In addition, several top restaurateurs will make Mandalay Bay their home. The lineup includes the celebrated China Grill, renowned in New York and Miami Beach (and soon, Beverly Hills) for its "world cuisine." The China Grill team will also create three additional dining experiences at Mandalay Bay: China Grill's Cafe And Zen Sum featuring a robotic dim sum delivery system; rumjungle, a dramatic new restaurant/nightclub concept; and Red Square, a hip, Russian-inspired restaurant that is highlighted by a frozen ice bar with more than 100 varieties of vodka. Also, popular entertainment icon House of Blues will open a live music venue/restaurant and an International House of Blues Foundation Room, the latter located on the top floor (43rd) of Mandalay Bay.

Within the Mandalay Bay complex, there will be a new 424-room Four Seasons Hotel. The Four Seasons rooms will be located on the 35th through 39th floors of the resort's towers. With its own dedicated entrance and public space, Four Seasons will feature two restaurants, one fine dining and the other for more casual dining.

Mandalay Bay has hired top culinary professionals for its resort-managed restaurants. General food and beverage advisor to the project is New York-based consultant Clark Wolf. Dennis Khanh, vice president of food and beverage, will oversee all food and beverage operations including resort-managed restaurants Shanghai Lilly, an exquisite Chinese dining room designed by Tony Chi; Raffles Cafe, an upscale 24-hour resort restaurant; The Noodle Shop and the Bay Side Buffet.

Mandalay Bay's executive chef will be Certified Master Chef David Kellaway, who is responsible for product presentation and development. Formerly educational department chairman at The Culinary Institute of America, Kellaway has worked for many notable organizations including The Plaza Hotel in New York as well as the Aspen Meadows Resort in Colorado.

Top international designers have been enlisted to create unique and spectacular settings for Mandalay Bay restaurants. Adam Tihany, whose most well-known work includes Le Cirque 2000 and his own Remi restaurants, will design Aureole and Wolfgang Puck's new restaurant. World-renowned designer Tony Chi will plan Shanghai Lilly. Jeffrey Beers International, known for creating some of America's most ultra-modern designs including New York's China Grill, will design China Grill, China Grill's Cafe And Zen Sum and rumjungle. Terry Dougall, principal designer of Mandalay Bay Resort Casino's public areas, will also employ his trademark creativity to design and brand the restaurants managed by the resort.

In addition to the Four Seasons' 424 rooms, Mandalay Bay will offer 3,300 rooms and suites at the 60-acre resort on the famous Las Vegas Strip. Tropically themed with mystical architecture and lush surroundings, Mandalay Bay will feature multiple entertainment destinations including a 12,000-seat sports and entertainment complex, a 1,700-seat showroom, a beachside stage and the House of Blues. An 11-acre tropical lagoon comprised of a sand-and-surf beach, a lazy river ride, a variety of pools and a jogging track will provide exceptional recreation and relaxation facilities. Also, a comprehensive 30,000-square-foot spa will rival the world's finest. 

Fine Dining

Charlie Palmer's renowned New York Aureole enjoys a reputation as being one of the finest restaurants in the United States. It is consistently rated number one in New York for American Cuisine by the Zagat restaurant survey. Palmer, who was honored as "Best Chef" in New York by the James Beard Foundation in 1997, is opening an Aureole at Mandalay Bay, which will mirror the fine dining experience offered at his New York flagship. A menu of seasonal American dishes made with only the freshest ingredients will be prepared by Chefs Joe  Megan Romano, a husband and wife chef team who have worked for Palmer for almost a decade. While the menu and polished professional wait service will match New York's, the interior of the restaurant will be markedly different. Pre-eminent international restaurant designer Adam Tihany is creating a sophisticated and luxurious contemporary restaurant - as per Palmer's directive, it will be "an Aureole for the next
millenium." One ingenious Tihany design feature is a four-story wine tower - the first-of-a-kind in the world. Wine stewards will strap on harnesses and be hoisted up the tower to make their selections from this "Cellar in the Sky." The wine , too, will be an impressive aspect of the restaurant. Palmer has secured a substantial collection of rare French and American wines from a private collector to add to a comprehensive wine list featuring selections from around the world.

Wolfgang Puck Barbara Lazaroff Restaurant 
Open Lunch Dinner (200 seats)

Wolfgang Puck and Barbara Lazaroff along with managing partner Tom Kaplan and chef/partner David Robins have developed a unique Italian restaurant exclusively for Mandalay Bay. The restaurant will feature master chef Puck's innovative cuisine in a dynamic, authentic Italian trattoria environment designed by Adam Tihany. The restaurant experience will be much like a stroll into a small, secluded piazza in Milan with views of the pasta, charcuterie, and bakery production areas as well as wonderful food displays and several communal tables. Using only the finest ingredients, Puck and Robins will create menus of traditional and contemporary items incorporating the many regions of Northern and Southern Italy. The kitchen will utilize a wood-burning rotisserie and pizza oven. A distinctive wine list focusing on wines from every region of Italy will be assembled and displayed at a spectacular bar and wine room in the center of the restaurant. Puck, one of the most respected and influential chef/restaurateurs in the world, is widely credited with redefining
American cuisine at his landmark Spago restaurants. He, too, has won the culinary equivalent to the Oscar, the James Beard Foundation's Outstanding Chef Award, in 1998 and 1991, and the 1994 Humanitarian of the Year Award with Lazaroff for their extensive philanthropic endeavors.

Shanghai Lilly 
Open for Dinner (140 seats)

Uniquely designed by Tony Chi, this restaurant will offer classical Cantonese cuisine with Szechwan specialties. Chefs from top Hong Kong kitchens will be using the freshest ingredients from around the world. Dishes will be served on Limoges china in updated classical Chinese forms. Chi will capture the ancient forms of Asian leisure with romantic lifestyle themes. The restaurant will feature four private dining rooms.

