For a weekend retreat with incredible dishes and drinks, head to Libertine Social. The relaxed space has always been a chill place to hang out with friends and fam, enjoy stellar cocktails and marvel at the delicious food coming out of the kitchen. Chef Shawn McClain’s New American gastropub opened originally in 2016 to plenty of buzz, with a superb cocktail menu designed by mixologist supreme Tony Abou-Ganim. The space is light, bright and welcoming, with a dining area sandwiched between a peaceful patio and the kitchen.
This weekend spot (currently open Friday through Sunday) features such drinks as the Bees Knees, with Juniper Grove gin; the Dark ’N Stormy, with Gosling’s Black Seal rum and ginger beer; and a barrel-aged Negroni with Ford’s gin. But there are many wines for you to choose from also, whether your taste runs red or sparkling.
The dishes here may seem familiar, but McClain imbued each menu item with a little twist. For example, a simple hummus becomes a production with the addition of balloon bread. Just as in its name, it comes out light and air filled, perfect to pop and dip with. Yellowtail cones look like whimsical mini ice cream cones with a scoop of cherry ice cream—but with a certain seafood flavor. Entrées include whole roasted branzino, roasted Petaluma chicken and a 10-ounce wagyu skirt steak.
Salad, sandwiches and pizzas run the gamut of flavors, from a roasted beet salad with feta and a fried chicken sandwich with Calabrian chili mayo to a decadent black truffle pizza with potato and a farm egg.
And making a point of dessert here isn’t wrong at all. Basque-style cheesecake, traditionally a crustless dessert cooked at high heat, is accompanied by strawberries and a graham crumble. Chocolate pot de crème is accompanied by mascarpone whipped cream and salted caramel corn, while the peach float showcases the fruit along with crème fraîche ice cream and ginger beer.
Mandalay Bay, 702.632.7558
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