Michael Mina

We had the signature tasting menu. One of the best meals I have ever had in my life! The service was perfection. The wine pairing was perfection. The atmosphere was perfection. There are already a million pics on here so I didn’t bother to take any. We are without a doubt, Michael Mina fans. I can wait to go back and try the seasonal menu.

I was really disappointed. First, the man at the desk was really rude. As I was was asking if my other party was seated in the middle of my sentence he started to help someone else… so rude. The service was not good. I ordered coffee and not once did the server ask to refill my cup during my entire meal. I went to Denny’s and was asked three times if I wanted a refill. The food was not brought out together so as I waited my steak got cold. It’s pretty scary when Denny’s has better service and are more polite.

We have been here three times and I have to say, I’m sorry we haven’t had the chance to be back. Food is always tasty and the staff practically falls over themselves to help out. I have enjoyed each time we’ve been.

We had the tasting menu — the seasonal and the classic. I won’t describe it all as lots of people went into detail in their reviews.
For us, the food was decent — not super nor outstanding. The sea bass is supposed to be moist and fatty but was significantly overcooked; however, the beef and veal loin were really good. Everything else was decent.
Just be prepared to spend at least 2 hours! I was getting really impatient at the end. We won’t go back not because it was bad but because there are lots of other better restaurants in Vegas.

My last experience here was blah… service was good but bot as good as you’d expect, and food unfortunately was not good: /​very very sad as I wanted to love this place, and couldn’t wait to try Michael Mina’s cuisine. One thing I can recommend is Godiva Martini

Mercy! Mercy! Mercy me!!! Had the Seasonal Tasting Menu and the Chef’s Signature Tasting Menu. My palette was in heaven! Shear heaven. Signature first course took 1^st place!!! The Pacific Sturgeon Caviar Parfait just melted in your mouth. My palette was rejoicing! Second course seasonal dish took the prize! Hamachi Crudo was dancing around and my glands jump for joy. Course # 3 !!! Miso-​Glazed Chilean Sea Bass took me to the next stage and just opened my appetite. By the way this was from the Signature tasting menu! Shall we continue? Well we shall…4^th course Lobster Pot Pie. No matter how you serve Lobster… you can NOT go wrong. Signature tasting menu won course #4!!! Course 5… It was a draw but if life depended on it by far well not too far it was the Veal from the Seasonal Tasting menu. Waiting for the next course… root-​beer float for both, a home made WARM cookie for both then to distinguish between Signature and Seasonal… The seasonal Mango Passion Fruit-​WINNER and I’m chocoholic which was on the Signature Tasting Menu.
Our server Geronimo was extremely accommodating, courteous, knowledgable on the menu and Martin was on queue. Our table was immaculate after every course. I gave this a five star because 10 was not available!

What an experience. Go early and sit at the bar with Alisha! She will give you the scoop on the menu and keep you totally entranced the entire time. The Seafood Taster is simply incredible. The best oysters ever! The lobster and crab salad were amazing. The cerviche, well, unlike anything we have ever had… You eat it with a crispy Bellini and popcorn!
And the foie gras with a pineapple upside down addition is just incredible. Go for the food but ask for Alisha… Going back real soon.

This review is for their signature tasting menu:
Pacific Sturgeon Caviar Parfait — a refined caviar starter with depth of flavors, so divinely good. I wish it was bigger in portion. I could easily eat 3 of these!
Tartare of Ahi Tuna — a twist on the classic french beef tartare. Good portion. A more subtle taste which bridged the first and the third course perfectly.
Miso-​glazed Chilean Sea Bass — the flavor of this combo is straight-​forward but also one of my favorite course of the night. The shellfish dumpling is an delightful touch. LOVE.
Lobster Pot Pie — Their famous lobster pot pie… hmmm. I wonder why it is. Really not a fan. This is actually my least favorite course of the night. When it first came out, the pot pie was under-​cooked so we had to send it back. Then they brought out the full entrée size to replace this course for us. We’re grateful for the gesture but with a liberal amount of that brandied-​lobster cream, it is just way too overpowering. I could neither taste any hint of truffle nor enjoy the natural sweetness of the main lobster. I also wished they would’ve saved this dish for last since the heaviness really just overpowered the next course.
American Wagyu Ribeye Rossini — another favorite course of the night. I wish they had served this one before the lobster pot pie so I could enjoy the wonderful flavor-​layering of the foie gras and wagyu beef to its fullest.
Rocky Road Profiterole — a great dessert for chocolate lovers. Although I’m not one of them I still enjoyed the mini-​size root beer float. What a cute idea!

