Four Seasons Hotel DIFC will launch in early 2018 MINA Brasserie, a new modern brasserie featuring American fare served for lunch and dinner, in partnership with award-wining American chef, Michael Mina.
This marks the chef’s second venture at the property, following his Firebird Diner that opened early 2016.
Mina Group Inc. is a San Francisco-based restaurant management company specializing in creating and operating upscale restaurant concepts. Mina Group is led by Chef/Owner Michael Mina whose accolades include James Beard Foundation ‘Who’s Who of Food and Beverage’ inductee in 2013, Bon AppétitChef of the Year, Food Arts Silver Spoon Award Winner, San Francisco Magazine Chef of the Year, and International Food and Beverage Forum’s Restaurateur of the Year. Operating since 2002, Mina Group currently manages 32 restaurant properties including Bourbon Steak at Four Seasons Hotel Washington, DC; Wit & Wisdom, A Tavern by Michael Mina at Four Seasons Hotel Baltimore; and The Handle Bar at Four Seasons Resort and Residences Jackson Hole.
Carlo Stragiotto, general manager at Four Seasons Hotel DIFC, said: “Since opening the Hotel just over a year ago, we have spent a lot of time getting to know our guests and we very much look forward to sharing our new concept. It is a pleasure to continue our partnership with Chef Michael Mina and his team, who share the same passion for good food and hospitality, as us at Four Seasons.”
The restaurant’s menu will feature a variety of dishes highlighting chef Mina’s San Francisco sensibilities. Dishes will include za’taar salmon and caviar with shallot potato cake, Michael Mina’s tuna tartar with pine nuts, garlic, mint, sesame-habanero oil; among others.
The restaurant’s bar will feature a collection of classics, with an emphasis on traditional aperitifs and rare spirits.
“We are pleased to be able to continue our partnership with the Four Seasons DIFC, and to be working with the talented Martin Brudnizki to open MINA Brasserie,” said chef Mina. “I’m excited for the beautiful new space and menu, and think we will be able to offer our guests an exciting new experience in the DIFC.”Add to Favorites