Chef Michael Mina is shaking up the traditional steakhouse experience with the reopening of StripSteak at Mandalay Bay in Las Vegas. With his James Beard Award-winning culinary expertise and a passion for innovation, Chef Mina is delivering a fresh take on classic steakhouse flavors, incorporating Asian influences and unique culinary fusions.
The kitchen at StripSteak is equipped with state-of-the-art technology, including heated butter baths, aging lockers, and wood grills, which expand the possibilities of what the chefs can create. The menu features both classic, butter-poached, wood-fired steaks and new, inventive dishes, such as the Duck Fat Prime Rib and Foie Gras Doughnuts.
The interior design by Bishop Pass evokes a secret desert lair, inspired by the beautiful Mojave Desert surrounding Mandalay Bay. Guests can enjoy their meal in the stylish space, complete with a striking bar, seductive mid-century furnishings, and an expansive private dining room.
StripSteak introduces new menu items, including:
- Caviar Jelly Doughnuts – doughnuts filled with yuzu curd and topped with caviar and chive for a luxurious start to your meal.
- Hamachi Nori Tacos – a modern twist on the traditional Japanese hand roll, filled with fresh Hamachi, crispy nori, soy-cured ikura, wasabi tobiko, and green onions.
- Crispy Dungeness Crab Cake – a classic crab cake served with miso cauliflower cream, garnished with graffiti cauliflower, winter citrus, and jalapenos.
- Duck Fat Prime Rib – a 45-day aged wagyu steak covered in duck fat, served with blue cheese popover, fresh horseradish, and black truffle au jus.
- Kurobuta Pork Tomahawk – a tomahawk chop topped with sliced Fuji apples and hot Japanese mustard sauce mixed with creamed savoy cabbage.
- Japanese A5 Wagyu – a signature cut cooked in a red wine-shallot butter bath and finished on a mesquite fire for a tender, juicy steak with a comforting char.
Executive Chef Kyle Johnson leads the new culinary direction at StripSteak. He has extensive experience in the industry, having worked at renowned restaurants such as Alize and Bourbon Steak by Michael Mina. During his time as executive chef at Bourbon Steak, Johnson received recognition as Executive Chef of the Year within the Mina Group and was featured in the first California Michelin guide with a Dinner Plate award.
The revamped beverage menu features new takes on StripSteak favorites, including:
- Way of the Sword – a mixture of Mezcal, Aperol, Lime, Pineapple, Vanilla, and Jalapeno.
- Fruit Ninja – a blend of Tequila, Yuzu Sake, Lime, Grapefruit, and Honey.
- Winter Old Fashioned – a mix of Bourbon, Apple Brandy, Maple, and Toasted Pecan Bitters.
StripSteak, located on Mandalay Bay’s restaurant row, has been redesigned by Bishop Pass, a Southern California boutique firm. The restaurant boasts a warm desert-inspired palette with mid-century furniture and modernist details creating a stylish and comfortable atmosphere. The half-circle sage green booths and deep burgundy chairs create a cozy ambiance. The restaurant has also debuted a new private dining room that can accommodate up to 72 guests. The private room is decorated with walnut accents, gold drapery, and mid-century art pieces to create an inviting atmosphere. StripSteak is open daily from 5 p.m. to 10 p.m.
