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| - Okay, Michael Mina is no longer SF's best kept secret and five restaurants later I'm beginning to wonder how great he is. Covering seafood, he benefits from great fish which prepared well is savory with a good wine and great atmosphere. That being said, I wish I had picked his clay pots as I expected more from his dishes.
The decor is sleek, hip, and perfect. Open and expansive, filled with soft colors resembling the ocean blue, like Arcadia it looks like a restaurant lounge I'd love to put my name on.
Kumamoto and kussi oysters are wonderful, the Mediterranean sea bass is good, the steaks are perfect, and the tuna is stellar. But it lacks identity maybe ? Without his name would I have noticed Seablue as a fine dining wonder, probably not. Like Arcadia it fits the fine dining bill but doesn't exceed, maybe testament to a fast rising expansion of restaurants that didn't provide enough time for creativity to show, I expect Mina's menus should give a little more.
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