BAR MASA • SAGE • JULIAN SERRANO • PRESS KIT • AMERICAN • SIRIO RISTORANTE JEAN GEORGES STEAKHOUSE • UNION • BLOSSOM • LEMONGRASS • JEAN PHILIPPE PâTISSERIE WORLD–CLASS DINING ABOUNDS AT ARIA RESORT & CASINO

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 The Spanish restaurant, Julian Serrano, marks another lively walkway to Crystals, CityCenter’s stunning retail and expressive architecture comprise only the amuse bouche of exciting culinary debut – award-winning Chef Serrano’s entertainment district. ARIA Resort & Casino’s refined living. The eco-minded first professional exploration of his native . The hotel in the heart of CityCenter, Las Vegas has assembled new restaurant reveres and reinvents classic Spanish fare Celebrated Chicagoan Shawn McClain brings his distinctive a cadre of the country’s top chefs and restaurateurs, as it with both traditional and innovative tapas, , paella style to an all-new audience with Sage. The restaurant’s carves out its niche as a world-class dining destination. and more. Designed around multiple menus, the restaurant spirited New American menu laced with strong Mediterranean Desert newcomers Masa Takayama and Shawn subtexts showcases the chef’s culinary verve as it McClain join the Las Vegas culinary buzz, while embraces the seasonal plentitude of neighboring top tastemakers already pivotal to its legendary California and the Pacific coast. Just-picked reinvention unleash their latest wisdom. Shored produce, artisanal meats and sustainable seafood up by a 5,000-label-strong wine collection and converge in a sophisticated space designed by an animated cocktail program, ARIA’s tally of Jacques Garcia Decoration. A-list restaurants adds another layer to the serious culinary cunning unfolding on The Strip. One floor up by elevator, ARIA’s second trinity of world-class restaurants are united around a As guests enter ARIA’s dramatic three-story sculptural courtyard designed by Adam Tihany. lobby – with its park-like décor, natural streams The triangulation of marble-clad pyramids of light and Maya Lin’s phenomenal 84-foot signifies camaraderie between the venues, while “Silver River” sculpture – they will quickly spy the spikiness of golden barrel cacti implies a the resort’s first trinity of world-class restaurants. playful competition. Chef Masa Takayama, whose Japanese cuisine has become synonymous with greatness, makes his Here, the legendary Maccioni family introduces much-anticipated entrance onto the Las Vegas their impeccable Italian taste to ARIA with Sirio stage with Bar Masa. Continuing the tradition Ristorante, a new contemporary restaurant that has made his New York restaurant legendary, named for the family’s charismatic patriarch. Sirio the ARIA outpost offers two dining spaces, each Maccioni is one of the world’s most visionary unique in ambiance, service and cuisine: The restaurateurs, and the balanced Italian menu at casual Bar Masa, located beneath a dramatic Sirio represents a collection of favorites from his vaulted ceiling, invites guests to sample modern childhood and travels. Most dishes are faithfully Japanese from an à la carte menu, while the traditional; others are Italian-American fusions more exclusive Shaboo, set in an intimate, reserved room, will please fast-paced Las Vegas travelers and lingering born in the boroughs of New York City; and a few introduce offers an omakase-style experience orchestrated anew each diners alike with its flexible options. The first restaurant the extravagance of more contemporary stars. The glamorous day by Chef Masa. Wrapped in a design by Richard Bloch in the United States to be designed by famed Spanish interior designed by longtime-Maccioni collaborator Adam Architect, the interior’s use of natural elements creates an design group Gente de Valor, Julian Serrano captures the Tihany channels the romance of Rome circa 1960s with “la effect both intimate and serene, aptly reflecting the purity convivial social energy of Spain’s tapas bars with inventive dolce vita” (the sweet life) headiness, gently subdued by a the cuisine. food and an imaginative patio setting that opens onto the sleek backdrop of early 20th-century Italian architecture. continued...

Next door, Michael Mina’s fifth Las Vegas restaurant,AMERICAN Near the VIP gaming area lies Blossom, where guests will discover FISH, pays homage to rustic cooking methods from across the the triumphs of through a 100-dish lineup that country – lobster boils, clam bakes and campfire cookouts – then spans every preference, from comfortably classic to cutting-edge. applies them with modern finesse for a truly refined affair. Dishes Its meticulously fashioned menu offers the best of China’s culinary draw on authentic regional products from the nation’s great rivers, wisdom tailored for the western palate and a more contemporary oceans and woodlands, with freshness and seasonality setting the Chinese collection brimming with trend-forward dishes fresh pace. The décor by SLDesign brings a contemporary tone to the from Beijing and Hong Kong. The modern décor by Studio A comfort and familiarity of a mountain lodge backdrop, as it evokes Design brightens traditional Chinese design principles with a the spirit of the continent’s great landscapes and salutes the time- contemporary color palette apropos to the restaurant’s festive Las honored quality of American craftsmanship. Vegas context.

