Michael's brings taste of classic Las Vegas to South Point

Restaurant moved from Barbary Coast

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Michael's gourmet room has moved to Las Vegas Boulevard South, but once you pass through the original stained glass door, you might not realize that you're not in the Barbary Coast.

The restaurant, which Michael Gaughan brought to the Strip property in 1980, followed its creator to the South Point in 2007.

"What we did at the South Point was to keep everything the same," said Fred Bielak, executive chef, who has been with Michael's since it originally opened. "We have 100 percent of the crew from the Barbary (Coast) here at the South Point."

The original stained glass dome still is the focal point of the replicated dining room.

"We tried to duplicate everything," said Jose Martel, the restaurant's maitre d' since 1982. "The booths are the same, the fabric, the marble."

The room is a little more spacious than the original and has 15 tables, one more than in the Barbary Coast location. The only other change is a temperature-controlled wine cabinet along the back wall.

A dinner at Michael's starts with a relish tray overflowing with quail eggs, pickled baby corn, cauliflower, black and green pimento stuffed olives and cream cheese dip. The meal takes more than two hours.

"This is a unique place," Martel said. "We're not looking to turn tables over or rush you. Not at this expense."

Bielak, who created the menu with Gaughan, said he did not have any formal training. He grew up in Chicago, where his parents ran a small restaurant and then worked in hotels and restaurants all over the country.

"I started at the bottom," Bielak said.

The chef didn't spend more than a year at any eatery until he joined the Michael's crew in 1980. He said he owes his longevity to the owner.

"Mr. Gaughan is the best of the best. Without him, there would be no Michael's," Bielak said.

Some of Bielak's favorite dishes are the scampi fra diavolo, cream of fresh tomato soup, Caesar salad, Michael's creamed corn, Chateaubriand bouguetierre and rack of lamb from the charcoal broiler, imported fresh Dover sole, veal chops and Michael's fresh assorted berries, au chambord.

Entrees on the a la carte menu are $48 to $98.

Martel said many customers have followed Michael's, as well.

"(The South Point) is a state-of-the art place. It's much easier for them to get here, and there are more amenities at the property once they get here."

Michael's received the Four-Diamond Award for exceptional cuisine, excellent service and elegant dining atmosphere from the American Automobile Association. It has been named as one of the top five restaurants by the Zagat Survey, received the Award of Excellence from Distinguished Restaurants of North America, and was named the finest gourmet restaurant in the Las Vegas Review-Journal reader's poll.

Reservations are required for the two nightly seatings at 6 or 6:30 p.m. and 9 or 9:30 p.m. daily. Martel said weekends and holidays are booked weeks in advance.

Michael's had not been fully booked for Valentine's Day at time of publication, but Martel said it is one of the most popular nights. He said he sees a lot of proposals.

"No one has ever been turned down in Michael's," he said.

South Point is located at 9777 Las Vegas Blvd. South. To view Michael's menu, visit www.southpointcasino.com/dining/michaels.php.