B A R M A S A • S AG E • J U L I A N S E R R A N O • P R E S S K I T • A M E R I C A N F I S H • S I R I O R I S TO R A N T E

J E A N G E O R G E S S T E A K H O U S E • U N I O N • B L O S S O M • L E M O N G R A S S • J E A N P H I L I P P E PâT I S S E R I E

W O R L D – C L A S S D I N I N G A B O U N D S AT A R I A R E S O R T & C A S I N O

Masayoshi Takayama, Shawn McClain, Michael Mina, Julian Serrano, Jean-Georges Vongerichten, Sirio Maccioni, The Light Group and Jean-Philippe Maury Bring Award-Winning Tastes to Luxurious Resort at CityCenter

High-voltage gaming, palatial accommodations and expressive architecture comprise only the amuse bouche of ARIA Resort & Casino’s refined living. The eco-minded hotel in the heart of CityCenter, Las Vegas has assembled a cadre of the country’s top chefs and restaurateurs, as it carves out its niche as a world-class dining destination. Desert newcomers Masa Takayama and Shawn McClain join the Las Vegas culinary buzz, while top tastemakers already pivotal to its legendary reinvention unleash their latest wisdom. Shored up by a 5,000-label-strong wine collection and an animated cocktail program, ARIA’s tally of A-list restaurants adds another layer to the serious culinary cunning unfolding on The Strip.

As guests enter ARIA’s dramatic three-story lobby – with its park-like décor, natural streams of light and Maya Lin’s phenomenal 84-foot “Silver River” sculpture – they will quickly spy the resort’s first trinity of world-class restaurants. Chef Masa Takayama, whose Japanese cuisine has become synonymous with greatness, makes his much-anticipated entrance onto the Las Vegas stage with Bar Masa. Continuing the tradition that has made his New York restaurant legendary, the ARIA outpost offers two dining spaces, each unique in ambiance, service and cuisine: The casual Bar Masa, located beneath a dramatic vaulted ceiling, invites guests to sample modern Japanese food from an à la carte menu, while the more exclusive Shaboo, set in an intimate, reserved room, offers an omakase-style experience orchestrated anew each day by Chef Masa. Wrapped in a design by Richard Bloch Architect, the interior’s use of natural elements creates an effect both intimate and serene, aptly reflecting the purity the cuisine.

The Spanish restaurant, Julian Serrano, marks another exciting culinary debut – award-winning Chef Serrano’s first professional exploration of his native cuisine. The new restaurant reveres and reinvents classic Spanish fare with both traditional and innovative tapas, seafood, paella and more. Designed around multiple menus, the restaurant

will please fast-paced Las Vegas travelers and lingering diners alike with its flexible options. The first restaurant in the United States to be designed by famed Spanish design group Gente de Valor, Julian Serrano captures the convivial social energy of Spain’s tapas bars with inventive food and an imaginative patio setting that opens onto the

lively walkway to Crystals, CityCenter’s stunning retail and entertainment district.

Celebrated Chicagoan Shawn McClain brings his distinctive style to an all-new audience with Sage. The restaurant’s spirited New American menu laced with strong Mediterranean

subtexts showcases the chef ’s culinary verve as it embraces the seasonal plentitude of neighboring California and the Pacific coast. Just-picked produce, artisanal meats and sustainable seafood converge in a sophisticated space designed by Jacques Garcia Decoration.

One floor up by elevator, ARIA’s second trinity of world-class restaurants are united around a sculptural courtyard designed by Adam Tihany. The triangulation of marble-clad pyramids signifies camaraderie between the venues, while the spikiness of golden barrel cacti implies a playful competition.

Here, the legendary Maccioni family introduces their impeccable Italian taste to ARIA with Sirio Ristorante, a new contemporary restaurant named for the family’s charismatic patriarch. Sirio Maccioni is one of the world’s most visionary restaurateurs, and the balanced Italian menu at Sirio represents a collection of favorites from his childhood and travels. Most dishes are faithfully traditional; others are Italian-American fusions

born in the boroughs of New York City; and a few introduce the extravagance of more contemporary stars. The glamorous interior designed by longtime-Maccioni collaborator Adam Tihany channels the romance of Rome circa 1960s with “la dolce vita” (the sweet life) headiness, gently subdued by a sleek backdrop of early 20th-century Italian architecture.

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Next door, Michael Mina’s fifth Las Vegas restaurant, AMERICAN FISH, pays homage to rustic cooking methods from across the country – lobster boils, clam bakes and campfire cookouts – then applies them with modern finesse for a truly refined affair. Dishes draw on authentic regional products from the nation’s great rivers, oceans and woodlands, with freshness and seasonality setting the pace. The décor by SLDesign brings a contemporary tone to the comfort and familiarity of a mountain lodge backdrop, as it evokes the spirit of the continent’s great landscapes and salutes the time-honored quality of American craftsmanship.

At Jean Georges Steakhouse, world-renowned chef Jean-Georges Vongerichten pushes the boundaries of traditional steakhouse expectations with a decidedly fresh, contemporary reinterpretation. The highest-quality meats and seafood from around the world are cooked to perfection with flavor-releasing techniques, then receive a signature Vongerichten jolt via unexpected sauces and side dishes. Alive with bold, often Asian-inflected seasonings, house-made steak sauces, mustards, rubs and flavored salts deliver a take-no-prisoners satisfaction, while sides burst with the atypical flavors of steamed pumpkin, roasted porcini mushrooms and truffle. An amphitheater-inspired layout by Dupoux Design sections the space into a high-octane lounge, elevated dining areas for maximum see-and-be-seen stimulation and a private chef ’s table chamber. This wicked spin on a time-worn tradition melds beloved steakhouse touches with a chic, in-the-now experience.

Back downstairs on the casino floor, award-winning pastry chef Jean-Philippe Maury brings beauty, whimsy and sublime indulgence to ARIA with his second Parisian-style pastry shop: Jean Philippe Pâtisserie. Echoing its sister shop in Bellagio, the new pâtisserie displays an array of sweet and savory treats as tenderly as rare artifacts, then quickly finds its own voice with unique new features: a larger layout with an 85-seat café; an on-site kitchen serving quick gourmet meals; a 45-flavor line of house-made gelato; gourmet meal boxes to go; exquisite chocolates by the piece; and seasonal flavors for every delicacy. Maury and design team, Norwood Oliver Associates, combine their likeminded ingenuity once again to demonstrate that pleasure in food owes as much to the eye as it does to taste.

Near the VIP gaming area lies Blossom, where guests will discover the triumphs of Chinese cuisine through a 100-dish lineup that spans every preference, from comfortably classic to cutting-edge. Its meticulously fashioned menu offers the best of China’s culinary wisdom tailored for the western palate and a more contemporary Chinese collection brimming with trend-forward dishes fresh from Beijing and Hong Kong. The modern décor by Studio A Design brightens traditional Chinese design principles with a contemporary color palette apropos to the restaurant’s festive Las Vegas context.

Across the baccarat tables from Blossom, Lemongrass tutors guests in the authentic flavors of Bangkok. As the first Thai restaurant on the Strip to reside within a major resort, Lemongrass travels far beyond the standard with the best modern dishes from contemporary Bangkok alongside pitch-perfect renditions of classic favorites. Chef Krairit Krairavee brings spices and sauces straight from Thailand, to ensure the genuineness of Thailand’s inimitable flavor fusions. An interactive satay bar lines the 100-seat dining room, affording guests a front-row view of char-grilled preparations, while a 51-seat lounge welcomes guests to relax for a cocktail or even a full meal. Designed by James Beard Award Winner AvroKo, the contemporary interiors are reminiscent of a traditional Thai silk factory with lush fabrics, bold colors and textures, and rough industrial materials weaving a backdrop at once elegant and accessible.

Stretching along ARIA’s north wall is the 600-seat Café Vettro, open 24/7 and serving three meals daily in one of the city’s largest café spaces. The design by Bentel & Bentel – known for their spectacular work on the restaurant at New York’s MoMA – incorporates a 40-foot-high glass wall spanning ARIA’s north face. Spectacular views of Vdara Hotel & Spa and Nancy Rubins’ Big Edge art installation are supplemented by streaming natural light throughout the space. Inside, moments of garden sculpture interact with a stone-cliff motif. Along the café’s exterior, hundreds of stacked stones are faced in frosted glass and subtly back-lit for a calming, pastoral welcome.

