Dining

ARIA - FIVE50 Pizza Bar & Sage - Chef and Creator Shawn McClain Biography

ARIA - FIVE50 Pizza Bar & Sage - Chef and Creator Shawn McClain Biography

Shawn McClain, Chef and Managing Partner of FIVE50 Pizza Bar at ARIA Resort & Casino, has a knack for balancing innovative concepts with refinement and sensibility.  At FIVE50 Pizza Bar, he has done just that by creating a casual yet distinguished dining concept.

A native of San Diego, Calif., and a 1990 graduate of the School of Culinary Arts at Kendall College in Evanston, Ill., McClain’s star rose quickly in the culinary world.  He broke onto the national scene at Trio restaurant in Evanston, earning four stars from both the Chicago Tribune and Chicago Sun-Times.  There, his style came into focus, one that juxtaposes Eastern influence with Western foundations. 
After seven accolade-filled years, he left to open Spring – his homage to seafood.  The restaurant opened in 2001 to extraordinary critical acclaim and consumer success.  That same year, Spring was nominated for the James Beard Foundation’s Best New Restaurant award, and McClain was named Esquire magazine’s Chef of the Year.  In 2002, he appeared in “40 Under 40,” Crain’s Chicago Businesshighly competitive list of who’s who in the city.

By 2004, McClain was ready to take on a new challenge and opened his second restaurant, Green Zebra.  An immediate success, this vanguard concept brought vegetables to the center of the plate and was lauded by The New York Times, Bon Appétit, Food & Wine and several other prestigious publications. Green Zebra emphasized Chef McClain’s insistence on the quality of ingredients and his talent for creating innovative menus.  


ARIA - barMASA and Tetsu - Executive Chef Masa Takayama Biography

ARIA - barMASA and Tetsu - Executive Chef Masa Takayama Biography

Masa Takayama may well be the most famous sushi chef in the United States.  He has impressed both coasts with his four-star menus, unassuming personal attentiveness and artistic dexterity.  Now he showcases his inimitable charisma and cuisine in Las Vegas with barMASA at ARIA Resort & Casino.
Takayama grew up in Nasu, a small town north of Tokyo, where his parents owned a fish shop and catering business.  When he and his siblings were not in school, they loaded fish into the shop’s display case and delivered their father’s sashimi to customers by bicycle.  Takayama began cooking in his teens, helping his parents prepare five-course wedding dinners for 200 guests at a time. 

Throughout his school years, Takayama was drawn to creative activities like drawing, painting, modeling clay or sculpting wood – anything that involved the micro-rhythms of his hands.  Even today, sketching remains central to his creative process, as well as the design of ceramic vessels and sculptures for his restaurants.  After graduating from high school, he moved to Tokyo, where he was hired by a well-known sushi restaurant, Ginza Sushi-ko, as a dishwasher.  Intrigued by the genuine joy he observed in diners, he began to develop an equally genuine interest in the restaurant and its culinary craft.  Before long, he moved his way up to sushi chef.  “When I first started cutting the small delicate fish, I was struck by the artistic skill involved,” says Takayama.  Then with a smile:  “When cutting the larger fish, well, I realized I had become my father.”


ARIA - MICHAEL MINA - Chef and Creator Michael Mina Biography

ARIA - MICHAEL MINA - Chef and Creator Michael Mina Biography

Michael Mina’s story is one of two decades of influence, passion and achievement.  With the October 2010 opening of MICHAEL MINA, his eponymous signature restaurant in San Francisco, Michael is at the helm at the same location (formerly AQUA) and city where he first established his culinary reputation 20 years ago. 
 
With accolades including James Beard Foundation “Who’s Who of Food & Beverage” inductee, Gayot Restaurateur of the Year 2011, Food Arts Silver Spoon Award winner May 2011, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum’s Restaurateur of the Year 2005, Michael continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco’s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country.
 
