“ absolute best place for dinner, as long as you're sitting at the bar!!! The food is definitely worth the price, the drinks out of this world ask for David! The prawns and hamachi appetizer are our favorite! But the service and meals from this place are unbeatable, we've been here at least 5 times and have never been disappointed. It's such an underrated date night! ”

“ Where to start!? Such an amazing experience at Michael Mina. Marcio, our server was phenomenal. He was top notch between his friendliness, description of food and drinks, and table cleanliness. The food was absolutely outstanding. Chef Raj curated a beautiful menu. Every bite of food was out of this world with depth and flavor. The Caviar parfait is a must. As well as the strawberry soufflé! One of the best dinners I have had in a while! Can't wait to come back and visit. ”

“ Absolutely amazing experience. Impeccable food, wine and service. Be prepared to pay top dollar for one of the best in Las Vegas. ”

“ After a less than stellar experience on my last visit, I returned to give Michael Mina another chance. The experience was amazing. Eric always picks out the best wines to pair with the vast array of food items. I especially loved how they elevated the Lobster Pot Pie with a table side presentation. The Duck Breast and Foie Gras were another favorite item on the menu. The ambience is very homey yet elegant. The service was excellent as well. I cannot wait to return in June. ”

“ Special meal for Valentine's Day. The wait staff was good, and the food was beautifully prepared and presented. Was a wowed- no. But I was pleased. I was expecting to be rushed through- our meal took almost 3 hours. ”

“ We chose this restaurant to celebrate my 60th birthday due to its Michelin star rating. The restaurant is located inside the Bellagio Hotel. It had a boujee feel as you walked in but unpretentious. Wait staff all very well dressed. We opted for the tasting menu. I prefer wait staff describe the menu but he only chose to inform us of extra entrees available. Sure, we could read it but I wanted a description of each dish and how the meal would progress. I had the Old Fashioned and it was one of the best I've tasted!! Perfectly balanced. Loved that they used a small block of ice with the letter "M" etched in it. Nice touch!! Our wait staff also recommended an excellent Pinot Noir that paired well with our meal. Plating was exquisite and satiated all five senses. The rib eye was so soft compared to the wagyu. Fish glistened as it was cooked to perfection!! Everything was amazingly delicious!! A few opportunities for improvement that should be addressed as this is a Michelin star restaurant. Here are the reasons I did not give it a 5 star. While the food was impeccably plated and well seasoned, I thought temperature wise, specifically with the meats, it was not served hot. The dessert was also very underwhelming. Overall, a pleasant dining experience. ”

“ Michael Mina has been one of my favorite restaurants since I was a little kid...some of the staff that's been around for a while will recognize me and my family. We've seen the restaurant transform over the years. I've been putting off writing a review because I've dined here dozens of times. The space itself is beautiful and the staff are always attentive and professional. It's an indulgent meal but so worth it. Every now and then they switch things a little and currently they've gone harder down the Mediterranean route. You will not see one bad dish on the menu. A few classic menu items that are always good are the tuna tartare and lobster pot pie. We love their caviar service as well, it comes with a complimentary shot of vodka or glass of champagne. If you want to have the full package, I also recommend their foie gras. They have a good wine selection and fun cocktails too. Whether you're celebrating a birthday, anniversary, or a larger gathering, Michael Mina can accommodate you. I really hope the coconut souffle with black sesame anglaise stays because it is SO GOOD. ”

“ After a while away, I took my family back to Michael Mina's this past Saturday, and once again, it exceeded expectations. Service: The service here is nothing short of impeccable. They remember all our allergies, preferences, and little quirks, making you feel like a truly welcomed guest the moment you arrive. The Food: I'm always impressed by their creative salads, and this time, the Fall Chicories Salad was no exception. I'm usually not one for goat cheese, but the balance with candied pecans and persimmon was so well done that I enjoyed every bite. We tried the grilled prawns and golden king crabs....... and if my meal ended there, I would have been happy. That grilled garlic with the butter sauce on the side...... need I say more? We also had our staple favorite, the tuna tartare--that sesame oil just elevates the flavors. And for anyone with a nut allergy (like my daughter), they can prepare it without pine nuts, and it's just as good. I ventured to try the Bolinas Black Cod this time, and it was a delightful surprise. Unlike the denser miso dishes in most places, this dish was light yet filling, with bok choy, truffle, and a broth that added layers of flavor. Highly recommend if you're looking for something on the lighter side. Another must-order for me: the whipped potato purée--easily one of the two best I've ever had (the other being at Smith & Wollensky). Dessert: For dessert, we sampled several options, but the standout was the coconut soufflé with black sesame sauce. It's a bit sweet, but for those with a shared sweet tooth, it's fantastic. The meal ended with the nostalgic touch of root beer floats--a fun, memorable tradition that makes each visit feel special. ”

“ A part of the Bellagio since opening, first as Aqua but since reborn twice as MICHAEL MINA Restaurant, it is under the direction of Chef Raj Dixit that the space secluded behind the Conservatory remains remarkable to this day. Always a special place, and picking up pace in early-Autumn, it was at a windowside table that four guests were situated just past to 6:30pm, Carte Blanche once again deferred to the kitchen who can always be trusted to prepare a menu of pure opulence. Designed as an eight-course tasting, with white glove treatment afforded to all in attendance, it was following a Champagne toast that the night started with Michael Mina's timeless Caviar Parfait commanding attention from black Eggs to crispy Potato Cake with palates cleansed between bites by Belvedere Vodka. Delivering Caviar Deviled Eggs and housemade Laffa next, the first of two baskets complimented by a trio of Spreads, Hamachi arrives with Beets as a Rose in fragrant Carrot Foam given balance by notes of Ginger and Sesame. Always seasonal, two types of Squash taking entirely different routes to pair with Mushrooms, Thursday's Fish course consisted of gently cooked Halibut bathed in Champagne Beurre Blanc fortified by Grapes and Trout Roe. Not holding back with grilled F1 Wagyu plated with more Mushrooms and Romesco, nor sides including Potatoes brightened by Horseradish and Chard Casserole concealed by a Tuile, Dessert is always an all-in affair on this evening finding elegant Black Forest Cake alongside "Butter Pecan Shortbread" and classic Grand Marnier Soufflé. ”