Industry Weekly

[Night Bites]

There’s more than brilliant beef at Stripsteak, one of the all-time greats

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The best beef available is just part of the equation at Michael Mina’s stellar Stripsteak.

Let’s make it official, right here and now: Michael Mina’s Stripsteak is one of the all-time greats. The modern chophouse at Mandalay Bay just passed the 11-year mark, an incredible accomplishment for any restaurant on the Las Vegas Strip. But to swim with the sharks in the competitive seas of the Vegas steakhouse market and emerge as one of the best? That’s deserving of rare accolades.

Balance is what sets this restaurant apart. Of course, it offers a sleek and sophisticated design—a truly memorable atmosphere in which you’ll feast on the best beef available, including Mishima Reserve Wagyu and prime steaks from Creekstone Farms. But before you even think about your main dish, you have to get past an extensive selection of creative appetizers that makes ordering seem impossible. Yellowtail sashimi is dressed with coconut yuzu and yamamomo berries. Hudson Valley foie gras on French toast is served with apple compote and maple syrup blended with WhistlePig rye whiskey. A beyond-savory plate called Instant Bacon is comprised of five-spice pork belly and tempura oysters, and soy-glazed grilled beef satay is matched with green papaya salad and toasted cashews. See? Impossible.

The opening dishes will set the tone for the rest of the meal at Stripsteak, but there’s no pressure, because you can’t make a bad choice. Stripsteak at Mandalay Bay, 702-632-7200; daily 4-10 p.m.

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Brock Radke

Brock Radke has been writing about Las Vegas for almost two decades. He currently serves as editor-at-large covering entertainment and ...

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