 Chef-restaurateur Michael Mina set out to create a unique restaurant with an exciting, fun and innovative menu built around “jet fresh” seafood dishes and seasonal produce. He also wanted to keep it simple. Guests of Seablue are greeted outside its entrance by a striking cylindrical tank stocked with silvery fish swimming in circular sync. Designed by famed architect Adam Tihany, the mirrored hallway and walls of stone and water create a dramatic ambience inside, and the elegant bar is a popular place to relax and dine. Starters include the creative lobster corn dog, with a pungent mustard dipping sauce, and fried Ipswich clams with a tangy tartar sauce. Among dishes finished in the tagine, we like the bacon-wrapped Chilean sea bass with toasted garlic jus, cannellini beans and Manila clams. From the wood-burning grill, served with a mushroom medley, seasonal vegetables and lentil rice or smashed potatoes, are an eight-ounce Kobe flatiron from California, and a ten-ounce Nebraska Angus all-natural filet. Save room for the molten chocolate cake with malted milk ice cream.
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Seablue Restaurant is one of our 2012
| Top 10 Las Vegas Seafood Restaurants
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Chef Michael Mina is our 2011 Best Restaurateur in the US.
