We didn’t invent entertainment — we perfected it. Enjoy star-studded events at the Grand Garden Arena. Indulge in world-class shows, dining and nightlife at a variety of restaurants and lounges. Revel in the beauty of our stunning new nightclub Hakkasan, with DJs Tiesto, Calvin Harris and Steve Aoki. MGM Grand is the Entertainment Authority.

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We didn’t invent entertainment—we perfected it. Enjoy star-studded events at the Grand Garden Arena as well as world-class shows, dining and nightlife. Revel in the beauty of our stunning new nightclub Hakkasan with DJs Tiesto, Calvin Harris and Steve Aoki. And live in the moment at KÀ™ by Cirque du Soleil®, Brad Garrett’s Comedy Club, and the intimate Hollywood Theatre, home to world-class entertainers including David Copperfield. MGM Grand is the Entertainment Authority.

And when you can’t be at MGM Grand in person, consider this your daily dose of all things Vegas: updates on what’s new, the inside scoop on our entertainment and guest DJs, recipes from our world renowned chefs, celebrity sightings, and any other fun stuff we come across. It's our way of staying connected with our fans, and bringing you more of what you love about Vegas.

Thanks for visiting.

It’s National Ice Cream Month! Temperatures are heating up across the country making July the perfect time of year to indulge in one of America’s favorite guilty pleasures: ice cream. Everything tastes better with Nutella – even an ice cream sandwich, and the Nutella Squeeze at CRUSH captures the best of both worlds. Made with Nutella ice cream, sandwiched between two chocolate cookies, and topped with chocolate whipped cream and crunchy caramelized hazelnuts, this is the ultimate indulgence. 
For more info click here: http://bit.ly/SR5r4C
 

It’s National Ice Cream Month! Temperatures are heating up across the country making July the perfect time of year to indulge in one of America’s favorite guilty pleasures: ice cream. Everything tastes better with Nutella – even an ice cream sandwich, and the Nutella Squeeze at CRUSH captures the best of both worlds. Made with Nutella ice cream, sandwiched between two chocolate cookies, and topped with chocolate whipped cream and crunchy caramelized hazelnuts, this is the ultimate indulgence. 

For more info click here: http://bit.ly/SR5r4C

 

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Las Vegas Magazine writes about Hecho en Vegas Mexican Grill & Cantina, saying it “Creates Mexican cuisine with a modern twist.”  Click here to read the full article “Made to Please”

To make a reservation click here 
http://bit.ly/1oNDVRy

Las Vegas Magazine writes about Hecho en Vegas Mexican Grill & Cantina, saying it “Creates Mexican cuisine with a modern twist.”  Click here to read the full article “Made to Please”

To make a reservation click here 

http://bit.ly/1oNDVRy

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Our CEO Scott Sibella says about our new restaurants, “They are doing well and have received great feedback.  Our strategy at MGM Grand was to create some great food and beverage options at a mid-level price range in order to have options that appeal to many different kinds of customers.”  

Try out one of these new restaurants, like Hecho en Vegas,  today! http://www.mgmgrand.com/restaurants/

Our CEO Scott Sibella says about our new restaurants, “They are doing well and have received great feedback.  Our strategy at MGM Grand was to create some great food and beverage options at a mid-level price range in order to have options that appeal to many different kinds of customers.”  

Try out one of these new restaurants, like Hecho en Vegas,  today! http://www.mgmgrand.com/restaurants/

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Indulge with Michael Mina’s Dungeness Crab Cakes with Piquillo Pepper Aioli Recipe!

