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Last October, San Francisco chef Michael Mina became the latest big name to enter Vegas’s competitive steak-house game. Prime American beef is grilled over mesquite wood and served with french fries cooked in duck fat, accompanied by big and juicy Napa Cabernets. Glass partitions between the cherrywood tables create privacy, and a window into the kitchen offers a view of the steaks being slapped onto two Cadillac Fleetwood–sized grills.

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Petite lobster BLT paired with mini-heirloom-tomato soup.

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