Looking for the perfect Valentine’s Day getaway? Then Michael Mina’s StripSteak, situated toward the rear of Mandalay Bay, just might be that escape. Having recently taken over the helm as executive chef, Gerald Chin—whose résumé features stints with celebrity chefs Joël Robuchon and Bradley Ogden—has elevated the stalwart to new heights.
While you may recognize Chin from his triumph in the Leftovers Overload episode of Food Network’s Chopped, transmuted doggie bags aren’t on his menu; rather, it includes some of Las Vegas’ most wildly creative steakhouse dishes including uni-laden bone marrow and black truffle macaroons.
In a nod to StripSteak’s tradition, each meal begins with a complimentary duck fat fry trio. While each style comes with its own dipping sauce, mix things up by pairing the Old Bay version with the truffle aioli allocated to the truffle fries. The flavors hint at what awaits.
Maine lobster fritters are also an outstanding longtime menu fixture, and Chin is a wise man for keeping them as-is. Bacon and lobster-stuffed fritters are served alongside shiso leaf with a sharp lemon crème fraîche. By swaddling the fritters in shiso with a slather of crème fraîche, the dish is reminiscent of mini-tacos and offers an inexplicably light-yet-robust meld of smoke, mint and citrus.
Japanese wagyu beef satay
Equally as memorable is the Japanese wagyu beef satay. While it’s no secret that wagyu is expensive due to the intensive and time-consuming pampering these bovines receive, Chin’s subtly seasoned new appetizer provides an accessible opportunity for people to try this Japanese delicacy. Paired with a black pepper soy glaze, this simple dish highlights the beef’s renowned richness. And the “Instant Bacon” smokes pork belly under a glass cap.
Lest you forget you’re in a steakhouse, StripSteak’s American wagyu rib cap is as good a cut as you’ll encounter. The rib cap is a smoky testament to the magnificence of meat as it melts in your mouth. You’re welcome for the introduction to your new favorite.
Steakhouses are commonly judged on the strength of their sides and StripSteak’s riffs on the standards are certainly worthy. Unctuous mac and cheese is an umami bomb with black truffle, cheesy potato gratin is flush with smoked Gouda and a trio of buttery potato purées, including sharp horseradish and rich lobster renditions, are sure to make your cardiologist cower. And, since man does not live by food alone, be sure to peruse their selection of more than 120 scotches.
With innovative offerings and an ample wine list for her and scotch and steak for him, St. Valentine would be proud of StripSteak’s all-inclusive offerings as a means to courtship on his day.
Mandalay Bay, 5:30-11 p.m. daily, lounge opens 4 p.m. daily. 702.632.7414
