Like most of his fellow San Francisco chefs, Michael Mina has a laserlike focus on ingredients. He just takes it a step further. As cable cars clang past his eponymous restaurant on Union Square, in the historic heart of downtown, he keeps a diner's attention riveted to the glorious things happening on the plate.
For the full article, check out the new issue of Wine Spectator, on newsstands October 15, 2006.
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