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AmericAn Fish

Jean Georges steakhouse

UNION Restaurant & Lounge offers a spirited and edgy, contemporary-American experience by The Light Group. Executive Chef Brian Massie’s fresh, seasonal fare is delivered with impeccable service, alongside an eclectic selection of American and international wines, and a forward-thinking cocktail list. The 244-seat venue’s sleek design was conceived by renowned hospitality designer Adam Tihany and subdivides the restaurant’s nearly 6,000 square feet of space into semi-secluded dining alcoves through the adept placement of architectural, wooden “trees.” Paneled ceilings and a serene color palette join this gentle grove to create a soothing yet spirited dining ambiance with panoramic views of the casino action.

At the back of the casino in the Race & Sports Book area, avid sports fans will enjoy SKYBOX Sports Bar and Grill, a 102-seat, fully integrated bar, grill and one-stop To Go shop. Guests may place their bets, then settle in to anticipate the outcome among 23 high-definition screens as they relish the best-of-the-best classic American “pub grub” and 12 beers on tap. Catering to late-night cravings, early morning breakfast

needs or mid-day business lunches, SKYBOX’s extended hours make it everyone’s best friend. SKYBOX To Go offers additional convenience from its location near the Poker Room, where quick meals can be packed up for spectators short on time. The bar’s design by hospitality firm Remedios Siembieda frames the space in an artistic, glass photo montage in celebration of sports.

Back upstairs, past a radiant skylight with suspended sculpture by Antony Gormley, guests will encounter another contemporary spin on a standard – the gourmet, all-you-can-eat Buffet. The delectable array of beef, game, fresh seafood, vegetables and fruit, along with French desserts from the pâtisserie of world-renowned Pastry Chef Jean-Philippe Maury, will unequivocally rewrite the definition of the Las Vegas buffet. In tandem with the food, the décor by Lewis.Tsurumaki.Lewis Architects transforms typical cafeteria-drab into a 25,000-square-foot haven flooded with natural light from panoramic windows that overlook ARIA’s pool deck. A cloud-like ceiling of undulating fabric aligns itself along a series of bamboo-clad booths, simultaneously creating

intimate dining shelters and maximizing the amplitude of both space and spectacular views. A glass-tiled wall wraps around from the venue’s exterior to frame the gourmet presentations at the buffet.

Near the Spa at ARIA and the arcade, Sweet Chill features old-fashioned ice creams, sorbets, gelato and paninis in a relaxing, yet dynamic atmosphere perfect for a quick, chill break. Evoking the swirl of an ice cream treat, Sweet Chill’s interior by high-profile designer Karim Rashid portrays one continuous gesture, with a ribbon-like pink design flowing across the curved ceiling and onto the walls. Candy-colored butterfly chairs further the Candyland appeal.

Teeming with world-class dining prodigies at every turn, ARIA raises the bar even further on what guests can expect of this quickly burgeoning foodie-town in the desert.

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C H E F M A S A TA K AYA M A B R I N G S M O D E R N J A PA N E S E TO L A S V E G A S W I T H B A R M A S A AT A R I A

Dual Dining Spaces Within Invite Singular Experiences: Casual A la Carte or Elite Omakase Menus of Masa’s Long-Planned Shabu-Shabu Concept

— Chef Masa Takayama, whose Japanese cuisine has become synonymous with greatness, makes his much-anticipated entrance onto the Las Vegas culinary stage with Bar Masa at ARIA Resort & Casino in CityCenter. Continuing the tradition that has made his New York restaurant legendary, the ARIA outpost offers two separate dining spaces, each unique in ambiance, service and cuisine. The 256-seat Bar Masa, located in a casual, airy space beneath a soaring vaulted ceiling, invites guests to sample their choice of Chef Masa’s modern Japanese food. The more exclusive Shaboo, set in an intimate, reserved room of just 52 seats, offers an omakase-style experience orchestrated anew each day by Chef Masa. Wrapped in a design by Richard Bloch Architect, the interior’s use of natural elements within the high-arching, voluminous space creates an effect both intimate and serene, aptly reflecting the purity of Masa’s cuisine.

Chef Masa received his primary culinary training in Tokyo’s highly respected Ginza Sushi-ko restaurant. He later opened his own Ginza Sushi-ko in Los Angeles, revolutionizing Japanese dining in America and developing a dedicated following. Relocating to New York in 2003, he opened Masa and Bar Masa in the Time Warner Center, which earned a rare four stars from The new York Times.

Bar Masa at ARIA continues the personal quest that Chef Masa practices to perfection – carrying simplicity to its next level of purity. Clean, simple and uncomplicated is the way he characterizes his food, prepared with a skill that allows the inherent flavor of each ingredient to emerge undisguised. Essential to this process are freshness and seasonality. Fish are flown in daily, direct from Tokyo’s Tsukiji market – just 18 hours from boat to kitchen. Chef Masa also favors meats direct from Japan, including exquisitely marbled Ohmi beef from Shiga Prefecture. A smattering of regional delicacies, like sea urchin, scallops and langoustines, arrive fresh from California, as well as an abundance of the coast’s diverse produce.

Guests dining in Bar Masa’s convivial expanse accept a difficult freedom, selecting their own dishes from the à la carte menu. There are Dancing Shrimp and Sizzling Spicy Octopus; Peking Duck with foie gras; Ohmi Beef Tataki with white truffle; Grilled Eel Rice; Spicy Cod Roe Pasta with a julienne of purple shiso flowers; and a profusion of other divine treasures nearly impossible to pass up. A small selection of hand-picked sakes and wines, the best from around the world, emphasize varieties most suited to the strong umami properties inherent to Japanese cuisine.

Guests of Shaboo’s inner sanctum – accessed through a sparkling glass wall in Bar Masa – surrender themselves to the ultimate chef ’s tasting menu. Each meticulously choreographed course in the omakase-style meal (translating as “entrust”) forefront the artistic passion of Chef Masa’s immaculate taste, as he finds expression for his long-envisioned shabu-shabu concept. The moniker “Shaboo” playfully signals his reclamation and refinement of this cooking practice originated by Genghis Khan’s soldiers. Tables are each cloaked in soft overhead light for optimal privacy and inlaid with an induction heating element set with individual, handmade vessels of the chef ’s own design.

As one delicate course follows another, guests glimpse the inner workings of Masa’s creativity. A White Truffle Sunomono might prime the palate, followed by a Masa signature luxury – exquisite slices of toro (bluefin tuna belly) paired with a gentle mound of Petrossian caviar. Sashimi is always seasonal, strictly determined by daily availability from the Tsukiji market. Shaboo dishes draw on the best quality meats and seafood accompanied by flavor-rich sauces for dipping – perhaps a lobster bisque for seafood or the citrus notes of a ponzu for the Ohmi beef. The Shaboo cooking technique is introduced with a demonstration, training guests in the gentle “swish-swish” motion that poaches meat in broth and gives the dish its name. Sukiyaki dishes certainly show preference for Chiba-region beef. To close, cooling seasonal ice creams come in Winter Truffle, Soba Tea, even an icy Pomegranate sorbet. Along the way, each course finds companionship with a wine or sake astutely paired to complement flavors and textures.

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Japanese sensibility and CityCenter’s modern gestalt join hands in Bar Masa’s interior design by Richard Bloch Architect, who also outfitted Masa and Bar Masa New York and recently received a James Beard Foundation design award. Designed to express “shibui” (the inherent essence of materials) as a visual equivalent to Chef Masa’s vowed simplicity, the décor embraces an uncluttered appreciation for the rawness of materials. Non-synthetics like glass, cast concrete, zinc and stainless steel receive understated applications, echoed in rich natural textures like teak, leather and wool. Design points often fall in contrasted, yet balanced, proximity – rough and smooth, hard and soft, muted colors against bright – never competing for prominence or overwhelming the physical space.

Beckoning guests from ARIA’s main entrance hall, a commanding set of 15-foot doors of teak and copper create a shrine-like entrance. Inside, 15-foot concrete panels of smooth indigo and roughened grey, crisscross against towering walls of interconnected windows. Beneath the vault-line of the ceiling, rows of wooden slats create a sheltering effect against the room’s soaring expanse, while slightly lower, similar slats undulate in a Japanese kite gesture to form a sculptural light. Banquette seating in red, yellow and tan leather line the walls and snake through the central space. Table areas, set atop lengths of thick wool carpet that divide the grey concrete floors, provide a subtle shift in acoustic quality, while dangling firefly pendants pinpoint the tables with secluding light. Dividing the sequestered Shaboo from Bar Masa, a wooden deck adorned with sculptural objects by Masa prepares guests for their culinary discovery. Tables inside this more intimate, 15-foot-high chamber accommodate four or six guests each and lie cocooned in their own private lighting from above.

