Q & A WITH MICHAEL MINA

Q. You’ve built a restaurant empire with nearly 20 different establishments, and are about to expand into Seattle. How do you do it? Are you taking power vitamins we should know about? In all seriousness, what do you think is key to know for someone who wants to go beyond having one restaurant?

A. I think there are many factors to establish multiple restaurants. You must have a vision and concrete business plan, as well as a team of colleagues around you that share your vision and goals.

Q. Tell us about your newest venture, RN74 in Seattle and what will the difference be from RN74 in San Francisco? 

A. What I am most excited about at RN74 Seattle is the opportunity to build relationships with the local farmers, purveyors, ranchers. The RN74 Seattle menu will reflect the local food community in that way.

Q. As you expand around the country, are there cities on your wish list? Which cities would you like to avoid opening in and why?

A. I am always asked about New York City, and why I haven’t opened a restaurant there. My decision to not have a restaurant in New York City at this time is one solely based on time. I know I would want to spend a significant amount of time at a restaurant in the city, and right now, my schedule does not allow for that.

ADVICE/TIPS

Q. What would you say are the most essentials things to know when buying, cooking and serving steak?

A. Buy fresh, from a reputable butcher/meat counter whenever possible. I also recommend all-natural, organic beef. My favorite way to cook steak is over an open flame – the flavors imparted by some of the woods you can now buy to grill with are so delicious.

Q. From a chef’s perspective, is there a perfect temperature that steak should be served?

A. I think a steak is best served the way your guest prefers it.

Q. Any seafood you’re substituting these days for sustainability?

A. I love geoduck. It’s a very large mollusk related to clams. It’s great served raw as a part of a crudo or sashimi, and I like to fry the belly. A nice bonus is that it is sustainably raised and harvested in the Puget Sound in Washington.

Q. Is there an animal/fish/ingredient that you feel is underrated?

A. There are lots of great products out there that don’t make their way into ‘gourmet’ restaurants because of cultural taboos and stereotypes. For example, we almost never see goat on restaurant menus in this country, but it’s eaten by millions of people worldwide and can be a joy to cook with. 

Q. Is there a recipe we can get you to share?

A. My Classic Cheese Fondue Recipe.

RECOMMENDATIONS

Q. Among your fellow chefs, whom do you admire and/or look to for advice?

Charlie Palmer, George Morrone, and (the late) Jean-Louis Palladin.

FIND.

Q. Have you come across any products/ingredients that you think are particularly interesting?

A. We are using a lot of Red Orach in San Francisco right now.  It is a vegetable that tastes similar to spinach, but is a brilliant purple when cooked, which gives us a lot of ability to play with presentation. 

We’ve also been using this unbelievable fish sauce from Japan that is made with sea urchin (instead of usual anchovies) and it has a delicious, clean, salty flavor with hints of urchin that is very unusual. It’s great for dressings and as part of sashimi and raw fish dishes.

EAT.

Q. When not at your own restaurants, where do you love to dine in San Francisco for:

- Off the beaten track that you’d be excited to take an adventurous eater?

A. R&G Lounge: for Salt & Pepper Dungeness Crab.

[See details.]

- Iconic San Francisco cuisine?

A. Tadich Grill on California for Cioppino.

[See details.]

- Seafood?

A. Swan Oyster Depot for cracked crab, oysters, clam chowder, they make their own vinegar which is great with oysters.

[See details.]

- Power breakfast or lunch places?

A. Slanted Door does a great lunch.

[See details.]

Q. What places off the strip in Las Vegas do you love to frequent? (and what to order)

A. Raku for everything.

Lotus of Siam for Tom Ka Gai, Issan Style Beef Jerky.

Honey Pig: they do a great Korean Barbecue.

[See details.]

- Classic Cheese Fondue

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