StripSteak: 10 Years Old and Still Going Strong

Previous PostYou’re Not Lazy, Why Would You Let Your Skin Be? Tips from Dr. Obagi
Next PostWhy Cool E-Tailer Bonobos Came to Midtown
StripSteak
StripSteak

StripSteak, the steakhouse from James Beard Award-winning chef Michael Mina at Mandalay Bay, celebrates its 10th anniversary in Las Vegas in October. Among its achievements over the years, a decade of being the only restaurant in Las Vegas to butter-poach its meats before finishing them on a Mesquite wood-burning grill. That cooking method renders a tender, juicy steak that drew more than 1.5 million fans through the years.

“What a fun 10 years it has been,” chef Mina said. “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.”

Fans keep returning for popular dishes such as American Wagyu ribcap, truffled mac ‘n’ cheese and house-made beignets with dipping sauces. On the bar side, whiskey fans love the list of more than 110 single malt scotches. A trio of duck fat fries arrives at every tables as a complimentary amuse bouche that became the restaurant’s most photographed dish on social media and Yelp.

All October, the restaurant will offer special dish and cocktail selections based on previous menus, a tribute to all of the great dishes from the past and present.

Starting Oct. 1, guests can order anniversary specials available à la carte and priced from $14 to $50, including Mina’s root beer float, a signature dessert served at a number of the chef’s restaurants and StripSteak favorite, the Rock n’ Rye cocktail.

From Oct. 1-7, guests can order tomato soup served with lobster-stuffed grilled cheese; ahi tuna Nicoise; a 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; and a grape fizz, created with Skyy grape vodka, grape jam, fresh lime and a splash of soda.

From Oct. 8-14, the menu includes bacon-wrapped lobster fritters, made with lobster, shiso leaves, butter lettuce and Meyer lemon crème fraiche, wrapped in bacon; spinach souffle; the Claymore, made with Oban 14 single malt scotch, St. Germaine, peach Lambic beer and fresh lime served over a block of ice; and the Love Affair, a blend of Grey Goose L’Orange vodka, Lillet Blanc and white cranberry juice.

Guests can order foie gras sliders, topped with caramelized onion jus and served on brioche buns; tomato-dusted onion rings; the Pomegranate Caipiroska, a blend of Pearl pomegranate vodka, pomegranate juice and muddled lime; and the pineapple mojito made with Mount Gay rum, Bacardi Limón rum and brown sugar muddled with pineapple and mint. Garnished with a mint sprig from Oct. 15-21.

Then from Oct. 22-31, the menu features crab Louis lettuce cups; chicken fried steak; adult cherry lemonade made with Grey Goose Cherry Noir vodka, muddled Amarena cherries, and fresh lemonade, shaken together and served with an Amarena cherry garnish; and the Perfect 10 with Tanqueray 10 gin combined with elderflower syrup and orange blossom water, served straight up with an orange peel garnish.

connect with haute living National
Loader