Michael Mina’s fixture restaurant at the Bellagio with an opening inside the resort’s conservatory and gardens reveals its revamp on April 12. Yes, his fresh seafood remains with a tip of the hat to fish found in Japan, the Mediterranean, and France.
An early October 2017 permit application allocated $556,633 for the makeover.
The renovation gives diners a view of a fine-dining restaurant found in a seaside village. A raw bar along with a new lounge and a private dining room for up to 24 guests are among the upgrades.
Mina, whose empire spans from Seattle to Dubai, got his start in San Francisco at Aqua, then partnered with tennis legend Andre Agassi to launch his company, Mina Group, in 2002. Then in 2010, he converted the space into Michael Mina, his ode to seafood fare, overseen by executive chef Nick Sharpe.
New dishes include a spice-crusted and whole-fried fish that uses a Hawaiian preparation with a zesty crunch. Pink snapper and moi are among the choices that can feed up to five. A hot charcoal-grilled shellfish combines Asian and Southern cooking, Maine lobster and king crab gets a dash of miso, garlic, and Yuzukoshō butter before they’re cooked on a charcoal grill.
Mina’s new tasting menu features lobster pot pie and the caviar parfait, two of the chef’s most famous dishes. This treat features five courses.
Six different types of seafood — including yellowfin tuna, moonfish, and Mahi Mahi — can be cut into steaks.
A three-course à la carte menu features black garlic butter fish served with fried peppers, baby eggplant, and olive oil-smashed white yams.
Of course, the caviar returns as well. Table-side caviar service includes choices such as Golden Osetra, Kaluga, and White Sturgeon.
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