Came for my girlfriend’s 27^th birthday this weekend. We ordered a couple cocktails and the signature tasting menu.
Our server was great and very knowledgeable about the food. The food was plated beautifully and tasted amazing. My favorite dish would have to be the miso glazed Chilean sea bass. My girlfriends’ favorite was the famous lobster pot pie.
I am giving 4 stars because there was a wide time gap, about 30 minutes, between two courses: the wagyu beef dish and the dessert plates. There were two people seated beside us who thought that we were forgotten about because we were waiting so long. For a restaurant of this caliber, that kind of disruption in flow of service is unacceptable.
However, we still enjoyed our time and I’d still highly recommend this restaurant to others.

Came in on a Monday to celebrate my anniversary with my boyfriend and we were quite impressed with the food, the service, and the atmosphere of the restaurant.
Mind you, the Bellagio conservatory was closed so we were slightly disappointed however, getting seated by the window with a lovely view of the pool quickly got our mind off of it.
Our server, Jaime was great! He was very friendly and made jokes with us throughout the whole evening. He had great recommendations that really sold us as well.
We were started off with some bread. You have the option of sour dough or honey wheat. (Hint: make sure to save bread for later if you’re going to be ordering the Pot Pie. Dipping bread into the sauce leaves some type of magic in your mouth)
What we ordered:
Hamachi Crudo: (what’s in it– avocado, yuzu koshu, pickled kohlrabi)
It was OoOoookay. It was good but nothing special.
Ahi Tuna Tartare: (what’s in it– ancho sesame oil, pine nuts, mint)
Smells and tastes so good! The runner will be finishing up the preparation of the dish at your table. You will be able to watch him/​her crack the egg on to the tuna and mix it with the rest of the condiments.
Maine Lobster Pot Pie: (what’s in it– baby vegetables, truffle-​lobster cream)
Like the Ahi Tuna Tartare, the server or runner will be plating the dish by your table. They will bring the pot by you and explain the dish while they move the components of the dish on to your plate. The highlights of the pot pie are definitely the pie crust and the lobster. The lobster was great as expected, it tasted fresh and was very tender. I was surprised to find how much I enjoyed the crust! Even when it was drenched in the sauce, it still had a crunch to it!
Root Beer Float: (what’s in it– sassafras ice cream, warm chocolate chip pecan cookies)
Yes, I am that person that orders a root beer float at a fine dining restaurant AND I have no regrets. The ice cream easily melted with my root beer and was so delicious. The chocolate chips in the cookies were just oozing out of the cookies and the cookie itself was so chewy. Perfect way to end the meal.
Also, we were surprised with complimentary truffles. They were so sweet by preparing an amenity wishing us a Happy Anniversary.
Overall, we were very pleased (o:

This place deserves the Michelin 1 star maybe even moving it up to a 2. My coworker told me about this place and that there are a slew of restaurants under the same umbrella. I just bookmarked the one in San Fran so I can check it out next time I am there.
Wonderful experience on Valentines day (well 2 days before Valentines day since everything was booked up), we were promptly seated upon arriving, drinks came out shortly after, we were well attended to the whole time. We ordered both tasting menus Signature and Seasonal because we wanted to try a lot of different items.
Everything was prepared beautifully and tasted so elegant. We were both pleasantly surprised how on the ball they were at every step of the way.
Out of all of the awesome items we had, I think the best tasting was the lobster pot pie and the Kabocha squash ravioli. The 2^nd best were the domestic caviar parfait. We absolutely loved everything from start to finish. We didn’t regret not being able to get into Picasso as they were booked up for a while.
Can’t wait to try the other restaurants from the same corporation.

