Fleur blossoms with globally inspired offerings
The sophisticated evolution of dining in Las Vegas didn’t just happen. It was driven by culinary pioneers, skilled visionaries who took chances and let their creativity shine … and the results have been astonishing.
Chef and restaurateur Hubert Keller embodies that adventurous spirit, and his Mandalay Bay institution Fleur is emblematic of the city’s evolution. Once a classic fine dining destination with heavy French influences, Fleur has morphed into a vibrant and varied restaurant anchored by graceful service and a menu of small plates from around the world.
Keller has always operated on the cutting edge of the culinary world—he was the first to put a DJ booth in a restaurant in Las Vegas, and likely the first chef to take a spin behind those decks—and Fleur’s cuisine demonstrates his ongoing quest for bold flavors and exotic offerings. Up-and-coming chef de cuisine Robert Camacho is Keller’s lieutenant in the kitchen, ably executing everything from a classic steak tartare with whole grain mustard and cornichons to the new “L.A. style” galbi, beef shortribs marinated with Korean flavors.
Those are just two of the small plate options you can use to construct a shareable meal dabbling in global flavors or order as appetizers for a more traditional meal. Fleur serves steaks as well as vegetable side dishes, but before you make that choice, don’t skip the white onion truffle veloute, a silky soup simultaneously fresh and indulgent.
Burrata and heirloom tomatoes with juicy watermelon, aged balsamic vinegar and basil is an ideal option for this season between seasons, a more creative version of the popular caprese. Crisp hamachi tacos or yellowtail ceviche will cure your raw fish fix while tender, grilled Spanish octopus is served with pickled peppers and a duo of sauces, romesco and chimichurri, for a Spanish-South American flavor explosion.
If you’re ready for something more substantial, the Fleur Burger is always ready, wagyu beef with grilled mushrooms and caramelized onions on brioche. More richness awaits with the braised veal shank osso buco, with tangy charred baby tomatoes and peppers cutting through the fork-tender meat. Shifting to the lighter side, the very in-demand Ora king salmon is served with a bright citrus salad and artichoke purée and satisfies like a steak; or you can get one of those, preferably a perfect 8-ounce grass-fed filet with au poivre sauce. Lucious Angus short rib is served with a creamy potato purée. For dessert, there’s really only one way to go—Fleur is renowned for its soufflés, a sweet cloud of perfection available in a few seasonal flavors.
Open for weekend brunch, weekday lunch and daily happy hour (from 4-6 p.m.), today’s Fleur offers a variety of dining experiences and that’s a big reason why it remains so popular. Mandalay Bay is loaded with deliciously different dining experiences, but there’s a reason—several, actually—that so many different Vegas visitors keep coming back for more.
Mandalay Bay, 11 a.m.-10 p.m. Mon.-Thurs., 11 a.m.-10:30 p.m. Fri.-Sun. 702.632.7200