If I was forced to only indulge in one type of cuisine going forward, I think it would be Italian. I could live on pizza and pasta alone, never mind all the other great flavors that Italian cooking has to offer. 

And so, I was thrilled a few months ago when owner/partner Adam Rosh reached out to me about his new restaurant. It’s called ‘Mina Ristorante Sicilliano, located in the space on 900 South that was home previously to Matteo, before they relocated to downtown SLC. The space has been completely gutted, with all-new design and decor. Adam told me that “The idea behind ’mina is simple: bring the spirit of Sicily–its warmth, generosity, and sense of gathering around the table–to Salt Lake City.”

Speaking of his partners and staff, Adam said, “The team behind the restaurant reflects that heritage. My partner Giro Messeri, who grew up in Taormina, Sicily, leads the dining room and wine program. In the kitchen, Executive Chef Leonardo Li Mura (from Catania) will focus on dishes rooted in Sicilian tradition. Our pastry program is led by Francesco Biono from Palermo, and the bar program by Daniele La Corte, also from Taormina, who is building a cocktail menu inspired by Sicilian ingredients and classic Italian aperitivo culture.”

Explaining the story behind Mina, he continued, “The name ’mina comes from Taormina, the historic coastal town where Giro grew up, and that sense of place shapes the spirit of the restaurant. The menu centers around house-made pastas, Italian comfort dishes, fresh seafood, and traditional Sicilian desserts, alongside a cocktail program built around house-pressed juices and ingredients that echo the flavors of southern Italy. Our aim is to create a place that feels both high-quality and approachable, where the food is crafted with care and the hospitality feels genuine and personal.”

Well, three-plus months after opening, I’d say mission accomplished! Mina is a joy to dine at, with outstanding Italian food and drink paired with one of the friendliest and outgoing staffs I’ve ever encountered in my nearly 35 years of writing about restaurants. 

Tartare di Tonno Rosso Ducati

I liked the idea of Mina so much that my wife and I decided to celebrate my recent birthday – a milestone – at ‘Mina. It couldn’t have been more enjoyable, kicking the evening off with a ‘Mina antipasti, Tartare di Tonno Rosso Ducati ($28). This was a generous serving of raw, chopped yellowfin tuna on a bed of curled endive, with sumac-dusted watermelon radish slices, pomegranate molasses, red beets, tracciatella cheese, drizzled with anchovy-citrus oil. Another terrific raw food dish is Carpaccio di Wagyu ($38) – thinly sliced local Wagyu beef dressed with extra virgin olive oil, arugula, lemon, aged Parmigiano Reggiano, fried nonpareil capers and fresh herbs. 

Tagliatelle Bolognese

The ‘Mina menu offers eight different homemade pasta dishes, including Lasagna Tradizionale ($30), Rigatoni Norma ($26), Gnocchi de Ricotta al Tartufo ($46), Risotto Cacio & Pepe ($28) and others. My wife and I ordered the pasta Bolognese ($28) to share, but the portion was so large that we took most of it home to enjoy the following day. It’s a hearty dish of housemade, perfectly cooked egg tagliatelle, smothered in a rich, slow-simmered pork and beef ragu, with 24-month aged Parmigiano Reggiano crisps on top. It’s one of the best versions of Bolognese I’ve ever eaten.

Pollo alla Diavola

Main courses – called Secondi in Italy – range at ‘Mina from Filetto al Pistacchio ($62), which is center-cut beef tenderloin with a pistachio crust, and Maiale alla Milanese ($40) – bone-in Duroc pork chop, breaded and fried Milanese style, to seared yellowfin tuna called Tonno Scottato ($38), and a 30-day dry-aged 36 oz. Porterhouse steak with Italian salsa verde ($185). I opted for Pollo alla Diavola ($32) for my secondi. It’s a delectable dish of crispy-skin chicken glazed with Calabrian chili and citrus, served with Parmigiano smashed fingerling potatoes alongside. A truly memorable birthday dish. 

Cuore di Salmone Mediterraneo

My wife meanwhile, almost always chooses fish and seafood when it’s offered, so true to form she ordered Cuore di Salmone Mediterraneo ($36). This was a large portion of Faroe Islands salmon with blistered cherry tomatoes on a bed of al dente carrots, Castelvetrano olives, capers, and garlic confit. 

Chef Leonardo Li Mura

As I mentioned, the entire staff at ‘Mina is delightful, and we really appreciated the care and attention given to us by all of them, but especially our server, Alexxis. We also had a most enjoyable conversation with Executive Chef Leonardo Li Mura, whose passion for Italian cuisine is evidenced on every plate. 

Wine lovers will go gaga over the vast selection of Italian imported wines at ‘Mina, as well as domestic selections and those from other countries. There is even a separate list of about a dozen Amari bottles, since Amaro is a part of everyday life in Sicily. 

As we were wrapping up the evening, Alexxis surprised me with a mini ricotta cheesecake with strawberries from pastry chef Francesco Biondo’s kitchen for my birthday – a perfect way to end a perfect evening.

Photos by Ted Scheffler

Culinary quote of the week: “In heaven, after antipasti, the first course will be pasta.” – Steve Albini