Michael’s culinary and business vision led to the founding of his company, Mina Group, with partner Andre Agassi in 2002.  Under the auspices of Mina Group, he has opened 17 concept restaurants and a lounge concept including MICHAEL MINA, CLOCK BAR, RN74, BOURBON STEAK, ARCADIA, STONEHILL TAVERN, SEABLUE, STRIPSTEAK, AMERICAN FISH, SALTWATER and WIT & WISDOM. 


The Buffet Fact Sheet

The Buffet Fact Sheet

LOCATION                           ARIA Resort & Casino                                   
                                               3730 Las Vegas Blvd.
                                                Promenade Level
 
DATE ESTABLISHED          December 16, 2009                            
 

EXECUTIVE CHEF              Craig Herber
 
GENERAL MANAGER        Grit Koppetz   

 
HOURS                                  
Breakfast; Monday – Friday, 7 a.m. – 11 a.m.
Lunch; Monday – Wednesday, 11 a.m. – 4 p.m.
Brunch; Thursday & Friday, 11 a.m. – 4 p.m.
Dinner; Monday – Thursday, 4 p.m. – 10 p.m.
Gourmet Dinner; Friday – Sunday, 4 p.m. – 10 p.m.
Weekend Brunch; Saturday & Sunday, 7 a.m. – 4 p.m.
 
CUISINE                               
All-you-can-eat gourmet dining experience featuring eight live action stations representing culinary techniques from around the globe
 
PRICE RANGE                     
Breakfast, $21.99
Lunch, $25.99
Dinner, $36.99
Gourmet Dinner, $41.99
Weekend Brunch, $31.99
*Children ages 3 and under are complimentary
*All day, add $16.99 for unlimited Mimosas, Bellinis, Bloody Mary’s, Premium beer and wine on TAP, red and white house made sangria, sparkling wine.


 
DESIGNER                            Lewis Tsurumaki Lewis Architects
 
DÉCOR                                 
Cutting-edge modern design conveyed through clean lines, natural materials, hundreds of glass cylinder lights and floor-to-ceiling windows with panoramic


Tetsu Fact Sheet

Tetsu Fact Sheet

LOCATION                           ARIA Resort & Casino                        
                                               3730  Vegas Blvd.
                                               Inside of barMASA/off ARIA’s lobby
                                                                                                 
DATE ESTABLISHED          August 1, 2012             
 
CHEF/CREATOR                  Chef Masa Takayama
 
EXECUTIVE CHEF               Bonifacio Dela Cruz
 
HOURS                                   5 p.m. – 11 p.m. Thursday - Tuesday, closed Wednesday                       
 
RESERVATIONS                  Recommended by calling (702) 590-7111                                   
 
CUISINE                                Fine Japanese Grilling
 
SIGNATURE DISHES          
Toro Tartare with Caviar
Toro Fatty Tuna
Butterflied Scottish Langoustine
Kobe Garlic Fried Rice, Yakisoba Noodles and Seafood       Udon
 
WINE                          


Sage Fact Sheet

Sage Fact Sheet

LOCATION                           ARIA Resort & Casino           
                                                3730 Las Vegas Blvd. 
                                                Casino Level / Off Lobby
 
DATE ESTABLISHED          December 16, 2009                
 
CHEF/CREATOR                  Shawn McClain
 

CHEF  DE CUISINE              Christopher Heisinger

 GENERAL MANAGER        Carlos Moreno Ribera  

HOURS                                   Daily, Monday – Sunday, 5:30 p.m. – 10:30 p.m. 
                                                 
RESERVATIONS                  Recommended by calling (877) 230-2742                              
 
CUISINE                               
New American menu laced with strong Mediterranean subtexts
                                               
SIGNATURE DISHES      
Roasted Scallops with braised oxtail and wild mushrooms,
Foie Gras Custard Brûlée topped with crusted caramelized citrus and cocoa nibs
Charred Baby Octopus Caponata
 
WINE      &n


Lemongrass Fact Sheet

Lemongrass Fact Sheet

LOCATION                           ARIA Resort & Casino           
                                                3730 Las Vegas Blvd.             
                                                Casino Level   
 
DATE ESTABLISHED          December 16, 2009                                        
 
EXECUTIVE CHEF                Krairit Krairavee 
 
GENERAL MANAGER        Salisa Khamphusaen 
           
 
HOURS                                 Lunch and dinner; Daily, 11 a.m. – 2 a.m.       
 
