BY: Sarah Feldberg
The five-course menu at Mina Test Kitchen kicks off with a bang: a pair of golden zeppole topped with caramelized onions, potato mozzarella fonduta and a dollop of glistening caviar. Two decadent bites of crunchy, sweet, creamy and briny—it’s the kind of dish that makes you groan, but if you swing by the unmarked San Francisco restaurant next month or even next week, it won’t be on the menu.
Things change fast inside Test Kitchen: a new amuse every week, a fresh menu every month, an entirely different culinary concept every quarter. As its name suggests, the eatery is a perpetual work-in-progress, a restaurant laboratory where Michael Mina and Co. workshop ideas and where guests flock to consume lavish meals at mid-range prices.
SOURCE: https://lasvegasweekly.com
By Kimberly Sutton Love is what brought Tony Nicoletta to Texas from New York.The transpl...
by Matthew Breen Fashion fans will be in for a treat this fall when the Fine Arts Museums...
In September of 2002, some of Los Angeles' most prominent Italian American citizens got to...
Little Italy San Jose will be hosting a single elimination Cannoli tournament to coincide...
The Wine Consortium of Romagna, together with Consulate General of Italy in Boston, the Ho...
Hey, come over here, kid, learn something. ... You see, you start out with a little bit of...
There's something to be said for having your food prepared tableside. Guacamole tastes fre...
Candice Guardino is adding to her list of successful theatrical productions with the debut...