ... you read that right ... Michael Mina ... over a dozen restuarants in over a half dozen states and Mexico. Sounds like a chain to me.
Anyone have enough experience to know if these restaurants are all the same or are different for each loacation?
Unlike other San Franciscans, I liked Michael Mina on my vist a few years ago. However, that was when there was one and only one restaurant and Mina was in the kitchen.
I was thinking of re-visiting, but somehow the thought of throwing bucks at what is a cookie-cutter formula restaurant makes it seem less appealing ... two Michelan stars be darned.
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