Chef Michael Mina Brings New Wave of Seafood Dishes to the Desert

Las Vegas’ culinary scene is ever evolving.

This time, the journey begins with James Beard Award winner Michael Mina and a re-imagined concept that emulates fresh seafood feasts at marketplace paradises and seaside villages from around the world.

“I wanted to re-invent my Bellagio restaurant to provide a thoughtful and exciting new way to enjoy all types of seafood,” Mina says. “I found inspiration in my travels and researched the best cultural traditions, techniques and presentations that bring out the most delicious flavors of seafood.”

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What does this mean for groups, you ask? The opportunity to select from a “Market List” menu of refined seafood culinary traditions from Japan, the Mediterranean, France and beyond, e.g., spice-crusted pink snapper prepared Hawaiian-style, a fusion of Asian and Southern cooking with hot charcoal-grilled shellfish, or market catch fish steaks prepared as if just pulled from Tokyo’s Tsukiji fish market.

Michael Mina restaurant was also renovated to reflect Mina’s vision for a fine dining seaside village culinary experience.

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