Las Vegas Weekly

September 18, 2008 · 7:33 AM

Extraordinary new celebrity chefs restaurants set to open in City Center’s Aria resort-casino

By Robin Leach

MGM executives will announce later today (Thursday) an extraordinary new lineup of celebrity chef restaurants that will open late next year at the Aria resort-casino -- one of the mind-boggling building attractions at City Center, the dazzling $11-billion vertical city nearing construction completion at center Strip. The list of stellar chefs set to oversee its culinary offerings stars “the biggest names of the business” ever assembled under one roof -- and includes two total newcomers to the Vegas culinary scene.

Luxe Life has learned exclusively that the all-star lineup includes Sirio Maccioni, Michael Mina, Julian Serrano, Jean-Georges Vongerichten, The Light Group and Jean-Philippe Maury, who already run acclaimed eateries at Bellagio, The Mirage, MGM Grand and Mandalay Bay. They will be joined by Masayoshi Takayama, the world-renowned chef of the famed Masa in New York City and Shawn McClain, celebrated executive chef and partner at three of Chicago’s top restaurants.

“Over the last two decades, Las Vegas has evolved from a buffet town into the global culinary epicenter it is today,” said Bart Mahoney, vice president of food and beverage at Aria. “When it opens late next year, ARIA will forever change the skyline and create a new Las Vegas experience for millions of visitors. With such a stunning project, it is only fitting that the chefs and restaurants follow suit.”

Making his Las Vegas debut, Chef Masa, who set the standard for greatness in Japanese cuisine, will open Bar Masa, a restaurant divided into two unique spaces offering different styles of service and cuisine. In the first, more casual space, guests will be invited to order from an a la carte menu featuring Chef Masa’s style of modern Japanese cuisine. The second space, Shaboo, is an intimate room within Bar Masa, and will provide guests with an exclusive dining experience. Once seated, guests will be surrounded by warm lighting from above, as if they are in their own private dining universe. Each table has been designed with its own induction cooking element, and adorned with special vessels for the ultimate dining experience. The space will showcase serving vessels stored in the restaurant’s private vault which is warmly embraced in cobalt blue concrete. At Shaboo, Chef Masa’s menu will change each evening and will be based on the best seasonally available products. The restaurant will be refined and sleek, yet awe-inspiring with ceilings that soar to 42 feet. Materials will be natural and understated, maintaining Chef Masa’s commitment to simple food and an inspiring environment in which to enjoy it.

Michael Mina, the James Beard Award-winner who conceived and manages Nobhill and Seablue at MGM Grand, along with his Michelin one-star eponymous restaurant at Bellagio and award-winning Stripsteak at Mandalay Bay, will head up American Fish. Here, Mina will draw inspiration from the bounty of American lakes, rivers, and coasts, with a menu featuring refined American cuisine. Many products will be purchased directly from fishermen, farmers and ranchers allowing diners to enjoy regional dishes they might not otherwise experience. The menu also will feature a wide array of well-sourced meats. Chris Sheffield of SLDesign LLC, in collaboration with Mina, designed a room that resembles a traditional lodge, with masculine touches such as warm woods and leather accents.

Bellagio’s Picasso has received international critical acclaim under the guidance of starchef Julian Serrano. His more casual restaurant at Aria will offer various menus at different price points, providing diners with an accessible -– and flexible -– dining experience. The expansive seafood bar will highlight exquisitely fresh shellfish and ceviches, while the dining room and lounge will serve tapas and other dishes from Serrano’s native Spain. With this new restaurant Chef Serrano is looking to stretch the normal boundaries of small plates featuring both traditional and innovative interpretations of Spanish fare. Julian Serrano will be the first restaurant in the United States to be designed by famed Spanish design group Gente de Valor.

World-renowned chef Jean-Georges Vongerichten will challenge the definition of the traditional American Steakhouse by adding a strong dose of energy and sex appeal to Jean Georges Steakhouse at Aria. With its high-octane lounge and extensive bar program focusing on classic cocktails, Jean Georges Steakhouse, designed by Dupoux Design, will meld beloved steakhouse touches with a decidedly contemporary experience. Chef Vongerichten’s menu will highlight the best ingredients and preparations, paying particular attention to an innovative array of side dishes and sauces. The Steakhouse promises to be an oasis for guests with its stylish, contemporary experience.

Introducing a taste of Italy is Sirio Maccioni, the globally recognized owner of Le Cirque and Circo in New York City and at Bellagio. The word “classic” will reign at Sirio, where the menu will feature such Italian favorites as Veal Milanese, Osso Buco and pasta dishes like grandmother used to make. The wine list will feature one of Las Vegas’ largest selections of Italian vintages at a wide array of price points. The restaurant, designed by longtime Maccioni collaborator Adam Tihany, will channel old time Italy with its fantastical, Fellini-esque décor.

The Light Group will unveil an addition to its growing portfolio of innovative restaurants, with an edgy American dim sum style concept at Aria. Overseeing the restaurant's menu, Executive Chef Brian Massie will offer unique interpretations on American favorites, serving the finest quality ingredients from the country’s best purveyors. Small, sharable plates will supplement the menu and offer diners a variety of dishes to excite the palette. Designed by world-renowned architect Adam Tihany, the restaurant will boast an impressive, sleek design.

Chef Shawn McClain will open his first restaurant outside of Chicago at ARIA. The seafood-centric menu of his first restaurant, Spring, drew immediate raves after opening in 2001 earning a coveted James Beard Foundation Best New Restaurant nomination as well as catapulting McClain to national recognition as “Chef of the Year” as awarded by Esquire magazine. McClain’s vegetable-focused Green Zebra, opened in 2004, and was followed a year later by Custom House, a modern steak-focused restaurant. In 2006, McClain was recognized by the James Beard Foundation as Best Chef Midwest. When McClain opens Sage at Aria, the influence of all three restaurants will be in evidence, as he spotlights farm-to-table produce, artisanal meats and sustainable seafood, all presented in a room designed by Jacques Garcia Decoration, offering informal atmosphere both sophisticated yet comfortable.

Guests at Bellagio know it is all but impossible to walk by the world’s largest chocolate fountain at the Jean-Philippe Pâtisserie without stopping to stare at the 2,100 pounds of chocolate that flow continuously. JP Pâtisserie at Aria, designed by Norwood Oliver Design Associates, will be equally inviting. Breakfast pastries, sandwiches, crêpes, salads and paninis will be featured alongside those Jean Philippe Maury signature chocolates.

Aria also will be home to Blossom, a classic Chinese restaurant; Lemongrass, a modern Thai restaurant; Café Centro serving three meals each day; and The Buffet, a contemporary take on the obvious!

Share This