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If you’re an NFL team building a new stadium anytime soon — I’m looking at you Minnesota and Atlanta — then you’ll probably want to give the 49ers a call.
The team might not have that grass thing figured out just yet — the playing field has already been replaced twice in one month — but the 49ers definitely got one thing right: the food.
The team brought in a Michelin-star chef, gave him 17,000 square feet inside of Levi’s Stadium and basically said, ‘Make this place awesome,’ and that’s exactly what Michael Mina has done.
The renowned chef — who happens to be a 49ers season-ticket holder since 1991 — has created an in-stadium experience that’s unlike any other in the NFL.
Mina’s three-tiered masterpiece has something for everyone. For season ticket holders, there’s a $5,000-a-year tailgate (More on that later).
For the fine dining crowd, Mina took 3,500 of those square feet and created an extremely upscale restaurant called Bourbon Steak, where you can get a $42 per ounce Kagoshima rib cap or the double-cut pork chop you see below. Then you can wash it down with a $75 strong ale from Belgium.