Yield: 2 cups of aioli
Makes 25 2 oz. crab cakes 

Ingredients:
For the crab cake:

5 lb. Dungeness crab meat, picked, fresh
1 ½ cup red onion, finely diced
3 stalks celery, finely diced
1 tsp. red chili flakes or crushed red pepper flakes
3 lemons, juice and zest, separated
2 cups parsley, chopped
1 ¾ cups mayonnaise
2 tsp. kosher salt, 
2 tsp. Old Bay seasoning mix

For the breading and frying:

4 large eggs, beaten
½ cup all-purpose flour
2 cups panko bread crumbs, finely ground
6 Cups canola oil, for frying

For the piquillo pepper aioli:

6 garlic cloves, minced
4 egg yolks
1 cup piquillo peppers, strained, roughly chopped
1 ½ cups grapeseed oil
½ teaspoon kosher salt, to taste
3 tablespoons fresh lemon juice

Directions 
for the crab cakes:
1.	In a sauté pan over medium heat, sweat onion, and celery for 3-5 minutes until the onion is translucent.  Season with salt, let cool. 
2.	Meanwhile pick the crab meat of any and all shells.
3.	Combine the crab, lemon juice, lemon zest, onion, celery, chili/pepper flakes, salt,        mayonnaise, parsley and Old Bay seasoning. Mix well. Season to taste.
4.	In a deep fryer, or medium pot, heat oil to 350⁰F.  Preheat oven to 350⁰F.
5.	Using a small ring mold, or ice cream scoop, measure and shape 2 oz. crab cakes. 
6.	Evenly coat each cake with the flour, shaking off excess flour.
7.	Dip each cake in beaten egg mixture, covering completely and drain off excess egg mixture.
8.	Roll each cake in panko bread crumbs, coating evenly. 
9.	Fry the crab cake until golden brown, about 4-6 minutes.  Pierce each piece with a toothpick to ensure they are fully cooked, toothpick should come out clean.
10.	Drain onto paper towels and place in preheated oven until all cakes are fried
for the aioli:
1.	In a blender, or food processor, add the garlic and peppers, combine thoroughly.
2.	Add the lemon juice and salt, continuing to puree for about 30 seconds.
3.	With the food processor running, drizzle grapeseed oil in a steady stream until the mixture reached desired thickness.  Aioli should be thick enough so slight peaks form when a spoon is inserted and retracted, but not quite as thick as mayonnaise from a jar.
To serve:
1.	Coat the bottom of a plate with the Piquillo Aioli
2.	Place the crab cake down on top of the aioli.
3.	Garnish with seasonal herbs or micro greens and serve.
4.	Michael Mina suggests pairing these crab cakes with a brut champagne or dry sparkling wine. 

http://bit.ly/1oNDVRy





Pan-Seared Scallops with Jalapeño-Creamed Corn

Serves: 4
Ingredients
3 small jalapeño peppers, seeds removed, cut into ⅛-inch dice
8 ears corn, husk and silk removed and discarded
5 tablespoons unsalted butter
1 bay leaf
Grapeseed oil
12 sea scallops, patted dry and adductor muscle removed (always use dry-packed scallops)
¼ cup cilantro leaves, chopped, for garnish
Kosher salt, to taste
1/2 teaspoon freshly ground black pepper
Directions  
1.	Cut the ends off the jalapeños. Using a paring knife, cut them in half and remove the seeds and ribs. Cut them into 1/8-inch dice. Remember to wash hands thoroughly after handling the chiles. If you’re sensitive to chiles, try wearing rubber gloves.
2.	Break 4 of the ears of corn in half. Hold a box grater over a plate and grate the kernels off the cobs. Set aside pulp.
3.	Using a knife, cut the kernels off the remaining 4 ears of corn. Set kernels aside. 
4.	Set a large sauté pan over high heat. Add 2 tablespoons of butter. Once the butter has melted, add the corn kernels that were cut off the cob. Season with salt and 1/4 teaspoon black pepper. Add the diced jalapeños and bay leaf. Sauté over medium heat until the jalapeño is translucent and the corn is soft, about 3 minutes. If necessary, add water 2 tablespoons at a time during cooking to keep the mixture from sticking.
5.	Add the grated corn and cook, turn down the heat, and stir continuously with a rubber spatula until the mixture thickens. You can tell that the corn has thickened enough when a line drawn down the middle of the pan stays clean and the mixture doesn’t run. It will take about 5 to 7 minutes. Turn the stove off.
6.	Fold the remaining butter into the mixture using a rubber spatula. At this point, it is important not to let the mixture boil – this would cause it to separate.
7.	Transfer the mixture to a small pot and cover the top with a piece of wax paper. This will prevent a skin from forming on the top. Hold warm until ready to serve.
8.	Preheat the oven to broil.
9.	Set a large, ovenproof sauté pan over high heat. Add enough grapeseed oil to form a thin layer on the bottom.
10.	When the oil starts to shimmer the pan is ready. It is important that the pan is very hot – this will ensure that you can caramelize the scallops without them sticking or overcooking. Season scallops on both sides with salt. Place them in the pan, and sear without moving until golden brown, about 1 to 2 minutes. Make sure not to overload the pan with scallops.
11.	  Flip the scallops over carefully with tongs and spatula and sear on the other side for 2 minutes. 
12.	Gently remove scallops from the pan and place on an absorbent towel to remove any excess oil.
13.	To serve, divide the creamed-corn onto four individual plates and top with three scallops each. Season with fresh squeezed lemon juice prior to serving.

