After destroying one of the most beautiful bars in San Francisco (the Compass Rose) with stark white walls and a minimalist vibe - only to end up with reduced hours and a shaky future - Michael Mina continues to spread himself thin in Vegas with a this namesake restaurant. \n\nNow this is of course my own opinion and your mileage may vary, so take it for what it's worth. Michael Mina is a fantastic chef and a trend setter in the luxury food world, but there are elements of perfection I found lacking in Vegas. \n\nWe ordered a Foie Gras and it was somewhat underdone for my taste although we ordered it medium (so as to get good crispy ends off of it). The rhubarb paring didn't quite do it justice. The late reisling we ordered with it was superb. \n\nMy Dover sole was overly crusted in phylo and under seasoned. I would have expected a more delicate treatment of such a delicate fish. My wife enjoyed the oil poached halibut as did I, but we both found it way overly salted. \n\nThey have a great wine list and the '04 Montrachet Chardonnay was fantastic. The service was \"Ok\" but not stellar. \n\nOverall, I can't give it the full four stars because of my high expectations and the high price.
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