In the mood for comfort food? You're in luck. Citizens Kitchen & Bar is located in the heart of Mandalay Bay! The carefully-crafted menu features American comfort food at its best. Offering everything from continental breakfast to soup & salad combinations, hearty build-your-own sandwiches and signature entrees, Citizens Kitchen & Bar has a dish to satisfy any guest's craving and it is open 24 Hours a Day! Chef Massie's signature dishes include: Mahi Mahi Fish Tacos, Penne Prosciutto, and the Fatty Melt, tomato grilled cheese with caramelized onions and Citizens' special sauce. Completing the meal, Citizens Kitchen & Bar also offers a melange of side dishes including Smothered and Covered Tots, Loaded Mashed Potatoes and Mac & Cheese. Newly remodeled by leading international design firm Munge Leung - who created The Light Group's stylish and sophisticated nightclub 1 OAK at the Mirage Hotel - Citizens will also offer a vast selection of beers as well a full service bar to complement the decadent fare. The approachable menu, lively music and comfortable atmosphere are poised to satisfy the tastes of any and all restaurant guests.
Brian Massie is Corporate Executive Chef for The Light Group in Las Vegas, overseeing menus and operations at FIX Restaurant & Bar at Bellagio, STACK Restaurant & Bar at The Mirage, Diablo’s Cantina at Monte Carlo, BRAND Steakhouse at Monte Carlo, Red Square and Citizens Kitchen & Bar at Mandalay Bay.
As Corporate Executive Chef for The Light Group, Chef Massie’s responsibilities include concept development and menu design, hiring and training the staff, and recipe development for both new and existing Light Group restaurants.Chef Massie’s menus are designed to offer approachable American cuisine focusing on simply grilled top-quality meat, fish and poultry. He also incorporates creative and playful twists to classic food items and offers many dishes that are perfect for sharing.
A native New Yorker, Chef Massie decided at an early age that he wanted to become a chef. While studying at the Culinary Institute of America in Hyde Park, New York, he worked on weekends for renowned chef Lidia Bastianich at her three Manhattan restaurants: Felidia, Becco and Frico. After graduating in 1996, Chef Massie apprenticed for Guiltier Marchesia at his Bella Vista Vineyards in Erbusco and Annie Floydee at Enoteca Pincourri in Florence. Upon returning to New York, Chef Massie was sought out by restaurateur Charlie Palmer, who hired him as a line cook and roundsman at the famed Aureole in Manhattan. When Charlie opened Aureole at Mandalay Bay Hotel & Casino in Las Vegas in 1999, Chef Massie had the opportunity to join the team as Head Sous Chef. A year later, he became the Executive Chef for the Charlie Palmer Steak Restaurant, the first free-standing restaurant in a Four Seasons Hotel. In September of 2001, Chef Massie joined the N9NE Restaurant Group as Executive Chef working with owners Scott DeGraff and Michael Morton. During his two years with the group, Chef Massie was responsible for the kitchens at the N9NE Restaurant, the Skin Pool Lounge, Rain Nightclub, Ghost Bar and the company’s banquets In 2003, Brian was hired as Executive Chef by The Light Group for its first restaurant venture, FIX Restaurant & Bar at Bellagio, which opened in June 2004. Chef Massie went on to oversee the openings of STACK Restaurant & Bar which opened at The Mirage in December 2005, Diablo’s Cantina in September 2007, BRAND Steakhouse in May 2008 at Monte Carlo, Union Restaurant & Lounge at Aria in December 2009, Red Square at Mandalay Bay in 2012 and Citizens Kitchen & Bar in 2013. In January 2012, Chef Massie premiered Bianca, his new Italian-inspired menu, as Executive Chef at the iconic Delano in Miami’s popular South Beach area.
Open 24 hours
6:00 a.m. to 11:15 a.m.
Lunch / Dinner:
11:15 a.m. to 4:30 a.m.
4:30 a.m. to 6:00 a.m.
Saturday-Sunday served until 4pm.