Indulge with Michael Mina’s Dungeness Crab Cakes with Piquillo Pepper Aioli Recipe!

Yield: 2 cups of aioli
Makes 25 2 oz. crab cakes

Ingredients:
For the crab cake:

5 lb. Dungeness crab meat, picked, fresh
1 ½ cup red onion, finely diced
3 stalks celery, finely diced
1 tsp. red chili flakes or crushed red pepper flakes
3 lemons, juice and zest, separated
2 cups parsley, chopped
1 ¾ cups mayonnaise
2 tsp. kosher salt,
2 tsp. Old Bay seasoning mix

For the breading and frying:

4 large eggs, beaten
½ cup all-purpose flour
2 cups panko bread crumbs, finely ground
6 Cups canola oil, for frying

For the piquillo pepper aioli:

6 garlic cloves, minced
4 egg yolks
1 cup piquillo peppers, strained, roughly chopped
1 ½ cups grapeseed oil
½ teaspoon kosher salt, to taste
3 tablespoons fresh lemon juice

Directions
for the crab cakes:
1. In a sauté pan over medium heat, sweat onion, and celery for 3-5 minutes until the onion is translucent. Season with salt, let cool.
2. Meanwhile pick the crab meat of any and all shells.
3. Combine the crab, lemon juice, lemon zest, onion, celery, chili/pepper flakes, salt, mayonnaise, parsley and Old Bay seasoning. Mix well. Season to taste.
4. In a deep fryer, or medium pot, heat oil to 350⁰F. Preheat oven to 350⁰F.
5. Using a small ring mold, or ice cream scoop, measure and shape 2 oz. crab cakes.
6. Evenly coat each cake with the flour, shaking off excess flour.
7. Dip each cake in beaten egg mixture, covering completely and drain off excess egg mixture.
8. Roll each cake in panko bread crumbs, coating evenly.
9. Fry the crab cake until golden brown, about 4-6 minutes. Pierce each piece with a toothpick to ensure they are fully cooked, toothpick should come out clean.
10. Drain onto paper towels and place in preheated oven until all cakes are fried
for the aioli:
1. In a blender, or food processor, add the garlic and peppers, combine thoroughly.
2. Add the lemon juice and salt, continuing to puree for about 30 seconds.
3. With the food processor running, drizzle grapeseed oil in a steady stream until the mixture reached desired thickness. Aioli should be thick enough so slight peaks form when a spoon is inserted and retracted, but not quite as thick as mayonnaise from a jar.
To serve:
1. Coat the bottom of a plate with the Piquillo Aioli
2. Place the crab cake down on top of the aioli.
3. Garnish with seasonal herbs or micro greens and serve.
4. Michael Mina suggests pairing these crab cakes with a brut champagne or dry sparkling wine.