American Fish At Jean Georges Steakhouse, world-renowned chef Jean-Georges Across the baccarat tables from Blossom, Lemongrass tutors Vongerichten pushes the boundaries of traditional steakhouse guests in the authentic flavors of Bangkok. As the first expectations with a decidedly fresh, contemporary reinterpretation. Thai restaurant on the Strip to reside within a major resort, The highest-quality meats and seafood from around the world are Lemongrass travels far beyond the standard with the best cooked to perfection with flavor-releasing techniques, then receive modern dishes from contemporary Bangkok alongside pitch- a signature Vongerichten jolt via unexpected and side dishes. perfect renditions of classic favorites. Chef Krairit Krairavee Alive with bold, often Asian-inflected seasonings, house-made brings and sauces straight from , to ensure steak sauces, mustards, rubs and flavored deliver a take-no- the genuineness of Thailand’s inimitable flavor fusions. An prisoners satisfaction, while sides burst with the atypical flavors interactive satay bar lines the 100-seat dining room, affording of steamed pumpkin, roasted porcini mushrooms and truffle. An guests a front-row view of char-grilled preparations, while a amphitheater-inspired layout by Dupoux Design sections the space 51-seat lounge welcomes guests to relax for a cocktail or even into a high-octane lounge, elevated dining areas for maximum see- a full meal. Designed by James Beard Award Winner AvroKo, and-be-seen stimulation and a private chef’s table chamber. This the contemporary interiors are reminiscent of a traditional wicked spin on a time-worn tradition melds beloved steakhouse Thai silk factory with lush fabrics, bold colors and textures, touches with a chic, in-the-now experience. and rough industrial materials weaving a backdrop at once Jean Georges Steakhouse elegant and accessible. Back downstairs on the casino floor, award-winning pastry chef Jean-Philippe Maury brings beauty, whimsy and sublime Stretching along ARIA’s north wall is the 600-seat Café indulgence to ARIA with his second Parisian-style pastry shop: Vettro, open 24/7 and serving three meals daily in one of Jean Philippe Pâtisserie. Echoing its sister shop in Bellagio, the city’s largest café spaces. The design by Bentel & Bentel the new pâtisserie displays an array of sweet and savory treats as – known for their spectacular work on the restaurant at tenderly as rare artifacts, then quickly finds its own voice with New York’s MoMA – incorporates a 40-foot-high glass wall unique new features: a larger layout with an 85-seat café; an on- spanning ARIA’s north face. Spectacular views of Vdara site kitchen serving quick gourmet meals; a 45-flavor line of house- Hotel & Spa and Nancy Rubins’ Big Edge art installation are made gelato; gourmet meal boxes to go; exquisite chocolates by supplemented by streaming natural light throughout the space. the piece; and seasonal flavors for every . Maury and design Inside, moments of garden sculpture interact with a stone-cliff team, Norwood Oliver Associates, combine their likeminded motif. Along the café’s exterior, hundreds of stacked stones ingenuity once again to demonstrate that pleasure in food owes as are faced in frosted glass and subtly back-lit for a calming, much to the eye as it does to taste. pastoral welcome.

Jean Philippe Pâtisserie continued... UNION Restaurant & Lounge offers a spirited and edgy, needs or mid-day business lunches, SKYBOX’s extended intimate dining shelters and maximizing the amplitude of contemporary-American experience by The Light Group. hours make it everyone’s best friend. SKYBOX To Go both space and spectacular views. A glass-tiled wall wraps Executive Chef Brian Massie’s fresh, seasonal fare is delivered offers additional convenience from its location near the Poker around from the venue’s exterior to frame the gourmet with impeccable service, alongside an eclectic selection of Room, where quick meals can be packed up for spectators presentations at the buffet. American and international wines, and a forward-thinking short on time. The bar’s design by hospitality firm Remedios cocktail list. The 244-seat venue’s sleek design was Siembieda frames the space in an artistic, glass photo montage Near the Spa at ARIA and the arcade, Sweet Chill features conceived by renowned hospitality designer Adam Tihany in celebration of sports. old-fashioned ice creams, sorbets, gelato and paninis in a and subdivides the restaurant’s nearly 6,000 square feet of relaxing, yet dynamic atmosphere perfect for a quick, chill space into semi-secluded dining alcoves through the adept Back upstairs, past a radiant skylight with suspended break. Evoking the swirl of an ice cream treat, Sweet Chill’s placement of architectural, wooden “trees.” Paneled ceilings sculpture by Antony Gormley, guests will encounter another interior by high-profile designer Karim Rashid portrays one and a serene color palette join this gentle grove to create contemporary spin on a standard – the gourmet, all-you- continuous gesture, with a ribbon-like pink design flowing a soothing yet spirited dining ambiance with panoramic can-eat Buffet. The delectable array of , game, fresh across the curved ceiling and onto the walls. Candy-colored views of the casino action. seafood, and , along with French desserts from butterfly chairs further the Candyland appeal. the pâtisserie of world-renowned Pastry Chef Jean-Philippe At the back of the casino in the Race & Sports Book area, Maury, will unequivocally rewrite the definition of the Las Teeming with world-class dining prodigies at every turn, avid sports fans will enjoy SKYBOX Sports Bar and Grill, Vegas buffet. In tandem with the food, the décor by Lewis. ARIA raises the bar even further on what guests can expect a 102-seat, fully integrated bar, grill and one-stop To Go shop. Tsurumaki.Lewis Architects transforms typical cafeteria-drab of this quickly burgeoning foodie-town in the desert. Guests may place their bets, then settle in to anticipate the into a 25,000-square-foot haven flooded with natural light outcome among 23 high-definition screens as they the from panoramic windows that overlook ARIA’s pool deck. ### best-of-the-best classic American “pub grub” and 12 beers on A cloud-like ceiling of undulating fabric aligns itself along tap. Catering to late-night cravings, early morning breakfast a series of bamboo-clad booths, simultaneously creating

