Michael's Gourmet Room

Business Hour

Monday: 5:30 – 10:00 PM
Tuesday: 5:30 – 10:00 PM
Wednesday: 5:30 – 10:00 PM
Thursday: 5:30 – 10:00 PM
Friday: 5:30 – 10:00 PM
Saturday: 5:30 – 10:00 PM
Sunday: 5:30 – 10:00 PM

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User Comments

hwolfe2hw 2018-05-28

Everytime I visit Vegas with my family or wife I always make reservations for this restaurant. I must admit the food is excellent (NOT the best food overall, but quite good). What makes this establishment my number 1 culinary place to eat is the overall experience. From seating and serving women first to tableside preparation of meals. My goodness I have been to Michelin chef restaurants all across the country, but this establishment provides the ultimate experience. Thank-you management at Michael's. I will be back everytime I visit Vegas.
Gus Marks 2018-02-16

This Continental Style old school mainstay has the most amazing food with complimentary relish tray, complimentary Intermezzo lemon sorbet with Dom Perignon, and a complimentary pettifor dessert tray and fresh fruit bowl. Be prepared to pay a $35 plate charge if anyone in your party only orders appetizer or salad or wants to split a plate. Our server, Vincent, was amazing and has worked there over 20 years. The maitre d' was a bit sour pussed and hollered at my wife while she was making reservations, over the phone. He needs to get over himself. However, for a truly old school Continental style dinner they do it amazingly right. The drinks are a bit pricey and the menu has its overpriced dishes but once served they are amazingly prepared. By far the most amazing pickled beet, on the relish tray, and I typically refuse to eat beets. $25 well Martinis and $30 after dinner drinks a bit pretentious. However, the experience of truly amazing tableside preparation and correct Continental style preparation is something to experience. Thank you Vincent and the rest of the service staff for an amazing dinner.
Rich Nelson 2018-01-06

Best Food, Best Drinks, Best Service in Vegas. An amazing experience not to be missed.
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