17/01/2024
I snapped these photos of Michael Mina's Orla in Mandalay Bayasy week, after an unrelated interview with Chefs Susan Feniger and Mary Sue Miliken (more on that soon). And today I received the following press releas alerting me that they're now open for business, Congrats to your team. I cant eait to try It.
NOW OPEN: CHEF MICHAEL MINA DEBUTS ORLA AT MANDALAY BAY IN LAS VEGAS
Chef Mina’s most personal restaurant to date features timeless flavors, a convivial table experience and one of The Strip’s largest collections of wine
LAS VEGAS (January 17, 2024) – Renowned restaurateur and award-winning chef Michael Mina invites guests on a captivating gastronomic journey at Orla, now open at Mandalay Bay Resort and Casino. Drawing inspiration from Mina’s upbringing, the authentic essence of the Mediterranean’s lively markets and bazaars is reflected in each intriguing dish.
“Orla is a culmination of my culinary evolution, a fusion of personal recipes that echo the flavors and aromas of my childhood in Egypt. It encapsulates the warmth, charm and vibrant hospitality of Mediterranean culture that has shaped my life and career,” said Chef Mina. “I can’t wait for guests to experience a taste of what has influenced my life’s work.”
For images, please click here.
Featuring a Greek-centric menu designed for shared exploration, Orla presents a tempting array of Hot and Cold Mezze, signature Grains & Pastas, and a wide selection of Fish Market delights such as the traditional Alexandria Fish Fry, Grilled Orange Swordfish and Salt-baked Sea Bream. Charcoal-Grilled Meats, including succulent Lamb Shank and Spice-Roasted Rohan Duck, offer authentic tastes of the region.
Interactive tableside experiences elevate the dynamic atmosphere, with Pickle and Bread Service welcoming guests and a Greek Frozen Yogurt sundae cart delivering a sweet finale highlighted by 24K golden thyme honey, toasted pistachios and a mountain of labneh frozen yogurt.
Complementing the cuisine is one of Las Vegas’ most extensive wine collections, curated by Mina Group’s Director of Wine Jeremy Shanker. With more than 1,600 labels, the list focuses on wineries from throughout the Mediterranean region including Lebanon, Santorini, Croatia, Sicily and Corsica, and features vintages dating back to as early as the 1940s. An inventive bar program that explores a variety of tantalizing flavor profiles, including citrus, herbs and spices, can be enjoyed with dinner or at the restaurant’s lively bar.
Chuck Bowling, Mandalay Bay’s President and COO, said, “Orla’s opening adds another exciting dimension to Mandalay Bay’s New Wave, in which we’re introducing a variety of new amenities and attractions for our guests. Chef Mina’s exceptional talent has given birth to a stunning restaurant and we’re proud to continue our successful relationship with the talented Mina team.”
A Taste of the Menu:
Za’atar Cured Wild King Salmon: The rich taste of salmon is heightened by Za’atar, a distinctive Middle Eastern Spice. The dish features warm pita, pickled red onion and lemon tzatziki.
Charcoal Grilled Octopus: Orla’s classic grilled octopus is served with ful medames, cardamon schug and poached egg.
Oven-Roasted Red Snapper: A savory dish crisped to perfection, the red snapper is beautifully presented with preserved tomato and stewed fennel.
Kebab Platter: A middle eastern favorite, Orla’s kebabs feature a variety of skewers, including Chicken ‘oyster,’ kofta and filet served with tangerine labneh and smoked eggplant dip.
Cocktails, Anyone? A glimpse at a few highlights:
Sorrento: Grey Goose Vodka, Cointreau, Hibiscus, Melon, Sevilla Orange, Lemon and Honey
Rio Spritz: Aperol, Elderflower, Passion Fruit, Prosecco and Fever Tree Soda
Niro’s Ghost: Tres Agave’s Reposado Tequila, Ruby Port, Lime, Pineapple and Pomegranate
Soul of Palermo: Mezcal, Lime, Cucumber, Prickly Pear and Sumac
The Backdrop:
Designed by New York-based firm Parts and Labor Design, Orla’s inviting, earthy ambiance is brought to life through intricate tile mosaics, a mix of white marble and dark wooden tables accented by stylish earth-tone chairs, and a spectacular tile floor sure to become a signature talking point of the space.
Upon entry, guests are greeted by a large statement bar featuring cracked tile and waxed three-dimensional plaster that weaves its way through the main dining space. The dining room, washed in neutrals of cream and white, is accented by hues of pink, blue, gold and orange—dynamic shades inspired by the myriad of colored spices found in markets common to coastal Mediterranean towns. Guest may dine under one of two large olive trees rising from the center of the dining room toward dramatic vaulted ceilings, while three massive woven chandeliers bring the ceiling down to human scale, creating a moody and intimate atmosphere.
Additionally, Orla boasts a semi-private dining room called The Odyssey, which can seat up to 22 guests and be configured several ways to accommodate a variety of groups or parties.
Orla, located on Mandalay Bay’s restaurant row, is open daily. Dinner is served 4:30 p.m. – 10 p.m.; cocktails and light bites are served at the bar until 11 p.m. Reservations can be made by visiting Mandalay Bay
