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  • The wife and I met a friend of mine for dinner at Stripsteak on a Monday night. We were very familiar with Michael Mina's steakhouse concept having enjoyed his Bourbon Steak, one of our favorite places in DC, on multiple occasions. As a result, we had high expectations for Stripsteak. Stripsteak occupies an open, modern-looking, high-ceilinged, well-lit space along Restaurant Row in Mandalay Bay. Since we had early reservations at 6pm, the dining room was virtually empty except for us. Given that we practically had the place to ourselves, the service was solid and our food came out expeditiously, hot and fresh throughout our meal. Our meal started out with Mina's signature amuse of Duck Fat Fries with a trio of dipping sauces. The fries were hot and crispy. They were a nice prelude to our meal, but still...just fries. Stripsteak's strength is in its wood-fire grilled proteins. I had the 8 oz. American Wagyu Rib Cap, medium rare. My rib cap came out cooked precisely to my requested doneness, seasoned with restraint with only salt and pepper, was fork tender, and was, not unexpectedly, wonderfully juicy and flavorful. It was the perfect treatment of this treasured cut of meat. We shared orders of the Roasted Wild Mushrooms and Mac & Cheese with black truffle sides. The mushrooms, a mix of maitake, oyster, and possibly another variety, were earthy, tender, and possessed subtle smoky notes from the wood-fire roasting. The mac & cheese possessed distinct but balanced truffle flavor. It was a solid and enjoyable upscale rendition of a comfort food staple. Stripsteak served up an excellent meal that lived up to our expectations. As steak joints go, it held its own with Las Vegas' best steakhouses. It's not for the budget-conscious, but thankfully on this evening, my buddy picked up the tab. 4.5 stars!
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