With numerous restaurants to choose from on the infamous Las Vegas Strip, my husband and I dined at Michael Mina’s StripSteak in the Mandalay Bay Resort.  Having been to two other Michael Mina restaurants, most recently Bourbon Steak in San Francisco, we were thrilled to enjoy the familiarity while on vacation.

With its classic menu, inviting bar scene and sophisticated atmosphere, acclaimed Chef Michael Mina breaks new ground with his first steakhouse. STRIPSTEAK plays host to guests looking for the perfect filet in a modern alternative to the traditional steakhouse setting. As with Mina’s other restaurants, STRIPSTEAK uses only the highest quality ingredients — corn-fed, all-natural meat, line-caught seafood and fresh, seasonal produce. Don’t miss the A5 Japanese Kobe beef and 300 Single Malts.

The restaurant’s bar and lounge has a happy hour nightly from 4-6pm.  As we awaited our table we enjoyed a few $3 beers, a deal if you’re not gambling but drinking in Vegas!

We had an early dinner reservation, the restaurant had a few other diners, so we had plenty of attention from our fabulous waiter Glenn who was expecting us. We were in for a treat and a lot of delicious food to taste to get a bit more of what StripSteak is about.  Like we enjoyed at Bourbon Steak, the trio of duck-fat fries was presented  (standard free appetizer to dining patrons) with the three dipping sauces, a ketchup, old-bay, and truffle aoili. We only had a few fries anticipating our meal sampling.

We started with some seafood.  I’ll premise this with the fact that I don’t eat much seafood, though this night has me craving lobster, something I haven’t eaten in 16.5 years!  Maine Lobster Fritters was presented, lobster and bacon with shiso fried in tempura.  Glenn taught us the proper way to enjoy them was to squeeze lemon on the fritter, wrap them in the accompanying lettuce leaf, then dip them in the creme fraiche.  First bite I was shocked and amazed how light and melt-in-your-mouth good the lobster was. With each bite the tang of the lemon with the crisp lettuce, crunch of the tempura, cool creme fraiche, and the velvety texture of the lobster was heaven in my mouth.  I could have eaten 15 of them, though I share 3 with my husband!

Next up were Maryland Blue Crab Cakes.  I’ve enjoyed crab before, my husband loves it and it’s similar to chunk tuna that I like.  The crab cakes were thick and ample with delicious meat, each bite delicious with a nice acid contrast from the dressed greens it sat upon.

We’ve had duck and chicken at Michael Mina’s restaurant this time we chose steak and pork.  My main course was Berkshire Pork Chops with grilled stone fruit, polenta, over arugula. The presentation was beautiful and it was so much food.  The pork was so juicy and tender with the crispy skin on the outside so full of flavor.  The fruit was very tasty, but so sweet and reminiscent of baby food in texture. The polenta was dry and bland, while the arugula was bitter.

Luckily were were treated to a trio of pureed potatoes that were divine!  Lobster, sour cream and onion, and horseradish potatoes to be exact and I think I devoured two of the 3 alone.  The lobster had warmth and very small bits of lobster in it, slightly sweet and so good.  The sour cream and onion potatoes were unreal, like a creamy onion soup almost but with more texture.  The horseradish flavor has got to be acquired, rich and strong. I like it the least of the three but my husband added it to his medium well steak for a nice pairing.

My husband had a skirt steak, medium well.  We enjoy our meat closer to well and though the photo shows the meat dark in color, it was full of flavor, was not dry by any means and the spicy and crispy outer portion was really good!  We could see the kitchen from our table and this steak was kissed by flames in the best way!  Like I said, he paired it with a bite of the potatoes and also a platter of a variety of mushrooms (didn’t snap a photo).  The mushrooms were meaty and were a nice combination with the steak, my husband and I swapped dishes back and forth to take in all the flavors.

Could we possibly have room for dessert?  When someone says beignets, butterscotch cream made with near- 2 decade old scotch, and creme brulee, then yes you do!  I’ve only heard of beignets in relationship to New Orleans, never have had one.  They are powdered sugar dusted donuts if you will.  Crispy and golden on the outside and like a pillow of goodness in the center.  Dip them in the butterscotch and words immediately escape your mind and your eyes roll back in your head.  Yes.  That happens.

More you say?  Berry topped cheesecake made with marscapone cheese makes life more dreamy.  A first eating marscapone, it’s so light in flavor, not overly sweet, with a bite of berries dipped in the crumble…I was afraid I would have to be removed from the table by a crane.  Heaven, but oh so full were we.

If you can’t tell our experience was grand, the food and service was wonderful, I will eat there again next trip to Vegas and it just makes me crave my bay area Michael Mina restaurants even more.

Our evening was hosted, by no way influencing this honest post.  All opinions our ours.