It feels counterintuitive, but some of the best seafood in the nation can be found in the desert—namely Las Vegas and the various Strip restaurants that specialize in the ocean’s bounty. One of the best in that category is easily Michael Mina, the eponymous restaurant of the chef who has all but dominated the Strip (in addition to this gem, he also owns and operates International Smoke at MGM Grand, Bardot Brasserie at Aria and StripSteak at Mandalay Bay). Even if you’ve eaten here before, the ever-rotating menu practically demands return visits.
The location couldn’t be better—nestled right next to the Bellagio Conservatory & Botanical Gardens, changing with the seasons and always bustling with selfie-taking tourists. You’re guaranteed great people-watching as you have a cocktail at the bar or sit in the impeccably appointed main area.
Raising the restaurant’s level even higher is the arrival of executive chef Raj Dixit, who has worked across the globe. He’s been with the Mina Group since 2012 and worked most recently at Michael Mina San Francisco. His experiences and influences can be found all over the newest Michael Mina menu; you are in for a treat.
Starters are all uniformly light and uniformly delicious. Amberjack crudo absolutely pops, thanks to the addition of preserved lemon, capers and crispy artichokes, while grilled octopus is one of the best versions you’ll ever try, served with a scallion-kimchi pancake, spring onion vinaigrette and chrysanthemum. And wait until you take a bite out of the crispy spot prawns from Santa Barbara, so succulent and served with young coconut, makrut lime, sweet and sour mango and curry leaf.
A real treat before diving into your main course is the roasted Hudson Valley foie gras, a revelation for fans of the liver delicacy, served with toasted brioche, hazelnuts, Burgundy truffle and black cherry. There are so many flavors going on here that you won’t want to stop. (But please, share with your group. There’s much more goodness to come.)
It’s time to explore main course options. You’d probably expect seafood to dominate—and you would, of course, be correct. There’s Michael’s lobster pot pie, flavored with baby vegetables and black truffles that may just ruin you for any other version of this American classic. Fans of traditional fish dishes will love the phyllo-crusted sole, accompanied by blue crab bradade, pea shoots and mustard beurre blanc. Branzino fans will love the preparation here, applewood-smoked and served with fregola Sarda, Castelvetrano olives, artichokes and capers, while the flavors of Atlantic swordfish get a significant boost from a spice-crusted treatment, served with long beans, Thai basil, galangal and coconut-green curry.
And don’t fret, meat lovers. There’s a great “pepper steak” preparation for either a 12-ounce New York strip or 8-ounce filet mignon, served with pommes paillasson, Madeira-truffle jus and broccoli di ciccio.
Bellagio, 702.693.8865
Click here for your free subscription to the weekly digital edition of Las Vegas Magazine, your guide to everything to do, hear, see and experience in Southern Nevada. In addition to the latest edition emailed to every week, you’ll find plenty of great, money-saving offers from some of the most exciting attractions, restaurants, properties and more! And Las Vegas Magazine is full of informative content such as restaurants to visit, cocktails to sip and attractions to enjoy.
