The thing about Vegas, and I guess most major cities in the country, is that something good is always closing and something new is always opening. The other thing about Vegas is that no matter how long you live here, you can’t possibly get to every great dining option in the city, there are simply too many. This is the case with Michael Mina’s Nobhill Tavern at the MGM Grand.

This past Saturday was the final dinner service at Nobhill Tavern, but my first experience there. John and I were lucky enough to be asked to attend with some friends. It was an exceptional meal made all the better by the camaraderie around the table. In attendance were Al Mancini and his lovely wife Sue, three Chefs – Cutthroat Culinary Christian Dolias and his fab wife Jesikuh, Chefs Eric Lhuillier and John Courtney of Pinot Brasserie – and Chef John’s family. And that was just our table, the restaurant was packed with folks getting in their final Nobhill fix.

For me, the most fun thing about the food was that the menu was a recreation of the one offered when Nobhill Tavern first opened in Vegas AND because there were so many people at our table we were able to sample literally everything on said menu. DELISH! Not all of my pics came out great, so if you want other views, please click here to go directly to Al’s blog about the event. I sampled everything and I have to say, Sue’s lamb dish was the star of the evening, even though the presentation of the Lobster Pot Pie was stellar in and of itself (again, see Al’s blog for the best pics of that presentation).

And about beginnings…I eagerly await the opening of Michael Mina’s Pub 1842. If the food at Nobhill Tavern and the other Michael Mina properties around Vegas are any indication, it will be amazing. And to be completely honest, I love anything with the word PUB in it (with a few noted exceptions). As soon as it is open, I will happily check it out and hope to see our wonderful host from Nobhill Tavern, Ed Tracy (who was also our host at Seablue) again.

Enjoy the pictures, and don’t hate me because I ate so well.
The Fondue

The Charcuterie

Beef Carpaccio

The Lobster Pot Pie

The Lamb

Petaluma Chicken Breast with Foie Gras

Kurobuta Pork Chop

Beef Wellington with lobster creamed spinach (yes, really)

Sweet and Salty dessert offering. It was as delicious as it was beautiful

Drinking in the kitchen with the Chefs – this was a sublime opportunity and it was absolutely delicious. It was the perfect end to a perfect meal