http://bit.ly/1oNDVRy

Pan-Seared Scallops with Jalapeño-Creamed Corn

Serves: 4
Ingredients
3 small jalapeño peppers, seeds removed, cut into ⅛-inch dice
8 ears corn, husk and silk removed and discarded
5 tablespoons unsalted butter
1 bay leaf
Grapeseed oil
12 sea scallops, patted dry and adductor muscle removed (always use dry-packed scallops)
¼ cup cilantro leaves, chopped, for garnish
Kosher salt, to taste
1/2 teaspoon freshly ground black pepper
Directions
1. Cut the ends off the jalapeños. Using a paring knife, cut them in half and remove the seeds and ribs. Cut them into 1/8-inch dice. Remember to wash hands thoroughly after handling the chiles. If you’re sensitive to chiles, try wearing rubber gloves.
2. Break 4 of the ears of corn in half. Hold a box grater over a plate and grate the kernels off the cobs. Set aside pulp.
3. Using a knife, cut the kernels off the remaining 4 ears of corn. Set kernels aside.
4. Set a large sauté pan over high heat. Add 2 tablespoons of butter. Once the butter has melted, add the corn kernels that were cut off the cob. Season with salt and 1/4 teaspoon black pepper. Add the diced jalapeños and bay leaf. Sauté over medium heat until the jalapeño is translucent and the corn is soft, about 3 minutes. If necessary, add water 2 tablespoons at a time during cooking to keep the mixture from sticking.
5. Add the grated corn and cook, turn down the heat, and stir continuously with a rubber spatula until the mixture thickens. You can tell that the corn has thickened enough when a line drawn down the middle of the pan stays clean and the mixture doesn’t run. It will take about 5 to 7 minutes. Turn the stove off.
6. Fold the remaining butter into the mixture using a rubber spatula. At this point, it is important not to let the mixture boil – this would cause it to separate.
7. Transfer the mixture to a small pot and cover the top with a piece of wax paper. This will prevent a skin from forming on the top. Hold warm until ready to serve.
8. Preheat the oven to broil.
9. Set a large, ovenproof sauté pan over high heat. Add enough grapeseed oil to form a thin layer on the bottom.
10. When the oil starts to shimmer the pan is ready. It is important that the pan is very hot – this will ensure that you can caramelize the scallops without them sticking or overcooking. Season scallops on both sides with salt. Place them in the pan, and sear without moving until golden brown, about 1 to 2 minutes. Make sure not to overload the pan with scallops.
11. Flip the scallops over carefully with tongs and spatula and sear on the other side for 2 minutes.
12. Gently remove scallops from the pan and place on an absorbent towel to remove any excess oil.
13. To serve, divide the creamed-corn onto four individual plates and top with three scallops each. Season with fresh squeezed lemon juice prior to serving.

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It’s #NationalBeerDay, making #Monday a little less painful! We’re celebrating at #Fiamma, with one of the largest Italian beer selections in #LasVegas #EatatMGM http://www.mgmgrand.com/restaurants/

It’s #NationalBeerDay, making #Monday a little less painful! We’re celebrating at #Fiamma, with one of the largest Italian beer selections in #LasVegas #EatatMGM http://www.mgmgrand.com/restaurants/

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The AAA 5 Diamond standard of excellence is awarded to Joel Robuchon Restaurant. http://bit.ly/1oNDVRy

The AAA 5 Diamond standard of excellence is awarded to Joel Robuchon Restaurant. http://bit.ly/1oNDVRy

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Stop south of the border while in #Vegas. http://bit.ly/NYFGxf

Stop south of the border while in #Vegas. http://bit.ly/NYFGxf

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       At MGM Grand Las Vegas, we like to be a little over-the-top.  And that includes the restaurants.  We’ve brought in only the best celebrity chefs, only the freshest ingredients, and only the most exciting, unique-to-Vegas dining experiences. Combined, you get the best new Las Vegas restaurants.  Catch the big game and revel in authentic sports memorabilia at TAP Sports Bar, with the best comfort food in hearty portions and over 40 beers on tap.  Next, head to Hecho en Vegas Mexican Grill & Cantina for the best happy hour this side of the border: $5 margaritas and half off appetizers!  Experience the unique creations of celebrity Chef Michael Mina at Michael Mina PUB 1842 – innovative dishes, high quality ingredients and signature crafted cocktails make it an unforgettable sensory meal.  Clearly, dining at these Las Vegas restaurants is a cut above the rest.  So next time you’re in Las Vegas, head to the new restaurants at MGM Grand Las Vegas and see what Vegas is supposed to taste like.           


