Stripsteak, at Mandalay Bay, is a home run. For years, way before the tough times, I have been saying that Las Vegas restaurants are the best group in the world for food and décor. Often, though, even if we have good professional service, restaurants seem to be understaffed, which negatively impacts the overall experience.
This definitely was not the case with Michael Mina’s Stripsteak. Our waiter, “Hammer,” was superb, but so was the hostess, the bussers, the sommelier, and two managers. We had an elderly gentleman with us who had a bit of a noise problem. Without being asked, the staff immediately turned down the music. Furthermore, the manager even personally walked him to the restroom.
Now, let’s talk food. I was with a party of four, who were all going to see the musical “Mama Mia” at Mandalay Bay. Our challenge was to have a deluxe yet “simple” meal, in 1.5 hours: a great steak for the host, vegetarian for the granddaughter, and fish or foul for the ladies. (As you already know, I will eat anything if it is delicious).
I don’t know if “gourmet steak house” is an oxymoron, but that is exactly what Stripsteak is. Everybody knows that great steakhouses have great meat. But, surprisingly, vegetarians also do well at great steakhouses as they always tend to have great sides.
And the sides here are very special. We had delicious carrots that had a special orange flavor. The mac and cheese had a truffle sauce that worked perfectly, and the cauliflower with curry was fabulous.
JetSetWay Tip – The whole fried chicken is great, but way too big for even a hungry person. If you have it, split it.
Do not confuse the Bibb lettuce wedge with a classic iceberg lettuce wedge. This is more like a chunky, fancy salad, with a delightful dressing that was a tangy avocado tarragon flavor: very good, but not the norm.
You know how all of the fancy restaurants are now starting with a little special treat from the chef? This group opened with three types of French fries, with three sauces (Michael Mina has long been famous for cooking items three ways or with three sauces for patrons). I could have made an entire meal with the fries with truffle oil, dipped in truffle sauce. I almost did actually. What a great dining experience.
Visit them online at: www.MichaelMina.net.