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  • My wife and daughter took me to StripSteak in the Mandalay Bay hotel as a Father's Day gift and oh what gift it was. I've appreciated Michael Mina's flair with food for well over a decade now, even going back to his days as Exec Chef at Aqua in San Francisco. With StripSteak he has elevated the steak eating experience to the level of the top 1% of steak restaurants in the country. Restaurant: Warm, well decorated and easy to access from the parking garage or the hotel rooms. I also found the noise level to be very moderate. Food: 3 seasoned choices of duck fat fried French fries were the free starter we enjoyed with 3 amazing dips to go with them. Very good! My daughter and I ordered the Hamachi crispy rice starter. The flavors were amazing, presentation was good and all very fresh. My wife ordered the Sweet Corn soup and we all had a taste (she's vegetarian), and it was fantastic, possibly the best corn based soup I've ever had. The main course... My daughter ordered the Wagyu 8oz Filet and I ordered the World Wide Wagyu. The Wagyu filet was cooked rare and was really amazing. Easily compares with the top 5-6 steaks I've ever eaten. No sauce, no rub, just amazing and perfectly cooked beef. Truly fantastic. My World Wide Wagyu had a trio of meat, Wagyu tenderloin, short rib, and rib cap. My least favorite was the short rib, I'm not really a short rib guy, the rib cap was amazing but the tenderloin moved right up into the top 1-3 pieces of steak I've ever eaten. If I could have married that steak, I would have called for a justice of the peace right there. My wife had the special with an excellent Ravioli over a bed of perfectly cooked veggies. Very, very good. Dessert was a trio of "dips" with beignets. The first dip was a cream brulee, the 2nd a chocolate moose and the 3rd a McCallan infused butterscotch (Scotch with Butterscotch). All of the items were amazing. We will definitely be back.
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