With the arrival of Bar Masa, Las Vegas unequivocally owns its status as an elite dining mecca. And under the appreciative eyes of Las Vegas diners, Chef Masa shares the mysterious simplicity of great food and his vision for a different kind of shabu-shabu experience.

HOURS OF OPERATION: Dinner; Daily, 5 p.m. – 10:30 p.m.

S H AW N M c C L A I N ’ S N E W E S T M E D I TAT I O N O N F R E S H N E S S – S AG E L A S V E G A S

Sage Restaurant at ARIA Resort & Casino Opens With Fresh New American Dishes

— Sage restaurant at ARIA brings celebrated Chicagoan Shawn McClain’s distinctive style to an all-new audience within the striking vertical metropolis of CityCenter. McClain’s spirited New American menu laced with strong Mediterranean subtexts showcases the chef ’s culinary verve as it embraces the seasonal plentitude of neighboring California and the Pacific coast. Just-picked produce, artisanal meats and sustainable seafood converge in a sophisticated space designed by Jacques Garcia Decoration.

McClain built his reputation for innovative flavor juxtapositions through an impressive string of Chicagoland success stories and a full plate of national accolades. Trio earned four stars under his leadership; Spring, his first start-up, earned a James Beard Foundation Best New Restaurant nomination and Esquire magazine’s Chef of the Year title; Green Zebra reinvented the vegetable with a vanguard vegetarian-focused menu that received three stars from critics; and Custom House, his modern interpretation of the classic steakhouse, quickly claimed its own three-star rating. In 2006, McClain was recognized by the James Beard Foundation as Best Chef Midwest.

At Sage, his contemporary menu proffers a meditation on freshness. Taking the seasons as his departure point and local partnerships as his directive, McClain taps the superior quality and environmental benefits of California fare. Preparation techniques intrigue and challenge, yet allow food’s un-tempered flavors to speak for themselves. “Interesting and great-tasting is the key,” says McClain. “Sage offers refinement without fussiness, through dishes that are delicious, exciting and understandable all at once.”

Intriguing inversions on traditional style characterize the menu from starters to finish. Beef Tartare adds the unexpected, such as slow-poached egg, crushed caper aioli, pickled mustard seeds and crispy chocolate. Foie Gras Custard Brulee pairs sweet with savory for an inviting tête-à-tête of flavors, its top crusted with caramelized citrus and cocoa nibs. For entrees, Roasted Scallops tempt this taste-bud dichotomy again with braised oxtail and wild mushrooms, all under a rich salted-caramel reduction. Short Ribs are braised in Belgian ale, then nestled on winter greens with a preserved orange gremolata and fondant potatoes.

Sage’s Roast Loin of Ibérico Pork, sure to become a menu classic, features meat only recently available from Spain and believed to be the most flavorful in the world. McClain lets its superiority lead with a mellow accompaniment of pork shoulder canneloni, braised baby romaine and violet mustard. Not surprisingly, the menu also offers vegetarian options that are every bit as succulent as the meat-lover’s fare. An alternate menu in the lounge serves easy, fun food ideal for pairing with drinks and sharing, such as raw fish preparations and charcuterie plates.

A tempting dessert line-up echoes the depth of McClain’s savory creations, leading with the warming, seasonal flavors of winter: Warm “Sugared” Beignets ideal for dipping in confit heirloom apples, cinnamon chiboust cream and hot jasmine-tea cider; the creamy-crunchy yin-yang of Canelles des Bourdeaux with winter spices, aged rum sabayon and white chocolate sorbet; and house-made ice creams in exotic flavors – perhaps licorice-fennel or brown-butter, even Roquefort served alongside a roasted Winter Pear Tarte Tatin drizzled with red wine caramel.

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The wine list by Wine Director Rob Bigelow spans an impressive range, encompassing selections both delicate and bold; domestic and international; boutique and widely established. In keeping with the restaurant’s dedication to sustainability, special attention is given to organic, biodynamic wines and the profusion of small start-up vineyards sprinkled throughout California. With an eye to affordability, a wide range of price points are offered and a significant number of labels are available by the glass each night.

Sage’s cocktail program revisits America’s classic libations, with their preference for smoky, bitter undertones, and rewrites them with a contemporary edge through natural ingredients and limited-production boutique liquors. America’s first homegrown cocktail, the Sazerac, is mixed as Sazerac rye whiskey, Peychaud bitters and Marilyn Manson absinthe. The restaurant’s namesake makes an appearance in The Desert Shrub, which features prosecco, pink grapefruit, purple sage and reposado tequila. And unconventional in every way is the Tea Rose, made of tea-infused Death’s Door vodka, St. Germain, rose water and pine nuts.

The interiors of Sage’s 112-seat dining room and 49-seat lounge display an elegance at once seductive and comfortable. Designer Jacques Garcia, known as much for his opulent French style as his pure-form minimalism, echoes McClain’s culinary sensibility with a refined, modern aesthetic brimming with character and whimsy. Muted gold on pillars and tiled walls subtly reflect the soft, seductive lighting, the glow of back-lit walls and the twinkle of mirrored panels. Rich plum tones on drapery, walls and furniture, along with deep-stained wood flooring, soften the sleek modern lines of pendant lights and stainless-steel chandeliers, while eye-catching details like porcelain white plates and floor-to-ceiling wine towers are allowed to pop.

Hand-painted murals by Paulin Pâris offer reinterpretations of famous early modernist paintings, with Manet’s “The Lunch on the Grass” gracing the walls around the mirror in the bar, and Renoir’s “Luncheon of the Boating Party” overlooking the main dining room.

Ever raising the bar, Sage combines a brilliant culinary team, an ideal location near ARIA’s main entrance and a scintillating design into a knockout experience that carries comfort to a new level of chic.

HOURS OF OPERATION: Dinner; Daily, 5 p.m. – 10:30 p.m.

J U L I A N S E R R A N O R E V I S I T S H I S R O OT S W I T H A T R I B U T E TO S PA I N B OT H T R A D I T I O N A L A N D Q U I X OT I C

Julian Serrano Restaurant at ARIA Resort & Casino Now Open in CityCenter

— The opening of Julian Serrano at ARIA Resort & Casino marks an exciting culinary debut – award-winning Chef Serrano’s first professional exploration of his native Spanish cuisine. Having saved his eponym for this long-held vision, Serrano challenges the boundaries of classic Spanish fare with both traditional and innovative tapas, seafood, paella and more. Designed around multiple menus, the 217-seat restaurant in ARIA will please both fast-paced Las Vegas travelers and lingering diners with its fun and flexible choices. The first restaurant in the United States to be designed by famed Spanish

design group Gente de Valor, Julian Serrano captures the convivial social energy of Spain’s tapas bars with its inventive food and imaginative patio setting.

A native of Madrid, Serrano developed an early affinity for French cuisine in some of Europe’s most celebrated kitchens, including Lucas-Carton in Paris and L’Aubergine in Munich. He brought his memorable French cooking to Bellagio as Executive Chef of Picasso, a nine-time recipient of the AAA Five Diamond Award, and has earned the prestigious James Beard Foundation Award twice, as Best Chef California in 1998 and Best Chef Southwest in 2002. Julian Serrano at ARIA reveres and reinvents Spanish cuisine, as traditional renditions sit side by side quixotic creations sprung from the mind of Serrano and, occasionally, the local molecular lab. The restaurant’s multiple-menu format and range of price points accommodates just as many dining styles, from passing pop-ins to late-night rotations of small plates and platters.

The heart of the restaurant’s culinary magic is its line-up of seasonal tapas, those small but potent bites designed to satisfy a variety of tastes. For winter, earthy comfort flavors headline, such as Pork Feet Confit with seared foie gras and a traditional vizcaina sauce of dried salted cod, tomatoes and peppers; and Beef Tripe Stew made with the spicy bite of chorizo sausage, bacon, chick peas and tomato-based sofrito. Guests craving a taste of post-modern adventure can put their faith in Tierra Negra, where “black earth” chocolate’s pleasing bitters find balance in the buttery silk of a foie gras cream, all served over duck breast with, yes, Oreo cookie.

