Award-winning chef and restaurateur Michael Mina, recognized by the James Beard Foundation, unveiled his latest culinary exploration, Orla, within the Mandalay Bay Resort and Casino in Las Vegas.
This marks Chef Mina’s inaugural culinary initiative delving into his Egyptian heritage. It entails a narrative that incorporates a distinctive fusion of cuisines from his upbringing in Cairo. The menu showcases an exquisite mix of flavors from the Mediterranean to the Middle East, featuring wood charcoal-grilled meats, seafood and pasta.
“Orla epitomizes my culinary journey, blending personal recipes that resonate with the flavors and scents of my formative years in Egypt. It encapsulates the welcoming, captivating and lively hospitality of Mediterranean culture, which has influenced my life and profession,” Chef Mina expressed. “I am eagerly anticipating guests savoring a glimpse of what has shaped my life’s vocation.”
Chef Mina oversees a portfolio of over 30 restaurants through his MINA Group, a company based in San Francisco dedicated to creating and operating inventive full-service dining concepts.
He has served as a featured guest chef at the James Beard House and has prepared indulgent meals for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama.
Orla represents his latest unique, chef-led dining concept, showcasing the finest in cuisine, wine, and spirits, as well as exceptional service.
Orla’s menu spotlights communal dishes with a Greek-inspired touch. Interactive tableside encounters include a pickled and bread service. In addition to a hot and cold mezze platter for starters, there is an array of grain and pasta dishes and a diverse selection of fresh fish offerings.
The seafood specialties encompass grilled orange swordfish, za’atar-cured wild king salmon with lemon tzatziki, salt-baked sea bream, charcoal-grilled octopus, and oven-roasted red snapper.
Middle Eastern delights include a kebab platter presenting chicken ‘oyster’ kofta skewers, tangerine labneh, and smoked eggplant dip. Other charcoal-grilled meats include succulent lamb shank and spice-roasted Rohan duck.
Conclude with a Hellenic frozen yogurt sundae cart brought to the table. This delectable finale dazzles with 24K golden thyme honey, toasted pistachios, and an ample serving of labneh frozen yogurt.
Orla offers one of Las Vegas’ most extensive wine assortments crafted by Mina Group’s Wine Director Jeremy Shanker. In conjunction with Mina’s creations, guests can choose from a selection of over 1,600 labels, focusing on vineyards across the Mediterranean region, including Lebanon, Santorini, Croatia, Sicily, and Corsica. Some vintages date back to as early as the 1940s.
There is also an inventive bar program that explores a range of captivating flavor profiles, incorporating citrus, herbs, and spices. The Sorrento is crafted with Grey Goose Vodka, Cointreau, hibiscus, melon, Sevilla orange, lemon, and honey. Additionally, there is the Rio Spritz fashioned with Aperol, elderflower, passion fruit, Prosecco, and Fever Tree soda.
Chuck Bowling, President and COO of Mandalay Bay, remarked, “The launch of Orla introduces another compelling dimension to Mandalay Bay’s New Wave, through which we are introducing an array of new amenities and attractions for our patrons. Chef Mina’s extraordinary talent has given rise to an exceptional restaurant, and we take pride in continuing our successful collaboration with the skilled Mina team.”
Spanning 120 acres, Mandalay Bay Resort and Casino presents 3,211 luxurious rooms and suites reflecting a contemporary tropical design. Guests can relish a tropical ambiance around the pool with sand. The establishment boasts a Shark Reef Aquarium, acclaimed dining venues such as Orla, entertainment, and a variety of shopping outlets.
The resort is a component of MGM Resorts International, offering three distinctive lodging experiences. In addition to Mandalay Bay, there is the Four Seasons Hotel comprising 424 rooms and suites, and the opulent all-suite Delano Las Vegas.
Image Source: Michael Mina @ Instagram
