STRIPSTEAK Las Vegas at Mandalay Bay, elevates the traditional American steakhouse to new heights of gourmet revelry. The modernist décor sets a swanky stage for the gastronomic extravagances presented on the menu, and Mina transforms steakhouse standards with decadent applications: the Steak Fries are deep fried in duck fat, the Macaroni and Cheese is gussied up with truffles, and the traditional Scalloped Potatoes become inspired gastronomy with caramelized onion and goat cheese. While the Steak is blissfully unadulterated, the purity of flavor is intensified by the high quality of the All-Natural Certified Angus, American, and Japanese Kobe, meat used.

STRIPSTEAK is Chef Michael Mina's first steakhouse. STRIPSTEAK offers three kinds of beef, Certified Angus Beef, American Kobe and 'A5' Japanese Kobe, and is home to two wood-burning grills and six circulating, slow-poaching chambers. Some menu specialties include Slow-Poached Prime Ribs that are cooked in their own juices for eight hours, American Kobe Beef Short Ribs with Horseradish-Celeriac Puree and Red Wine Jus, and Salt-Grilled Maine Lobster with Risotto and Sweet Corn Sauce. The restaurant can accommodate 160 guests and the private, glass-enclosed dining room seats 36. For a real Las Vegas steakhouse experience - there's nothing quite like STRIPSTEAK.