RESERVATIONS LINE FOR ALL ARIA RESTAURANTS: (877) 230-2742 CHEF MASA TAKAYAMA BRINGS MODERN JAPANESE TO LAS VEGAS WITH BAR MASA AT ARIA

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 Guests dining in Bar Masa’s convivial expanse accept a difficult synonymous with greatness, makes his much-anticipated freedom, selecting their own dishes from the à la carte menu. entrance onto the Las Vegas culinary stage with Bar Masa There are Dancing Shrimp and Sizzling Spicy ; Peking at ARIA Resort & Casino in CityCenter. Continuing the Duck with foie gras; Ohmi Beef Tataki with white truffle; Grilled tradition that has made his New York restaurant legendary, Eel ; Spicy with a julienne of purple shiso the ARIA outpost offers two separate dining spaces, each flowers; and a profusion of other divine treasures nearly impossible unique in ambiance, service and cuisine. The 256-seat to pass up. A small selection of hand-picked sakes and wines, the Bar Masa, located in a casual, airy space beneath a soaring best from around the world, emphasize varieties most suited to the vaulted ceiling, invites guests to sample their choice of Chef strong umami properties inherent to Japanese cuisine. Masa’s modern Japanese food. The more exclusive Shaboo, set in an intimate, reserved room of just 52 seats, offers an Guests of Shaboo’s inner sanctum – accessed through a sparkling omakase-style experience orchestrated anew each day by glass wall in Bar Masa – surrender themselves to the ultimate chef’s Chef Masa. Wrapped in a design by Richard Bloch Architect, tasting menu. Each meticulously choreographed course in the the interior’s use of natural elements within the high-arching, omakase-style meal (translating as “entrust”) forefront the artistic voluminous space creates an effect both intimate and serene, passion of Chef Masa’s immaculate taste, as he finds expression for aptly reflecting the purity of Masa’s cuisine. his long-envisioned shabu-shabu concept. The moniker “Shaboo” playfully signals his reclamation and refinement of this cooking Chef Masa received his primary culinary training in Tokyo’s practice originated by Genghis Khan’s soldiers. Tables are each highly respected Ginza Sushi-ko restaurant. He later opened his cloaked in soft overhead light for optimal privacy and inlaid with own Ginza Sushi-ko in Los Angeles, revolutionizing Japanese an induction heating element set with individual, handmade dining in America and developing a dedicated following. vessels of the chef’s own design. Relocating to New York in 2003, he opened Masa and Bar Masa in the Time Warner Center, which earned a rare four stars As one delicate course follows another, guests glimpse the inner from The New York Times. workings of Masa’s creativity. A White Truffle Sunomono might prime the palate, followed by a Masa signature luxury – exquisite Bar Masa at ARIA continues the personal quest that Chef slices of toro (bluefin belly) paired with a gentle mound of Masa practices to perfection – carrying simplicity to its next Petrossian caviar. Sashimi is always seasonal, strictly determined level of purity. Clean, simple and uncomplicated is the way by daily availability from the Tsukiji market. Shaboo dishes draw he characterizes his food, prepared with a skill that allows on the best quality meats and seafood accompanied by flavor-rich the inherent flavor of each ingredient to emerge undisguised. sauces for dipping – perhaps a lobster bisque for seafood or the Essential to this process are freshness and seasonality. Fish are notes of a ponzu for the Ohmi beef. The Shaboo cooking flown in daily, direct from Tokyo’s Tsukiji market – just 18 technique is introduced with a demonstration, training guests in hours from boat to kitchen. Chef Masa also favors meats direct the gentle “swish-swish” motion that poaches meat in broth and from Japan, including exquisitely marbled Ohmi beef from gives the dish its name. Sukiyaki dishes certainly show preference Shiga Prefecture. A smattering of regional , like sea for Chiba-region beef. To close, cooling seasonal ice creams come urchin, scallops and langoustines, arrive fresh from California, as in Winter Truffle, Soba Tea, even an icy Pomegranate sorbet. Along well as an abundance of the coast’s diverse produce. the way, each course finds companionship with a wine or sake astutely paired to complement flavors and textures. continued... 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. SHAWN McCLAIN’S NEWEST MEDITATION ON FRESHNESS – SAGE LAS VEGAS

