Michael Mina – Bellagio, Las Vegas, NV

Food Adventures, Las Vegas

For us, food is an event that can stand completely on its own. So in retrospect, it was really no surprise that for our four-year dating anniversary, we spontaneously decided to hop in the car and drive through the desert to Sin City for a short weekend getaway capped off with a tasting menu dinner at Michelin-starred Michael Mina at the Bellagio.

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The service from being greeted by the hostess and GM to our dedicated waiters (plural!) to the ever-attentive bread and water guy was impeccable. The decor was beautiful and the whole experience felt sophisticated but not snooty, a delicate balance for white tablecloth restaurants of this caliber.

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There is a great-looking a la carte menu that includes luxuries like a caviar selection rolled out on a serving cart and a whole lobe of foie gras roasted and carved table-side, but we had our sights set on doing a tasting menu. Even then, there were two options – the Signature, which features the six courses of the restaurant’s greatest hits, and the Seasonal, which changes from time to time based on what is available. Since it was our first visit, we opted for the Signature which is a steal at $115 per person. We were tempted to do the full wine pairing alongside our tasting menu but decided to each select one of the suggested pairings instead. Just before we received our 2011 Cantina Terlano pinot bianco (Martin’s) and 2012 Dr. L riesling (one of my favorites), we were surprised with champagne to toast our anniversary!

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Bubbly in hand, let’s get started.

Course 1: Domestic Caviar Parfait – alderwood smoked salmon, creme fraiche, shallot potato cake.

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A beautiful tower consisting of layered crispy fried potato, cool and creamy creme fraiche, smoky cured salmon, and a generous dollop of domestic black caviar, this dish was an innovative presentation of a classic flavor combination. I also couldn’t help but appreciate the simple yet elegant little piles of brunoise shallot that garnished the plate.

Course 2: Tartare of Ahi Tuna – asian pear, pine nuts, scotch bonnet infused sesame oil

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Photo-takers beware, this dish is finished table-side. Our waiter was observant, however, and paused so I could take my before and after photos. So kind! We felt it was a sizable portion to be part of a tasting menu; we later saw another table order the a la carte version and ours seemed to be about two-thirds the size! The Asian-inspired flavors were delicious and more reminiscent of a Hawaiian poke than a tartare.

Course 3: Miso-Glazed Chilean Sea Bass – shellfish dumpling, dashi broth

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Possibly the best preparation of Patagonian toothfish I have eaten! The buttery fish was perfectly cooked and unbelievably succulent. The dumpling looked handmade though it was unremarkable compared to the delicate yet flavorful broth. The garnish of mustard frill and shaved radish gave a welcomed freshness to the earthy miso and shiitake.

Course 4: Lobster Pot Pie – seasonal baby vegetables, brandied lobster cream

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This course was hands-down the most filling and I know when winter comes, I’ll be craving its rich and creamy lobster-brandy sauce bathing fingerling potatoes, lobster knuckles, and other hidden treasures beneath a golden and flaky pastry crust. This too was finished table-side as the waiters carved the crust cleanly, making it easier to lift the “lid” and peek at the filling below. My heart started to hurt from the obscene quantity of butter but it was so, so worth all of the rave reviews.

Course 5: American Wagyu Ribeye “Rossini” – hudson valley foie gras, pinot noir reduction

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Perhaps the most exciting part of leaving California is being able to consume the contraband decadence that is foie gras. Though we were warned that this particular morsel would be quite small, we were pleasantly surprised to find that the gorgeous slices of seared rib-eye were garnished with shavings of black summer truffle a la Tournedos Rossini. I don’t recall their asking how we wanted the steak prepared, but when it arrived, we saw that it was perfect — bright red medium-rare/rare with an even, crunchy sear. An excellent dish!

Surprise Pre-Dessert: Mascarpone Cheesecake with Huckleberries and Vanilla Crumble

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In addition to the champagne to start the meal, we were surprised with an extra dessert course, complete with chocolate writing that announced “Happy Anniversary!” The cheesecake was airy and light, just the way I like it, and I enjoyed the huckleberry compote to add a sweet and fruity element.

Course 6: Lincoln’s Candy Bar – peanuts, valrhona chocolate, pretzel

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This course was actually a trio featuring the “candy bar” (an elevated Snickers of sorts), a warm chocolate chip cookie, and a root beer float. The candy bar was sinfully good and I could take or leave the cookie, but what stole the show was the float! I first sipped it through the chocolate “straw” before digging in with a spoon. I only wish I had more room in my stomach to polish off every bite!

We had high expectations from reading online reviews, perusing the menu, and of course, having specifically selected Michael Mina for its one Michelin star rating. Though the tasting menu and service were both impressive, I was most amazed that the quiet, calm, open kitchen delivered such consistent and beautiful dishes. (I work in a mostly-closed kitchen and it can be sheer chaos back there!) Though there are so many high-end dining options in Las Vegas, I definitely recommend trying the Signature menu here if you get the chance!

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Check out Michael Mina: bellagio.com

Bellagio Resort & Casino
3600 Las Vegas Blvd S
Las Vegas, NV 89109

See their Yelp reviews here!

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8 thoughts on “Michael Mina – Bellagio, Las Vegas, NV

  1. Happy anniversary!

    Awesome meal! The pot pie and the tartare look wonderful. I love how the waiter waited for you to take the photo before he went ahead with making it more edible. To be honest though, I would prefer to do it myself.

    The portions look very generous for a tasting meal but I guess in Sin City, everything is done to the max.

    1. Thank you!

      I was surprised that they waited, and I totally agree – it felt a bit awkward sitting there while he reached over and tossed the tartare / cut into the pastry for me. On the bright side, he brought over a second guy so that they would finish simultaneously and Martin and I could both eat at the same time after they were done.

  2. Happy Anniversary Alice :D
    I didn’t realise that you could have a classy savoury parfait, but it looks wonderful! That dessert degustation is what I am really devouring with my eyes though!

    Cheers
    Choc Chip Uru

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