As a restaurant focal point, a visually arresting seafood display offers fresh ceviches and tiraditos: Sardines in an escabeche marinade of cognac, aged vinegar and spices alongside homemade potatoes; or Scallops freshly sliced with soy sauce, mango, pineapple and a ginger rocoto-pepper sauce. Emerging from hot and cold open kitchens, a multitude of other savory options deepen Serrano’s homage to his homeland. Soups &

Salads lead the way, with the likes of Almond Garlic Soup with grapes and Scottish salmon; or Lobster Tail Salad with heirloom tomatoes, raison vinaigrette and carrot “air.” Paella dishes, including classic pasta fideuàs, feature myriad combinations of fresh seafoods, meats and veggies prepared in an intense sofrito and wine base. From the Fish & Shellfish menu comes Salmon with a creamy truffle béchamel, and from Meat & Poultry, Pork Confit with thyme sauce. A Vegetarian menu easily holds its own, with Grilled Green Asparagus and mango mayonnaise foam; or brick-oven Spanish Pizza with caramelized onion, piquillo pepper confit and Manchego. Platter options include raciones such as Imported White Anchovies with garlic, parsley and olive oil; as well as assorted Charcuterie of the finest Ibérico ham and sausages; and Cheese Plates of La Serena, caña de cabra and more served with fig puree.

The tempting dessert selection takes cues from classic Iberian preparations, then ups the ante with unexpected additions, like Flan with raspberry foam and tulip; San Marcos cake of chocolate hazelnuts, crème anglaise, sugar hazelnuts and mango puree; and torrija, Spanish “French toast” made of bread dipped in wine or milk, served with citrus and pineapple puree.

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Wines of Spain provide the focus for Julian Serrano’s 500-bottle-strong wine list. From Sherry in the south – which complements so well the tapas tradition – to Cava, Rias Baixas, Rioja, Ribera del Duero and Priorat in the north, the list encompasses the best wines from the best producers, with 40 wines by the glass available each night.

A Sangria-focused cocktail list enjoys the fruits of California’s blessedly Mediterranean climate, with concoctions of pomegranate, citrus, Cherimoya (custard apple), peach, plum, strawberry – the list goes on. Such dewy produce also finds favor in a provocative selection of hand-muddled drinks, alongside a presentation of the best cognacs and brandies for which Spain is famous.

Julian Serrano’s whimsical interior is the creation of famed Spanish design group Gente de Valor. Channeling the casual ethos and classic design elements of Spain’s original tapas bars, the décor then takes a decidedly contemporary turn through several artistic abstractions, arriving at an effect both reminiscent and vanguard.

Set along ARIA’s main promenade, the restaurant’s open bar-lounge presents a clever twist on Spain’s airy patio lifestyle. A classic leaf motif, migrated from glassware to façade, welcomes guests with its over-scaled renditions in traditional gold against deep black. Inside, spiky sculptural “trees” of glossy black rise between tables to fashion a modern “garden” courtyard.

Bold tile in reds, purples, yellows and greens harness the lively, people-watching spirit of the tapas experience and find

abundant, yet atypical expression – such as tinted-glass flooring in a modern mosaic of undulating waves and mosaic columns with sparkling hues that seem to shift with perspective. Interconnecting the restaurant’s open floor plan, a serpentine bar of European walnut stretches from the seafood lounge, through the central bar area, to the tapas bar. Here, two open kitchens framed in back-lit glass display anterior shelves fully stocked with market goods and sundries.

Beyond the tapas bar, a formal dining room breaks with the patio décor, but continues the design scheme with an abstract play on the palatial rooms characteristic of Spanish architecture. A grand mirror fills one wall, while the gold-black leaf pattern is revisited on carpeting and tableware. Fine antiques line another wall via a traditional glassware display, updated by sleek glass shelves and lighting for a stunning decorative focal point.

With its accessible location along the promenade that connects ARIA with Crystals, the stunning retail and entertainment district, Julian Serrano represents a keystone in CityCenter’s nexus of world-class dining venues. And as Chef Serrano’s culinary triumph, guests will enjoy his signature creativity in every meal, be it abbreviated haiku or all-night epic.

HOURS OF OPERATION: Lunch and Dinner; Daily, 11 a.m. – 11 p.m.

G O N E F I S H I N G : V E G A S D I N E R S F I N D T RU E R E S P I T E AT M I C H A E L M I N A ’ S A M E R I C A N F I S H

Fresh Fish, Flavor-Enhancing Techniques and Mina’s Mastery – AMERICAN FISH at ARIA

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— With characteristic sincerity and a zeal for culinary history, Michael Mina celebrates another of America’s great dining legacies with AMERICAN FISH, now open at ARIA Resort & Casino. Mina’s fifth Las Vegas restaurant pays homage to rustic cooking methods from across the country – lobster boils, clam bakes and campfire cookouts – but applies them with modern finesse for a truly refined

affair. Dishes draw on authentic regional products from the nation’s great water ways and woodlands, like Copper River salmon and Great Lakes walleye, with freshness and seasonality setting the pace. The décor by SLDesign brings a contemporary tone to the comfort and familiarity of a mountain lodge backdrop, as it evokes the spirit of the continent’s great landscapes and salutes the time-honored quality of American craftsmanship.

Mina first appeared on the culinary map as Executive Chef of Aqua in San Francisco, receiving a Best Chef California title by the James Beard Foundation in 2002. Soon after, he founded Mina Group, under whose auspices he has opened 17 restaurants, including AMERICAN FISH. In 2005, his eponymous restaurant, MICHAEL MINA, earned him a full plate of accolades, including Bon Appetit’s Chef of the Year title and the International Food and Beverage Forum’s Restaurateur of the Year award. Mina also has played an integral part in the development of Las Vegas as a gourmet dining destination, contributing such outstanding projects as SEABLUE and NOBHILL TAVERN (formerly NOBHILL) at MGM Grand, STRIPSTEAK at Mandalay Bay Resort and MICHAEL MINA Bellagio, a Michelin one-star and Mobil four-star winner.

At AMERICAN FISH, Mina draws from the down-to-earth, backyard flavors of America for inspiration. Over 95% of the seafood, meats and produce – always seasonal and sustainable whenever possible – is gathered from the rivers, stables and fields of the United States. Regional cooking techniques produce simple, uncluttered dishes not obscured by obtuse fusions or busy presentation; Mina’s mastery renders them beyond sublime.

Entrée selections spotlight four rustic methods. Salt-baking – known to enhance authentic flavors through a

dry-salt steam that precludes added liquids or aromatics – tenderizes such dishes as Rack of Lamb from Colorado or Sweet King Shrimp from Key West, served with sunchoke, olive and arugula.

Wood-grilling methods contribute a smoky, flame-kissed depth to proteins that have first slow-poached in herb-infused olive oils. Menu highlights include wood-grilled Yellow Fin Tuna from Hawaii or Angus Bone-in Rib Eye from Idaho partnered with salsify, spinach and celeriac. Exemplifying the backwoods tradition of “campfire cooking,” cast-iron griddling sears flavor nuances into specialties like Cornmeal-crusted Trout from Idaho or Free-Range Chicken from Sonoma cooked up with apples, fennel and squash. And ocean-water poaching seals in the distinct, deep-sea flavors of Diver Scallops from New Jersey or Lobster from Maine joined by carrots, cabbage and curry.

Mina’s “twists” on classic American dishes especially shine through his small plates and appetizers: “Corn Dogs” made of spiny lobster; or classic “BLT’s” of smoke-cured salmon with watercress and tomato vinaigrette. Other appetizers combine compelling regional ingredients with intelligent care, like Tuna Tartare with wild arugula, fried quail egg and pine nuts; or Pork Belly & Octopus with white beans casserole and black kale. Side dishes deliver hearty, American staples with an added zing, like Horseradish Whipped Potatoes, Collard Greens and Bourbon Maple Syrup, even the traditional favorite Sweet Potato Puree with Marshmallow.

Desserts continue with flavor-favorites from across the country, strategically embellished for an ultra-indulgent spin on homemade. Valrhona Chocolate Custard courts that all-American beauty, red velvet cake; mythical Coconut Pearls from the islands manifest as creamy tapioca with clementines and blood orange sorbet; and of course the classic Warm Brownie offers an extra touch of Southern comfort with bitter chocolate, Tennessee Whiskey and chestnut ice cream.

AMERICAN FISH’s carefully researched wine list similarly salutes the great American outdoors, with a focus on boutique U.S. growers and producers. Progressively organized by taste, instead of region, the list is designed to assist diners in their search for perfect food-wine matches. Balancing out the list, regional wines from France, Spain, Italy, Germany, Australia and New Zealand also find representation. More than 30 labels are offered by the glass.

