Chef Michael Mina has been a huge figure in the history of Las Vegas Strip dining in the past 20 years, helping refine the seafood experience (his self-titled restaurant at Bellagio), the steakhouse experience (StripSteak at Mandalay Bay), and world cuisine (International Smoke at MGM Grand). But through all this success, Mina had yet to really establish a restaurant that reflected his upbringing, his major influences. Well, he can cross that off the list as well, as Orla is a direct reflection of his Middle Eastern roots.
“Orla is a culmination of my culinary evolution, a fusion of personal recipes that echo the flavors and aromas of my childhood in Egypt,” Mina said in a press release. “It encapsulates the warmth, charm and vibrant hospitality of Mediterranean culture that has shaped my life and career. I can’t wait for guests to experience a taste of what has influenced my life’s work.”
The dining room of his restaurant evokes a garden, with a greenhouse-styled overhang and plenty of green plants populating the space filled with a mix of white marble and dark wooden tables. There’s also a bar where patrons can enjoy a drink before being seated, and this is a great place to try some of Orla’s fun, creative offerings. The Gardens of Seltoz is a delightful blend of Hendrick’s gin, Italicus Rosolio di Bergamotto, lemon, kiwi, mint and almond, while the Niro’s Ghost will thrill tequila lovers with its blend of Tres Agave reposado, ruby port, lime, pineapple and pomegranate. Bourbon fans need to try the Orla Single Barrel Old-Fashioned, made with a Russell’s Reserve batch made for Michael Mina only, fig leaf-infused spiced demerara and Angostura bitters.
Kebab platter for two
Meats get a chance to shine here, especially in the kebab platter for two, featuring filet mignon, kofta and chicken dolmas, served with tangerine lebneh and smoked eggplant dip. But seafood really get main billing. Start your experience with delights like: charcoal grilled octopus, here accented with ful medames (a stew of cooked fava beans and other spices), cardamom schug and a poached egg; urfa dusted big eye tuna, served on a perfectly cooked, crispy falafel with whipped tahini; and chilled lobster salad, colorful and delicious with blistered peppers, mango and Haas avocado.
Fans of Mediterranean classics like hummus are in for a treat: Orla offers a version where you can add foie gras, which originated in Egypt.
The mains here are meant to be enjoyed by the whole table, from salt-baked sea bream, sliced at the table and served with zucchini and oregano vinaigrette; spice-marinated red snapper, smothered in slow-cooked fennel, Kalamata olives and Yukon potatoes; and sizzling king crab, flavored with Fresno chilis, spring onion and orange-Aleppo oil. The spice-roasted Rohan duck is a revelation, served with smoked beet cream, freekeh and sour cherries, while the slowly braised lamb shank is Instagram-worthy, not to mention a flavor explosion thanks to the addition of chickpeas, celery root and Mina spice. Don’t forget amazing sides like macaroni bechamel, cooked into small patty-sized pieces and served with mushroom duxelles, Parmigiano-Reggiano and black truffle.
Mandalay Bay, mandalay.mgmresorts.com
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