James Beard Award-winning chef Michael Mina celebrates the 10th anniversary of StripSteak at Mandalay Bay in October. Over that decade, the steakhouse became known for being the only restaurant in Las Vegas to butter-poach its meats before finishing them on a Mesquite wood-burning grill, a cooking method that creates tender, juicy steaks. In all, approximately more than 1.5 million guests have walked through the doors since the restaurant opened in 2006.
Some of the restaurant’s most popular dishes include American Wagyu ribcap, truffled mac ‘n’ cheese and house-made beignets with dipping sauces, while whiskey fans flock to the list of more than 110 single malt scotches. Every table at StripSteak receives a trio of duck fat fries as a complimentary amuse bouche that became the restaurant’s most photographed dish on social media.
As a tribute to all of the great dishes from the past and present, the restaurant will offer special dish and cocktail selections from previous menus throughout the month of October.
Starting Oct. 1, guests can order anniversary specials available à la carte and priced from $14 to $50, including Mina’s root beer float, a signature dessert served at a number of the chef’s restaurants and StripSteak favorite, the Rock n’ Rye cocktail.
From Oct. 1-7, guests can order tomato soup served with lobster-stuffed grilled cheese; ahi tuna Nicoise; a sour cherry margarita, made with Herradura silver tequila, Cointreau, fresh lime juice and sour cherry syrup, topped with an Amarena cherry garnish and finished with a cherry Kool-Aid rim; and a grape fizz, created with Skyy grape vodka, grape jam, fresh lime and a splash of soda.
From Oct. 8-14, the menu includes bacon-wrapped lobster fritters, made with lobster, shiso leaves, butter lettuce and Meyer lemon crème fraiche, wrapped in bacon; spinach souffle; the Claymore, made with Oban 14 single malt scotch, St. Germaine, peach Lambic beer and fresh lime served over a block of ice; and the Love Affair, a blend of Grey Goose L’Orange vodka, Lillet Blanc and white cranberry juice.
Guests can order foie gras sliders, topped with caramelized onion jus and served on brioche buns; tomato-dusted onion rings; the Pomegranate Caipiroska, a blend of Pearl pomegranate vodka, pomegranate juice and muddled lime; and the pineapple mojito made with Mount Gay rum, Bacardi Limón rum and brown sugar muddled with pineapple and mint. Garnished with a mint sprig from Oct. 15-21.
Then from Oct. 22-31, the menu features crab Louis lettuce cups; chicken fried steak; adult cherry lemonade made with Grey Goose Cherry Noir vodka, muddled Amarena cherries, and fresh lemonade, shaken together and served with an Amarena cherry garnish; and the Perfect 10 with Tanqueray 10 gin combined with elderflower syrup and orange blossom water, served straight up with an orange peel garnish.