Michael Mina 74 - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Michael Mina 74

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Going out to dinner is one of my favorite past time and it's even better when it's dinner and show. We found a spot that is an experience for your senses it's also a great meal.

Michael Mina 74 is mixing flavors with fun at the Fontainebleau resort.

Chef Thomas Griese: "What we really want to be known for an an awesome experience. When our guests come in we have some table side presentations which is really unique."

The menu might tantalize your taste buds while the presentation is a feast for your eyes.

Chef Thomas Griese: "We want to create this interactive experience."

From shrimp to lobster to oysters, the shellfish cart is filled with delicacies.

Chef Thomas Griese: "The shell fish cart. We do table side is really awesome because what you get to do is create your own shell fish platter."

For the shabu shabu, you just do the cooking with a swish of the wrist.

Chef Thomas Griese: "Shabu Shabu what it literally translates to is swish swish."

Swish your soup is a tasty tongue twister

Chef Thomas Griese: "The guest then are taking these thinly sliced of cuts of a 5 wagu and you dip it into the dashi broth, and it's hot and it actually cooks so that's where you swish swish the beef inside."

The hay smoked filet will have you saying, 'Hey this is cool.'

Chef Thomas Griese: "We wanted to give it some nice smoke and it brings you back to the farm."

When you get your meal this will spark your interest.

Chef Thomas Griese: "We have these pots, we put them in and we have the hay on the bottom and we smoke it to order so when you remove the top you get this nice enveloping aroma of hay smoke."

The maine lobster pot pie is presented in the pot it was cooked in.

Chef Thomas Griese: "When the pot pie arrive to your table it arrives to the table you get this really awesome puff pastry that comes off the pot itself."

Each one is made to order so it's fresh and piping hot. No oven mitt needed they do the work you do the eating.

Chef Thomas Griese: "What the server will do, remove the crust for you and that acts as a base. The base of the plate and from there we remove the lobster, we take out the vegetables and the cream sauce gets glazed on the lobster its delicious."

At Michael Mina 74 you can pick it, play with it even cook it and best of all you can enjoy it.

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