Talk to anyone who’s eaten at a Michael Mina restaurant and they’ll all undoubtedly tell you the same thing: They can’t wait to go back. The qualities that constitute a Mina restaurant are distinctive—the vibe you get from the dining room, the way the waitstaff makes you feel, the variety in the menu and, naturally, the food, all sourced from the finest purveyors and cooked to exacting standards. StripSteak may have the word “steak” in its name, but trust us, that’s only the beginning of what you’ll find here. Those return visits we referenced earlier? That’s because there will always be something on the menu you didn’t get to try.
The spirit of unadulterated fun begins immediately once you sit down and peruse cocktail names like Dr. Feelgood (a sweet, delicious libation made with bourbon, vanilla liqueur, housemade Dr. Pepper syrup and bitters), Maggie May (so refreshing with tequila, aperol, fresh lime and agave), and Piggie Manhattan (rye, Carpano Antica and bitters). We’re not saying you have to have a cocktail to enjoy a meal here, but … Wait a minute, what am I saying? You’re in Vegas. Of course you have to have a cocktail!
The appetizers might want to make you stay awhile before moving on to mains. The raw bar serves up morsels like tuna and tomato poke, hamachi and ahi poppers, Pacific oysters, and dashi-poached shrimp cocktail, while the small plates section ranges from hot (our favorite here is “instant” bacon, a tempura oyster with daikon and a soy glaze) to cold (oh, those lobster tacos, containing pineapple, bell pepper and cilantro).
Notice how we haven’t even gotten to meat yet? And yes, there’s so much to tempt you in this arena, from a Mishima Reserve, 7-ounce wagyu rib cap to a 40-ounce tomahawk for two (If you don’t order one of Mina’s amazing sauces like shitake chimichurri or truffle marrow butter, you’re truly missing out).
Mandalay Bay, 702.632.7200
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