Michael Mina

Michael Mina has been one of my favorite restaurants since I was a little kid...some of the staff that's been around for a while will recognize me and my family. We've seen the restaurant transform over the years. I've been putting off writing a review because I've dined here dozens of times. The space itself is beautiful and the staff are always attentive and professional. It's an indulgent meal but so worth it. Every now and then they switch things a little and currently they've gone harder down the Mediterranean route.You will not see one bad dish on the menu. A few classic menu items that are always good are the tuna tartare and lobster pot pie. We love their caviar service as well, it comes with a complimentary shot of vodka or glass of champagne. If you want to have the full package, I also recommend their foie gras. They have a good wine selection and fun cocktails too. Whether you're celebrating a birthday, anniversary, or a larger gathering, Michael Mina can accommodate you. I really hope the coconut souffle with black sesame anglaise stays because it is SO GOOD.

We chose this restaurant to celebrate my 60th birthday due to its Michelin star rating. The restaurant is located inside the Bellagio Hotel. It had a boujee feel as you walked in but unpretentious.Wait staff all very well dressed. We opted for the tasting menu. I prefer wait staff describe the menu but he only chose to inform us of extra entrees available. Sure, we could read it but I wanted a description of each dish and how the meal would progress. I had the Old Fashioned and it was one of the best I've tasted!! Perfectly balanced. Loved that they used a small block of ice with the letter "M" etched in it. Nice touch!! Our wait staff also recommended an excellent Pinot Noir that paired well with our meal.Plating was exquisite and satiated all five senses. The rib eye was so soft compared to the wagyu. Fish glistened as it was cooked to perfection!! Everything was amazingly delicious!! A few opportunities for improvement that should be addressed as this is a Michelin star restaurant. Here are the reasons I did not give it a 5 star. While the food was impeccably plated and well seasoned, I thought temperature wise, specifically with the meats, it was not served hot. The dessert was also very underwhelming. Overall, a pleasant dining experience.

My fam and I were super hungry after watching the "Immersive Disney Animation" on the 3rd Flr in The Shops at Crystals (must watch, definitely worth it but please arrive at least 15mins early so that you can have a better chance of getting benched seats in the middle instead of sitting on the ground). We took the tram to Bellagio and made our way to Michael Mina which was tucked inside Bellagio's signature and very decorative, massive display of Christmas Holiday festivities (must take photos).I was able to navigate through the crowd and made my way inside through the double doors a bit earlier than 5pm by 10mins to make a special request with the hostess since I didn't have any reservations to see if my fam and I, a party of 4, could be squeezed in very last minute! I was very fortunate to have the very last slot possibly from a cancellation and got the very last table at 5pm YAY; closed mouths don't get fed!!!We ordered 4x Fresh from the Tree mock-tails (pineapple, grapefruit, seltzer; tasted like a chill Pina Colada without all the blended ice), Barnegat Bay Scallops (perfectly seared and juicy), Butternut Squash Agnolotti (homemade fresh, melts in your mouth), Lobster Pot Pie (new signature dish with table-side service where the potpie cover is trimmed and placed on the plate before the lobster is carefully reconstructed out of the pot onto the plate; it is like a brandied lobster bisque and poached lobster party dancing in your mouth), A-4 Wagyu Ribeye 6oz with a side of Roasted Magic [non-psychedelic] Mushrooms (so delicious that you may need to reconsider going 8oz next time lol), Bolinas Black Cod (must have as well, thank me later) and the special recommended Swordfish (a little disappointed about this one).The reason for the -1 star was essentially the recommended special Swordfish which was made like having a sirloin steak with criss-cross grilled marks. The protein was thick and fortunately saved by the sauce (it was more like eating sauce than the actual fish since it became tough and dry over time). I had at one point tilted my plate so that I can be basting the swordfish with my spoon by gathering enough sauce to keep on lathering it (my fam thought I was crazy but it had to be done lol). Eventually towards my last bites, the swordfish became so dry that I had to drink hot water to help assist in breaking it down before swallowing, I made to the very last bite but halfway through I couldn't digest it anymore and spat it into the bar napkin folded (I would definitely rather just double down on the Black Cod had I known it would of been an issue, a little disappointed considering it is coming from a 1 Michelin Star restaurant).Other than that, everything else was amazing! The staff and crew were all wonderful as well making sure that plates/silverware were replaced as needed and taken off the table when finished, everyone was working in a fast pace work style fashion and making sure that all guests were being fully taken cared of!I forgot to mention that there is a prefixed menu for $250 I believe it to be a 4-course meal and then there's a Caviar option of different grades you can choose from ranging from $350-800 if you are into experiencing another form of delicacy!