Cocktails emulate old-fashioned American classics and lesser-known, regional gems. Eschewing the fruit-forward trends of purees and infusions, favor falls on the bitter, smoky and savory undertones of libations past. Angostura, Peychaud’s and orange bitters; the assertive spiciness of rye; the herbal tartness of vermouth; the subtle sweetness of Old Tom gin; and the “taboo” tingle of absinthe all enjoy repeat performances.

Warmth and hospitality are AMERICAN FISH’s calling card, with interiors by SLDesign that evoke the masculine charm of a 19th-century lodge. Taking cues from Mina’s outdoorsman ethos, visuals allude to the rugged beauty of the American landscape with nature-inspired features and celebrate the superior artistry of turn-of-the-century craftsmanship with traditional woodworking methods.

Newer technologies like artisan cast glass and woven copper mesh balance and refine for a setting as contemporary as it is comfortable.

As a key focal point, oversized, glass panels embedded with laser-cut images of birch trees – like illuminated groves captured in amber – both welcome guests at the door and line the 40-seat lounge upstairs. A soothing space for relaxation, the lounge features a bar that evokes a slow-moving stream, walls lined with sepia-toned postcard images, hand-blown glass pendants and a floor of end-cut recovered oak. Low-set banquettes are designed for comfort, some opening onto the casino floor for heightened socialization. An adjacent dining area upstairs seats 34 and overlooks the buzz of the 130-seat main dining room with its glass-enclosed display kitchen. Here, design techniques similarly summon nature – in the artistic abstraction of an open fire pit and in the changing light rhythms of a contemporary ceiling sculpture. Leather Pullman-style booths with plain-sawn tables line the room and reinforce the restaurant’s casual elegance, backed by streamline silhouettes of wine bottles behind a wall of amber glass.

Located on ARIA’s Promenade Level, AMERICAN FISH produces epicurean cuisine with humble, all-American roots.

HOURS OF OPERATION: Dinner; Daily, 5 p.m. – 10:30 p.m.

N E W E S T M A C C I O N I C R E AT I O N TO A S T S T H E C E L E B R I T Y O F PA PA S I R I O W I T H A TA S T E O F T H E S W E E T L I F E

Italian comfort food and Fellini-esque style forge a new bond at Sirio Ristorante in ARIA Resort & Casino

— The Maccioni family introduces impeccable Italian taste to ARIA Resort & Casino with a new contemporary restaurant appropriately named for the family’s legendary patriarch, Sirio. Rustic, home-style Italian specialties from Mr. Maccioni’s Tuscany homeland and other regions grab the spotlight at Sirio Ristorante, backed by a cast of more contemporary dishes both refined and indulgent. The glamorous interior designed by longtime Maccioni-collaborator Adam Tihany channels the romance of Rome circa 1960s with “la dolce vita” (the sweet life) headiness, subdued by a sleek backdrop of early 20th-century Italian architecture.

Sirio Maccioni is one of the world’s most charismatic restaurateurs, as well as the brains, energy and passion behind Le Cirque and Osteria del Circo in New York City and Bellagio Las Vegas. His first restaurant, Le Cirque, opened in 1974 in the Mayfair Hotel and has since become a New York institution, quickly claiming a rare four-star rating from The New York Times and in 1995 receiving the James Beard Foundation’s coveted Restaurant of the Year award.

At Sirio Ristorante, the balanced Italian menu represents an amalgam of taste-memories from Mr. Maccioni’s childhood and travels. Most dishes are faithfully traditional favorites; others are Italian-American fusions born in the boroughs of New York City; and a few introduce the extravagance of more contemporary stars. But governing the preparation of every dish is a core Italian philosophy of simplicity, in which ingredients (imported from Italy at every turn) and freshness are placed center stage.

Brimming with antipasto selections, a colorful pantry display will attract diners to its side for the amusements of browsing. Italian charcuteries (from San Daniele prosciutto to salt-dried Bresaola), cheeses (like sweet gorgonzola and Tuscan pecorino), mixed antipasto salads (like Marinated and Grilled Eggplant) and iced seafood (oysters, lobster and prawns) make the senses reel with their visual allure and abundance.

Hot appetizers from the kitchen provide equal gratification, with Shrimp Scampi sautéed in garlic and white wine over soft polenta; or the satisfying flavor depths of classic soups like Zuppa Contadina: porcini mushrooms, cannellini beans and green chard with Parmesan crostone. Specialty items like Beef Carpaccio scented with white truffle vinaigrette are destined for greatness.

For mid-courses, pizzas and pasta dishes headline the marquee. Classic thin crust is Sirio’s natural preference, served up as both traditional pies like the Margherita and more luxurious

combinations like mascarpone cheese, spinach, portabella, Parmigiano-Reggiano and truffle oil. Pastas are fresh, most house-made, and range from the simple pleasures of Hand-Rolled Spaghetti with meat ragu to the complex nuances of Potato Gnocchi with shrimp and string beans in a basil pesto. And certain to become an instant house favorite is Sirio’s Traditional Lasagna: heavenly baked layers of fresh pasta; red-wine ragout of beef, veal and pork; mozzarella slices; grated Parmigiano-Reggiano; and béchamel. Entrée choices of fish and meat showcase some of Sirio’s finest house specialties: Colorado Lamb Rack in Pistachio Crust served with sage-butter semolina gnocchi drizzled with a lamb-Port demi-glace; and classic Ossobuco alla Milanese: Veal shank slow-braised for three hours in stock and Chardonnay, then served with saffron risotto and sautéed garden vegetables.

Providing sweet closure to the meal, Pastry Chef Massimiliano Campanari has scripted both Italian classics such as Sicilian Cannoli (filled with imported buffalo ricotta, candied citrus, pistachios and chocolate chips) and decadent updates of favorites. Tiramisu comes as a trio, its classic coffee preparation accompanied by modern versions in chocolate-caramel and strawberry, while Panna Cotta is prepared with house-made Limoncello liqueur.

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Sirio’s extensive wine list comprises one of Las Vegas’ largest selections of Italian vintages at a wide array of price points. Cocktails stay similarly close to home with the best of classic Italian libations, like the perfect Negroni of gin, sweet vermouth and Campari; refreshing Bellinis of fresh peach juice and proseco; or the Aperol Spritz with its distinct strawberry-orange-rubarb essence.

Tihany Design has taken the glamour-filled days of Rome in the 60s as its reference point for a décor that captures the spirit of “la dolce vita.” Applauding the days of movie stars, paparazzi and great Italian directors, Sirio’s interiors explode with vibrant colors and ornate decoration, then gain temperance through the minimalist lines of Italian modernist architecture.

A sparkling fountain in amber, red and gold glass welcomes guests through Sirio’s stately archway of Italian white marble. Inside, a casual 84-seat café – separated from its more formal counterpart by a room-length bar – opens onto the courtyard to capture the see-and-be-seen essence of Sirio’s celebrity theme. White-marble and travertine floors sweep through the space, heightening the pizzazz of orange-and-brown upholstery and deep wood accents. Through a mahogany archway past the bar, guests enter the 152-seat main dining room.

The open pantry near the entrance, with its colorful meats, cheeses and wines, recalls an amicable Italian grocery-deli, while a display kitchen at the back demonstrates classic preparations. Overhead, the simple curves of an inverted dome ceiling take a decorative turn with silver leaf castings – clever counterpoint to the contemporary walls of orange and etched glass – and throughout the space, dining chairs of burnt-red leather against ebony pop. As a final flourish, artist Bram Tihany’s commissioned collection of black-and-white photography transports diners to a virtual Rome with images of Italian architecture. Located on ARIA’s Promenade Level, this newest dining vision from the mind of Maccioni is ready for its close-up.

HOURS OF OPERATION: Dinner; Daily, 5 p.m. – 10:30 p.m.