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

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 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 Sage’s Roast Loin of Ibérico , sure to become a and local partnerships as his directive, McClain taps menu classic, features meat only recently available the superior quality and environmental benefits of from Spain and believed to be the most flavorful in the California fare. Preparation techniques intrigue and world. McClain lets its superiority lead with a mellow challenge, yet allow food’s un-tempered flavors to speak accompaniment of pork shoulder canneloni, braised for themselves. “Interesting and great-tasting is the baby romaine and violet . Not surprisingly, the key,” says McClain. “Sage offers refinement without menu also offers vegetarian options that are every bit as fussiness, through dishes that are delicious, exciting and succulent as the meat-lover’s fare. An alternate menu in understandable all at once.” the lounge serves easy, fun food ideal for pairing with drinks and sharing, such as raw fish preparations and Intriguing inversions on traditional style characterize charcuterie plates. the menu from starters to finish. Beef Tartare adds — Sage restaurant at ARIA brings celebrated Chicagoan the unexpected, such as slow-poached egg, crushed Shawn McClain’s distinctive style to an all-new audience A tempting dessert line-up echoes the depth of McClain’s caper aioli, pickled mustard seeds and crispy chocolate. within the striking vertical metropolis of CityCenter. savory creations, leading with the warming, seasonal flavors Foie Gras Custard Brulee pairs sweet with savory McClain’s spirited New American menu laced with of winter: Warm “Sugared” Beignets ideal for dipping for an inviting tête-à-tête of flavors, its top crusted strong Mediterranean subtexts showcases the chef’s in confit heirloom , chiboust cream and with caramelized citrus and cocoa nibs. For entrees, culinary verve as it embraces the seasonal plentitude hot jasmine-tea cider; the creamy-crunchy yin-yang of Roasted Scallops tempt this taste-bud dichotomy again of neighboring California and the Pacific coast. Just- Canelles des Bourdeaux with winter spices, aged rum with braised oxtail and wild mushrooms, all under a picked produce, artisanal meats and sustainable seafood sabayon and white chocolate sorbet; and house-made rich salted-caramel reduction. Short Ribs are braised converge in a sophisticated space designed by Jacques ice creams in exotic flavors – perhaps licorice-fennel or in Belgian ale, then nestled on winter greens with a Garcia Decoration. brown-butter, even Roquefort served alongside a roasted preserved orange gremolata and fondant potatoes. Winter Pear Tarte Tatin drizzled with red wine caramel.

continued... 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. JULIAN SERRANO REVISITS HIS ROOTS WITH A TRIBUTE TO SPAIN BOTH TRADITIONAL AND QUIXOTIC

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

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 lead the way, with the likes of Almond Soup restaurant’s multiple-menu format and range of price points with and Scottish ; or Lobster Tail with accommodates just as many dining styles, from passing pop-ins heirloom tomatoes, raison and “air.” to late-night rotations of small plates and platters. Paella dishes, including classic pasta fideuàs, feature myriad combinations of fresh , meats and veggies prepared in The heart of the restaurant’s culinary magic is its line-up of an intense sofrito and wine base. From the Fish & Shellfish seasonal tapas, those small but potent bites designed to satisfy menu comes Salmon with a creamy truffle béchamel, and a variety of tastes. For winter, earthy comfort flavors headline, from Meat & Poultry, Pork Confit with thyme . A such as Pork Feet Confit with seared foie gras and a traditional Vegetarian menu easily holds its own, with Grilled Green vizcaina sauce of dried salted cod, tomatoes and peppers; and and mango foam; or brick-oven Beef Tripe Stew made with the spicy bite of chorizo , Spanish Pizza with caramelized , piquillo pepper confit , chick and -based sofrito. Guests craving a and Manchego. Platter options include raciones such as taste of post-modern adventure can put their faith in Tierra Imported White with garlic, and oil; Negra, where “black earth” chocolate’s pleasing bitters find as well as assorted Charcuterie of the finest Ibérico and — The opening of Julian Serrano at ARIA Resort & Casino balance in the buttery silk of a foie gras cream, all served over ; and Plates of La Serena, caña de cabra and marks an exciting culinary debut – award-winning Chef duck breast with, yes, Oreo . more served with fig puree. Serrano’s first professional exploration of his native Spanish cuisine. Having saved his eponym for this long-held vision, As a restaurant focal point, a visually arresting seafood display The tempting dessert selection takes cues from classic Iberian Serrano challenges the boundaries of classic Spanish fare with offers fresh ceviches and tiraditos: Sardines in an escabeche preparations, then ups the ante with unexpected additions, both traditional and innovative tapas, seafood, paella and more. marinade of cognac, aged and spices alongside like Flan with raspberry foam and tulip; San Marcos cake Designed around multiple menus, the 217-seat restaurant in homemade potatoes; or Scallops freshly sliced with , of chocolate hazelnuts, crème anglaise, sugar hazelnuts and ARIA will please both fast-paced Las Vegas travelers and mango, and a rocoto-pepper sauce. Emerging mango puree; and torrija, Spanish “French toast” made lingering diners with its fun and flexible choices. The first from hot and cold open kitchens, a multitude of other savory of dipped in wine or milk, served with citrus and restaurant in the United States to be designed by famed Spanish options deepen Serrano’s homage to his homeland. Soups & pineapple puree. continued... Wines of Spain provide the focus for Julian Serrano’s 500- abundant, yet atypical expression – such as tinted-glass flooring bottle-strong wine list. From Sherry in the south – which in a modern mosaic of undulating waves and mosaic columns complements so well the tapas tradition – to Cava, Rias with sparkling hues that seem to shift with perspective. Baixas, Rioja, Ribera del Duero and Priorat in the north, the Interconnecting the restaurant’s open floor plan, a serpentine list encompasses the best wines from the best producers, with bar of European stretches from the seafood lounge, 40 wines by the glass available each night. through the central bar area, to the tapas bar. Here, two open kitchens framed in back-lit glass display anterior shelves fully A Sangria-focused cocktail list enjoys the of California’s stocked with market goods and sundries. blessedly Mediterranean climate, with concoctions of pomegranate, citrus, Cherimoya (custard ), peach, plum, Beyond the tapas bar, a formal dining room breaks with – the list goes on. Such dewy produce also finds the patio décor, but continues the design scheme with an favor in a provocative selection of hand-muddled drinks, abstract play on the palatial rooms characteristic of Spanish alongside a presentation of the best cognacs and brandies for architecture. A grand mirror fills one wall, while the gold- which Spain is famous. black leaf pattern is revisited on carpeting and tableware. Fine antiques line another wall via a traditional glassware display, Julian Serrano’s whimsical interior is the creation of famed updated by sleek glass shelves and lighting for a stunning Spanish design group Gente de Valor. Channeling the casual decorative focal point. ethos and classic design elements of Spain’s original tapas bars, the décor then takes a decidedly contemporary turn With its accessible location along the promenade that connects through several artistic abstractions, arriving at an effect both ARIA with Crystals, the stunning retail and entertainment reminiscent and vanguard. district, Julian Serrano represents a keystone in CityCenter’s nexus of world-class dining venues. And as Chef Serrano’s Set along ARIA’s main promenade, the restaurant’s open bar- culinary triumph, guests will enjoy his signature creativity in lounge presents a clever twist on Spain’s airy patio lifestyle. A every meal, be it abbreviated haiku or all-night epic. 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 Hours of Operation: between tables to fashion a modern “garden” courtyard. Lunch and Dinner; Daily, 11 a.m. – 11 p.m.

