Dining

LOCATION:

Mandalay Bay Resort and Casino

3950 Las Vegas Boulevard South

Las Vegas, NV 89119

PHONE:

(702) 632-7401          

OPENING DATE:

May 3, 2023

HOURS:

Monday – Saturday, 5 p.m. - 10 p.m.

LOCATION                           Mandalay Bay Resort and Casino
                                             3950 Las Vegas Blvd., S.         
                                             Casino level near the convention center

DATE ESTABLISHED          August 8, 2016            

CHEF/

MANAGING PARTNER        Shawn McClain

EXECUTIVE CHEF              Jamaal Taherzadeh

HOURS                                   Restaurant: 5 p.m. – 11 p.m., daily
                                                Lounge: 3 p.m. – 11 p.m., daily

LOCATION                           Mandalay Bay Resort and Casino
                                              3950 S. Las Vegas Blvd.          
                                            Casino level near the Main Lobby                                 

DATE ESTABLISHED          Friday, Feb. 1, 2019

OVERVIEW                           Hazel Coffee | Cocktails offers a wide variety of signature cocktails, specialty coffees, sweet and savory                                               breakfast and lunch offerings and live performances featuring local entertainers.

HOURS                                   Sunday – Thursday:  5 a.m. to 1 a.m.
                                                Friday – Saturday:  5 a.m. to 2 a.m.

RESERVATIONS                  Recommended by calling (702) 632 - 7777

Enticing cultures and unique flavor profiles have always fascinated Jamaal Taherzadeh. In his current role as executive chef at Libertine Social, a Chef Shawn McClain restaurant inside Mandalay Bay Resort and Casino, he combines his many years of cooking ethnic cuisines with bold flavors from his Persian heritage to conceive social and innovative menus. His drive to create memorable dishes stems from his passion to craft conceptually familiar dishes utilizing unconventional methods, providing guests with an extraordinary dining experience at the award-winning restaurant.

Taherzadeh launched his culinary career in his hometown of Dallas in 2002 when he accepted a dishwasher position at Ciudad D.F., a traditional Mexican restaurant. Over the course of three years, his burgeoning skills and adaptability to work at each kitchen station took him from a dishwasher to sous chef, where he drove menu development and planned daily specials. In 2005, he embarked on a yearlong stint in the Las Vegas culinary scene, working as lead cook at acclaimed Japanese-fusion restaurant, Nobu at Caesar’s Palace. In April, he took a position as sous chef at Simon Restaurant and Bar inside Hard Rock Hotel and Casino and a few months later moved to San Francisco to be chef de cuisine at Impala Restaurant and Lounge. It was here that he developed various restaurant menus by blending his strong Mexican cuisine knowledge with South American ingredients and techniques. In March of 2006, One Industry Group opened Jones Steakhouse, also in San Francisco, and chose Taherzadeh as the opening executive chef.

Born in Korea and raised in Aspen, Colorado, Chef Akira Back brings a sense of adventure and boundless creativity to his culinary creations. As Executive Chef of the The Light Group’s  Kumi Japanese Restaurant + Bar at Mandalay Bay and the famed Yellowtail Japanese Restaurant & Lounge at Bellagio Resort & Casino in Las Vegas, Chef Back’s enticing menus embody classic Japanese cuisine and always feature innovative dishes that use the freshest ingredients from the world’s top purveyors.

Before taking his turn in the kitchen, Chef Back spent his early years as a professional snowboarder in Colorado, appearing in extreme movies and garnering praise from the sport’s top trade publications. During this time, Back began working at local restaurants to supplement his income as an extreme sports athlete. After seven years on the pro-snowboarding circuit, Back realized that he felt the same thrill in the kitchen as he did on his board, shaping his decision to pursue a full-time culinary career.
Chef Back went on to study at the International Culinary School at The Art Institute in Colorado. In 1993, he began working at Kenichi in Aspen as Sushi Prep Cook and was later recruited to Kenichi in Austin, Texas and then in Kona, Hawaii, where he worked as the Opening Chef.

Combining his passions for adventure, travel and culinary exploration, Chef Back toured extensively throughout Japan and Europe, studying under top celebrity chefs and industry leaders, including Masaharu Morimoto and Brian Nagao. It was during this period that Chef Back learned the value of using rare and exotic ingredients. In 2003, Chef Back returned to Aspen to lead the kitchen as Executive Chef of Nobu Matsuhisa’s namesake restaurant. 

Location:                               Mandalay Bay

Cuisine:                                 Roman-style Trattoria with neighboring, regional influences

Hours of Operation:              Monday – Thursday, Sunday, 5 p.m. – 10 p.m.
                                                Friday – Saturday, 5 p.m. – 11 p.m.

Executive Chef:                     Michael Tiva

General Manager:                  Jason Jones

RESTAURANT                       STRIPSTEAK

STRIPSTEAK is a modern American steakhouse offering contemporary American fare with a focus on       all-natural certified Angus beef and American Kobe cuts of beef cooked over mesquite wood.

LOCATION                             Mandalay Bay Resort & Casino

                                               3950 Las Vegas Boulevard South

                                                Las Vegas, NV 89119

PHONE                                   (702) 632-7414

WEBSITE                                www.michaelmina.net

Rí Rá Las Vegas Fact Sheet

Name               
Rí Rá Las Vegas
 
Location                    
The Shoppes at Mandalay Place
 
Opening Date          
March 17, 2011
              
Menu            
Authentic Irish cuisine with a hint of American flair. The pub serves a wide selection of appetizers, sandwiches, lunch fare and entrées seven days a week.