Red Square at Mandalay Bay Resort & Casino is the premier dinner, cocktail, and nightlife destination. Chef Brian Massie and Chef Chris Conlon have created the exquisite menu - featuring easy-to-share plates including Tuna Tartare, Chicken Kiev with Bacon Brussels Sprouts and an impressive caviar selection - which will take contemporary American favorites and infuse them with exciting Russian influences. Along with its famous frozen Ice Bar and private vodka vault, Red Square will feature an incomparable vodka selection, as well as an intriguing list of signature cocktails, martinis and vodka infusions created by The Light Group's team of master mixologists, creating the perfect nighttime destination.
"The Light Group is excited to be working again with MGM Resorts International in Las Vegas on the re-birth of Mandalay Bay. Mandalay Bay is one of Las Vegas' premier properties and offers the ultimate experience, and we are confident that our culinary team will continue to create award-winning concepts that will be favorites for all who visit," says Andy Masi, CEO of The Light Group.
Red Square Restaurant & Vodka Lounge features Daily Happy Hour from 4-7pm! Guests can enjoy Complimentary Vodka Tastings,Select Appetizer Specials, $5 domestic beer, $7 wine & $11 handcrafted signature cocktails. Make Red Square's New Happy Hour your starting point for a revolutionary evening out on the town!
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.
Thank you for making this such an amazing evening. The service & food were spectacular, making it a restaurant that will be at the top of our list for a long time.
Nothing is cooler than sipping a vodka from our smooth ice bar. Unless, of course, it's having a drink in our private vodka locker.
Sunday - Thursday:
5:00 p.m. - 10:00 p.m.
Friday & Saturday:
5:00 p.m. - 11:00 p.m.
Lounge Opens Daily at 4:00 p.m.
Red Square is closed on
December 14 – 18, and 25.