54 Mint

16 Mint Plaza, San Francisco CA 94103

$$ Italian New

There’s a bit of Rome right in the heart of San Francisco. 54 Mint presents bold flavors with imaginative pairings and infuses a bit of Italy into everything they prepare. This combination restaurant and wine bar is located downtown on the historic Mint Plaza and attracts locals and tourists alike with its charming décor and ambiance. 54 Mint has a comprehensive wine list and food menu as well as community seating in their wine cellar which can also be rented out for private events.

Review by TableAgent

Reservations

54 Mint Reservations

(415) 543-5100

Date

Time

Party Size

Business Info

Address: 16 Mint Plaza, San Francisco CA 94103
Cross Street: Jessie Street
Location: San Francisco | SOMA
Cuisine: None |
Cost: | Inexpensive
Category: Wine Bar/Shop
Star Rating:
Reservations: Recommended
Dress Code: Casual
Meals Served: Brunch | Lunch | Dinner |
Parking: Street |
Payment Options: None |
Corkage Fee: 25.00 | limit one bottle
Website: http://www.54mint.com/54_Mint_Wine_Bar_Vineria_-_Ristorante_-_Alimentari/54_Mint_Vineria_Ristorante_Alimentari.html
Phone: (415) 543-5100
Features: Full Bar, Private Room, Wheelchair Access, Lounge / Bar, Healthy Options, BYOB,
Occasion: Romantic Dining, Dining Alone, Meet for a Drink, People Watching, Trendy / Hip,

Photos

Business Hours

Reservations Available

Monday: 11:30 a.m. - 3:30 p.m.; 5:30 p.m. - 10:30 p.m.
Tuesday: 11:30 a.m. - 3:30 p.m.; 5:30 p.m. - 10:30 p.m.
Wednesday: 11:30 a.m. - 3:30 p.m.; 5:30 p.m. - 10:30 p.m.
Thursday: 11:30 a.m. - 3:30 p.m.; 5:30 p.m. - 10:30 p.m.
Friday: 11:30 a.m. - 3:30 p.m.; 5:30 p.m. - 11 p.m.
Saturday: 11:30 a.m. - 3:30 p.m.; 5:30 p.m. - 11 p.m.
Sunday

Menus

il Menu della Cena

subject to changes due to seasonal ingredients and availability / 18% gratuity will be added to parties of 6 or more / B.Y.O.B policy: $25 corkage fee, limit one bottle.

gli ANTIPASTI

AFFETTATI e FORMAGGI 18.00: selection of imported cured meats & cheeses served with warm home-made “crescia” flat bread
SCAGLIE di PARMIGIANO REGGIANO con STRAVECCHIO 14.00: 30 months-aged Parmigiano Reggiano served with aged balsamic vinegar
la CRESCIA RIPIENA 13.00: Umbrian flat bread filled with creamy stracchino cheese, 24 months aged “Parma” prosciutto & sautéed dandelion
INSALATA di RUCOLA 10.00: baby arugula, cherry tomato & green apple salad with shaved parmigiano reggiano
CARPACCIO di POLIPO 12.00: thinly sliced octopus carpaccio with shaved fennel ,extra virgin olive oil and smoked paprika dressing
CROCCHETTE di BACCALÀ MANTECATO 12.00: cod fish & potato croquettes served with smoked paprika alioli
INSALATA AUTUNNALE 14.00: raw black kale salad with sautéed shiitake mushrooms & asparagus, shaved pecorino cheese & crispy guanciale
IMPEPATA di VONGOLE 13.00: sautéed clams with white wine, garlic and olive oil, toasted bread
POLPETTE al SUGO 12.00: traditional house-made meat balls in “salsa di pomodoro”
QUAGLIA alla GRIGLIA 14.00: grilled naturally raised quail with spinach and pomegranate salad
BRASATO di PANCIA di MAIALE 13.00: braised pork belly with sautéed corona beans and dandelion

le PASTE

FETTUCCINE ai FUNGHI 16.00: house-made egg pasta with wild mushroom ragu`
SPAGHETTO ai MOSCARDINI 17.00: spaghetti with sautéed baby octopus, tomato and chili flakes
TRENETTE al PESTO TRAPANESE 15.00: house-made narrow, flat pasta with fresh tomato, almonds and basil
RAVIOLI di RICOTTA e SPINACI 16.00: ricotta & spinach filled ravioli with brown butter and crispy sage RIGATONI alla
RIGATONI alla CARBONARA 15.00: tube pasta with local organic eggs, “guanciale”, black pepper and parmigiano reggiano
GNOCCHI al RAGU`di CARNE 16.00: organic potato dumplings with ground beef and pork ragu`
SECONDI di CARNE e PESCE MERLUZZO al FORNO 24.00: pan-seared Alaskan pollock with sautéed swiss chard, soft polenta & butter emulsion
CACIUCCO alla LIVORNESE 25.00: slowly cooked traditional “Livornese style” fish stew with octopus, cod, calamari & shrimp, toasted garlic bread
GALLETTO al MATTONE 25.00: naturally raised grilled cornish-hen cooked under a brick served with roasted root vegetables
GRIGLIATA di MAIALE 24.00: grilled Niman-Ranch pork ribs, sausage and pancetta served with olive oil smashed fingerling potatoes and roasted baby artichokes
BISTECCA ai FERRI 25.00: 9oz skirt steak served with roasted potatoes & broccoli rabe