3 chapters across the catalog
The hosts open the program with a discussion of the Millennium Tower in San Francisco and the restaurant RN47. One host describes a recent dining experience involving pumpkin soup and Liberty Farm duck, while criticizing the loud, train-station-themed ambiance. Reference is made to chef Michael Mina losing Michelin stars for his other establishments, Aqua and the Michael Mina restaurant in the St. Francis.
Culinary Textures, Michael Mina and Restaurant Service
The unique textures created by sous vide cooking are discussed in the context of high-end dining at restaurants like Michael Mina in San Francisco. While the results can be delicious, the hosts maintain that the process is a "dangerous culinary curiosity."
Michael Mina Restaurant, Wine Bait and Switch, Sommelier Tactics
A review of Michael Mina's restaurant in San Francisco describes a "bait and switch" tactic regarding wine. After being told a selected bottle was unavailable, the staff offered an upgrade at the same price, only to later retract the offer for a cheaper substitute. This experience, combined with inconsistent food quality, led to a negative assessment of the establishment's management.
