The destination that brought celebrated seafood fine dining to the Las Vegas desert makes its next evolutionary step as MICHAEL MINA Bellagio reopens with a re-imagined concept that emulates fresh seafood feasts at marketplace paradises and seaside villages from around the world.
“The Las Vegas restaurant scene has exploded in recent years,” said James Beard Award-winning chef Michael Mina. “I wanted to re-invent my Bellagio restaurant to provide guests with a thoughtful and exciting new way to enjoy all types of seafood. I found inspiration in my travels and researched the best cultural traditions, techniques, and presentations that bring out the most delicious flavors of seafood.”
The result is Chef Mina’s “Market List” menu, which honors the refined culinary craft of seafood from Japan, the Mediterranean, France and beyond. Highlights include:
- Spice-Crusted and Whole-Fried Fish: The large-format Hawaiian preparation offers a zesty crunch to a selection of four fishes – from Pink Snapper to Moi – that can feed up to five.
- Hot Charcoal-Grilled Shellfish: An immersion of Asian and Southern cooking, Chef Mina brushes succulent shellfish like Maine Lobster and King Crab with miso, garlic and Yuzukoshō butter before tossing them on a charcoal grill to intensify the natural flavors of the shellfish.
- Signature Tasting Menu: Loyal fans of MICHAEL MINA Bellagio can still experience his signature dishes, such as the legendary Lobster Pot Pie and Caviar Parfait, will now be featured in an opulent five-course feast.
- Market Catch Fish Steaks: As if just plucked from the Tsukiji Market, six hearty selections of seafood are cut into elegant steak presentations. The thick cuts of Yellow Fin Tuna, Moonfish, Mahi Mahi and more dazzle in both presentation and taste.
- Three-course à la carte menu: Melding the flexibility of à la carte with the decadence of a chef’s tasting menu, is this special section that provides a variety of options at each course, including a Black Garlic Butter Fish served with fried peppers, baby eggplant and olive oil-smashed white yams.
- Signature Caviar Selections: Tableside caviar service remains an integral element of the MICHAEL MINA Bellagio experience, now elevated with royal trimmings and a selection of Golden Osetra, Kaluga, and White Sturgeon.
Along with the new seafood concept, the space has received a complete renovation to reflect Chef Mina’s vision for a seaside village dining experience within the context of fine dining. The expanded dining room features its own raw bar along with a new lounge space, ideal for cocktails and small bites. A new private dining room also has been added and is available to seat up to 24 guests.
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Nicholas Sharpe has been passionate about the culinary industry since his first job as a dishwasher at a steakhouse in his hometown of Frederick, MD where he witnessed the kitchen atmosphere first-hand. From then on, he knew the fast-paced, chaotic nature of being a chef was for him. Sharpe began his culinary career in 2000 as a line cook at Hollow Creek Golf Club in Middletown, MD. His passion and hard work earned him to a promotion to sous chef after only one year. After expanding upon his knowledge by working at top establishments across the country, he joined the team at MICHAEL MINA Bellagio where he is currently executive chef.
Upon graduating from Johnson and Wales University in 2003, Sharpe accepted a chef de partie position at Vidalia, a Southern-influenced restaurant from James Beard Award winning chef, Jeffrey Buben, in Washington D.C. There he oversaw the execution of dinner and lunch services throughout every kitchen station, but his main focus was fish and meat preparation. He took his expertise on fish dishes to Maestro by Fabio Trabocchi as a Chef de Partie from 2005-2007.
He continued his culinary journey by joining the team at the James Beard Award winning chef’s New York City creation, Fiamma by Fabio Trabocchi. Here, fish and meat preparations and sauces were his specialty. Fiamma earned a prestigious Michelin one-star rating during his time there, in addition to three stars from the New York Times.
After his time in New York City, Sharpe moved closer to home to Washington D.C. He spent a year as executive chef at Sonoma, a restaurant and wine bar focused on local sourcing before accepting a consulting chef position at Vietnamese restaurant, Ba Bay. As a consulting chef, he was involved with all aspects of daily operations and well as developing seasonal menus which focused on modern Vietnamese cuisine.
He first joined Mina Group in 2011 as corporate executive sous chef. His duties included overseeing all back-of-house operations during new restaurant openings. He helped develop menus for every new concept and ran operations for each of the 20 restaurants. Two years later, he continued with Mina Group as chef de cuisine at RN74 which was awarded 3.5 stars from the San Francisco Chronicle. He created a five-course tasting menu which changed daily, oversaw all dining services including banquet services for up to 50 people and canapé parties for up to 250 people. He spent a year in this position and then moved back to the East Coast in 2014 to become executive chef at After Peacock Room, an intimate dining space focusing on small menus with high quality ingredients, in Washington D.C.
He moved on to become Executive Chef at Birch and Barley/ChurchKey in Washington D.C. for
a year before heading to the West Coast to lead the team at MICHAEL MINA Bellagio, a Michelin one-star rated and Five Diamond Award winning restaurant. As a chef, Sharpe is inspired to expand his culinary knowledge while teaching others at the same time. He loves the creative freedom that often comes with being a chef and collaborating with others to blend different styles, tastes, and inspirations. He brings to MICHAEL MINA Bellagio a desire to source locally and provide guests with a diverse experience, focusing on incorporating seasonal produce and flavors into every plate.