Overview

Orla, Michael Mina’s newest Mediterranean concept, feels like a mini vacation from the moment you step inside. Nestled in Mandalay Bay, it serves up vibrant vegetables, succulent seafood, and perfectly grilled meats with a side of laid-back luxury. The menu is inspired by coastal flavors, and the wine list reads like a passport through the Mediterranean, featuring bottles from Greece, Lebanon, Sicily, and beyond. Add in a top-notch team, including a knowledgeable somm and a wine director who knows his vintages, and you’ve got the perfect recipe for a memorable evening.

About the Chef

Michael Mina is no stranger to the culinary spotlight. With a portfolio of acclaimed restaurants across the country, Mina has built a reputation for thoughtful, flavor-forward cuisine that respects tradition while pushing boundaries. His journey from a teenage kitchen job to a Michelin-starred chef is well-documented, but it’s his dedication to quality ingredients and seamless hospitality that keeps diners coming back. At Orla, Mina channels his love for the Mediterranean, drawing inspiration from coastal regions where fresh ingredients shine and simple techniques deliver bold flavors.

Dinner and Wine Pairings

Pre-Meal Wine Pairings
We kicked things off with the Berlucchi ‘61 Sparkling Rosé from Franciacorta and the Veuve Clicquot La Grande Dame 2008. The Berlucchi was crisp and lively, with delicate bubbles and just enough strawberry and citrus to whet our appetites. But the La Grande Dame? Pure elegance. Aged to perfection, its complex layers of brioche, almond, and dried fruit set the tone for the night.

First Course – For The Table
The combination of Kumamoto oysters, shrimp cocktail, and red king crab was a standout, served with a Rubino mignonette that balanced sweet and tart beautifully. A spiced cocktail sauce and fresh lemon added brightness, and the tangerine vinaigrette was refreshing to the pallet. For those looking to splurge (we did), the Petrossian Ossetra Caviar was well worth the $96 for two people. The briny richness of the caviar, paired with silky crème fraîche and crisp fateer, felt indulgent without being over-the-top.

Wine Pairings:
The Domaine Thomas et Fils “Grand Chaille” from Sancerre offered a zippy minerality that complemented the oysters perfectly, while the Emilio Moro from Ribera del Duero brought bold, dark fruit notes that surprisingly worked well with the caviar’s salty punch. For those opting for the premium pairing, the Louis Jadot Chassagne-Montrachet 1er Cru “Abbaye De Morgeot” brought a buttery texture and crisp acidity in equal measure, elevating every bite.

Second Course
Decisions were tough, but thankfully, our table tried both main courses. The Grilled Mary’s Chicken, served with vanilla-roasted figs and black tehina sauce, was a masterclass in balance. The sweetness of the figs played off the smoky sesame, making each bite a layered experience. Meanwhile, the Black Angus Filet Mignon was as tender as it gets, with saffron-kissed fingerling potatoes and an herbed mushroom jus that felt both comforting and refined. Add fresh, shaved black truffles on top, and you’ve got a dish that’s rich without being overwhelming.

Wine Pairings:
From the standard pairings, the Domaine Sigalas from Santorini brought crisp citrus and saline notes that cut through the richness of the chicken, while the Kir-Yianni “Ramnista” from Greece offered earthy tannins that stood up well to the filet. But the premium Tignanello Super Tuscan 2019? A showstopper. Velvety tannins, dark cherries, and a hint of spice—it’s a wine that lingers long after your last sip.

Dessert Course
Dessert felt like a celebration in itself. The Moroccan Satilia Chocolate Parfait was all things decadent, with a sesame seed crunch that added the perfect textural contrast. Brett’s favorite for a reason. We couldn’t resist adding the Olive Oil Cake (airy, citrusy, and subtly sweet) and the Rice Pudding, which Tina scored as her favorite.

Wine Pairings:
The Kopke 10-Year-Old Tawny Port brought caramel, dried fruit, and nutty warmth that matched beautifully with the chocolate parfait, while the Cockburn 1963 Port, with its velvety richness and hints of spice, added depth to every dessert on the table.

Ambiance

Orla’s ambiance strikes that sweet spot between contemporary and comfortable. The modern décor feels sleek without trying too hard, and the warm lighting creates an inviting space that makes you want to settle in for the night. The open kitchen adds a touch of energy, and the subtle Mediterranean touches—think terracotta tones and natural textures—transport you just enough to forget you’re in a casino.

Corkage Fee

For those with a special bottle waiting for the right occasion, Orla’s corkage policy is pretty straightforward: $50 per bottle with a two-bottle limit per table. Which is pretty reasonable given the extensive wine list they offer. And trust us, with over 1,600 labels on hand, you might just find something on their list that you didn’t even know you needed to try.

Conclusion

Orla isn’t just another trendy spot on the Strip—it’s an experience. From Chef Michael Mina’s thoughtfully crafted Mediterranean menu to a wine list that spans decades and countries, every detail is designed to make your night memorable. The service, especially from Bradley (our server) and Nelson (the Somm), was impeccable (bonus points for Nelson giving us a tour of the wine cellar above the restaurant), and the food? The bottom line is that whether you’re celebrating something special or just looking for a top-tier meal in Las Vegas, Orla delivers.