Restaurant Michael Mina

An accomplished and well-traveled team launches its flagship
Harvey Steiman
Issue: August 31, 2005

Restaurant Michael Mina, where each course is actually six different treatments of a main ingredient, reinvents the tasting menu. Having so many flavors on one plate poses a challenge for wine. But sommelier Rajat Parr's wine list, at 2,200 labels and counting, delivers perfect matches for just about everything.

For the full article, check out the new issue of Wine Spectator, on newsstands August 31, 2005.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories