Your Daily Guide

Pop quiz: Which celebrity chef restaurant has been in Las Vegas the longest?

It depends on how you look at it. Wolfgang Puck’s Spago has been here since 1992, although it moved from the Forum Shops to the Bellagio in 2018. Emeril Lagasse’s New Orleans Fish House has occupied the same spot at the MGM Grand since 1995, making it the longest in one location.

Either way, the Border Grill isn’t far behind — and could stick around longer in the end. The chefs behind the brand, Susan Feniger and Mary Sue Milliken, just signed a 13-year lease extension at their Mandalay Bay location, which first opened its doors to customers in 1999.

“We've been chef partners for 46 years,” Milliken says. “It'll be 60 years when our lease is up.”

“That's scary,” Feniger laughs.

The move coincides with a full $4 million renovation of the two-level, 9,100-square-foot restaurant that’s already underway. The entrance is almost like a speakeasy while work is in progress with the host stand guiding customers downstairs via a convention hall staircase.

When complete, the new design will embrace softer curves while moving away from angular geometry. The upstairs bar will have new high-tops and people-watching rails. The deceptively large downstairs area will have new banquettes and a revamped bar to better accommodate large parties. “The colors are gonna shift, the vibe will shift some … even though it’ll still feel like Border Grill,” Feniger says.

The new look will take advantage of heavy traffic from the nearby convention hall, aquarium, and those walking by outdoors near the pool complex.

As always, the menu will evolve, but regulars will still get the Border Grill’s familiar take on Latin American cuisine, the largest Mexican wine selection in Vegas, and possibly the best brunch deal on the Strip — unlimited small plates for $46.99.

Through it all, Border Grill has been an independently operated collaboration between the two chefs. It’s not a casino-run venture, so no meddling from Mandalay Bay executives (although the chefs speak warmly of the relationship). Their partnership began with a 900-square-foot L.A. restaurant and two hibachi grills in a parking lot. Today, Border Grill serves 800–900 customers on an average day, with a one-day record of 2,500. The duo also has a lineup of BBQ Mexicana service counters at Vegas venues like Allegiant Stadium and T-Mobile Arena.