Michael Mina — Restaurant in Paradise

Located in the Bellagio, it was pretty easy to find. We made a reservation and sat right away. The service was pretty good throughout the night, a little lagging at times but overall consistent. My fiance received a birthday card which was also really nice of them.

I ordered the Signature Tasting with the Caviar added on, and my fiance ordered the Thai Snapper, which was their market fish for the evening.

We started off with some complementary Naan with three dipping sauces - hummus, olive tapenade, and tzatziki. All of them were good and we also had a small one bite arancini that was also delicious. The signature tasting was $185.

Since I had the tasting, I started off with caviar parfait, which was an additional $48. For my first course, I opted for the Ahi Tuna Tartare, which was pretty good. After the tartare, the dinner timing was just a little off as my fiance had received his entree in between me receiving the tartare and the remainder of my dishes. By the time the rest of my courses came, he had already finished his, so it was a little awkward as I received the remaining three courses.

The Half Thai Snapper was absolutely delicious. Each component was so flavorful and not overpowering, and all complimented the entire dish really well. I would definitely recommend that dish, but I'm not too sure if it was worth the $75.

My second course was the Crispy Santa Barbara Spot Prawn. While crispy and delicious with the sauce it came with, the batter of the Prawn itself wasn't really all the flavorful.

My third course was the Maine Lobster Pot Pie. They cut the lid of the pot pie off and put it on the side. The pot pie was really good and I would recommend but the crust was very salty. It did taste good with the pot pie, but overall, it's just a little too salty for my taste.

My fourth course was the Filet Mignon 'Rossini'. Filet Mignon was delicious and so was everything else on the plate. I think it was the small very crispy brioche that was on the plate was REALLY overpowering but cutting it up and eating it with the rest of the dish was good.

For my dessert, I chose The Lemon and my fiance chose the Panna Cotta [I think it was passion fruit]. I loved The Lemon, it was super light and refreshing. I wasn't a big fan of the Panna cotta, but my fiance enjoyed it.

We ordered 3 drinks and a zero proof mocktail. The bottled water poured at the table [Fiji] geta charged by the bottle [$10].

Overall, for the signature tasting, the Caviar add on, the 1 sparkling rose, 2 cocktails, Mocktail, bottled water, and dessert, the total came out to $464 with tax. While most were delicious and I was definitely full by the end of the night, I'm not sure if it was all worth...

Although I'm a San Francisco native, I've never tried Michael Mina's famous Lobster Pot Pie. I had dinner here in Vegas with my friends on Saturday night. We shared the Whole Roasted Foie Gras, and I had the Maine Lobster Pot Pie as my entree.

Now that Foie Gras is banned in CA, I was excited to eat it in Vegas. Foie Gras is always good, and it's no different here. There was a nice sear on the outside, and the inside was very rich and soft. What I really enjoy about Foie Gras is how the livery metallic flavor balances with its fatty richness. The way it was served was pretty typical of fine dining. Cherries and kumquats flanked the plate to add some sweetness and acidity. Besides having the entire lobe carved tableside, the preparation was nothing innovative or inspiring, but it was still flavorful and tasty. In my opinion, Foie Gras is perfectly fine by itself. All it needs is basic seasoning and a nice sear.

I can see why people rave about the Maine Lobster Pot Pie; it's really good! The sauce was very creamy, rich, and infused with a lot of lobster flavor. I was very glad to see that they keep the lobster shell when they cook it. I'm sure part of the reason why the sauce was so flavorful is because of the shell. I appreciated that the dish was very focused on the succulent lobster flavor. All the ingredients were there to put the lobster flavor at the forefront which made it bold and awesome.

The only thing I can complain about is that the lobster was overcooked. That's understandable as lobster is so easy to overcook especially when you have to bake a pot pie. If I were to make this dish, I would separate the meat from the shell, and keep the shell in the pot when it's baking. The meat could then be cooked separately and added in the end, so the sauce would still get the lobster flavor from the shell while the meat won't get overcooked.

After my meal at Michael Mina in Vegas, I feel like I should try the San Francisco location especially now that Ron...

5 Stars – Michelin-Rated Excellence and Unforgettable Hospitality

Michael Mina is a true culinary treasure, and its Michelin rating is absolutely deserved. From the moment we stepped in, the entire evening was flawless.

Paul went above and beyond—gracious, thoughtful, and even offered reading glasses to my date, a small gesture that made a big impression. Zoren and Ricardo provided impeccable service, ensuring every detail was taken care of with professionalism and warmth.

The Lobster Pot Pie was an absolute showstopper—an extravaganza of spices, tender vegetables, and over 2 pounds of rich, succulent lobster all wrapped in a golden, buttery, croissant-like crust. It was indulgent, flavorful, and worth every bite. My taste buds were in 7th Heaven.

The Tuna Tartare was a revelation—fresh, vibrant, and bursting with deep, enchanting layers of flavor that danced across the palate like a well-composed sonata. Each bite felt like a secret worth savoring.

Then came the Steak—juicy, rich, and perfectly seasoned. Every mouthful was indulgent and satisfying, yet somehow still left me wanting more. I’m not saying I’d do it… but lock me up in the culinary ward with the chef and throw away the key.

David, the bartender extraordinario from Hungary, showcased his international experience (Hungary, UK, USA) in every cocktail. Every drink was bursting with flavors that made my tongue dance. His Hennessy Espresso Martini was the perfect after-dinner drink—smooth, bold, and unforgettable. We looked forward to every recommendation.

Eric, the sommelier, masterfully paired a stunning white wine with our meal that elevated the flavors to a whole new level.

Justin, the manager, brought it all together with genuine hospitality, making sure everything flowed perfectly.

This was more than just dinner—it was an experience we’ll remember for a long time. We’ll...