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| - We have been on a mission to try all the michelin star restaurants possible in the U.S.We were about to try Joel Robuchon's again this trip for our anniversary dinner, but decided to try something new. Michael Mina's restaurant is located in Bellagio where the botanical gardens is, next to the cafe.
Ambiance: I am not sure what the theme is, but I didn't really like the interior/atmosphere of the restaurant. It was so plain and boring, needs more color or something. I did like our table though with a good view of the open kitchen. Sometimes I wonder if the chefs think it's annoying w/ me staring in awe at their cooking hahah.
We got started off w/ bread and we're used to michelin star restaurants having multiple selection of breads, but here at Michael Mina's...you only get one. It was a really cold, dry, and plain piece of dinner roll. I had to ask our waiter for a new warmed one. The butter here isn't that great either. I was starting to get a bad feeling of the place already just from this first impression.
Appetizers:
Wagyu short rib ravioli - the first time it was undercooked, but the second time around it was better. you couldn't really tell it was wagyu short rib though.
Domestic Caviar Parfait - ALDERWOODSMOKED SALMON, CRÈME FRAîCHE, SHALLOT POTATO CAKE. All the ingredients were in symphony within the first bite. The shallot potato cake really adds texture to it. The caviar taste wasn't as strong which was good for me
DOMESTIC CAVIAR & WHITE ASPARAGUS - If you love black caviar, then get this, but I wasn't a fan of this app at all. Caviar was really strong and the whole app tasted really fishy
Tartare of Ahi Tuna - It was prepared table side as the server mixed together the tartare. I loved the fusion of asian pear and toasted sesame oil w/ the tartare. The toast was nice and crispy to eat with the tartare.
Hamachi Sashimi - The best appetizer we got! The yuzu vinaigrette was light and refreshing. The sashimi was cut beautifully and really fresh. Presentation was beautiful. Highly recommend this appetizer
Seaweed & Pepper Crusted Ahi Tuna - The ahi tuna was seared perfect and the pepper didn't overpower the flavors. Between this and the hamachi, I would say get the hamachi.
Entrees:
Miso Glazed Chilean Sea Bass - As always, sea bass is our fav and so we got this. I expected more from this dish..Only some parts of the sea bass had that buttery richness to it. The dashi broth didn't overpower the miso and it wasn't too salty.
Butter Poached Maine Lobster - SPINACH & RICOTTA RAVIOLI, CITRUS BROWN BUTTER YEAAAA BUDDY. I love my lobster and this dish was presented flawlessly. The ravioli was cooked perfect al dente, I liked it a lot better than the wagyu ravioli (this says a lot coming from someone who's basically a carnivore). The lobster was cooked to perfection as well
LOBSTER POT PIE - A lot of people were ordering this so we had to get it. The server brings it out to the table and cuts off the top of the pot pie for you. I really liked this dish with the lobster cream. Wasn't too heavy and there were plenty of lobster pieces in the pot pie. The pastry was flaky as we expected
American Wagyu Ribeye "ROSSINI" - HUDSON VALLEY FOIE GRAS, PINOT NOIR REDUCTION. YUMM MUST ORDER!! The wagyu ribeye was cooked to a beautiful glistening medium rare. There was truffle on it and the foie gras added that kick. Very tender ribeye
Copper Ridge Natural Veal Loin - Foie Gras Farro was delicious with the veal. The veal was really tender and not dry at all. I did prefer the wayu ribeye, but the veal loin is a must order as well. It was lean & tasty
Dessert:
Michael's root beer float - It's a root beer float w/ choc chip & nut cookies. The float comes w/ this cute chocolate straw that you sip out of then at the end, you eat it :) It was just regular root beer float to me, nothing special. The cookies however, were warm, crispy, and not to sweet. Very comforting
Lincoln's Candy Bar - This was our favorite dessert. Reminded me of a snickers bar, but more high end. The Valrhona chocolate went well w/ the pretzel & peanuts.
Passion Fruit Panna Cotta - avocado, citrus, and coconut-lime sorbet. Who knew avocado would be so good w/ dessert? This was a lighter dessert, not bad for those who like panna cotta
Cheesecake - It was our anniversary and what I liked most was that instead of just one anniversary dessert, the restaurant provided both of us w/ our own anniversary plate of cheesecake! That's the first time a restaurant has done that. I really liked the cheesecake, it was light and wasn't as heavy as cheesecake factory. The graham cracker crust was crumbly and not too sweet.
Overall for a 1 star michelin restaurant, I thought it was just ok compared to the other restaurants we've been to. Michael Mina's restaurant in SF is a lot better for the tasting menu.
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