 Capitalizing on its success with FIX in Bellagio, The Light Group opened a sister restaurant and 18-seat slate-topped bar in The Mirage. With similar classic American cuisine designed by Light Group corporate executive chef Brian Massie---and a similar sleek décor---STACK is equally hip and comfortable. Dinner starts with a stack of two hot rolls, one sourdough and the other bacon-cheddar. Among the specialties are roasted tomato soup with a mini grilled cheese sandwich, and small plates such as sesame chicken in lettuce cups and lobster tacos. We also like the hot rocks---carpaccio-style sliced sirloin that diners char on a sizzling-hot rock---and the "adult" tater tots filled with Brie and bacon accompanied by house-made ketchup in a miniature Mason jar. Among traditional-size plates is the three-tiered shellfish stack of Maine lobster, tiger prawns and seasonal crab and oysters. The “ultimate” ten-ounce Kobe burger is stacked with onions and Vermont cheddar. The 24-ounce cowboy steak features a rib-eye, while the 14-ounce Brooklyn filet is a bone-in filet mignon. Among main plates, we suggest the sea bass with lobster risotto and lamb shank with lentils and watercress. Specialty cocktails and the extensive wine list nicely complement the fare. Save room for the jelly-filled "munchkin" donut holes. |
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