Revelers descend upon Vegas hoping for an experience unlike any other. Newly opened The Mayfair Supper Club at the Bellagio is assuredly not only unlike anything back home, it’s even unlike any other dining experience on the Strip—an immersive dinner theater replete with aerialists, singers, tap dancers and a band with the famous Bellagio fountains as a backdrop.
Entertainers may be the initial allure of The Mayfair, but you’d be mistaken to overlook its menu, a collection of classic supper club fare given a New World twist with an emphasis on presentation. In fact, throughout your meal, servers deliver various dishes and drinks with flair and tableside finish. Every aspect of the experience is a part of the show.
Begin with spicy tuna cradled in a nori shell similar to a taco. Similarly presented is the umami-laden wagyu and caviar with unctuous wagyu steak tartare gilded with saline caviar and gold leaf flakes. The ornate bite is befitting of the majestic Mayfair mystique. More traditional is The Mayfair, an eponymous roll combining shrimp tempura, spicy tuna roll and hamachi and topped with jalapeno slices.
Elsewhere amongst the appetizers, the common high-end offering of steak tartare is tweaked a bit with a whimsical presentation with fried onion petals served for scooping. Just as creative are the coconut shrimp, which arrive perched in a halved coconut filled with a mild green curry. And tuxedo scallops earn their moniker with a generous shaving of black truffles contrasting the silky, thinly sliced mollusks.
Tableside preparations abound at Mayfair, most rooted in tradition. Prime rib is carved near your table from an ornate silver cart, while the Dover sole Veronique is deboned in sight. The former is an upgraded rendition of the classic, utilizing savory American wagyu replete with a touch of freshly shaven horseradish and a hearty horseradish cream for dipping, while the latter is accented with Muscat grape halves and layered in complexity from a nutty brown butter. Either is worthy accompaniment to the entertainment, sometimes even choreographed with the fountains themselves.
While entrée portions are sizeable, one shouldn’t overlook a solid selection of sides. Artichoke and hollandaise may seem like a simple dish—the spice-laden, lightly fried hearts paired with a creamy hollandaise sauce for dipping is a must-order. Roasted acorn squash is adorned with Parmesan and pumpkin seeds, while the steak fries are reminiscent of those found on the boardwalk, doused with vinegar and tossed with salt.
Its unsurprising libations are equally as intriguing as the rest of the Mayfair experience. The Jalisco Old-Fashioned arrives under a smoked glass dome, reposado—in lieu of the traditional whiskey— complemented by cacao-infused agave and mole bitters. And the espresso martini garnished with a cookie crumble is a sight to be seen.
Arguably the most creative dessert presentation is The Cigar, a chocolate and hazelnut confection mimicking a stogie and hinting of hickory smoke. More traditional offerings include a cherries jubilee and a Baked Alaska, which completes the tableside trend by being lit afire for your enjoyment. At The Mayfair, the entertainment doesn’t stop until the very end of your meal!
Bellagio, 5 p.m.-midnight Sun.-Thurs., 5 p.m.-3 a.m. Fri.-Sat. 866.906.7171
