With a stay at MGM Grand Hotel and Casino in Las Vegas (The Strip), you'll be convenient to Crystals at City Center and University of Nevada-Las Vegas. This 4-star resort is within close proximity of Bali Hai Golf Club and Welcome to Fabulous Las Vegas Sign.
Make yourself at home in one of the 5,000 air-conditioned rooms featuring iPod docking stations and flat-screen televisions. Cable programming provides entertainment, and wired and wireless Internet access is available for a surcharge. Bathrooms have complimentary toiletries and hair dryers. Conveniences include safes and desks, as well as phones with voice mail.
Rec, Spa, Premium Amenities
Take time to pamper yourself with a visit to the full-service spa. Gambling sorts can try their luck at the casino, while others may prefer a casino or a nightclub. Additional amenities include a concierge desk, gift shops/newsstands, and a hair salon.
Grab a bite to eat at the resort's restaurant, which features a bar, or stay in and take advantage of 24-hour room service. Relax with your favorite drink at a bar/lounge or a poolside bar.
Business, Other Amenities
Featured amenities include a business center, limo/town car service, and business services. Planning an event in Las Vegas? This resort has 602,000 square feet (55928 square meters) of space consisting of conference/meeting rooms, small meeting rooms, and a ballroom. Free self parking is available onsite.
At the French restaurant where they both got their start, Mary Sue Milliken and Susan Feniger discovered decidedly un-French cuisine in the privacy of the kitchen: homespun Oaxacan and Yucatan recipes prepared by their fellow chefs. The duo promptly untied their aprons, loaded them into a VW Beetle, and took off for a road trip to Mexico in 1985, where they sampled and studied delicacies prepared at beachside taco stands and family barbecues. Three restaurants, two gourmet food trucks, five cookbooks, hundreds of episodes of Food Network's Too Hot Tamales, and sizzling appearances on Top Chef Masters later, their Border Grill eateries add contemporary twists to authentic Mexican cuisine. Guests are greeted by dining rooms originally designed by the architect Josh Schweitzer, who is Mary Sue's husband and Susan's childhood friend. Within their walls, healthful plates enhanced by seasonal fruits and vegetables and fresh salsas roll into handmade tortillas or revel beneath cotija cheese. Devoted to sustainable eating, Border Grill infuses its dishes with sustainable seafood, organic rice and beans, and hormone-free meats, as well as Good for the Planet, Good for You meals made from at least 80% plant-based ingredients, just like Captain Planet's faux-leather jacket.
It goes without saying that Ukranian model and actress Oleksandra Nikolayenko-Ruffin knows a thing or two about beauty. But the 2004 Miss Ukraine Universe winner is also the brains behind her self-named spa, a tranquil and luxurious facility that earned a Five Star Diamond rating from The American Academy of Hospitality Sciences. Housed inside the Treasure Island Hotel and Casino, the wellness sanctuary pampers guests with a massive menu of services that enhances everything from skin and body to scalp, hair, and nails. Facials are enhanced with hydrating botanical extracts and ingredients such as pumpkin pulp or papaya enzymes, which may cause pores to ask for second helpings.
Marble tile accents the walls of the spa, where cushy recliners congregate with other upholstered furniture inside separate lounges for men and women. Visitors to the spa typically check in at least 30 minutes early so they may change or cartwheel into a robe and sandals and warm up in the steam room, sauna, or whirlpool.
Jalisco Cantina’s vibrant neon sign burns 24 hours a day, beckoning diners in for authentic Mexican fare and music. Named for the Mexican state of Jalisco, the birthplace of tequila, Jalisco Cantina offers up more than 80 kinds of the iconic drink to pair with their homemade "casero" cuisine. Mexican flags flutter from the rafters and massive flat-screen TVs beam down from colorful walls, illuminating diners as they feast on authentic Mexican cuisine. On Tuesdays and Saturdays, diners can also enjoy live blues music performed by local musicians.
Meanwhile in the kitchen, frying pans simmer with fresh, authentic Mexican breakfasts and dinners. Dishes feature guacamole made from whole avocados, fresh tortillas, black boiled beans, and an array of cheeses such as queso fresco, manchego, monterrey jack, and quesadilla. Meanwhile, a dessert menu boasts a caramel Kahlua sundae. Meals are joined by Mexican beers and frozen margaritas, all of which are made from 100% agave tequila, fresh-squeezed lime juice, and real fruit juice.
The freezer cases in Casa Don Juan's kitchen make great echo chambers. They stand almost empty because the crew crafts the menu of traditional Mexican dishes exclusively with fresh, never-frozen ingredients.
Frida Kahlo prints peer down on diners as they chow down on plates of cheese-stuffed chili rellenos, cheese enchiladas, and beans. Plato Casa Don Juan, with its heaping portions of pork chops or chicken breast with mexican sausage, rice, and cactus salad, provides patrons with an ideal place to hide their favorite lucky pennies.
Festive streamers of colorful cutouts flutter above Casa Don Juan's jumbo Cadillac margaritas, which brim with tequila, Dr. Swami & Bone Daddy's mix, and Grand Marnier. Standing tall in the middle of the dining room, a thatch-roof bar houses a chorus of liquors and Mexican pottery, and a kaleidoscopic array of gleaming plates lines the bright-yellow walls to memorialize the chef's blank canvas.
“Members & Non Members ONLY,” reads the stamp on the front of Carlos‘n Charlie’s menu. Humorous touches such as this pervade the Mexican eatery, which sprawls across 8,000 square feet in the Flamingo Las Vegas. The wait staff star in impromptu comedy skits, as well as zany song-and-dance numbers, as they dart between the indoor dining area and the breezy outdoor patio. Fresh Mexican cuisine loads their trays, ranging from tacos, burritos, and chimichangas to sizzling platters of fajitas and mole-doused enchiladas. The food evokes the chain’s south-of-the-border roots; it's part of the Mexico-based restaurant conglomerate Grupo Anderson’s. Flair bartenders at the eatery’s two bars—one indoor, one outdoor—complete the scene, mixing drinks while delighting onlookers with tricks such as “The Backwards Shot,” where they funnel a shot back into the tequila bottle.