VO N G E R I C H T E N D O E S I T A G A I N W I T H J E A N G E O R G E S S T E A K H O U S E

AT A R I A R E S O R T & C A S I N O

Second Eponymous Restaurant Highlights Chef ’s Ingenuity for Reinvigorating an All-American Institution

— World-renowned chef Jean-Georges Vongerichten pushes the boundaries of traditional steakhouse expectations with his decidedly contemporary rewrite – Jean Georges Steakhouse. Under his gifted direction, the highest-quality meats and seafood from around the world are cooked to perfection with flavor-releasing techniques, then receive a signature Vongerichten jolt via unexpected sauces and side dishes. Alive with bold, often Asian-inflected seasonings, house-made steak sauces, mustards, rubs and flavored salts deliver a take-no-prisoners satisfaction, while sides burst with the atypical flavors of steamed pumpkin, roasted porcini mushrooms and truffle. An amphitheater-inspired layout by Dupoux Design sections the space into a high-octane lounge, elevated dining areas for maximum “see-and-be-seen” excitement and a private chef ’s table room. This masterful spin on a time-worn tradition melds beloved steakhouse touches with a chic, in-the-now experience.

Chef Vongerichten has commanded the limelight since he captured New York’s attention at the age of 29, earning four stars from The New York Times with his innovative French cuisine at Lafayette. Since then, he has opened nearly two dozen restaurants around the world, from Shanghai to Bora Bora, further refining his signature Thai-inspired French style. His tour de force, Jean Georges, opened in the Trump International Hotel and Tower in 1997 to a stream of awards: four stars from The New York Times; a rare three stars from the Michelin Guide; Chef of the Year title from Esquire; and the unprecedented award combination of Best New Restaurant and Outstanding Chef from the James Beard Foundation.

Bringing bright, modern flavors to traditional techniques represents the core of Vongerichten’s culinary philosophy, shored up by an insistence on the superiority of freshness.

“Quality ingredients are what drive me to cook,” he says, “and to create dishes that bring true flavors to the fore. Each dish on my menu must be a perfect combination of well-loved flavors, backed by new, unexpected ones that guests will come to crave.” At Jean George Steakhouse, classic and simple cooking methods such as grilling, braising and sous-vide draw out the essence of the world’s best meats, while the

fragrance nuances of globally-inspired spices combine into Vongerichten’s signature flair.

Throughout the menu, ginger, miso, wasabi and quince join hands with the classic zings of rosemary, basil and black truffle. The flirtation begins with a reservoir of starters. Hamachi Sashimi is paired with the subtle earthiness of black truffle toast; and Beef Carpaccio Pizza is sprinkled with shaved mushrooms, lemon & black pepper and Parmesan. Wild Mushroom “Tea,” and Lobster Bisque with herbs and brandy

cream provide warming temptations as a second course, along with an enticing list of salads such as Cherry Tomatoes and Burrata with grilled sourdough and scents of basil and chilies; and the robust combination of Roasted Beets, Endive and Grapes with a goat cheese fondue. Jean Georges’ signature appetizer offers up the crispy delight of Black Pepper Crab Beignets dressed in a refreshing sweet-and-sour combo of

Asian pear and lime dressing.

Entrées of fish and meats perfect Vongerichten’s flavor crusade. Typically subtle Veal Chop finds sublime reinvention with a powerful spice rub, roasted peppers and prosciutto jus, while Sablefish is given a nut and seed crust, then served in a sweet-and-sour broth. A final menu column offers up “Butcher’s Treats,” indulgent delicacies featuring iron-rich organ meats like the house special, Broiled Bone Marrow served with a parsley gremolata and Meyer lemon jam. For steakhouse purists, a profusion of cuts can be simply grilled, including filet mignon, porterhouse, NY strip, lamb chop, veal T-bone, tuna and whole branzino. Signature sauces grant a touch of piquancy and decadence to each steak’s guaranteed succulence, with Three Pepper Marmalade, Soy-Miso Butter, classic Bearnaise, Hot Mustard Sauce or Smoked

Chili Glaze. Served on cast iron plates, steaks waft aromas through the open space for a multi-sensory experience. Side dishes wax poetic with both traditional favorites and zesty surprises from Mashed Potatoes and Sautéed or Creamed Spinach to Steamed Pumpkin with Parmesan-Chili Crumbs, Roasted Porcini Mushrooms with Garlic & Jalapeño and Truffled Cheese Beignets. Desserts traverse a similar range, from the familiar terrain of Caramelized Banana Cake with praline ice cream to the more exotic realm of Yuzu and White Chocolate Pavlova with Thai basil syrup.

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The wine list at Jean Georges Steakhouse flies far from the standard steakhouse lineup, tossing a polite nod to the expected Bordeaux and California labels before launching a global reach. Atypical additions light up every page, including esoteric grapes form Argentina and Chile, yet the list maintains an admirable price range from affordable to truly rare. A feisty cocktail list revisits Vongerichten’s Asian-infused repertoire of classic Alsatian drinks, including the Ginger Margarita and Lychee Raspberry Bellini.

Soothing green pastures and social spectacle find a unique hybridity in Jean Georges Steakhouse’s bold aesthetic by the Dupoux Design team. Inspired by Roman amphitheater classicism, the circular design frames a theatrical lounge at arena center, with five elevated platforms for the dining “audience” radiating out in a hierarchy of space.

Trickled throughout, abstract references to pastures and cattle express the steakhouse theme with a post-modern gesture. The chic color scheme of black and ochre is washed in amber ambient light to create an atmosphere of warmth and comfort.

For initial impact, an installation by Canadian artist Pascale Girardin welcomes guests with an abstracted bovine silhouette, set as a window into the eye-catching red façade. Just inside, a floor-to-ceiling glass wall doubles as a twinkling “forest” of wine, and the 52-seat lounge extends its energized buzz throughout the space. Leather day-bed banquettes prove ideal for lounging in Romanesque decadence; glazed lava rock tops the bar and tables; a “milk drop” chandelier of cut acrylic subtly suggests the pastoral; and sheers serve as a scrim for the dining area beyond.

From the heights of the amphitheater’s 192-seat dining area, every table affords an entertaining view. Occupying the top tier, a 22-seat semi-private dining area looks down across the entire room. Here the nostalgic farmland motif finds distinct expression – recycled barn wood lines the space; a custom-designed chandelier reminiscent of clouds drifts above. Back near the entrance, a 10-seat chef ’s table room provides a unique and private experience, with art-framed portholes onto the kitchen allowing firsthand glimpses of the chef ’s own artistry at work.

Once again, Vongerichten has brought his timeless combination of eccentricity and grace to the sands of Las Vegas with Jean Georges Steakhouse.

HOURS OF OPERATION: Dinner; Daily, 5 p.m. – 10:30 p.m.

T H E L I G H T G R O U P U N V E I L S U N I O N R E S TAU R A N T, A N U P S C A L E D I N I N G D E S T I N AT I O N I N T H E N E W

A R I A R E S O R T & C A S I N O AT C I T Y C E N T E R

Chef Brian Massie Brings Signature, Contemporary-American Fare to Highly Anticipated Light Group Restaurant

— Leading hospitality development and management company, The Light Group, is unveiling the sole restaurant among its five new venues opening within Aria Resort & Casino at CityCenter— an unprecedented, multi-use urban metropolis between Bellagio and Monte Carlo resorts on the Las Vegas Strip that’s poised to become one of the world’s largest environmentally sustainable urban communities. With acclaimed executive chef Brian Massie at the helm, UNION Restaurant & Lounge maintains, if not exceeds, the standard of service and top-notch cuisine that have become synonymous with The Light Group’s restaurants. Massie’s gourmet culinary offerings combined with an innovative interior design make Union Restaurant & Lounge an ideal fit for Las Vegas’s newest and hottest casino floor, ARIA Resort & Casino.

UNION is a spirited, edgy, contemporary-American restaurant & lounge providing unparalleled service and unique lunch and dinner offerings. Its fresh, seasonal fare is paired with an eclectic selection of American and International wines, as well as an extensive cocktail list conceptualized and prepared by expert in-house mixologists. Boasting the best in classic, American ingredients, Chef Brian Massie has designed a wide-ranging menu that includes fresh, local oysters, crispy duck with tiny pancakes and hoisin sauce, authentic “Chowda”, king crab and jalapeño tacos and ten different cuts of premium steaks.

“Chef Brian Massie is always aware and three steps ahead of the latest trends and techniques in the culinary world,” said Light Group founding partner Andy Masi. “At UNION, with its word-class design and dedicated staff, all his expertise and thoughtfulness is put on regal display for all to enjoy.”

Competing with the exceptional culinary offerings is the expertly designed interior, conceived by internationally renowned hospitality designer Adam Tihany, who has been commissioned to design several of the world’s premier hotels

in New York, London and Los Angeles. The restaurant features nearly 6,000 square feet of arching wooden columns, paneled ceilings and serene color palette combine to create a soothing yet spirited dining experience.