While the service at Michael Mina was top notch, something about the dishes left me feeling like my experience was just so-​so.
My friends and I came to Vegas and were planning to see Absinthe across the street so we decided on Michael Mina based on the high reviews and the relative distance from the show. Given the excellent variety that comes with the tasting menu at a decent price ($ 115), all of us decided to go with either the Seasonal or the Signature Tasting Menu.
I personally chose the Signature Tasting Menu which has a lot of great sounding options but ultimately I left slightly disappointed. Here is what was on the menu and thoughts:
Domestic Caviar Parfait: Delicately plated much like a parfait with a layer of salmon, caviar, and potato cake, this dish was a pretty knockout way to start the meal. The inherent richness of the salmon and saltiness of caviar balanced well against the potato cake and the creamy crème fraîche.
Tartare of Ahi Tuna: With solid blocks of ahi tuna mixed tableside with the sesame seed oil, the dish seemed a little one note to me. It helped to have the pieces of pear and pine nuts to add different flavor notes, but the sesame oil seemed a little heavy handed and that was the overwhelming taste that I experienced.
Miso Glazed Chilean Sea Bass: I really enjoyed this dish! Immediately when you put the fish in your mouth it was close to melt in your mouth goodness and you can definitely taste the miso glaze. The dashi broth was refreshing and the shellfish dumpling was a nice complement.
Lobster Pot Pie: The famed lobster pot pie was good but did not live up to the hype. It definitely comes out amazing with the pie crust a nice golden brown. The waiters came tableside to cut it open for us and you can see the steam wafting out and smell the wonderful aroma that comes from inside. Unfortunately, the content seemed a little too soupy. There was a good sized lobster pieces and some vegetables but it required a lot of slurping to get to it and it would have been better if it were a little tighter.
American Wagyu Beef Rossini: This was a solid beef dish that was done well but nothing amazing. The pinot noir reduction provided a nice balance of salty sweet and to pair it with the with the foie gras added a nice extra textural component. However, whether I would necessarily want to order this by itself, I am not sure.
Chocolate Mandarin Mousse: As a dessert, this was a let down. After dishes that were executed with such laser-​like focus, chocolate mandarin mousse, a cookie, and a root beer float on a plate seemed like a throw away. It was nothing amazing or interesting and unfocused.
The service was amazing. Whenever we stepped away, the waiters would replace it with a new one on your table for you to use. Because we had a show to go to, they made arrangements to get us out on time even with our extensive tasting menu.
Overall, Michael Mina did have several highlight worth going for, but not all necessarily worth the high price tag.

A trip to Vegas always includes a trip to Mina’s. As always it doesn’t fail to impress. Over the years the menu has grown in new directions. (Thankfully as the old tasting menu was getting … well old)
The food is always outstanding — can’t remember a dish that has really missed. Having said that the famous Maine lobster pot pie at $ 85 is questionable value. (Remember to ask for the MP to avoid any sticker shocks… that lovely sounding foie gras starter might be $ 150.)
The sommelier is fantastic. While we know our wine well — too well maybe — at Mina’s I simply suggest a price range and without condescension he picks something for us.
The service was perfect as always. Attentive without sitting on my lap.
We’ll be back. And back. And back.

We were able to get a last minute reservation for dinner for my husband & I when we found our friends said they could take our 3yo daughter to Disney on Ice.
We were pleasantly surprised. Seated immediately even though 15mins late for our 5:45 reservation. It was fancy but still a casual & comfortable atmosphere with impeccable attentive service (water refilled immediately never more than half empty, finished dishes removed within a minute, more bread offered & courses served timely within 3 – 5 minutes of the last).
I had the tasting the menu & my husband had the butternut squash soup, wagyu New York steak, grand patron margarita w/​mariner, & the root beer & chocolate pecan cookies.
I was expecting so had to swap out the caviar parfait & ahi tuna tartare for cooked dishes but will have to come back to try those as it looked delightful coming to other tables around us. Everything was flavorful with special surprises in texture or a burst of sweet or tartness from fruits/​veggies. My favorites were the lobster pot pie (flavorful & a whole small lobster tail), wagyu & foie gras (both melt in your mouth), miso glazed Chilean sea bass w/​dashi broth (perfect amount of salt & almost melt in your mouth!), & even though I usually hate root beer I loved their root beer float with sarsaparilla ice cream!
We will definitely be coming back since we are locals. We’d to try the oyster tasting next time! We were in & out in under 1.5hours & it was 1 of the best dining experiences we’ve had & we’ve been to a handful of restaurants with Michelin stars (AAA Diamonds) in SF, NYC, Paris, & Zurich. Well done Michael Mina!

