Get social at Crush
At the MGM Grand, you’ll find an amazing variety of restaurants, with cuisine ranging from high-end French at Joël Robuchon to Japanese at Morimoto. If it's modern American you’re seeking, look no further than Crush. Restaurateurs Jenna and Michael Morton turned to executive chef William DeMarco to create the inventive menu, and from start to finish, Crush satisfies.
Tucked away near L’Atelier de Joël Robuchon, Crush creates an intimate vibe on entering. Low lighting and a great soundtrack match the feel of the cuisine.
Three standout starters are the heirloom tomato salad, sea scallops Benny, and ahi tuna bites. The first is a straightforward take on a caprese salad, with heirloom tomatoes and creamy burrata cheese. A balsamic glaze ties flavors together and it all rests on a bed of fresh pesto. The second is a successful play on a Benedict with each component adding to the natural sweetness of the scallop. A tasty potato cake and salty chorizo form the base of the dish while a sunny-side up quail egg serves as the topper. Chipotle hollandaise surrounds the stack. And the third is wonderfully presented, served with avocado and ponzu vinaigrette.
Pizzas are thin-crust and crunchy. A standard Italian sausage pie is brightened up with roasted red peppers and tangy pepperoncinis. It’s a spicy slice that goes perfectly with a refreshing beverage. For that, try the blueberry lemon fizz from the mocktail section, a nonalcoholic drink with a really clean flavor. Blueberries, agave nectar, lemon juice and sparkling water make up the smooth brew that is neither too sweet nor too tart. For those wanting some bite to their cocktail, check out the Curious George. A simple combination of St. George Green Chile vodka, lime and pineapple juice, along with two jalapeño slices creates a spicy sip where all the elements intermingle nicely.
Main courses present updated takes on familiar American fare. A delicious 8-ounce filet mignon has its meaty taste enhanced by the addition of sweet onions and fingerling potatoes. That sweetness is reinforced by a port wine glaze, all of which plays nicely against a strong blue cheese fondue. Shrimp risotto features the juicy, plump, charred sea creatures resting atop Arborio rice with tomato fondue and basil. Ricotta gnocchi also gets the upscale treatment. The dumplings are seared so they have both a hard and soft texture. It is served with a generous amount of tender braised short-rib and a pea purée.
Cheeky cheesecake gives diners a lot of bang for their dessert buck. The vanilla cheesecake is presented spherically, mimicking a scoop of ice cream. Inside the cake ball sits a mango passion fruit gelée. A coconut cookie crumble rounds out the plate, giving each bite the potential to be soft, and crunchy, and fluffy.
MGM Grand, 5:30-10 p.m. Sun.-Wed., 5:30-10:30 p.m. Fri.-Sat. 702.891.3222