Bold tile in reds, purples, yellows and greens harness the lively, people-watching spirit of the tapas experience and find GONE FISHING: VEGAS DINERS FIND TRUE RESPITE AT MICHAEL MINA’S AMERICAN FISH

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

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 dry- steam that precludes added liquids or aromatics – in the development of Las Vegas as a gourmet dining tenderizes such dishes as Rack of Lamb from Colorado or destination, contributing such outstanding projects Sweet King Shrimp from Key West, served with sunchoke, as SEABLUE and NOBHILL TAVERN (formerly olive and arugula. NOBHILL) at MGM Grand, STRIPSTEAK at Mandalay Bay Resort and MICHAEL MINA Bellagio, a Michelin Wood-grilling methods contribute a smoky, flame-kissed one-star and Mobil four-star winner. depth to proteins that have first slow-poached in - infused olive oils. Menu highlights include wood-grilled At AMERICAN FISH, Mina draws from the down-to- Yellow Fin Tuna from or Angus Bone-in Rib Eye earth, backyard flavors of America for inspiration. Over from Idaho partnered with salsify, spinach and celeriac. 95% of the seafood, meats and produce – always seasonal Exemplifying the backwoods tradition of “campfire and sustainable whenever possible – is gathered from the cooking,” cast-iron griddling sears flavor nuances into — With characteristic sincerity and a zeal for culinary rivers, stables and fields of the United States. Regional specialties like Cornmeal-crusted Trout from Idaho or history, Michael Mina celebrates another of America’s cooking techniques produce simple, uncluttered dishes Free-Range Chicken from Sonoma cooked up with great dining legacies with AMERICAN FISH, now open not obscured by obtuse fusions or busy presentation; apples, fennel and squash. And ocean-water poaching at ARIA Resort & Casino. Mina’s fifth Las Vegas restaurant Mina’s mastery renders them beyond sublime. seals in the distinct, deep-sea flavors of Diver Scallops pays homage to rustic cooking methods from across the from New Jersey or Lobster from Maine joined by , country – lobster boils, clam bakes and campfire cookouts Entrée selections spotlight four rustic methods. Salt- and curry. – but applies them with modern finesse for a truly refined baking – known to enhance authentic flavors through a

continued... Mina’s “twists” on classic American dishes especially shine Warmth and hospitality are AMERICAN FISH’s calling card, through his small plates and appetizers: “Corn Dogs” made of with interiors by SLDesign that evoke the masculine charm of spiny lobster; or classic “BLT’s” of smoke-cured salmon with a 19th-century lodge. Taking cues from Mina’s outdoorsman watercress and tomato vinaigrette. Other appetizers combine ethos, visuals allude to the rugged beauty of the American compelling regional ingredients with intelligent care, like landscape with nature-inspired features and celebrate the Tuna Tartare with wild arugula, fried quail egg and pine nuts; superior artistry of turn-of-the-century craftsmanship with or Pork Belly & Octopus with white casserole and black traditional woodworking methods. kale. Side dishes deliver hearty, American staples with an added zing, like Horseradish Whipped Potatoes, Collard Greens and Newer technologies like artisan cast glass and woven copper Bourbon Maple , even the traditional favorite Sweet mesh balance and refine for a setting as contemporary as it is Puree with Marshmallow. comfortable.

