Michael Mina Bellagio opened nearly 20 years ago, when the resort debuted in October of 1998, and over the years has established itself as one of Las Vegas’ finest and most sought after restaurants. Now, after a brief closing the resort calls the upgrades “refreshed and redefined” and the seafood restaurant returned to service on April 13.

A few days prior to the reopening a media tasting was held to unveil the new digs and menu, during which the Michelin-starred Chef Mina said, “After 20 years, this is Michael Mina 2.0. We’ve doubled the size of the menu with 90% of it changed, created a more loungy front room and created a private room looking out onto the atrium.” 

Proof of the restaurant’s excellence was exhibited through the exquisite tasting we were treated to. We began with a signature menu item, Michael Mina’s Caviar Parfait: smoked salmon on a potato cake with crème fraiche and egg mimosa. Next up was Ginger-Lime Marinated Red Snapper with pea tendrils, black sesame, jalapeno and holy basil, followed by Morel Mushroom Custard with English peas, guanciale and Parmigiano-Regiano. By my reckoning the star of the evening was Tuna topped with Hudson Valley Foie Gras with sauce a l’orange, but the Broiled Whole Kona Kampachi served with baby bok choy, trumpet mushrooms and fermented black bean came in a close second. This excellent repast was topped off with Lemon Meringue Tart with blueberry lemonade sorbet and fresh blueberries. 

One of the reasons for the restaurant’s success and the stunning aforementioned tasting is the fact that the highest quality and freshest caviar, fish and shellfish are flown in from all over the world. New additions to the menu include a Market List, which changes daily, with three choices of preparation: fish steak, spice-crusted whole fish fry and ginger & scallion broiled whole fish. If you have the opportunity, the view as you dine in the private room overlooking the beautiful scenery of the Bellagio’s Conservatory will be hard to beat, as will the cuisine you will be enjoying.