Set worlds apart by its unparalleled atmosphere of elegance and excitement, UNION also offers guests the convenience of being steps away from guest elevators, exhilarating gaming, and world class shopping. Whether at the bar or in the dining room, lounge, or private party room, the courteous and professional staff tends to every last detail. At UNION Restaurant & Lounge, the guests are the highlight of any and every occasion.

HOURS OF OPERATION: Dinner, Daily, 5 p.m. – 10:30 p.m.

B L O S S O M U N F O L D S AT C I T Y C E N T E RW I T H C H I N E S E C U I S I N E F O R E V E RY PA L AT E

Diverse Menu Offers Far-Eastern Authenticity and Western-Friendly Variations

— Guests to Blossom, now open in CityCenter’s ARIA Resort & Casino, can discover the triumphs of Chinese cuisine through a 100-dish line up that spans every preference, from comfortably classic to cutting-edge. The meticulously researched menu offers the best of China’s culinary wisdom tailored for the western palate and a more contemporary Chinese collection brimming with trend-forward dishes fresh from Beijing and Hong Kong. Blossom’s modern décor by Studio A Design brightens traditional Chinese design principles with a contemporary color palette apropos of the restaurant’s festive Las Vegas context. Bursting with exotic ingredients, intoxicating aromas and welcome surprises, Blossom invites to its table fans of both classic and modern Chinese dining.

The restaurant’s diverse menu, printed in both English and Chinese, allows diners to traverse the expansive terrain of China’s gustatory heritage, with generous listings of appetizers, soups, meats and seafood, noodles, rice and vegetable dishes. Many dishes, designed for western tastes, offer smart modifications of the classics, while others venture into less-charted territory with authentic traditions and nouveau discoveries straight from China’s urban centers.

Specialty items offer universal appeal and enliven Blossom’s menu with creativity and esprit. A specialized wok makes

possible the restaurant’s signature appetizer, Goose Liver with a touch of Black Pepper. Temperature settings of up to 500 degrees allow the flash searing that foie gras requires and introduce a capability rare to Chinese restaurants. Beef Tenderloin enjoys the high heat as well, gorgeously charred on the outside, cooked to order on the inside, and served on a bed of portabella mushrooms with black pepper sauce. Another signature dish fries Veal Cheeks with scallion, cilantro and jalapeno for a spicy Chinese variation that preserves the delicacy’s tenderness and unique texture.

Blossom’s live seafood tank provides another atypical offering, with individually regulated compartments that recreate thermal requirements for sea creatures from around the world. Cold water critters like Alaskan Crab (some up to 25 pounds) and Maine Lobster neighbor near warm water species like Australian Crystal Crab and tropical fish from Thailand. California’s plentiful coast is well represented by Spot Prawns from Santa Barbara and Dungeness Crab. Preparation possibilities are similarly expansive, from sashimi style to garlic steamed to crispy salt-and-pepper fried.

For those prepared to further explore the Chinese culinary imagination, Blossom’s authentic Chinese dishes offer transport. Chef Chi Kwun Choi researched the menu with a quest-trip to China in search of the most current cooking trends. Alongside old-time standards like Chilled Marinated Pig’s Ear, Marinated Duck’s Tongue and Braised Bamboo Fungus, guests will also find delicious abalone preparations, such as Braised Sliced Fresh Abalone with Fish Maw (air bladder), and Geoduck (giant clam) prepared in a shibu-shibu style currently en vogue in Hong Kong and Thailand. With advanced notice, at least 20 additional, hard-to-find specialty items can be procured for guests as off-menu requests – perhaps Cordyceps Soup, a popular trend, made from a winter “worm” fungus known to benefit the respiratory system.

The art of tableside prep brings a touch of festivity to a number of Blossom’s gourmet selections, as attendants carve Peking duck, fillet seafood and poach geoduck in boiling

broth for guests’ enjoyment. Desserts similarly cater to disparate inclinations, with a variety of French pastries from Jean Philippe Patisserie (the creation of ARIA’s executive pastry chef) available alongside traditional Chinese choices like Sweet Soup of Chilled Mango, Sago, and Pomelo.

Blossom’s wine menu draws from ARIA’s vast master list to offer an impressive range of vintages. Both well-established and emergent wine regions find representation, as do labels both affordable and rare. In keeping with ARIA’s environmental commitment, the list showcases a selection of sustainable, organic wines from the world’s best producers and regions.

Sensual and sophisticated, the restaurant’s décor by Studio A Design integrates a contemporary color palette of deep pinks, jade greens and woody browns into the classic red and black chromatics of a more traditional Chinese aesthetic. Ceiling-high screens of svelte beauty divide Blossom’s 134-seat dining room into avenues of tables, then interlock overhead to create delicate, arbor-like shelters. Smooth white pillars twinkle with lacy, blossoming branches made of inlaid mirror, while across a deep gray ceiling, the same swirling, mirrored design achieves a contrasting effect. Curved and covered banquettes fashion intimate alcoves wrapped in tiered architectural structures reminiscent of circular pagodas. Deep wood floors unite the space throughout, and white tablecloths finish it with elegance. For private dining, five VIP rooms seat up to 32 guests between them.

Located near ARIA’s VIP gaming area, Blossom offers a rare taste of authentic China for those ready to explore its depths, as well as exquisite renditions of tried-and-true favorites for its American audience.

HOURS OF OPERATION: Dinner; Daily, 5:30 p.m. – 10:30 p.m.

L E M O N G R A S S S T R A I G H T F R O M T H A I L A N D

ARIA Resort & Casino Brings Bangkok to The Strip With Dishes Both Classic and Modern

— As the first Thai restaurant on The Strip to reside in elite resort environs, Lemongrass, now open at ARIA Resort & Casino, travels far beyond the standard. The casual-chic restaurant tutors guests in faithfully authentic flavors, serving the best modern dishes from contemporary Bangkok alongside pitch-perfect renditions of classic favorites. Chef Krairit Krairavee brings spices and sauces straight from Southeast Asia, to ensure the genuineness of Thailand’s inimitable flavor fusions. An interactive satay bar lines the dining room, affording guests a front-row view of char-grilled preparations, while a lounge welcomes guests to relax for a cocktail or a full meal. Designed by James Beard Award Winner AvroKo, the contemporary interiors are reminiscent of a traditional Thai silk factory with a combination of raw fibers, textured fabrics and rough industrial materials weaving a backdrop at once elegant and accessible.

Krairavee joins Lemongrass directly from Bangkok, where he was executive chef at Nest, the rooftop restaurant of one of the city’s most luxurious hotels, Le Fenix. Trained in both Thailand and the Netherlands, he is one of Southeast Asia’s premier chefs. He has prepared dinners for the Moroccan Royal Palace and VVIPs of APEC (Asian-Pacific Economic Conference), taken second place in the Thailand Super Chef contest and appeared on prestigious cooking shows in Thailand, including “Iron Chef” and “Idol Chef.”

At Lemongrass, Krairavee introduces the authentic dishes he served back home and surprises guests with more modern creations of his

own design. Seasonings, herbs and sauces provide the core of each dish and are imported directly from Bangkok. Tiger prawns are flown from Asia as well, and Japan contributes Kurobuta pork for grilling. Other meats, seafood and produce essential to the menu’s complex list of ingredients are sourced locally from California’s fertile grounds and waters. Imperative to Thai cuisine, grilling methods must be unerring. Krairavee dismisses convenient gas burners in favor of the umami-releasing genius of Binchō-tan charcoal. Brought from Wakayama Prefecture in Japan, it burns hot with no discernable aroma and is considered the world’s most exclusive charcoal.

The judiciously composed menu offers the highlights of ancient Siam and modern Thailand with appetizers, salads & soups, curries, main courses, rice dishes and noodles. A house signature appetizer, Lemongrass Prawns, blends prawn mousse with lemongrass, black pepper and galangal and deep fries it into crunchy cakes with plum sauce for dipping. Another specialty, Salmon Spring Roll, pays homage to western influence, with basil cut by the distinctly American sharpness of cheddar cheese. Salads are time-honored takes on Thailand’s favorite spicy-sweet contrast, such as Spicy Papaya Salad with grilled marinated chicken and coconut rice, and more modern designs from Krairavee, like Yam Nuea Yang, a Grilled Beef Salad of rib-eye prepared with mint and grapes. Curries come in the classic colors of yellow, green and red, as well as creamy Panaeng-style, here with duck, ground peanut and lychee.