http://www.mgmgrand.com/restaurants/ 

       At MGM Grand Las Vegas, we like to be a little over-the-top.  And that includes the restaurants.  We’ve brought in only the best celebrity chefs, only the freshest ingredients, and only the most exciting, unique-to-Vegas dining experiences. Combined, you get the best new Las Vegas restaurants.  Catch the big game and revel in authentic sports memorabilia at TAP Sports Bar, with the best comfort food in hearty portions and over 40 beers on tap.  Next, head to Hecho en Vegas Mexican Grill & Cantina for the best happy hour this side of the border: $5 margaritas and half off appetizers!  Experience the unique creations of celebrity Chef Michael Mina at Michael Mina PUB 1842 – innovative dishes, high quality ingredients and signature crafted cocktails make it an unforgettable sensory meal.  Clearly, dining at these Las Vegas restaurants is a cut above the rest.  So next time you’re in Las Vegas, head to the new restaurants at MGM Grand Las Vegas and see what Vegas is supposed to taste like.           

http://www.mgmgrand.com/restaurants/ 

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Michael Mina’s Pig Roast and Beer Garden. Where foodies meet: Vegas Uncork’d 2014. http://vegasuncorked.com/

Michael Mina’s Pig Roast and Beer Garden. Where foodies meet: Vegas Uncork’d 2014. http://vegasuncorked.com/

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Where can you find fine dining, a hip hop lounge and multiple floors celebrating the biggest #EDM DJ’s of our time under one roof?  Hakkasan Restaurant & Nightclub delivers one of the most unique and amazing nightlife experiences in Vegas. 

Vote for Hakkasan as the #1 nightclub in the DJ Mag Top 100 poll now http://www.hakkasanlv.com/djmagtop100 Where can you find fine dining, a hip hop lounge and multiple floors celebrating the biggest #EDM DJ’s of our time under one roof?  Hakkasan Restaurant & Nightclub delivers one of the most unique and amazing nightlife experiences in Vegas. 

Vote for Hakkasan as the #1 nightclub in the DJ Mag Top 100 poll now http://www.hakkasanlv.com/djmagtop100

Where can you find fine dining, a hip hop lounge and multiple floors celebrating the biggest #EDM DJ’s of our time under one roof? Hakkasan Restaurant & Nightclub delivers one of the most unique and amazing nightlife experiences in Vegas.

Vote for Hakkasan as the #1 nightclub in the DJ Mag Top 100 poll now http://www.hakkasanlv.com/djmagtop100

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emerilsrestaurants wins on bravotv #TopChef and will feature the winning dish from the final episode of “Top Chef” through the month of February. 
 

emerilsrestaurants wins on bravotv #TopChef and will feature the winning dish from the final episode of “Top Chef” through the month of February. 

 

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Our award-winning restaurants bring home more trophies: Hakkasan Restaurant, Joel Robuchon and L’Atelier make Eater’s 38 Most Essential Restaurants of Vegas http://vegas.eater.com/archives/2014/01/07/the-38-essential-las-vegas-restaurants-january-2014.php

Our award-winning restaurants bring home more trophies: Hakkasan Restaurant, Joel Robuchon and L’Atelier make Eater’s 38 Most Essential Restaurants of Vegas http://vegas.eater.com/archives/2014/01/07/the-38-essential-las-vegas-restaurants-january-2014.php

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#NewYearsEve is an affair for all the senses - indulge your taste buds at Joel Robuchon, Avenue Café, FiAMMA and the Grand Buffet to start off a delicious 2014.  To make reservations visit http://mgmgrand.com/restaurants/wine-and-dine.aspx

#NewYearsEve is an affair for all the senses - indulge your taste buds at Joel Robuchon, Avenue Café, FiAMMA and the Grand Buffet to start off a delicious 2014.  To make reservations visit http://mgmgrand.com/restaurants/wine-and-dine.aspx

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Bring your wedding to a whole new level of sophistication at Joel Robuchon. Your wedding package is here http://bit.ly/1l1RJmK

Bring your wedding to a whole new level of sophistication at Joel Robuchon. Your wedding package is here http://bit.ly/1l1RJmK

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