At Michael Mina’s flagship eponymous restaurant in San Francisco, tasty things definitely do come in threes.

It’s been more than a dozen years since Mina first made serving composed trios a signature of his. Now, he’s brought that style back as an option at his downtown restaurant.

The trios menu, which just debuted a couple weeks ago at Michael Mina restaurant, offers a three-course prix fixe for $105. Because each course is composed of one highlighted ingredient served three different ways, it feels like much more than just a first course, a second course and a third course. It’s like experiencing a much more extended tasting menu — but in a truncated way.

The special menu also offers a couple of Mina blasts from the pasts, regular-sized dishes that can be ordered instead of a trio, such as his famed ahi tartare.

I was prepared to enjoy three courses when I was invited in as a guest of the restaurant recently. But the kitchen had other ideas — wanting me to try pretty much every option offered on that menu. Out they came, one by one, until my husband and I had to wave the white flag. Even Executive Chef Ron Siegel jokingly apologized at the end for the avalanche of food.

But it’s hard to turn down morsels so delicious.

The parade started with a trio of sashimi — Spanish bluefin belly with yuzu citrus gel, medai with roasted tomato puree, and kamasu with compressed cantaloupe and geoduck. Each was firm, fresh, just impeccable. A nice touch was the fresh wasabi grated right at the table.

Read more