Black Pepper Prawns present a standout among main courses, and Asia’s distinctive tamarind fruit makes a tangy sweet-and-sour sauce for grilled rib-eye Beef Steak with mushrooms. Another Lemongrass specialty, Fried Rice with Soft Shell Crab, won’t be found anywhere else in Las Vegas, while the signature noodle dish, Drunken Noodles with Seafood, doesn’t spare the heat for which Thai food is famous. This fiery affair of stir-fried rice noodles is made more complex by the unusual, piquancy of gkranchai (also called rhizome or lesser ginger), known to enhance the essence of seafood.

Desserts offer a cooling lift, vital to both the humid heat of Thailand and the dry, baked desert. “Icebergs” of shaved ice are flavored with milk and sweet syrup, such as coconut, sweet corn, black jelly

or jackfruit. And Red Ruby is a visually inviting treat of water chestnut cubes in coconut milk and syrup, where they float like sparkling gems.

Lemongrass’ wine list covers an impressive international range, with emphasis on more subtle vintages that pair best with Thai spices, like Riesling and Pinot Noir. Refreshing Thai beers are also available, and the restaurant’s signature beverage is Lemongrass Ice Tea.

Design elements, conceived by AvroKo, draw on the celebrated cultural history of Thailand’s silk production. Juxtaposing the rough industrial aspects of a traditional silk factory against the frailty of raw fibers and un-dyed fabrics, the interior manifests its experiential vision of a modern Asian restaurant. Flanking the entrance to the casual, 51-seat lounge, fabric “ladders” are draped with sumptuous sheers of raw silk and linen. Inside, unusual architecture shares a skylight with the baccarat area, and a glazed brick wall of yellow-gold (Thailand’s holy color) signifies good luck to guests. At the bar, an Asian wooden screen has been fashioned into a back-bar, with built-in cubbies and cabinets to display exotic teas, and a dangling light fixture mimics the round hand-looms used for spinning raw silk, thickly wrapped in thread-like strands. Wooden tables and slate floors accentuate the casual ambience of this cozy bar, where guests can stop for a quick drink or order a full dinner. In the 100-seat dining room, four of AvroKo’s hand-loom fixtures dangle over the tables, here fashioned in square versions. Banquettes of dark leather line the walls and the interactive satay bar, where guests can watch grilling and noodle preparations, displays another backlit Asian screen. Two private dining rooms sit 10 each, with a partition wall that can adjoin the room for parties of 20.

Located on ARIA’s casino floor adjacent to the baccarat tables, Lemongrass intensifies Las Vegas’ sophisticated culinary landscape with the gourmet gusto of Southeast Asia. The restaurant and lounge are open for both lunch and dinner.

HOURS OF OPERATION: Lunch and Dinner; Daily, 11 a.m. – 2 a.m.

J E A N P H I L I P P E PAT I S S E R I E AT A R I A : A G A L L E RY O F E D I B L E A R T

More Space and More Tastes at Jean-Philippe Maury’s Second Parisian Pastry Shop

— Award-winning pastry chef Jean-Philippe Maury brings beauty, whimsy and sublime indulgence to ARIA Resort & Casino with the launch of his second Parisian-style pastry shop: Jean Philippe Pâtisserie. Echoing its sister shop in Bellagio, the new pâtisserie displays its array of sweet and savory treats as tenderly as rare artifacts, then quickly finds its own voice with unique new features: a larger layout, incorporating an

85-seat café for relaxing over snacks or quick gourmet meals from an on-site kitchen; a 45-flavor line of house-made gelato; gourmet meal boxes to go for picnics or the plane; a retail line of ready-made meals; exquisite chocolates by the piece; and seasonal flavors for every delicacy. Maury and design team Norwood Oliver Associates combine their likeminded ingenuity once again to demonstrate that pleasure in food owes as much to the eye as it does to taste.

While most pastry chefs perfect a single skill, Maury has applied his prolific talents to master every technique, from Viennoiserie and pastillage to tempered chocolate and puff pastry. A visual master and an adroit craftsman, Maury takes the artistic aspect of pastry to fresh heights through his award-winning showpieces. At Jean Philippe Pâtisserie, his edible sculptures adorn display shelves throughout the space, providing a feast for the eyes at every turn. And elevated on center stage, eight feet of modern wedding cake in red, white and silver certainly commands admiration.

As visually arresting as they are scrumptious, the shop’s proliferation of desserts might render decision-making vexing. Eclairs, fruit tarts, Napoleons, unearthly pastries of rich ganache and flavored creams, macaroons, Danish, sorbets and more compete for favor. Full-sized cakes, intricately piped with buttercream designs, are boxed and lavishly wrapped for the most unexpected of gifts.

Exclusive to Jean Philippe Pâtisserie at ARIA, Maury’s select line of bonbons and truffles are available by the piece, allowing guests to hand select a tidy box as keepsake of their visit to CityCenter. Perhaps the Sevillian: orange marzipan and Grand Marnier ganache in dark chocolate; or the Piemont: Gianduja ganache (made with hazelnut paste) and roasted hazelnuts in milk

chocolate. An exotic line of gelato also makes a debut. Forty-five unexpected flavors help cool the Mojave heat with the likes of Blackberry Crème Brulee; Nutella with crunchy praline crisps; or for the kids, Bubble Gum with marshmallow.

Savory fare tempt on a par with any of the confections. Gourmet sandwiches, salads, savory and sweet crêpes, and warm paninis are certain to vie for first choice, while a low-fat Spa Menu of equal flavor-depth won’t feel an iota like compromise.

Occupying two-thirds of the pâtisserie’s interior, a spacious café area evokes a brasserie-like environment with counter seating and rustic wooden tables – ideal for relaxing over snacks and sweets or one of the shop’s new quick-serve hot meals. Lunch and dinner classics, like Chicken & Pasta and croque monsieurs, flow from the on-site kitchen, authentically prepared by the resident French chef.

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Another new, travel-minded offering is a collection of Gourmet-on-the-Go boxes. Ideal for the plane or a busy day of sights, meals offer three-course convenience in a purse-style box for easy transport. Each comes with an appetizer (such as Poached Santa Barbara Prawns with Meyer lemon jam and mango-cilantro salsa fresca); an entrée (perhaps Soy Glazed King Salmon with wakame seaweed salad and creamy miso dressing); a cheese course of St. Maure Goat’s Milk Cheese with quince paste, caramelized pecans and sun-dried cherries; and an individual pastry of choice. A Spa Light selection makes ideal company for a much-deserved day at the spa.

Retail shelving along the perimeter of the café offers precious cargo to go, each dressed and displayed in Maury’s private label grey-and-blue packaging with care. A new retail line offers ready-made meals designed for the microwave, with ARIA condo guests in mind: Shrimp & Rice, Chicken Curry, specialty soups, even easy-bake cookie dough. Classic Maury products beckon buyers as well, including biscotti or truffle tins, colorful jellies and jams, coffees and teas. For those with no luggage space to spare, products are easily available online at www.jpchocolates.com.

Norwood Oliver Design Associates created a crisp black and white interior accented by the sparkle of stainless steel chrome. Built in a pavilion style without doors, Jean Philippe Pâtisserie stands airy and open on all sides with inviting easy in-and-out access through six different portals. Lining the interior of the shop, counters of gleaming white merge with floors of polished white silstone, this icy fondant effect then tempered by warm butterscotch-colored walls. Yin to the shop’s yang, the café side sports floors of glossy black silstone, topped with deep wooden tables for sinking into with comfort. Backing the café, a 16-foot art wall built of thick chrome rods presents a web-like network of open apertures and tinted-glass inserts, completing the pâtisserie’s sexy, mesmerizing pageant.

Conveniently located near the guest elevators and the valet entrance from Harmon Circle, Jean Philippe Pâtisserie merges its bright lights with casino dazzle to heighten the sweet taste of a visit to ARIA.

HOURS OF OPERATION: Daily, 6 a.m. – 11 p.m.

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V I S I T T H E C I T Y C E N T E R P R E S S R O O M

D O W N L O A D A D D I T I O N A L I M A G E S A N D P R E S S M AT E R I A L S

M E D I A C O N TA C T I N F O R M AT I O N

ANdREA BROwN | MGM MIRAGE | (702) 650-7534 | ABROwN@MGMMIRAGE.COM

SUSAN HOSMER | BULLFROG & BAUM | (323) 651-1380 | HOSMER@BULLFROGANdBAUM.COM