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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.

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