In a city that is constantly evolving, STRIPSTEAK at Mandalay Bay has remained a guest favorite. This year the popular steakhouse by James Beard Award-winning chef Michael Mina will celebrate its 10-year anniversary. Since the restaurant opened in 2006, it’s been known for being the only restaurant in Las Vegas to butter-poach the finest cuts of meat before finishing them on a Mesquite wood-burning grill. This signature cooking method creates tender, juicy steaks that have kept fans coming back for more. Since its debut, STRIPSTEAK has served more than 1.5 million guests.

Popular dishes such as the American Wagyu Ribcap, Truffled Mac ‘n’ Cheese and House-made Beignets with dipping sauces are complemented with an award-winning list of more than 110 single malt scotches.  Every table at STRIPSTEAK is presented with a trio of Duck Fat Fries as a complimentary amuse bouche. A true crowd pleaser, the Duck Fat Fries is the restaurant’s most photographed dish on social media and Yelp. As a tribute to all of the great dishes from the past and present, the restaurant will offer special dish and cocktail selections from previous menus throughout the month of October.

“What a fun 10 years it has been,” said Chef Michael Mina. “I want to thank our amazing restaurant team who continues to execute outstanding cuisine and service nightly, our Mandalay Bay family who has been supportive since our arrival and of course, our guests who return time and again. We wouldn’t be here without you. I look forward to many more good times ahead.”

Beginning October 1, guests will be able to enjoy anniversary specials from the restaurant’s 10 successful years.  Items will be available à la carte and priced from $14-$50. Michael Mina’s Root Beer Float, a signature dessert served at a number of the famed chef’s restaurants and STRIPSTEAK favorite, the Rock n’ Rye cocktail will be available to order throughout October.

The weekly specials are as follows:
October 1-7

Tomato Soup, served with lobster-stuffed grilled cheese

Ahi Tuna Nicoise, a classic nicoise salad with flavorful ahi tuna

Sour Cherry Margarita, made with Herradura silver tequila, Cointreau, fresh lime juice and sour cherry syrup, topped with an Amarena cherry garnish and finished with a cherry Kool-Aid rim

Grape Fizz, created with Skyy grape vodka, grape jam, fresh lime and a splash of soda

October 8-14

Bacon-Wrapped Lobster Fritters, made with lobster, shiso leaves, butter lettuce, and Meyer lemon crème fraiche, wrapped in juicy bacon

Spinach Souffle, a savory soufflé made with spinach and parmesan cheese

Claymore, made with Oban 14 single malt scotch, St. Germaine, peach Lambic beer and fresh lime served over a block of ice to achieve a perfectly chilled cocktail

Love Affair, a blend of Grey Goose L’Orange vodka, Lillet Blanc and white cranberry juice

October 15-21

Foie Gras Sliders, topped with caramelized onion jus and served on brioche buns

Tomato-Dusted Onion Rings, fried onions, lightly dusted with tomatoes

Pomegranate Caipiroska, a blend of Pearl pomegranate vodka, pomegranate juice and muddled lime

Pineapple Mojito, a refreshing creation built with Mount Gay rum, Bacardi Limón rum and brown sugar muddled with pineapple and mint. Garnished with a mint sprig

October 22-31

Crab Louis Lettuce Cups, Romaine lettuce filled with crab, avocado and spicy Sriracha vinaigrette

Chicken Fried Steak, lightly battered steak, fried to a beautiful golden brown

Adult Cherry Lemonade, a refreshing mixture of Grey Goose Cherry Noir vodka, muddled Amarena cherries, and fresh lemonade, shaken together and served with an Amarena cherry garnish

Perfect 10, Tanqueray 10 gin combined with elderflower syrup and orange blossom water, served straight up with an orange peel garnish.

Since 2006, STRIPSTEAK has offered guests a modern take on the classic steakhouse while using the highest quality ingredients including all-natural meat, line-caught seafood, and fresh, seasonal produce. For more information, visit STRIPSTEAK online.