Desserts continue with flavor-favorites from across the As a key focal point, oversized, glass panels embedded with country, strategically embellished for an ultra-indulgent spin laser-cut images of birch trees – like illuminated groves on homemade. Valrhona Chocolate Custard courts that all- captured in amber – both welcome guests at the door and line American beauty, red velvet cake; mythical Pearls the 40-seat lounge upstairs. A soothing space for relaxation, from the islands manifest as creamy tapioca with clementines the lounge features a bar that evokes a slow-moving stream, and blood orange sorbet; and of course the classic Warm walls lined with sepia-toned postcard images, hand-blown Brownie offers an extra touch of Southern comfort with glass pendants and a floor of end-cut recovered oak. Low-set bitter chocolate, Tennessee Whiskey and chestnut ice cream. banquettes are designed for comfort, some opening onto the casino floor for heightened socialization. An adjacent dining AMERICAN FISH’s carefully researched wine list similarly area upstairs seats 34 and overlooks the buzz of the 130-seat salutes the great American outdoors, with a focus on boutique main dining room with its glass-enclosed display kitchen. U.S. growers and producers. Progressively organized by taste, Here, design techniques similarly summon nature – in the instead of region, the list is designed to assist diners in their artistic abstraction of an open fire pit and in the changing search for perfect food-wine matches. Balancing out the list, light rhythms of a contemporary ceiling sculpture. Leather regional wines from France, Spain, Italy, Germany, Australia Pullman-style booths with plain-sawn tables line the room and and New Zealand also find representation. More than 30 reinforce the restaurant’s casual elegance, backed by streamline labels are offered by the glass. silhouettes of wine bottles behind a wall of amber glass.

Cocktails emulate old-fashioned American classics and lesser- Located on ARIA’s Promenade Level, AMERICAN known, regional gems. Eschewing the fruit-forward trends FISH produces epicurean cuisine with humble, all- of purees and infusions, favor falls on the bitter, smoky and American roots. savory undertones of libations past. Angostura, Peychaud’s and orange bitters; the assertive spiciness of rye; the herbal tartness Hours of Operation: of vermouth; the subtle sweetness of Old Tom gin; and the Dinner; Daily, 5 p.m. – 10:30 p.m. “taboo” tingle of absinthe all enjoy repeat performances. NEWEST MACCIONI CREATION TOASTS THE CELEBRITY OF PAPA SIRIO WITH A TASTE OF THE SWEET LIFE

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

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 combinations like mascarpone cheese, spinach, portabella, every dish is a core Italian philosophy of simplicity, in which Parmigiano-Reggiano and truffle oil. are fresh, most ingredients (imported from Italy at every turn) and freshness house-made, and range from the simple pleasures of Hand- are placed center stage. Rolled Spaghetti with meat ragu to the complex nuances of Potato Gnocchi with shrimp and string beans in a pesto. Brimming with antipasto selections, a colorful pantry display And certain to become an instant house favorite is Sirio’s will attract diners to its side for the amusements of browsing. Traditional Lasagna: heavenly baked layers of fresh pasta; red- Italian charcuteries (from San Daniele prosciutto to salt-dried wine ragout of beef, and pork; mozzarella slices; grated Bresaola), (like sweet gorgonzola and Tuscan pecorino), Parmigiano-Reggiano; and béchamel. Entrée choices of fish mixed antipasto salads (like Marinated and Grilled ) and meat showcase some of Sirio’s finest house specialties: and iced seafood (oysters, lobster and ) make the senses Colorado Lamb Rack in Pistachio Crust served with sage- reel with their visual allure and abundance. butter semolina gnocchi drizzled with a lamb-Port demi-glace; —­­ The Maccioni family introduces impeccable Italian and classic Ossobuco alla Milanese: Veal shank slow-braised for taste to ARIA Resort & Casino with a new contemporary Hot appetizers from the kitchen provide equal gratification, three hours in and Chardonnay, then served with saffron restaurant appropriately named for the family’s legendary with Shrimp Scampi sautéed in garlic and white wine over risotto and sautéed garden vegetables. patriarch, Sirio. Rustic, home-style Italian specialties soft polenta; or the satisfying flavor depths of classic soups like from Mr. Maccioni’s Tuscany homeland and other regions Zuppa Contadina: porcini mushrooms, cannellini beans and Providing sweet closure to the meal, Pastry Chef Massimiliano grab the spotlight at Sirio Ristorante, backed by a cast of green chard with Parmesan crostone. Specialty items like Beef Campanari has scripted both Italian classics such as Sicilian more contemporary dishes both refined and indulgent. Carpaccio scented with white truffle vinaigrette are destined Cannoli (filled with imported buffalo ricotta, candied citrus, The glamorous interior designed by longtime Maccioni- for greatness. pistachios and chocolate chips) and decadent updates of collaborator Adam Tihany channels the romance of favorites. Tiramisu comes as a trio, its classic coffee preparation Rome circa 1960s with “la dolce vita” (the sweet life) For mid-courses, pizzas and pasta dishes headline the marquee. accompanied by modern versions in chocolate-caramel and headiness, subdued by a sleek backdrop of early 20th- strawberry, while Panna Cotta is prepared with house-made century Italian architecture. Classic thin crust is Sirio’s natural preference, served up as both traditional pies like the Margherita and more luxurious Limoncello liqueur. continued...