Came here to celebrate a special day with my GF. Its a Michelin Star restaurant so we were expecting great things and it did not disappoint. We made reservations ahead of time just in case. We arrived and were greeted and seated right away. You can choose either to order from their Tasting Menu or A La Carte. My GF for the Chef’s Tasting Menu and I got the Seasonal Tasting Menu. It was a 6 course meal each and was about $ 130 + tax and tip which is not bad considering its Vegas, The Bellagio and Michelin Star.
All dishes were impressive and fresh. I won’t go into much detail of our specific dishes since the tasting menu changes. However, the Lobster Pot Pie is always on the menu I believe and it was soooo rich and flavorful. The weakest dishes were definitely the desserts.

Located in the Bellagio, this Michael Mina restaurant is only open for dinner. They offer a prix fixe menu, which is 6 tastings, either from the seasonal menu or traditional menu.
The ambiance is more geared towards couples but many people (business, couples, friends, and family get together) were all dining inside.
I favored different things from each menu but overall I enjoyed the seasonal menu more. Both cavier appetizers were delicious and desserts from both menus were delicious. The scallops from the seasonal was amazing. The scallops melt in your mouth — mouthgasm!
Both the main entrees (veal and beef) from each tasting were a bit underwhelming and disappointing. Both meats were actually quite tough and required a lot of chewing. The fish on both entrees were amazing — both hitting different notes and textures.
Sever was attentive and even gave a complimentary congratulation truffle dessert in lieu of my graduation (he asked if there was a special occasion).

There are varieties of Michelin Star restaurants in Las Vegas, Michael Mina is one of them and I have been always wanted to try here. Came here for my anniversary with BF. We had hard time finding this place in Bellagio because this restaurant was in the corner. As soon we got there, we got seated right away. We decided to try their chef’s tasting menu. The ambiance is kind of romantic but I was expecting it to be a little more fancy. Since there are a lot of dishes, I will mention some of my favorites here.
Lobster Pot Pie 5 Star
This is their signature item and I enjoyed so much. I was expecting them to not give much lobster piece since this is tasting menu but they were really generous in giving enough lobster! The broth was super rich and you could dip the bread into the broth. I got a big lobster tail piece in the pie with cream broth.
Wagyu and Foie Gras 5 Star
What combination can be better than this? The fatty foie gras melted on steak and created this really great flavor. The steak was cooked to medium rare but still tasted a little over cooked so I think foie gras could create great kick of moisture to the beef. I really enjoyed this dish too.
Caviar Parfait 4 Star
Hoestly I did not try much caviar so I was expecting caviar to be a little fishy smell. However, the flavor of caviar here definitely impressed me. The taste and texture just match each other so well that I forget I was eating caviar. They have this salty taste which added so much flavor to the parfait. There was this crunchy texture that I like, I guess it was the potato cake,
Ahi Tuna Tartare 4 Star
There was this running egg yolk in the middle of the ahi tuna. The waiter mixed the ahi tuna for us and I smelled this great sesame oil smell right away. The ahi tuna was fresh and delicious. There was also pine nuts in the ahi tuna to create a cool texture to the tender tuna. I like this dish but It is just not as unique as other dishes I tried.
Miso Glazed Chilean Sea Bass with broth 5+++++ Star
This was my favorite of the night. The sea bass got this sweetness because of miso. It was also super tender and fresh. The dashi broth was so delicious and even the bok choy has the great flavor of the broth. I also enjoyed the sea bass a lot. The buttery sea bass literally melted in my mouth. The broth and the sea bass just compliment each other so well.
Dessert (Root Beer Floats, Fresh Baked Chocolate Chip Cookies, Chocolate Mousse) 4 Star
The mousse was a little bitter. I love the root beer float. Since root beer itself already tasted great. I was really full at that point but I still enjoyed the dessert a lot. They also gave us free chocolates for anniversary!
They also have complimentary bread but don’t eat too much so you can save your stomach for great food! Thank you Michael Mina for giving me extraordinary dining experience.

This is truly fine dining. An attentive wait staff and creative chefs are what makes this establishment memorable and possibly legendary.
While prices are a bit steep, the portions are perfect — - not too much, not too little. There were a total of 6 in our group. Three of us started with the heirloom salad while the others had the caesar.
For the main dish, 2 of my colleagues had the grilled filet which they said was done perfectly. Again, a nice thick portion, well aged and tender. I had the special which was the Crispy Sole. Nicely placed over a bed of pureed vegetables and topped with a poached eggwhite. The sole was crisp with a light coating of breading, but not fried tasting.
For dessert we ordered the root beer float served in a traditional parfait style glass with 3 fresh baked chocolate chip cookies on the side.

