Liam, Diane Mina and Chef Michael Mina

(L-R) Liam, Diane Mina and Chef Michael Mina (Photo credit: Foodie Chap/Liam Mayclem)

It's Bloody Mary O'Clock with The Foodie Chap and Diane Mina

Liam Mayclem
June 29, 2018 - 1:02 pm

SAN FRANCISCO (KCBS RADIO) - San Francisco has a new place to rise and shine every Thursday through Sunday at Diane's Bloody Mary Bar & Brunch at the Mina Test Kitchen.

Featuring signature bloody mary cocktails, breakfast toasts, larger brunch plates, Diane's signature mixers, brand apparel and garden goods, this pop-up will be a true representation of Diane's hard work over the past five years.

In August of 2014, after diligently growing and testing tomatoes and herbs in her quarter-acre garden to create her own version of this iconic, savory and zesty cocktail, Diane partnered with San Francisco 49ers to unveil Diane's Bloody Mary Bar for season ticket holders at Michael Mina's Tailgate.

In 2017, after catching some serious attention from Williams Sonoma, Diane's Bloody Mary mixers were launched, selling in Williams Sonoma stores nationwide and online.  Now in 2018, Diane is excited to bring Diane's Bloody Mary Bar & Brunch to life at the Mina Test Kitchen.

Diane's Bloody Mary Bar & Brunch is open 9:00 a.m.- 4:00 p.m. for breakfast and lunch Thursday through Friday, and brunch Saturday through Sunday.

I stopped by recently for a Bloody Mary fix & some delish brunch bites. With Chef Michael Mina (Diane's husband) on the griddle & Diane at the bar on Bloody Mary's this was the place to be. I devoured the L.I.E. Sandwich (Long Island Egg) eggy & meaty as I had hoped on a soft, slightly crunchy Kaiser bun. All kinds of yummy washed down with the perfect “Dirty Diane Bloody Mary”. The Bloody Mary's are satisfying & delish and not too heavy on the tummy. Perfection.

See you here soon at the Mina Test Kitchen on Greenwich Street in San Francisco's Marina now home to Diane's Bloody Mary Bar & Restaurant. A dream by Diane realized and Bloody Mary seekers satisfied.

Cheers, Liam!

Long Island Egg Sandwich from Diane's Bloody Mary Bar & Brunch (Photo credit: Foodie Chap/Liam Mayclem)

Diane's Bloody Mary Bar & Brunch
Long Island Egg Sandwich
Serves 4


  • 4 poppy seed covered soft Kaiser rolls from your favorite bakery, split in half
  • 4 tablespoons butter, unsalted, clarified
  • 4 farm-fresh eggs
  • 8 slices of American Cheese
  • 8 ounces thinly sliced ham, such as Boar's Head Brand
  • Ground sea salt and fresh cracked pepper to taste
  • 4 pieces of aluminum foil or 4 pieces of parchment sized to wrap the sandwiches

Method of Preparation:

  1. Heat two medium sized non-stick skillets on medium low to medium heat.
  2. Brush the split Kaiser rolls and place them cut side down and cook until golden brown and delicious.  Remove from skillets, reserve warm.
  3. Place ham in one of the skillets to warm, about 2 minutes.
  4. Wipe out the skillets and place them back on the heat, adding 1 tablespoon each to the skillets before cracking the eggs and cooking them sunny side up.
  5. Flip eggs at the sunny side up stage, add the cheese and top with the ham, allowing to cook for one more minute.
  6. Place the ham, cheese and egg in between the buns, wrap in foil or parchment and serve!


Diane's Bloody Mary Bar & Brunch
Inside Mina Test Kitchen

2120 Greenwich Street
San Francisco, CA 94123