Orla, By Michael Mina

Photos By Anthony Mair – Courtesy of Mandalay Bay

Renowned restaurateur and award-winning chef Michael Mina has unveiled his latest culinary masterpiece, Orla, at the Mandalay Bay Resort and Casino in Las Vegas. A celebration of Mediterranean flavors inspired by Mina’s own upbringing, Orla promises a captivating gastronomic journey through the lively markets and bazaars of the region.

Orla’s menu is a testament to the rich tapestry of Mediterranean cuisine, with a focus on Greek flavors and communal dining. The Hot and Cold Mezze, featuring the Chilled Lobster Salad with Blistered Peppers, Mango, Hass Avocado, and the Kataifi Wrapped Prawns with Young Coconut, Spicy Mango, and Lime Leaf, offer a tantalizing start to the culinary adventure. Orla doesn’t just offer a meal; it provides an interactive dining experience. The Pickle and Bread Service is offered warmly to welcome guests via tableside trolley.

For those seeking a refreshing bite to kick things off, the Orla Salad with Butter Lettuce, Crisp Apple and Walnut topped with Poppy Seed Yogurt is a vibrant choice. Moving on to mains, the Kebab Platter, showcasing Chicken ‘oyster,’ kofta, and filet served with tangerine labneh and smoked eggplant dip, and the Roasted Lemon Chicken with Lemon Potatoes, Chilies, and Feta are standout options. For a truly indulgent experience, the Sizzling King Crab with Fresno Chilies, Spring Onion, and Orange-Aleppo Oil is a decadent choice.

Post dinner another interactive experience awaits for dessert with a Greek Frozen Yogurt sundae cart. Adorned with 24K golden thyme honey, toasted pistachios, and a mountain of labneh frozen yogurt this light and delicious treat offers a sweet finale.

Complementing the culinary offerings is one of Las Vegas’s most extensive wine collections, curated by Mina Group’s Director of Wine, Jeremy Shanker. Boasting over 1,600 labels, the collection focuses on wineries from the Mediterranean region, dating back to the 1940s. The inventive bar program, exploring various flavor profiles including citrus, herbs, and spices, adds an extra layer of delight to the dining experience.

The look and feel of the interior which is designed by New York-based firm Parts and Labor Design, Orla’s ambiance is a visual delight. Earthy tones, intricate tile mosaics, white marble, and dark wooden tables create an inviting atmosphere.

The main dining space is adorned with a large statement bar featuring cracked tile and waxed three-dimensional plaster. The use of dynamic shades inspired by Mediterranean market spices adds vibrancy and two large olive trees rising towards vaulted ceilings create a captivating focal point.

For more intimate gatherings, Orla offers a semi-private dining room called The Odyssey, accommodating up to 22 guests and providing a versatile space for various group configurations.

About the Chef

Born in Cairo, Egypt, and raised in Ellensburg, Washington, Chef Michael Mina’s journey began at the Culinary Institute of America. With accolades such as the James Beard Foundation’s “Who’s Who of Food & Beverage” inductee and a Michelin star at MICHAEL MINA, Chef Mina’s culinary prowess has left an indelible mark on the culinary world.