Foie gras peanut butter and jelly sandwich as an hors d'oeuvre. I'm not sure how they did it or why, but I'm glad they did. It is, quite simply, one of those things you have to try. I will say it's a euphoric experience.
Chef Michael Mina never seems to disappoint. His consistently good food and excellent service sets his restaurants like Stripsteak and American Fish apart from other restaurants. But at his namesake restaurant, Michael Mina in the Bellagio, the experience is phenomenal. The one-Michelin-star restaurant is dedicated to making your experience memorable. Many of the staff members have worked at Michael Mina for years.
In addition to the gourmet peanut butter and jelly, the hors d'oeuvre selection comes with four creative bites, including a crab B.L.T. and a melt-in-your-mouth steak tartare.
For starters, the baked potato soup is a comforting appetizer, served with bacon and smoked gouda. There are also shellfish options served at market price and a whole roasted foie gras, carved tableside.
One of my new favorite dishes is the phyllo-crusted sole. A tender, flaky sole filet is coated in phyllo crumbs that have been baked in sheets and then crumbled to adhere to the sole. The result is a textured crunchy crust on the fish.
As for the steak at Michael Mina, it's divine and served with porcini butter and "pommes fondant," or creamy buttery mashed potatoes.
Michael Mina is located off the Bellagio Conservatory. The restaurant features natural wood tones and overlooks the Bellagio pool and gardens.