Named restaurant of the year by Esquire Magazine in 2011, Michelin-starred MICHAEL MINA is the crowning jewel that captures the core of Michael’s philosophy: bold yet balanced flavors achieved through a combination of acidity, sweetness, spice and richness. At the helm, Executive Chef Raj Dixit achieves these bold, balanced flavors in a cuisine, which draws upon global influences, showcasing the highest quality authentic and seasonal ingredients.
The 5-course tasting menu invites guests to explore a dynamic expression of Chef Michael Mina’s vast culinary influences while also providing options within each course for the guest to define their ultimate dining experience. The tasting menu is offered for dinner only at $145 per person, with vegetarian options and supplements at an additional cost. A paired down ‘a la carte’ dinner menu is available at the bar. Lunch is served in the dining room featuring an à la carte menu and at the bar.
HoursMichael Mina Reservations: 415.397.9222
Large Party Contact
25 Seats in Private Dining | Full Restaurant Buyout
For events please contact Nancy Zammit at firstname.lastname@example.org or 415.625.5460.
A special occasion calls for special treatment in the heart of the SF dining scene. We pull out the stops for you and your guests in our private room or reserve the entire restaurant. Our team will work with you to create a lasting memory.
Raj Dixit has worked in a number of top kitchens across the country, and was recently named the Executive Chef at MICHAEL MINA in San Francisco. In his role, he will be working in partnership with Chef Michael Mina to continue to elevate and innovate the Michelin-starred restaurant. Dixit will continue to present food centered on Mina’s philosophy of bold, balanced flavors, but will also draw upon Dixit’s global flavors and influences.
Dixit was most recently the Executive Chef of Michael Mina’s Stonehill Tavern at the St. Regis Monarch Beach. His menu at Stonehill Tavern was playful and unpretentious, always ingredient-focused, elegant and minimal. He will bring many of those principals to MICHAEL MINA Restaurant.
Dixit graduated from The Culinary Institute of America, and worked at The Ryland Inn under the direction of Chef Craig Shelton. He was known for making the farm-to-table concept a nationwide movement, and taught Dixit a great deal about cooking with farm fresh ingredients. The experience with Chef Shelton lead him to become the opening chef for Dennis Foy, and then chef de cuisine for restaurateur David Bouley, while opening his New Bouley Restaurant in New York City. He oversaw all operations for the 100 seat restaurant, and garnered 3 stars from The New York Times, and received a 2 star Michelin.
He was then given the opportunity to become the executive chef at The Inn at Dos Brisas, a Relais & Chateaux property in Texas. Here he oversaw the restaurant and guest rooms for the small luxury property, the only Forbes 5 star in Texas. In addition to his duties in the kitchen, Dixit coordinated the planting schedule for 40 acres of organic farming, and two geothermal greenhouses.
After spending two years in Texas, Dixit was ready for new adventures and challenges. He had the opportunity to work with Michael Mina and oversee Stonehill Tavern in Southern California. It was an opportunity to go back to California (where he had spent some time as a child), and allowed him the opportunity to work with the abundance of incredible regional products. Here he garnered a number of accolades, including being named one of “75 Best Places to Eat” by the Orange County Register, one of “Orange County’s 21 Hottest Restaurants” by Eater Los Angeles, and had a dish on the “100 Favorite Dishes in Orange County” list in the OC Weekly.
When he’s not working, Dixit can be found reading, listening to music, or exploring and traveling with his fiancé.
Join Mina Rewards
We are partnering with Thanx to provide you with delicious rewards. Just for signing up, earn a complimentary glass of champagne at Michael Mina! The program is free, and our way of saying “THANX” to our patrons.
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