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Mozen Bistro gets jazzy with new Sunday brunch

Ginger-scallion grouper is one of the entrees available at Mozen Bistro’s new Sunday brunch.
Photo: Brock Radke

It’s one of only four triple Forbes Five Star hotels in the world. It’s known for sophisticated luxury, and as the home of Pierre Gagnaire’s acclaimed Twist restaurant and an equally adored spa. But can Mandarin Oriental attract Las Vegas locals for a visit? With the launch of a new Sunday brunch, that seems to be the goal.

A selection of desserts at Mozen Bistro's Sunday brunch.

A selection of desserts at Mozen Bistro's Sunday brunch.

Mozen Bistro’s Jazz Sundays recently took off, highlighted by a guitar-and-bass duo that sets the tone for a relaxing and refreshing dining experience on the hotel’s third floor. Available from noon until 2:30 p.m. for a price of $58, diners can explore a small but delicious buffet featuring fresh sushi and sashimi, fruit and yogurt, crab claws, oysters on the half shell, charcuterie and cheeses, breads and assorted salads, and a carving station. On top of all that, brunchers get to choose an entree served by the waitstaff from a list that includes a souffle-style omelet with spinach and mushrooms, eggs benedict, a Belgian waffle and Hong Kong-style steamed grouper with ginger and scallions in a savory broth. It’s quite a bit of very good food, closed out with a selection of tiny, delicious desserts, including an addictive caramel tiramisu in a little shot glass.

To drink, there’s champagne, mimosas or bloody Mary options, including a Thai chili and garlic infused bloody or an even spicier version made with Patron, Clamato juice, jalapeño and lime. And speaking of libations, the Sunday fun in this beautiful building continues on the 23rd floor Mandarin Bar, where there’s more jazz and new cocktails from 4 to 8 p.m. If you haven’t visited this bar and lounge and taken in its stunning Strip views, this is as good an excuse as any.

Tags: Dining
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Brock Radke is editor at Industry Weekly and associate editor at Las Vegas Weekly. His focus at both publications is ...

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