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. VONGERICHTEN DOES IT AGAIN WITH JEAN GEORGES STEAKHOUSE AT ARIA RESORT & CASINO

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

— World-renowned chef Jean-Georges Vongerichten “Quality ingredients are what drive me to cook,” he says, cream provide warming temptations as a second course, along pushes the boundaries of traditional steakhouse expectations “and to create dishes that bring true flavors to the fore. Each with an enticing list of salads such as Cherry Tomatoes and with his decidedly contemporary rewrite – Jean Georges dish on my menu must be a perfect combination of well- Burrata with grilled sourdough and scents of basil and chilies; Steakhouse. Under his gifted direction, the highest-quality loved flavors, backed by new, unexpected ones that guests and the robust combination of Roasted Beets, Endive and meats and seafood from around the world are cooked to will come to crave.” At Jean George Steakhouse, classic and Grapes with a goat cheese fondue. Jean Georges’ signature perfection with flavor-releasing techniques, then receive simple cooking methods such as grilling, braising and sous- appetizer offers up the crispy delight of a signature Vongerichten jolt via unexpected sauces and vide draw out the essence of the world’s best meats, while the Beignets dressed in a refreshing sweet-and-sour combo of side dishes. Alive with bold, often Asian-inflected Asian pear and dressing. seasonings, house-made steak sauces, mustards, rubs and flavored salts deliver a take-no-prisoners Entrées of fish and meats perfect Vongerichten’s satisfaction, while sides burst with the atypical flavor crusade. Typically subtle Veal Chop finds flavors of steamed pumpkin, roasted porcini sublime reinvention with a powerful rub, mushrooms and truffle. An amphitheater-inspired roasted peppers and prosciutto jus, while Sablefish layout by Dupoux Design sections the space into is given a and seed crust, then served in a a high-octane lounge, elevated dining areas for sweet-and-sour broth. A final menu column maximum “see-and-be-seen” excitement and a offers up “Butcher’s Treats,” indulgent delicacies private chef’s table room. This masterful spin on featuring iron-rich organ meats like the house a time-worn tradition melds beloved steakhouse special, Broiled Bone Marrow served with a parsley touches with a chic, in-the-now experience. gremolata and Meyer jam. For steakhouse purists, a profusion of cuts can be simply grilled, Chef Vongerichten has commanded the limelight including filet mignon, porterhouse, NY strip, since he captured New York’s attention at the age of lamb chop, veal T-bone, tuna and whole branzino. 29, earning four stars from The New York Times with Signature sauces grant a touch of piquancy and his innovative French cuisine at Lafayette. Since then, decadence to each steak’s guaranteed succulence, he has opened nearly two dozen restaurants around with Three Pepper Marmalade, Soy-Miso Butter, the world, from Shanghai to Bora Bora, further classic Bearnaise, Hot Mustard Sauce or Smoked refining his signature Thai-inspired French style. His tour de Chili Glaze. Served on cast iron plates, steaks waft aromas force, Jean Georges, opened in the Trump International Hotel fragrance nuances of globally-inspired spices combine into through the open space for a multi-sensory experience. Side and Tower in 1997 to a stream of awards: four stars from The Vongerichten’s signature flair. dishes wax poetic with both traditional favorites and zesty New York Times; a rare three stars from the Michelin Guide; surprises from Mashed Potatoes and Sautéed or Creamed Chef of the Year title from Esquire; and the unprecedented Throughout the menu, ginger, miso, wasabi and quince join Spinach to Steamed Pumpkin with Parmesan-Chili Crumbs, award combination of Best New Restaurant and Outstanding hands with the classic zings of rosemary, basil and black truffle. Roasted Porcini Mushrooms with Garlic & Jalapeño and Chef from the James Beard Foundation. The flirtation begins with a reservoir of starters. Hamachi Truffled Cheese Beignets. Desserts traverse a similar range, Sashimi is paired with the subtle earthiness of black truffle from the familiar terrain of Caramelized Banana Cake with Bringing bright, modern flavors to traditional techniques toast; and Beef Carpaccio Pizza is sprinkled with shaved praline ice cream to the more exotic realm of Yuzu and represents the core of Vongerichten’s culinary philosophy, mushrooms, lemon & black pepper and Parmesan. Wild White Chocolate Pavlova with syrup. shored up by an insistence on the superiority of freshness. Mushroom “Tea,” and Lobster Bisque with and brandy

continued... 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. THE LIGHT GROUP UNVEILS UNION RESTAURANT, AN UPSCALE DINING DESTINATION IN THE NEW ARIA RESORT & CASINO AT CITYCENTER

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

­­— Leading hospitality development and management in New York, London and Los Angeles. The restaurant company, The Light Group, is unveiling the sole restaurant features nearly 6,000 square feet of arching wooden columns, among its five new venues opening within Aria Resort & paneled ceilings and serene color palette combine to create a Casino at CityCenter— an unprecedented, multi-use urban soothing yet spirited dining experience. metropolis between Bellagio and Monte Carlo resorts on the Las Vegas Strip that’s poised to become one of the world’s Set worlds apart by its unparalleled atmosphere of elegance largest environmentally sustainable urban communities. With and excitement, UNION also offers guests the convenience acclaimed executive chef Brian Massie at the helm, UNION of being steps away from guest elevators, exhilarating gaming, Restaurant & Lounge maintains, if not exceeds, the standard of and world class shopping. Whether at the bar or in the service and top-notch cuisine that have become synonymous dining room, lounge, or private party room, the courteous with The Light Group’s restaurants. Massie’s gourmet culinary and professional staff tends to every last detail. At UNION offerings combined with an innovative interior design make Restaurant & Lounge, the guests are the highlight of any and Union Restaurant & Lounge an ideal fit for Las Vegas’s newest every occasion. and hottest casino floor, ARIA Resort & Casino.