CUISINE                                Thai & Chinese
 
SIGNATURE DISHES         
Lemongrass Prawns
Salmon Spring Roll with cheddar cheese and basil
Yam Nuea Yang Grilled Beef Salad with grape and mint
Black Pepper Prawns
 
SATAY BAR                         
Beef, poultry, pork and seafood skewers served with a variety of seasonings                        
 
DESIGNER                            AvroKo
 
DÉCOR          
Clean, contemporary interior reminiscent of traditional Thai silk factories featuring lush fabrics, bold colors and textures, raw and industrial materials creating an elegant yet accessible space 
           
DRESS CODE                                  


Julian Serrano Fact Sheet

Julian Serrano Fact Sheet

LOCATION                           ARIA Resort & Casino                                   
                                              3730 Las Vegas Blvd.
                                              Casino Level / Off Lobby
                                                                                                 
DATE ESTABLISHED          December 16, 2009                
 
CHEF/CREATOR                  Julian Serrano
 
CHEF DE CUISINE               Rafael Salines Catala  
 
GENERAL MANAGER        Christopher Bennett              
 
HOURS                                   Lunch and dinner; Sunday – Thursday, 11:30 a.m. – 11 p.m.
                                                Friday & Saturday, 11:30 a.m. – 11:30 p.m.                    
 
RESERVATIONS                  Recommended by calling (877) 230-2742                                        
 
CUISINE                                Tapas & Paella
 
SIGNATURE DISHES        
Octopus w


ARIA - Jean Philippe Patisserie - Fact Sheet

ARIA - Jean Philippe Patisserie - Fact Sheet

LOCATION                                       ARIA Resort & Casino           
                                                            3730 Las Vegas Blvd. 
                                                            Casino Level
 
DATE ESTABLISHED                      December 16, 2009                            
 
PASTRY CHEF/CREATOR              Jean-Philippe Maury   
 

HOURS                                                Monday - Thursday, 6 a.m. – midnight    
                                                               Friday – Sunday, 6 a.m. – 1 a.m.


CUISINE                                               European-style pastry shop
 
MENU                                                
Specialty cakes, crepes, panini, pastries, cookies and a variety of chocolates featuring an exclusive line of bonbons and truffles and 20 house-made gelatos in unexpected flavors
                                                                                               
DESIGNER                  



Jean Georges Steakhouse Fact Sheet

Jean Georges Steakhouse Fact Sheet

LOCATION                           ARIA Resort & Casino                                   
                                               3730 Las Vegas Blvd.
                                                Promenade Level
 
DATE ESTABLISHED          December 16, 2009                
 
CHEF/CREATOR                  Jean-Georges Vongerichten    
 
CHEF DE CUISINE               Sean Griffin 
 
HOURS                                   Dinner, Daily, 5 p.m. – 10:30 p.m.
                                                 
RESERVATIONS                  Strongly recommended by calling (877) 230-2742                             
 
CUISINE                                A modern approach to the traditional American steakhouse
 
SIGNATURE DISHES          
Soy-Glazed Short Rib with apple jalapeño puree and rosemary crumbs
Broiled Bone Marrow with parsley-lemon gremolata           
 
COCKTAILS                         Extensive bar program focusing on classic cocktails
 
DESIGNER                            Dupoux Design
 
DÉCOR
A black and ochre colo



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