French, French Nouveau, American
$55 to $100
Payment types accepted:
AMEX, VISA, MASTERCARD, CASH
Monday: 6:00 PM to 10:00 PM
Tuesday: 6:00 PM to 10:00 PM
Wednesday: 6:00 PM to 10:00 PM
Thursday: 6:00 PM to 10:00 PM
Friday: 6:00 PM to 10:30 PM
Saturday: 6:00 PM to 10:30 PM
Sunday: 6:00 PM to 10:00 PM
Reservations: Reservations Optional
MiX atop THEhotel at Mandalay Bay is a rare find for a few reasons. First, it is 64 stories high, with sensational views of the Las Vegas Strip and beyond. Second, MiX features two outdoor patios, one on the restaurant side and one on the lounge side. Third, MiX is the creation of world renowned chef Alain Ducasse.
The exceptional décor features an all-white theme on the restaurant side, with a silver pod-like private dining area floating above the main dining room. The lounge has more of a sultry feeling in black, with dark red accents.
When you're eating in MiX, be prepared for a culinary treat. Using local American produce from surrounding areas, MiX creates cuisine using traditional French techniques and methods of cooking. Don't be surprised if an amuse-bouche (a one bite precursor to the meal) pops up at your table in the form of a warm lentil or cauliflower soup.
The menu at MiX changes based on season, but our table dined on a lobster salad, with mesclun mix: meaty chunks of lobster with a small diced salad of carrots, celery, cucumber, granny smith apple.
A well-seasoned tuna tartare is placed in a circular mold and served over a thin layer of guacamole. Crispy taro root chips accompany this meal for an upscale take on a dip. Or, try the hand-crafted gnocchi, topped with crispy pancetta and pumpkin two ways: pureed and cubed.
The bread that accompanies the meal is baked in house and features exotic flavors like raisin walnut soft roll, sunflower and sesame seeded crusty roll, and small demi baguettes.
Perfectly tender seared scallops are creamy enough, but add a rich New England-style clam chowder sauce and mini brandade-stuffed ravioli and the scallops become a complete thought. Who said it was a bad thing if the rich got richer?
On the lighter side, try a citrus marmalade crusted halibut with endive and red wine sauce. The thick citrus crust went well with the soft, perfectly-cooked halibut.
Meat courses include traditional steaks, and more exotic options like rare venison with baby pear, sweet potato, roasted glazed chestnuts and an apple with red cabbage slaw. A Colorado lamb with mini spiced samosas and sunchokes also spices up the meat options.
Fork crushed potatoes, MiX's take on mashed potatoes are fluffy, but with lots of butter. The table next to me was having creamed spinach with their steak, and while I was tempted to reach over with my fork while they weren't looking, but I kept myself under control.
Note to all those on Weight Watchers: Don't miss the dessert!
The extra points are worth it in the form of a heavenly chocolate soufflé: This might be the best thing MiX does, traditional and rich in flavor, this soufflé is served with a mild pistachio ice cream.
The MiX candy bar is layers of a thin wafer atop chocolate and hazelnut and topped with chocolate ganache.
MiX is a rare find indeed. With equal parts glamorous interior and seductive cuisine, pardon the pun but MiX is at the top of its game.
-- Review by Nikki Neu
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