LAS VEGAS -- Chef Michael Mina last month opened Seablue in the MGM
Grand Hotel here. The restaurant is his second at the resort,
joining Nobhill, and his third in the city. (He also is managing
chef at Aqua Bellagio in the Bellagio resort.)
Seablue, which can accommodate 130 people in the main dining
room and 24 in a private dining area, welcomes its visitors with a
cylindrical fish tank in its mirrored hallway and features walls of
stone and water throughout.
The focal point of the restaurant, however, is a three-sided bar
with two open preparation areas where guests can watch their menu
selections being prepared.
One side of the bar showcases a display of fresh shellfish from
the raw bar "market" menu, while the other side has items from the
second "market" menu -- a selection of greens, fruits, vegetables,
proteins and dressings that visitors can use to design their own
salads.
The eatery's main menu features fresh seasonal produce and
seafood dishes made with fish flown in from all over the world and
then cooked, using a variety of oils and natural juices, on a
free-standing wood-fired grill.
The dishes then are finished in a tagine, or Moroccan clay oven,
and accompanied by a variety of grains and rices.
With the exception of desserts, none of the menu's offerings is
cooked with butter or cream.
Seablue is managed and operated by the Mina Group, which also
manages and operates Arcadia in San Jose, Calif., with Mina
overseeing the culinary operations. Jay Wetzel is the executive
chef.
The restaurant opens daily at 5:30 p.m. for dinner.
For reservations, call (702) 891-3486.
To contact reporter Amy Baratta, send e-mail to [email protected] .