 Border Grill Restaurant Review: Mary Sue Milliken and Susan Feniger, those Too Hot Tamales of Food Network fame, are quite serious about cooking, and it shows. Their Strip restaurant overlooks Mandalay Bay's beautiful pool area. Enjoy their cuisine in the casual taqueria or the more upscale restaurant, a series of small dining rooms with soaring ceilings designed by Milliken's husband, architect Josh Schweitzer. Think pan-Latino here, even if the ethos is basically Mexican. The taqueria's best choices are imaginative riffs on tacos, tamales and other traditional Mexican snack fare. For starters in the restaurant, we like the turkey tostada salad---crispy corn tortillas topped with grilled turkey, roasted corn, black beans, guacamole, tomato, red onion, cheese and crema. Pescado Veracruzano---pan-seared halibut with onions, jalapeño, green olives and oregano in a white wine-garlic broth---is tasty; the red roasted chicken---chile-marinated grilled half chicken---is accompanied by ancho mushroom ragoût and a cheese enchilada. Grilled skirt steak marinated in garlic and cilantro is meltingly tender. Refresh your palate with the Mexican cinnamon-chocolate crème pie with almonds or the graham cracker-crusted souffléd Key lime cheesecake.
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Border Grill Restaurant is one of GAYOT's 2013
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