Here for restaurant week – we ate at one of Michael Mina’s restaurants in San Francisco (with the same name actually) and loved it so much, so we decided to check this out too.
The country pate with a somewhat rustic loaf of bread. I guess the ‘countriness’ comes from the pate being kind of coarse with big chunks of meat? It was mainly pork, I think? I prefer rillettes to this, which was more gelatinous and not quite creamy enough.
The restaurant itself is quite fun to dine in, rather steam punky, and the napkins all come with a little red ticket tag tied around it that my husband loves. I bet he’s got them squirreled away somewhere in his desk.