 Chef Michael Mina’s first monument to steak---and all the trimmings---is an ultra-modern, spacious, high-ceilinged glass and cherry-wood emporium. Its centerpiece is a massive glass and iron bar, its glassed-in wine closet houses both red and white vintages, and its private room caters to the party crowd. The state-of-the-art kitchen is just as modern, with large wood-burning grills designed to accommodate an array of flavors as versatile as the menu. For starters, we like the foie gras sliders with white peach chutney and hot pot shabu shabu treatment of Kobe beef in a mushroom consommé. Mina is renowned for his shellfish and caviar, as well as his modern American classics that include an American Kobe burger with duck-fat fries, fennel slaw and watercress, and whole fried organic chicken with truffled mac 'n' cheese. We also recommend his ahi, Alaskan halibut, 18-ounce dry-aged bone-in rib-eye, and 30-ounce porterhouse. Even his sides, such as spinach soufflé with Parmesan cream and caramelized onions, and goat cheese scalloped potatoes have become classics. Chocolate pot beignets, butterscotch pudding and Madagascar vanilla crème brûlée are among appealing sweet finales. A limited menu is offered in StripSteak’s bar-lounge until midnight.
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StripSteak Restaurant is one of our 2012
| Top 10 Las Vegas Steakhouse Restaurants
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Chef Michael Mina is our 2011 Best Restaurateur in the US.