This was by far the best meal we had on this trip. There is some serious cooking going on at this restaurant. We had party of 10 in a 30% full restaurant on a Thursday evening in September. My starter was scallops, hard to describe exactly what was in it because there was alot going on but the taste and quality was sublime. My main was 12oz New York steak with all 4 sides to share. Steak perfectly cooked and rested, served on a hot plate with no juice on the plate, all in the meat. Nicely seasoned and tender. The sides of patato mash and peas and carrots were the best I have ever had. Cream corn was too salty and the seasonal squash was good.
Service was as expected in this level of restaurant. Perfect timing and teamwork. Everything was always topped up and available without us asking.
Overall one of the best restaurants in Las Vegas. Can’t not wait to try Michael Mina’s other restaurant in San Francisco.

I had studied the menus online and had pretty much decided to go with the seasonal tasting menu. However, when ordering, my server talked me out of the seasonal menu in favor of the same priced Signature tasting menu. On his recommendation, that’s what I ordered.
I was first brought a choice of rolls and some salted, softened butter – the way butter should be served unless requested otherwise.
The first course was a domestic caviar parfait with five levels with a shallot, potato pancake on the bottom and topped with the caviar as well as having a layer of smoked salmon. A very good beginning.
The second course was a tartare of ahi tuna with Asian pear, pine nuts, and a quail egg mixed together at the table to mix the tuna with the other components. This was bland. There was no salt on the table. The dish could have used some. This was a bit of a letdown.
Third course was miso-​glazed Chilean sea bass with shellfish dumplings. The sea bass was excellent. It was cooked perfectly and the miso broth was very good. The two dumplings were OK.
The fourth course was Mina’s famed lobster pot pie. My server explained how this affected his career and that this was his signature dish. The top of the pot pie is sliced around the edge and then this cap is removed to reveal the lobster stew inside. There were chunks of lobster and vegetables such as celery, potato, and carrot. The dish is a winner.
Next up was the American wagyu beef, three slices of tender beef with a piece of Hudson Valley foie gras and a pinot noir reduction. There was also a small amount of mashed potatoes and a slice of mushroom. The beef was good but steak loses something for me when it’s sliced like this even though it was rare. The mashed potatoes were so sparse they could have been left from the plate and not missed.
Finishing the meal was an assortment of sweets for dessert. The was a chocolate whiskey cake, cocoa nib ice cream, some candied hazelnuts and salted caramel as well as Mina’s famous root beer float which had a chocolate straw embedded in sassafras ice cream. There was also a warm chocolate chip cookie.
Service was excellent. My server, Alejandro, was a pleasant and polite. His explanation of the dishes was interesting and his recommendation of the Signature tasting menu was great!
I was surprised for a tasting menu that there was no amuse-​bouche nor any mignardises at the end. It’s not necessary, but you sort of expect it with a tasting menu at a restaurant with this high reputation.
Another time, I’d order the lobster pot pie as the main course and get the whole lobster. That would be quite the meal!

Este lugar es mi favorito al ir a las Vegas es un hecho que voy a ir a ese lugar los precios son un poco elevados es un buen lugar para cenar y la atención es muy buena conozco a todos pero en especial hay una persona a la cual la aprecio mucho un gran amigo yo recomendaría este lugar tal vez el chef no se esfuerce tanto al ganar más estrella Michelin pero a abierto más lugares pero este lugar tiene mas platillos del mar y de muy buena calidad y la presentación es muy buena y hay buena variedad de vinos antes había un somelier al cual lo conocían en la mayoría de los Michael minas y un día me toco también ir a Michael mina de san Francisco y no era la atención que hay en las Vegas pero para mi es uno de los mejores lugares y creo que para obtener una estrella Michelin es un gran esfuerzo y eso significa que es una buena mesa en su categoría ya no es reciente pero es un buen y agradable lugar

Don’t get me wrong, the quality is superb at this restaurant. The service was what you would expect at any fine fine fine dining restaurant… you know where they take your fork every time you put it down, fold your napkin when you get up to use the restroom… blah blah
This place just isn’t memorable. The food wasnt memorable (i don’t even remember what I had). Not bad, just not memorable.
I think our bill was 350 for two… and i wanted taco bell after. boo