The result of the serious makeover to the landmark Michael Mina restaurant is cool sophistication, creamy white pillars, and visual and culinary Japanese-French perfectionism, the most ideal of all San Francisco restaurants for a truly glamorous evening. Chef and namesake Michael Mina is an exacting, theatrical sort. His touch is evident on everything from the linen of the napkins to the shade of dusty blue on the chairs, and certainly every plate of food. His speciality is the riff on an ingredient. For example, he’ll do a Kobe rib roast and let you try it au poivre, with horseradish mash, and with caramelized onion. Go nuts and get the lobster pot pie, or try the caviar cart. Pure elegance. Mina works his magic in signature flavour suites (everything arrives in three versions) served in a dining room as crisp, light, and modern as it is grand. The air crackles with culinary anticipation. Patrons run to the upper crust, from ladies in Chanel suits to visiting jet-setters. Be ready for gustatory adventure-and by all means have the lobster pot pie. Why not go big and splurge on the seven-course classic tasting menu? The calories? The cost? Michael Mina is not a place to consider either.