At the Mandalay Bay Resort and Casino in Las Vegas, Michael Mina, a renowned chef and entrepreneur honored by the James Beard Foundation, has introduced his latest culinary venture, Orla.
Chef Mina’s debut culinary project inspired by his Egyptian heritage has been unleashed. Designing a narrative that incorporates a unique blend of cuisines from his upbringing in Cairo, including a delightful mix of flavors from the Mediterranean to the Middle East, featuring wood charcoal-grilled meats, seafood, and pasta.
“Orla symbolizes my culinary odyssey, intertwining personal recipes that resonate with the flavors and aromas of my early years in Egypt. It captures the warm, captivating, and lively hospitality of Mediterranean culture, which has greatly influenced my life and career,” expressed Chef Mina. “I am eagerly looking forward to guests savoring a taste of what has defined my life’s calling.”
Overseeing a portfolio of more than 30 restaurants through his MINA Group, a San Francisco-based company committed to establishing and operating innovative full-service dining concepts.
He has had the honor of being a featured guest chef at the James Beard House and has prepared sumptuous meals for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama.
Orla represents his latest distinctive, chef-driven dining concept, presenting the finest in cuisine, wine, and spirits, as well as exceptional service.
Orla’s menu spotlights shared dishes with a Greek-inspired touch. Interactive tableside experiences comprise a pickled and bread service. Alongside a hot and cold mezze platter for starters, featuring an array of grain and pasta dishes and an extensive selection of fresh fish offerings.
The seafood delicacies include 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 pleasures include a kebab platter presenting chicken ‘oyster’ kofta skewers, tangerine labneh, and smoked eggplant dip. Additional charcoal-grilled meats include succulent lamb shank and spice-roasted Rohan duck.
Cap off the meal with a Hellenic frozen yogurt sundae cart brought to the table. This delightful conclusion 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. Alongside 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 a creative 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. Also, featuring the Rio Spritz which is 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.”
Encompassing 120 acres, Mandalay Bay Resort and Casino offers 3,211 opulent rooms and suites reflecting a contemporary tropical design. Guests can savor 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 part of MGM Resorts International, offering three distinct 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
