MGM GRAND DETROIT INTRODUCES SIGNATURE RESTAURANTS BY CELEBRITY CHEFS WOLFGANG PUCK AND MICHAEL MINA

Partnerships Mark Michigan Debut for Both Puck and Mina

DETROIT – MGM Grand Detroit delivers three signature restaurants to Detroit by two of the world's preeminent celebrity chefs: Wolfgang Puck and Michael Mina. Complementing its many luxurious amenities, the addition of these exquisite culinary offerings demonstrates the destination's commitment to the city and state, as well as the guests to whom it caters.

Guests of MGM Grand Detroit can enjoy Puck's signature WOLFGANG PUCK GRILLE, featuring the legend's inventive California-style cuisine. Michael Mina introduces two new concepts to his culinary repertoire: SALTWATER, an opulent seafood dining experience; and BOURBON STEAK, which delivers imaginative interpretations of traditional steakhouse favorites in a modern setting. Wolfgang Puck's epicurean creations also are the foundation for the destination's in-room dining program. MGM Grand Detroit features a multitude of other delectable amenities: casual restaurants; lounges, including a relaxed piano-style bar; high-energy nightlife; lavish guest rooms and suites; the only resort-style spa in southeast Michigan and 30,000 square feet of meeting space.

"The signature restaurants by Wolfgang Puck and Michael Mina are the centerpiece of MGM Grand Detroit's dining experience," said Lorenzo Creighton, MGM Grand Detroit President and COO. "The introduction of these masterpieces demonstrates our promise to deliver an unparalleled resort for our guests to enjoy, whether they are business travelers, international visitors or members of our own community. MGM Grand Detroit's culinary standard is equal to the country's finest venues, cementing our standing as the foremost destination resort in Michigan."

WOLFGANG PUCK GRILLE

• Named one of Detroit's "Top 10 Dining Newcomers" by the Detroit Free Press

Wolfgang Puck brings his innovative cuisine to Detroit at this signature, namesake restaurant. WOLFGANG PUCK GRILLE is a contemporary version of the classic "bar and grill" featuring modern American cuisine accentuating Puck's trademark standards for creating incomparable tastes. Conveniently located by the hotel's entrance and main casino floor, the restaurant features casual as well as sophisticated fine dining that can be enjoyed either as a relaxed, leisurely dining experience or as a comfortable, quick-bite in a spectacular setting created by New York-based visionary designer Tony Chi.

The menus at WOLFGANG PUCK GRILLE reflect Puck's signature comfort food with a variety of fresh, innovative dishes drawing inspiration from his renowned signature fine dining restaurants including Spago and CUT. The restaurant offers breakfast, lunch and dinner menus. Popular selections include Caramelized Dutch Apple Pancakes with Whipped Maple Butter; Crab Cakes Benedict with Proscuitto and Sauce Béarnaise; Grilled Prime Burger with Smoked Onion Marmalade and White Cheddar; Seafood Risotto with Gulf Shrimp, Maine Crab, Lobster and Micro Basil; and Grilled Colorado Lamb Chops with Parmesan Polenta and Niçoise Olives. Guests can complement the meal with a handcrafted cocktail, wine from the distinctive list or enjoy the restaurant's house-made desserts including the 12-Layer Chocolate Torte.

For the design concept of the nearly 17,000-square-foot WOLFGANG PUCK GRILLE, Chi reflected on Detroit's bustling motor city culture, Midwestern wheat fields and expansive skies. The restaurant abounds with rustic, farm-inspired decor and classic American imagery. Featuring warm hues in the dining room and a modern interpretation of a forest in the tavern, the WOLFGANG PUCK GRILLE employs a seasonal design palette to accommodate the changes of the winter cold and the summer greens. Creating the feeling of a cozy mountain cabin, 350 naturally shed Canadian elk antlers hang high above the Tavern dining area as a custom fireplace illuminates the room from its place within the central wall. Additional features not to miss are a stunning hand-carved desk from South Korean artist Lee Jae-Hyo at the restaurant's entry and "Wolfgang's Kitchen Table," a private space for up to 14 guests that provides an up close and personal experience of the celebrity chef's exhibition kitchen. Guests can dine on the master chef's signature cuisine while watching the culinary masterpieces come to life right before their eyes. The WOLFGANG PUCK GRILLE can accommodate up to 190 guests. Hours of operation: Breakfast: Monday - Friday 7 a.m. - 10:30 a.m.; Saturday - Sunday 7 a.m. - 11 a.m. Lunch: 11:30 a.m. - 3:30 p.m., daily. Dinner: Monday - Thursday 5:30 p.m. - 10 p.m.; Friday - Saturday 5:30 p.m. - 11 p.m.; Sunday 5:30 p.m. - 10 p.m. The Tavern is open Sunday - Thursday 3:30 p.m. - 9 p.m.; Friday - Saturday 3:30 p.m. - 1 a.m. Reservations: (313) 465-1648.

