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Michael Mina's STRIPSTEAK at Mandalay Bay Celebrates 10-Year Anniversary with Throwback Menus this October

LAS VEGAS (September 22, 2016) – In a city that is constantly evolving, STRIPSTEAK at Mandalay Bay has remained a guest favorite. This year the popular steakhouse by James Beard Award-winning chef Michael Mina will celebrate its 10-year anniversary. Since the restaurant opened in 2006, it’s been known for being the only restaurant in Las Vegas to butter-poach the finest cuts of meat before finishing them on a Mesquite wood-burning grill. This signature cooking method creates tender, juicy steaks that have kept fans coming back for more. Since its debut, STRIPSTEAK has served more than 1.5 million guests. 
 
Popular dishes such as the American Wagyu Ribcap, Truffled Mac ‘n’ Cheese and House-made Beignets with dipping sauces are complemented with an award-winning list of more than 110 single malt scotches.  Every table at STRIPSTEAK is presented with a trio of Duck Fat Fries as a complimentary amuse bouche. A true crowd pleaser, the Duck Fat Fries is the restaurant’s most photographed dish on social media and Yelp. As a tribute to all of the great dishes from the past and present, the restaurant will offer special dish and cocktail selections from previous menus throughout the month of October.  
 
“What a fun 10 years it has been,” said Chef Michael Mina. “I want to thank our amazing restaurant team who continues to execute outstanding cuisine and service nightly, our Mandalay Bay family who has been supportive since our arrival and of course, our guests who return time and again. We wouldn’t be here without you. I look forward to many more good times ahead.”  
 
Beginning October 1, guests will be able to enjoy anniversary specials from the restaurant’s 10 successful years.  Items will be available à la carte and priced from $14-$50. Michael Mina’s Root Beer Float, a signature dessert served at a number of the famed chef’s restaurants and STRIPSTEAK favorite, the Rock n’ Rye cocktail will be available to order throughout October. The weekly specials are as follows:
 
October 1-7
  • Tomato Soup, served with lobster-stuffed grilled cheese
  • Ahi Tuna Nicoise, a classic nicoise salad with flavorful ahi tuna
  • Sour Cherry Margarita, made with Herradura silver tequila, Cointreau, fresh lime juice and sour cherry syrup, topped with an Amarena cherry garnish and finished with a cherry Kool-Aid rim 
  • Grape Fizz, created with Skyy grape vodka, grape jam, fresh lime and a splash of soda
October 8-14
  • Bacon-Wrapped Lobster Fritters, made with lobster, shiso leaves, butter lettuce, and Meyer lemon crème fraiche, wrapped in juicy bacon
  • Spinach Souffle, a savory soufflé made with spinach and parmesan cheese
  • Claymore, made with Oban 14 single malt scotch, St. Germaine, peach Lambic beer and fresh lime served over a block of ice to achieve a perfectly chilled cocktail
  • Love Affair, a blend of Grey Goose L’Orange vodka, Lillet Blanc and white cranberry juice 
October 15-21
  • Foie Gras Sliders, topped with caramelized onion jus and served on brioche buns 
  • Tomato-Dusted Onion Rings, fried onions, lightly dusted with tomatoes
  • Pomegranate Caipiroska, a blend of Pearl pomegranate vodka, pomegranate juice and muddled lime
  • Pineapple Mojito, a refreshing creation built with Mount Gay rum, Bacardi Limón rum and brown sugar muddled with pineapple and mint. Garnished with a mint sprig.
October 22-31
  • Crab Louis Lettuce Cups, Romaine lettuce filled with crab, avocado and spicy Sriracha vinaigrette 
  • Chicken Fried Steak, lightly battered steak, fried to a beautiful golden brown 
  • Adult Cherry Lemonade, a refreshing mixture of Grey Goose Cherry Noir vodka, muddled Amarena cherries, and fresh lemonade, shaken together and served with an Amarena cherry garnish
  • Perfect 10, Tanqueray 10 gin combined with elderflower syrup and orange blossom water, served straight up with an orange peel garnish.
Since 2006, STRIPSTEAK has offered guests a modern take on the classic steakhouse while using the highest quality ingredients including all-natural meat, line-caught seafood, and fresh, seasonal produce. For more information, visit STRIPSTEAK online.

 
MANDALAY BAY
Mandalay Bay Resort and Casino is set on 120 lush acres featuring Mandalay Bay Beach, a tropical pool paradise with real sand. The Mandalay Bay Events Center, award-winning restaurants, exhilarating entertainment, unique shopping, Shark Reef Aquarium and the recently expanded 2-million-square-foot Mandalay Bay Convention Center combine to make Mandalay Bay a distinctive Las Vegas resort destination. In September 2014, Delano Las Vegas, a luxury all-suite hotel, opened adjacent to Mandalay Bay. Mandalay Bay is an indirect wholly owned subsidiary of MGM Resorts International (NYSE: MGM). For more information and reservations, visit mandalaybay.com, call toll free at (877) 632-7800 or find us on Facebook and Twitter.
 
MINA GROUP
Mina Group is a San Francisco-based restaurant management company specializing in creating and operating upscale, innovative restaurant concepts.  Mina Group is led by Chef/Founder Michael Mina whose accolades include James Beard Foundation “Who’s Who of Food and Beverage” inductee in 2013, Bon Appétit Chef of the Year, Food Arts Silver Spoon Award Winner, San Francisco Magazine Chef of the Year, and International Food and Beverage Forum’s Restaurateur of the Year.  Operating since 2003, Mina Group currently manages 27 concepts including MICHAEL MINA in San Francisco (Esquire Magazine’s Restaurant of the Year 2011); RN74 at Millennium Tower in San Francisco and RN74 at the Joshua Green Building in Seattle; PABU and THE RAMEN BAR at 101 California in San Francisco; CLOCK BAR at The Westin St. Francis on Union Square in San Francisco; BOURBON STEAK, BOURBON PUB and Michael Mina’s Tailgate at Levi’s Stadium in Santa Clara; STRIPSTEAK Waikiki at the International Market Place; STRIPSTEAK at Mandalay Bay in Las Vegas; MICHAEL MINA Bellagio at Bellagio in Las Vegas; BARDOT BRASSERIE at Aria Resort & Casino in Las Vegas; MICHAEL MINA 74 and STRIPSTEAK at Fontainebleau Miami Beach; Locale Market and FarmTable Kitchen at Sundial St. Petersburg in Florida; and THE HANDLE BAR in Jackson Hole.  For a complete list of restaurants please visit http://michaelmina.net.
 
Follow Michael Mina on Facebook at Michael Mina, twitter @ChefMichaelMina and Instagram at ChefMichaelMina.
 
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Media Contact:
Heather Ortiz
MGM Resorts International
(702) 692-6736
hortiz@mgmresorts.com

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