Special meal for Valentine's Day. The wait staff was good, and the food was beautifully prepared and presented. Was a wowed- no. But I was pleased. I was expecting to be rushed through- our meal took almost 3 hours.

I had the pleasure of dining at Michael Mina at the Bellagio, and it was truly an exceptional experience from start to finish. Our server, Carla, was outstanding she was incredibly knowledgeable and guided us through the preset menu with ease, making great recommendations along the way.We decided to upgrade to the caviar parfait, and it was absolutely worth it! It was like a take on a salmon and lox bagel flavors rich, flavorful, yet bright. The steak was cooked to perfection and paired with beautiful duck liver and other components. It was so tender and flavorful, every bite was a delight. We also enjoyed some amazing cocktails, each one crafted with precision and a perfect balance of flavors. To top it all off, the dessert was a work of art. The presentation was beautiful, and the lemon flavors were simply outstanding end to a memorable meal. I can't recommend Michael Mina enough. Every aspect of the dining experience was top notch, and I'll definitely be back for more!

After a less than stellar experience on my last visit, I returned to give Michael Mina another chance. The experience was amazing. Eric always picks out the best wines to pair with the vast array of food items. I especially loved how they elevated the Lobster Pot Pie with a table side presentation. The Duck Breast and Foie Gras were another favorite item on the menu. The ambience is very homey yet elegant. The service was excellent as well. I cannot wait to return in June.

After a while away, I took my family back to Michael Mina's this past Saturday, and once again, it exceeded expectations.Service: The service here is nothing short of impeccable. They remember all our allergies, preferences, and little quirks, making you feel like a truly welcomed guest the moment you arrive.The Food:I'm always impressed by their creative salads, and this time, the Fall Chicories Salad was no exception. I'm usually not one for goat cheese, but the balance with candied pecans and persimmon was so well done that I enjoyed every bite.We tried the grilled prawns and golden king crabs....... and if my meal ended there, I would have been happy. That grilled garlic with the butter sauce on the side...... need I say more?We also had our staple favorite, the tuna tartare--that sesame oil just elevates the flavors. And for anyone with a nut allergy (like my daughter), they can prepare it without pine nuts, and it's just as good.I ventured to try the Bolinas Black Cod this time, and it was a delightful surprise. Unlike the denser miso dishes in most places, this dish was light yet filling, with bok choy, truffle, and a broth that added layers of flavor. Highly recommend if you're looking for something on the lighter side.Another must-order for me: the whipped potato purée--easily one of the two best I've ever had (the other being at Smith & Wollensky).Dessert: For dessert, we sampled several options, but the standout was the coconut soufflé with black sesame sauce. It's a bit sweet, but for those with a shared sweet tooth, it's fantastic.The meal ended with the nostalgic touch of root beer floats--a fun, memorable tradition that makes each visit feel special.

Service was exceptionally slow, and we watched several tables get their food before us. However, our server was attentive and gracious, bringing us a complimentary and delicious amuse bouche, and a second cocktail. He also asked the kitchen staff to prepare a salad for us that was not on the menu - it was perfect! Each course was beautiful and tasty, and we agreed it was the best meal we had in Vegas. Get the lobster pot pie...the presentation alone is worth it.

A part of the Bellagio since opening, first as Aqua but since reborn twice as MICHAEL MINA Restaurant, it is under the direction of Chef Raj Dixit that the space secluded behind the Conservatory remains remarkable to this day.Always a special place, and picking up pace in early-Autumn, it was at a windowside table that four guests were situated just past to 6:30pm, Carte Blanche once again deferred to the kitchen who can always be trusted to prepare a menu of pure opulence.Designed as an eight-course tasting, with white glove treatment afforded to all in attendance, it was following a Champagne toast that the night started with Michael Mina's timeless Caviar Parfait commanding attention from black Eggs to crispy Potato Cake with palates cleansed between bites by Belvedere Vodka.Delivering Caviar Deviled Eggs and housemade Laffa next, the first of two baskets complimented by a trio of Spreads, Hamachi arrives with Beets as a Rose in fragrant Carrot Foam given balance by notes of Ginger and Sesame. Always seasonal, two types of Squash taking entirely different routes to pair with Mushrooms, Thursday's Fish course consisted of gently cooked Halibut bathed in Champagne Beurre Blanc fortified by Grapes and Trout Roe.Not holding back with grilled F1 Wagyu plated with more Mushrooms and Romesco, nor sides including Potatoes brightened by Horseradish and Chard Casserole concealed by a Tuile, Dessert is always an all-in affair on this evening finding elegant Black Forest Cake alongside "Butter Pecan Shortbread" and classic Grand Marnier Soufflé.

Fabulous seafood.My favorite in Vegas. Always great service and fabulous menu items.We Vegas two or three times a year and we do not miss going to Mina's.