BOURBON STEAK

• Four-star rating from the Detroit News
• Named one of Detroit's "Top 10 Dining Newcomers" by the Detroit Free Press

Named Bon Appetit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as Restaurateur of the Year 2005 by the International Food and Beverage Forum, acclaimed chef Michael Mina continues to dazzle the culinary world with bold dining concepts throughout the country. The two-time James Beard Award-winner brings a new steakhouse concept to Detroit with BOURBON STEAK, featuring a classic menu, inviting bar and modern atmosphere. The menu at BOURBON STEAK celebrates a departure from the ordinary, featuring creative variations of classic steakhouse fare.

Mina's unique kitchen design includes wood-burning grills to perfect his slow-poached all-natural Angus Beef, prime ribs, short ribs, short beef and short pork. Other Mina classics on the menu include Duck Fat Fries, Spinach Soufflé and Truffle Mac & Cheese. In addition to an impressive wine selection, BOURBON STEAK offers a menu of creative cocktails that pay homage to the classics while highlighting a revolving roster of fresh ingredients.

Designed by international firm SUPERPOTATO, known for its work in Las Vegas (Sensi at Bellagio and STRIPSTEAK at Mandalay Bay), London (Zuma) and Japan (Hyatt Regency Kyoto), BOURBON STEAK is a balance of reconstituted materials - raw, industrial yet warm objects - creating a new aesthetic from the old. Fresh design elements also are present throughout the restaurant, captured in bright amber hues.

BOURBON STEAK seats approximately 240 guests within its dining rooms, bar and lounge, and private dining area. Hours of operation: Sunday - Thursday 5 p.m.-10 p.m. and Friday - Saturday 5 p.m.- 11 p.m. For reservations, call (313) 465-1644.

SALTWATER

• Four Diamond award winner by AAA
• Named "2008 Restaurant of the Year" by the Detroit Free Press
• Four-star rating from the Detroit Free Press
• Four-star rating from the Detroit News
• Named one of Detroit's "Top 10 Dining Newcomers" by the Detroit Free Press
• Recognized as "Detroit's Best Restaurant" by Real Detroit Weekly

Michael Mina's SALTWATER features contemporary seafood and refined American cuisine set in an elegant Tony Chi design that celebrates the richness of the sea. SALTWATER showcases Mina's classic dishes including Lobster Pot Pie, Caviar Parfait, Tartare of Ahi Tuna and Mussel Soufflé. As with Mina's other restaurants, SALTWATER uses only the highest quality ingredients: fresh seafood and seasonal produce. Mina's creative approach to cooking takes guests on a culinary journey of taste sensations with every visit to SALTWATER.

Rich hues of blue, sparkling mosaic tiles, carved glass panels and romantic lighting create an intimate and luxurious dining room where guests are bathed in soft-focused light and surrounded by plush, sumptuous fabrics. SALTWATER seats 96 for dinner, 40 in the bar and lounge, and 24 in private dining rooms. Hours of operation: Tuesday - Thursday 5:30 p.m.-10 p.m.; Friday - Saturday 5:30 p.m.-11 p.m. For reservations, call (313) 465-1646.

At 39, Mina is an accomplished chef who has been involved in numerous creative enterprises. He conceptualized, built and opened AQUA San Francisco, a three-and-a-half-star restaurant; CHARLES NOB HILL in San Francisco, also earning it three-and-a-half stars; Pisces in Burlingame, a three-star restaurant; MICHAEL MINA BELLAGIO in Las Vegas (formerly AQUA Bellagio), a Mobil four-star winner; as well as NOBHILL at MGM Grand in Las Vegas. Mina also has launched nine concept restaurants under the auspices of his own company, Mina Group, with partner Andre Agassi: MICHAEL MINA in San Francisco; ARCADIA in San Jose; STONEHILL TAVERN in Dana Point; SEABLUE at MGM Grand in Las Vegas and SEABLUE in Atlantic City; SALTWATER in Detroit; BOURBON STEAK in Detroit, Miami and Scottsdale; as well as STRIPSTEAK at Mandalay Bay in Las Vegas.