Michelin award-winning chef Michael Mina's eponymous restaurant features a new twist on Mina classics. The sleek atmosphere complements the ... More
Michael Mina - Bellagio
Michelin award-winning chef Michael Mina's eponymous restaurant features a new twist on Mina classics. The sleek atmosphere complements the contemporary cuisine featuring innovative seafood preparations, vegetarian & seasonal dishes from Mina's cookbook. Executive Chef Benjamin Jenkins, an emerging talent in his own right, brilliantly brings Mina's menu to life with a fusion of flavors. Enhance the dining experience with Master Sommelier recommended wine pairings from the extensive wine list featuring limited production American & European vineyard selections. Will accommodate gluten-free and vegan requests.
I’ve been to one of his other restaurants, Strip Steak, and was pretty happy with the food there, so, I had high expectations of Michal Mina’s at the Bellagio.
The menu is short, but interesting. You have a choice of ordering appetizers from one side of the menu and mains from the other, or, there’s a third menu what bunches a few of these together in a “tasting” menu.
We opted for the tasting menu (they had 3) paired with wine. It wasn’t cheap at $175pp for the meal and $75pp for the wine, but, hey... we’re here...
We also added a caviar course. They were pretty much out of everything except for the bait quality stuff, so, the waiter sent someone down the hall to Petrossian’s to pick some up for us. Mmmmmm bait...
The tasting menu started out with a tuna tartare. This was served as a small terrine with a quail egg on top and surrounded by pine nuts and spice with a little mint and some sesame oil. Once the plate arrives, the waiter(s) mix it up into a pile with a couple of forks, so, it ends up looking a little more like a traditional tartare rather than something from a sushi restaurant. This was very tasty. The sesame oil was just slightly overpowering, but, still good. The mint was a hidden surprise that added a little freshness juxtaposed with the pine nuts and spices. In any case, it was a nice start coupled with a glass of 2006 Monchhof Riesling Kabinett. Sweet and fruity.
The second course was great. Lobster Pot Pie. This was served in a small ceramic bowl with a flaky crust on top. The waitstaff cut the top off and set it aside to reveal a chunky stew of carrots, potatoes, black truffles, turnips, and lobster. Everything cooked perfectly. This was a hearty, delicious course and the lobster was meaty, buttery, and delicious. I wanted to lick the bowl when I was finished. This was coupled with a 2004 Dujac Fils et Pere Meursault Burgundy... Essentially a French Chardonnay. Oaky, buttery, and a nice accompaniment.
The next course was good, but, not my favorite. I felt that I could do it better. Miso-Glazed Black Cod on a shrimp and scallop ravioli. The fish was slightly overcooked for my taste. The miso glaze was nice, slightly too sweet, and you only got occasional hints of it. The shitake broth was ok, but, somewhat uninspired. The tiny shitake mushrooms floating around were very good, fresh, and delicious (if you can call a mushroom fresh). And the ravioli was nice, but, not great. I like my pasta al dente, but, this was just a little too stiff. The pasta could have used another minute or two in the pot. This was accompanied by a 2005 Dopff & Irion Pinot Blanc from Alsace.
The meat course was very well done. Kobe Ribeye poached in butter, then finished on a grill, sliced thin in one of Mina’s signature styles, a Trio. The first one was accompanied with a horseradish mashed potato, the second one with asparagus tips in bearnaise, and the third, and my favorite, was finished with a fois gras emulsion with a tiny potato and onion cake (like a flat tater tot) with a thick slice of seared fois gras on top. Very delicious. This came with a 2001 Remelluri Rioja. I really like riojas and this was a nice, earthy, minarally bottle. It went very nicely with the steak.
By this time, my wife was falling behind in the food and wine, so, I happily helped her finish up her meal...
Finally, desert. This was a warm chocolate cake shaped like a tiny cupcake, with a liquid chocolate center. A small pot of coconut panna cotta that was delicious, and a small rootbeer float that was actually an excellent accompaniment to the glas of 2000 Dow ‘Late Bottled Vintage’ Port.
Overall, it was a pleasant experience. Slightly on the expensive side, but, worth trying. The “Cookbook” tasting menu that I described comes with a signed copy of a Michael Mina cookbook. I believe they discount the price by $50 if you decide you don’t want it.
Overall the experience at Micahel Mina was ok I wasn't to impressed with their filet mignon and the portion was small for my taste but the lobster was great!!! Their singature root beer float is a must try it's one of the best I've ever tasted!!! The ambiance is great, very romantic and classy.
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