Michael Mina

Sara Elizabeth★★★★★★★★★★5.05 months ago

Wow! A must go … it has it all! The service was impeccable. Elena is the best bartender I’ve had! She took great care of us with fabulous drinks and suggestions. The scallop crudo was amazing! I wanted another order. Also, we enjoyed the scallop appetizer, lobster pot pie and Brussels. Just delish. I want to try the Dover sole next time. This easily takes the cake for my favorite restaurant in Vegas. Domingo, the GM, also made sure we had an excellent time and is just lovely to talk to!! I see why the service is so amazing with him taking care of everything. Do yourself a big favor - SKIP Carbone and come here…Michael Mina is light years better!!!

Don M★★★★★★★★★★5.02 months ago

We had the most wonderful dining experience. The service was amazing with plenty of attention to detail. The food was so good, lobster pot pie was my favorite dish of our Vegas trip. The cocktails were well crafted and paired nicely with our meal. Our waiter was amazing. I'll be adding this restaurant to all of our future visits.

Andrea Sandoval★★★★★★★★★★5.02 months ago

Incredible experience, the restaurant itself is gorgeous and located inside the Bellagio Conservatory. The service was amazing, I was well attended and given excellent recommendations. The food of course was delicious, the lobster pot pie was a fun table side presentation and the caviar parfait was 2 bites of perfection to get the meal started. I would highly recommend the tasting menu for.

Phil G★★★★★★★★★★5.03 months ago

Luxurious. Lavish. Completely indulgent. We celebrated two of our best friends who had just gotten married earlier that day, and Michael Mina delivered a dining experience worthy of the occasion. From the moment we sat down, it felt like we were in for something special. Domingo ran the show — and we made the smartest move of the night: we trusted him completely. We went all in on his recommendations. Zero regrets. What hit the table was next-level: Caviar Parfait – decadent and layered with elegance Japanese Hamachi Crudo – pristine, bright, perfectly balanced Lobster Pot Pie – rich, comforting, but elevated to fine-dining art 18oz 32-Day Dry-Aged Bone-In Ribeye – deeply flavored, perfectly cooked, unapologetically bold Bolinas Black Cod – buttery and luxurious Grilled Fremantle Octopus – tender with incredible char Ahi Tuna Tartare – clean and beautifully composed Ricotta Cavatelli Puttanesca – indulgent, briny, unforgettable Ora King Salmon – silky and flawless There was actual moaning at the table. Not subtle appreciation — full-on “this is ridiculous” reactions. Every bite was something you wanted to slow down and savor. The atmosphere matches the food: rich, dramatic, and celebratory without feeling stuffy. Service was flawless — polished, attentive, and effortless. Everything moved perfectly from course to course. Bottom line: this wasn’t just dinner. It was an experience. A wedding-day celebration done exactly right. Everyone left beyond happy.

Brad Weisman★★★★★★★★★★3.04 months ago

This was my first meal in Las Vegas, so it has some significance to it. However, I came away feeling largely disappointed and confused. First, the good: The service was impeccable and well-choreographed. My waiter was attentive and very professional. He accommodated my odd request for a half glass of port which I greatly appreciated. My reservation was at 9:15 and I dined until 10:15, so the fact that the waitstaff had maintained energy to spare to the end of their shift to deliver a really solid dining experience was a winner in my book. Also in the good was the chocolate mousse I had for dessert. It was phenomenal, with contrasts in texture and temperature that bloom in your mouth. The chocolate was balanced and smooth. A simple dish executed with absolute excellence and it honestly saved this meal. In a world where restaurants, even upscale, are just ordering their desserts and making nothing in house, this was an absolute treat and a delight. My final good point is the alcohol: the Riesling I ordered was really really pleasant, one of the best I’ve had. Now the “ok, fine”: I ordered the hamachi crudo. It was good. It was spicy, the individual pieces of fish were generous, and the flavors were relatively well balanced if simple and a bit passé. I suppose I was expecting more from a Michelin-starred restaurant, as I’ve had better and well-developed hamachi crudo dishes at non-Michelin starred restaurants - Girl and the Goat in Chicago, for example. The saving grace but also condemnation of this dish is its portion size. Generous, yes, but demands to be cut with a knife, so you’re left struggling to get all the dish elements on the fork with each bite so you can have it as intended without absolutely stuffing your mouth beyond the point of chewing. The bad: I ordered the duck, chanterelles, and foie gras. I have many problems with this dish but chief amongst them was the quality of the duck. When I got to the point of cutting my duck breast and my table actually started shaking, I started questioning myself mid-slice “So is Michael Mina’s Seafood’s Michelin Star up to date, or have they not been reviewed in a while?” It was TOUGH. Tough to cut and tough to eat. The flavor was good but overpowered by how tough it was. The dish was also just a mess. The foie gras was sort of over on the side in its own little separate world, and the duck, sauces, wilted mini radish greens, and chanterelles looked a muddy mess. At this point it really was my fault for not requesting a new or different entree but one of my faults is I don’t want to be a bother especially on a literal “end-of-shift” reservation, so I’ll take the responsibility on not requesting a replacement. However, the dish should’ve been right at the outset for the cost and prestige of this establishment. I was really disappointed with this dish and it left a bad taste in my mouth, figuratively speaking. Anyways. I’ve dined in enough Michelin star establishments (and even more very excellent non-started restaurants) to have two thoughts prevailing as I left this place: “how does it still have a star” and “oh my god there are so many other American restaurants that deserve such an award if this is the threshold”. I can’t help that I had these thoughts and I wish that I’d come away with a much better feeling. I will also say that I dined alone, and that probably had some psychological effect that made me more critical of my experience. Maybe if I’d been distracted by conversation I wouldn’t have noticed the table shaking as I cut my duck. Anyways, I would probably come back for another meal, but with substantially tempered expectations, and likely only if I had no alternatives. I would also order a different entree. I would absolutely come here only for the dessert.