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Feb 23, 2016 2 min read

First Look at the Menu for The Company at Mina Test Kitchen

First Look at the Menu for The Company at Mina Test Kitchen
Rasam. Photo by Kevin McCullough.
Table of Contents

The third and next pop-up is ready to roll on Tuesday March 1st at MINA TEST KITCHEN: this time it’s an Indian concept, The Company, with guest chef Vikrant Bhasin, who is visiting from Honolulu and working with chef Michael Mina and Mina Group’s wine director Raj Parr (you may recall this concept from a few years ago, which ultimately did not come to fruition). The name is a reference to the English East India Company.

tablehopper is the first to run the menu, which will be served in a family-style format. While many dishes will have a northern Indian influence, some dishes from other regions will be featured too. Dishes include pakora chaat (with cauliflower, onion, and English peas); spiced crab salad over papad (papadum); Punjabi fish fry (with chickpea flour, coriander, red chile, curry leaf); Kashmiri kofta (Sonoma lamb simmered in yogurt, cloves, ginger, red chiles, stinging nettles); housemade green onion paratha; strawberry lassi; plus an array of sides and additions such as raita, chutneys, slaws, and roti.

Expect the menu to change in time, you can check for updates here. Just to clarify, guests choose if they want 7, 9, or 11 dishes, and the kitchen will create a menu based on the number of dishes—guests don’t choose specifically which dishes they want for their dinner. The Company will also be serving cocktails (look for some East Indies flair) and wine pairings will have a focus on syrahs and rieslings.

Tickets via Resy are $49 for 7 courses (plus $29 for the optional beverage pairing); $59 for 9 courses ($35 beverage pairing); and $69 for 11 courses ($40 beverage pairing). Dinner is served Wed-Sat. 2120 Greenwich St. at Fillmore.

One more quick note: the Michael Mina Group has brought on Bill Freeman as the new CEO of Mina Group, which will allow Michael Mina more time to do what he does and loves best, which is spend more time in the restaurants and with the teams, focus on operations and the culinary aspects, and work on new concepts. Freeman was most recently CEO and Chairman of Bertucci’s Italian Restaurants (primarily located in New England), McCormick & Schmick’s Seafood & Steaks, and B&B Restaurant Ventures.

Rasam. Photo by Kevin McCullough.

Kofta. Photo by Kevin McCullough.
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