China Grill 
Open for Dinner (303 seats)

The highly acclaimed China Grill, with restaurants in New York City and Miami Beach (and soon, Beverly Hills), will bring its famous "world cuisine" to Mandalay Bay. While Asian flavors and techniques are an influence, virtually every dish is prepared on grills or in woks from ingredients gathered from around the globe. Portions are generous, artfully and dramatically presented, and meant to be shared family style. Voted one of "New Yorkers' Favorite Restaurants" by the Zagat Survey, China Grill is the place to see and be seen in New York and Miami. Spectacular architectural settings are also part of the China Grill magic. Jeffrey Beers International will design the Mandalay Bay location.

Four Seasons Restaurant 
Open for Dinner (125 seats)

Four Seasons' reputation for fine dining will be upheld with a specialty restaurant that will include a private dining room and offer a range of traditional and contemporary cuisine.

Specialty Dining

Border Grill has been named one of Los Angeles' best restaurants by the LA Times and LA Magazine, as well as one of the best restaurants in America by Gourmet. It is owned and operated by popular TV Food Network personalities Mary Sue Milliken and Susan Feniger, also known as the "Too Hot Tamales." In 1985, the classically-trained chefs took a road trip far south of the Mexican border, learning the authentic recipes and techniques of home cooks and street vendors. When they returned to Los Angeles they opened Border Grill and established a new standard for gourmet Mexican fare as well as a reputation, according to New York Newsday, as Mexican food's
"pre-eminent American translators." Milliken and Feniger's bold and flavorful foods will be served in a vibrant beachside atmosphere designed by internationally-acclaimed architect Josh Schweitzer.

China Grill's Cafe And Zen Sum 
Open for Lunch and Dinner (220 seats)

This new cafe concept from the creators of China Grill will feature China Grill's signature "world cuisine" but incorporates new menu items at prices significantly below those charged at China Grill. The focus will continue to be preparing every dish on grills or in woks with saucing strictly for flavor. The cafe will feature a conveyor dim sum bar for the diner interested in getting a quick bite to eat in a casual, yet striking environment. The cafe will also incorporate the concept of culinary theatre by adding video and robotic elements designed to enhance the dining experience. Jeffrey Beers International will design the cafe, which will be adjacent to the China Grill restaurant.

rumjungle 
Open for Dinner (433 seats)

From the creators of China Grill, rumjungle is a new concept designed to take the art of food and entertainment to new levels. Guests entering rumjungle will be treated to a dancing firewall which transforms to a soothing wall of water. The spectacular entrance is just the beginning of a myriad of images that have been conjured up to tantalize the senses. Volcanic mountains of rum and spirits rise before guests in an illuminated bar. Cooked over a giant open fire pit that serves as a backdrop for a pulsating dance floor framed by "dueling congas," many entrees from the tropically-inspired menu will be served "Rodizio" style with waiters serving dishes on flaming skewers of chicken, meat and fish. Add an incredible list of exotic drinks and dancing to Latin, Caribbean and African beats until the wee hours of the morning, and you have rumjungle. Jeffrey Beers International is the designer.

Red Square 
Open for Dinner (135 seats)

Red Square, the hottest addition to the glittering nightlife scene in South Beach Florida last season, is coming to Las Vegas. It is famous for its private vodka lockers (with celebrity subscribers), frozen ice bar, and the finest selection of more than 100 frozen vodkas and infusions, martinis and Russian-inspired cocktails. Dining selections include an extensive caviar list and a "critically
acclaimed" menu of updated Russian classics and perestrojka-inspired continental, French, Italian and American specialties. The Russian-inspired decor has been featured in magazines such as W and Conde Nast Traveler and on CNN.

House of Blues 
Open for Lunch and Dinner (600 seats)

The famed entertainment icon House of Blues will highlight Southern-inspired, regional cuisine at the live music/restaurant venue located on the casino level. Dishes include Creole/Cajun staples such as jambalaya, gumbo and ettoufee; as well as Southern favorites fried catfish, wood-fired pizza, barbecued ribs and "Blues" burgers. The renowned Gospel Brunch features the best in live Gospel performances. The venue will showcase art and memorabilia from artists of the Deep South and honor Blues greats with original Bas-relief portraits.

International House of Blues Foundation Room

Located on the 43rd (top) floor of Mandalay Bay will be the International House of Blues Foundation Room. The Foundation Room is reserved for members, VIP guests and special events. This room will combine an eclectic fine-dining experience with spectacular views of the Las Vegas Strip and surrounding valley.

Casual Dining

Raffles Cafe is an upscale 24-hour resort cafe that will offer a wide range of dishes including breakfast, lunch, dinner and late night selections. Designed by Terry Dougall, the cafe overlooks the lush tropical gardens and pools offered by the adjacent 11-acre lagoon.

The Noodle Shop 
Open for Lunch, Dinner and Late Night (78 seats)

This traditional Cantonese noodle kitchen is nestled within Raffles and adjacent to the high-stakes parlor. In addition to a wide-range of noodle items, the chefs will serve congee, rice and barbecue dishes. It will offer counter and table seating. Terry Dougall is the designer.

Bay Side Buffet 
Open for Breakfast, Lunch and Dinner (504 seats)

Live action stations and high-quality food products, combined with sweeping views of Mandalay Bay's 11-acre tropical lagoon, will make this buffet extraordinary. Terry Dougall is the buffet designer.

Four Seasons Cafe 
Open for Breakfast, Lunch and Dinner (175 seats)