Chef Mauro (right)
Headed by star Chef Mauro Colagreco, Grill 58 at MGM Cotai offers a menu where guests can have a selection of meat and seafood prepared in a variety of ways – from a simple grill over wood embers to preparation by the restaurant’s teppanyaki chef.
The restaurant features premium beef sourced from four different countries that is dry-aged in a custom-built Himalayan salt meat-aging room.
Grill 58 also offers a selection of fish, seafood and other meats, with wine and sake to complement their meals.
In a private food tasting held earlier this week, Chef Colagreco introduced the restaurant’s trilogy of appetizers and Kobe beef fillet – with charcoal-grilled vegetables and herbs – finishing the tasting with its white chocolate mousse and passion fruit sorbet.
According to the Michelin two-star award-winning chef, the restaurant focuses on the quality of their cuisine, thus providing guests with a casual and comfortable ambience at MGM Cotai’s mezzanine.
“Ageing the meat is an expensive process and this is why not everybody makes it,” shared the chef.
Chef Colagreco’s restaurant, Mirazur in France, has recently been ranked as the fourth best restaurant in the world by The World’s 50 Best Restaurants 2017 – up from sixth place in 2016.
“Its love for exceptional, authentic, natural and rare products is what creates unique moments of sharing at Grill 58,” he said.
Trilogy of appetizers Crab soup, King crab salad, Langoustine tartar with caviar
According to the chef, there are future plans to bring signature dishes from Mirazur to Grill 58, but these would not be made very often as the concept of the two restaurants are different.
Meanwhile, the Argentinian chef pledged to continually improve the steakhouse’s offerings to cater to its guests’ needs.
“We really focus on selecting the best meats in the market. That, and the service and recipes. We really focus on the sauces as well, and we made that with a good partner, which is MGM, so I really want to make the best steakhouse,” said the chef.
Guests can even book a table in the restaurant’s 4,000-bottle wine cellar, or liven things up at one of the restaurant’s 14-seat teppanyaki counters.
Two private Japanese-style teppanyaki rooms are also available.
The French-Argentinian chef has been included in the 15 Most Influential Chefs of The Next Decade list by Elite Traveler. Lynzy Valles, MDT
White chocolate mousse, passion fruit
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