Mandia at Applegate Lodge — Review by Gordon Ramsay
Las Vegas, United States — Italian, Sushi, Steakhouse
Gordon Ramsay visits Mandia restaurant at Applegate Lodge in Las Vegas and finds it deeply disappointing across all fronts. The restaurant relies heavily on frozen and pre-packaged ingredients, serves poorly executed dishes, and is run by inexperienced management that ignores both guests and staff concerns. From tough lamb lollipops to bizarre sushi creations, nothing meets acceptable standards for a fine dining establishment.
What was great: Nothing mentioned
What could improve: Frozen ingredients throughout (crab, shrimp, salmon), prepackaged ravioli, tough lamb lollipops, sour crab and artichoke dip, bland and chewy sushi with strange combinations like strawberries on tuna, heavy doughy bread, undercooked pasta, poorly executed dishes, lack of fresh local ingredients, inconsistent cooking, rude management
The Dishes
The meal started with frozen crab and artichoke dip served with deep fried pita bread, which tasted sour and unpleasant. The Phillips triple tower arrived as a three-tier appetizer showcase featuring frozen shrimp and tough teriyaki beef tips with a hideous sauce. The butternut ravioli proved to be completely pre-packaged with no homemade components, tasting overly sweet. Lamb lollops priced at $23 were tough as shoe leather and slightly rare, made from frozen New Zealand lamb. During dinner service, items continued to disappoint: mushroom ravioli arrived undercooked and bizarre, salmon came frozen despite fresh salmon being available in the river outside, and sushi creations were particularly egregious, including a strawberry field roll with white tuna and a massive Sakura roll that was impossible to eat. Bread was heavy and doughy. The escargot tasted like a dirty, funky flip-flop according to Gordon. Calamari steak was oversaturated with garlic.
The Experience
The restaurant operates within a hotel lodge with 36 bedrooms but only serves about 12 guests on busy weekends, mostly hotel guests. The owner Callie, who runs the Italian section, was described by staff as rude, brass, and short. The management style is chaotic, with the owner often drinking and becoming difficult to work with. A dog roams freely throughout the restaurant, even sitting in front of customers and once appearing to vomit on a plate. Kitchen staff were visibly nervous, with one cook admitting to vomiting before and after services. The owner appears to hide in the kitchen rather than engage with guests. Background singing by the owner occurred unprompted during service. Staff struggle with basic competencies, including the restaurant manager forgetting the daily specials.
Value and Pricing
The lamb lollipops cost $23, which Gordon deemed completely unjustified given their poor quality. Most menu items appear to be priced as fine dining despite being made from frozen, pre-packaged, or canned ingredients. Staff have worked without receiving paychecks, indicating serious management and financial issues.
Notable Moments
The lamb lollipops are tough as anything and dreadful, costing $23
It's more like eating a badly run old folks home than a decent restaurant
You got a river running outside your patio with salmon in it and you're serving frozen salmon
On behalf of every Japanese chef in America, I'd like to apologize
Congratulations on the longest lunch I've ever had in my entire cooking career. That was 97 minutes. And half of it was raw.
The Verdict
This restaurant is not recommended for anyone seeking quality food or service. The establishment relies entirely on frozen and pre-packaged ingredients despite having access to fresh local produce. Management is incompetent, staff are unpaid and demoralizing, and the owner shows no genuine interest in running a proper restaurant. The only reason the restaurant appears to have any business is its location within a hotel where guests are captive. A complete overhaul of management, sourcing, training, and menu development would be required to make this establishment viable.