One of the West Coast’s top chefs tells us what he’s loving right now.
Michael Mina
Named Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, and Restaurateur of the Year 2005 by the International Food and Beverage Forum, Michael Mina continues to dazzle the culinary world with bold dining concepts that have cemented San Francisco’s reputation as a world-class epicurean destination. He also played an integral part in the making of the now-esteemed Las Vegas dining scene. Mina is about to open his fifth restaurant in Las Vegas, called American Fish, bringing his restaurant total to 17. Mina has been honored with a Michelin star and the San Francisco Chronicle’s four-star award for MICHAEL MINA in San Francisco, a Michelin star for MICHAEL MINA Bellagio in Las Vegas, and induction into the American Gaming Association’s Hall of Fame in 2007.
Soup season is officially upon us, and this dish will spice up even the coldest of winter evenings.
There’s a recipe for Nearly Instant Thai Coconut Corn Soup that stands out to me because I like to do this same soup, reduced to a sauce, with acorn crepe and a butter-poached lobster tail as an appetizer. This dish has become one of my signatures over time, and people really love the combination of sweet corn, buttery lobster, and the spice and aromatics from the Thai curry. Thai red curry is wonderfully fragrant and complex with all of the herbs: lemongrass, galangal, ginger, cilantro, chiles, kaffir lime leaves, and vanilla. It hits you on so many levels.
Three culinary legends unite in the kitchen to create one of the best Italian restaurants out there.
I had a great meal at Mozza recently. Nancy Silverton has really just nailed what that restaurant should be. The food is fresh, interesting, really flavorful, and absolutely every dish on the menu works. Plus the pizzas are out of this world.
The fascinating take on the food romance between a French chef and a Japanese journalist.
4 Seasons at Table No. 5 is my current favorite. It is a flawless marriage of classic technique and modern flavors and presentation.
Food Destination
A land on the forefront of technology and innovation that has some equally advanced and tasty eats.
Tokyo. Their respect for product is second to none. And I love the restaurants that are inspired by one main technique—be it raw fish or tempura.
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