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  • I'm slowly converting myself from a seafood hater to a seafood lover (no more shaming my heritage)!! Seablue was my pick for Vegas weekend this time. I love the restaurants in the MGM, and Michael Mina is a culinary genius. Seemed like a no-brainer. The decor is lovely. The lights look like huge lampshades and our table next to the bar had those lit indoor waterfalls. Service was only ok - they kind of just threw down flatware and plates, and our waitress wasn't too amicable. Between the three of us, we split the fresh/raw appetizer sampler. Three plates of raw fish (well, a tartare, a crudo and a ceviche if you want to get technical...) definitely appealed to the burgeoning fish-lover in me. The tuna tartare has a nice citrus touch to it, and is delightful when mounded over the crostini. The yellowtail crudo was also excellent. I usually hate ponzu since it tends to be too citrusy, but theirs had a nice mellowness to it. It also paired wonderfully with the shiitake on top. Finally, the scallop ceviche was probably my favorite of the bunch. Very interesting texture, and I used the flatbreads to scoop up all the juice. Decided on the bacon-wrapped sea bass and paella as our mains. The fish was so flaky and tender, and come on, who doesn't love bacon?? The beans I could have done without, not a big bean girl. The surrounding clams were pretty huge (heh heh) and I did get a bit of grit when I chewed into one. In my eyes, the paella was the winner. It's jam-packed with all sorts of shellfish and chorizo, but the quail really shone through. I didn't catch where the rabbit was, though I didn't miss it at all. The calamari was SO tender that I tried to fish as much of it out as I possibly could. The final round of desserts was the creme brulee and the chocolate cake. I would seriously come just for the desserts - cinnamon creme brulee = genius!! I liked the giant palmier on the side too. The chocolate cake was just moist enough, and though I was incredibly full, I couldn't stop eating. The food was outstanding. I have hit my seafood quota for the next week or two.
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