Log In / Join Now

Magazine Archives: March 31, 2004

Sea Change: Michael Mina

SeaBlue, Las Vegas
Harvey Steiman
Issue: March 31, 2004

At his newest restaurant, the big, modern SeaBlue in Las Vegas, chef Michael Mina has a cooking area bristling with brightly colored tagines. Mina employs the ancient pottery vessels, traditionally used in Morocco for stews, to produce steamed fish dishes that Mina believes cook perfectly.

For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2004.

Members-Only Content


Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.


Already a member?     Sign In

WineRatings+ app: Download now for 340,000+ ratings.