The “instant” bacon (a pork belly with five spices) as a starter in the StripSteak could be worth the trip on its own. This widespread plate is only a forerunner of the comfort delicacies in combination with the upscale culinary accents of chef Michael Mina. The menu stacks steakhouse classics such as a filling BLT wedge salad, oysters on the half-shell, shrimp cocktail, a huge seafood platter and a juicy Mary’s Brick Chicken entree.
But the star of StripSteak is of course the steak. All cold cuts – filet mignon, straightening iron, ribeye with bones, New York strip and dry aged ribeye – are cooked on a wood grill, so that the searing and char are perfect. Lots of money donors and real meat lovers will order the Mishima A5 Japanese Rib Cap and cut it into slices like buttah! Guests can also add the delicious strip steak sauce or bearnaise or black truffle butter to each cold cut. If you still have space, we recommend the beignets for dessert, especially since they come with a trio of delicious dipping sauces like vanilla creme brulee and chocolate.
Mandalay Bay, 702.632.7200
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