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At Nobhill Tavern, Executive Chef Sven Mede perfects Michael Mina's vision of a San Francisco neighborhood restaurant, right down to the authentic sourdough bread. The menu includes elegant takes on classic comfort food with signature dishes like the whole fried Sonoma Chicken Tetrazzini, which is carved tableside and draped over a side of Truffled Macaroni and Cheese; and Michael's Lobster Pot Pie, served in a brandy cream. Still, the menu retains the elegance of whole roasted foi gras, as well as the fresh flavors of distinctly California cuisine. As mentioned earlier, hot bread is made daily in the restaurant and kept warm at your table. Five types of whipped potatoes are presented as compliments of the house, along with three types of butter that change daily.While the wine list includes approximately 450 different wines, the unique cocktail menu earned the restaurant Las Vegas Life Magazine's "Best Cocktail" award in 2002. If you're not into traditional appetizers, you can order a set of starters for the table; or, you can have both. If you're in the neighborhood for dinner, or get hungry while playing the slots at the MGM Grand, this is a must. For an exclusive interview with Chef Mede, who famously produced a Champagne-paired nine-course tasting menu for New Year's Eve in December 2006, please click here.

If you'd prefer to read his biography, please click here. If you'd like to try out some of his recipes in your own kitchen, please click here or here.

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