UNION is a spirited, edgy, contemporary-American Hours of Operation: Dinner, Daily, 5 p.m. – 10:30 p.m. 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 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 BLOSSOM UNFOLDS AT CITYCENTER WITH CHINESE CUISINE FOR EVERY PALATE

Diverse Menu Offers Far-Eastern Authenticity and Western-Friendly Variations possible the restaurant’s signature appetizer, Goose Liver broth for guests’ enjoyment. Desserts similarly cater to with a touch of Black Pepper. Temperature settings of up disparate inclinations, with a variety of French pastries from to 500 degrees allow the flash searing that foie gras requires Jean Philippe Patisserie (the creation of ARIA’s executive and introduce a capability rare to Chinese restaurants. Beef pastry chef) available alongside traditional Chinese choices Tenderloin enjoys the high heat as well, gorgeously charred like Sweet Soup of Chilled Mango, Sago, and . on the outside, cooked to order on the inside, and served on a bed of portabella mushrooms with black pepper sauce. Blossom’s wine menu draws from ARIA’s vast master list to Another signature dish fries Veal Cheeks with , cilantro offer an impressive range of vintages. Both well-established and and jalapeno for a spicy Chinese variation that preserves the emergent wine regions find representation, as do labels both delicacy’s tenderness and unique texture. affordable and rare. In keeping with ARIA’s environmental commitment, the list showcases a selection of sustainable, Blossom’s live seafood tank provides another atypical offering, organic wines from the world’s best producers and regions. with individually regulated compartments that recreate thermal requirements for sea creatures from around the Sensual and sophisticated, the restaurant’s décor by Studio A — Guests to Blossom, now open in CityCenter’s ARIA world. Cold water critters like Alaskan Crab (some up to Design integrates a contemporary color palette of deep pinks, Resort & Casino, can discover the triumphs of Chinese 25 pounds) and Maine Lobster neighbor near warm water jade greens and woody browns into the classic red and black cuisine through a 100-dish line up that spans every preference, species like Australian Crystal Crab and tropical fish from chromatics of a more traditional Chinese aesthetic. Ceiling- from comfortably classic to cutting-edge. The meticulously Thailand. California’s plentiful coast is well represented high screens of svelte beauty divide Blossom’s 134-seat dining researched menu offers the best of China’s culinary wisdom by Spot Prawns from Santa Barbara and Dungeness Crab. room into avenues of tables, then interlock overhead to create tailored for the western palate and a more contemporary Preparation possibilities are similarly expansive, from sashimi delicate, arbor-like shelters. Smooth white pillars twinkle Chinese collection brimming with trend-forward dishes style to garlic steamed to crispy salt-and-pepper fried. with lacy, blossoming branches made of inlaid mirror, while fresh from Beijing and Hong Kong. Blossom’s modern décor across a deep gray ceiling, the same swirling, mirrored design by Studio A Design brightens traditional Chinese design For those prepared to further explore the Chinese culinary achieves a contrasting effect. Curved and covered banquettes principles with a contemporary color palette apropos of the imagination, Blossom’s authentic Chinese dishes offer fashion intimate alcoves wrapped in tiered architectural restaurant’s festive Las Vegas context. Bursting with exotic transport. Chef Chi Kwun Choi researched the menu with structures reminiscent of circular pagodas. Deep wood floors ingredients, intoxicating aromas and welcome surprises, a quest-trip to China in search of the most current cooking unite the space throughout, and white tablecloths finish it Blossom invites to its table fans of both classic and modern trends. Alongside old-time standards like Chilled Marinated with elegance. For private dining, five VIP rooms seat up to Chinese dining. Pig’s Ear, Marinated Duck’s Tongue and Braised Bamboo 32 guests between them. Fungus, guests will also find delicious abalone preparations, The restaurant’s diverse menu, printed in both English and such as Braised Sliced Fresh Abalone with Fish Maw (air Located near ARIA’s VIP gaming area, Blossom offers a rare Chinese, allows diners to traverse the expansive terrain of China’s bladder), and Geoduck (giant clam) prepared in a shibu-shibu taste of authentic China for those ready to explore its depths, gustatory heritage, with generous listings of appetizers, soups, style currently en vogue in Hong Kong and Thailand. With as well as exquisite renditions of tried-and-true favorites for meats and seafood, noodles, rice and vegetable dishes. Many advanced notice, at least 20 additional, hard-to-find specialty its American audience. dishes, designed for western tastes, offer smart modifications items can be procured for guests as off-menu requests – of the classics, while others venture into less-charted territory perhaps Cordyceps Soup, a popular trend, made from a winter with authentic traditions and nouveau discoveries straight from “worm” fungus known to benefit the respiratory system. China’s urban centers. Hours of Operation: The art of tableside prep brings a touch of festivity to a Dinner; Daily, 5:30 p.m. – 10:30 p.m. Specialty items offer universal appeal and enliven Blossom’s number of Blossom’s gourmet selections, as attendants carve menu with creativity and esprit. A specialized wok makes Peking duck, fillet seafood and poach geoduck in boiling LEMONGRASS STRAIGHT FROM THAILAND

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

own design. Seasonings, herbs and sauces provide the core of each or jackfruit. And Red Ruby is a visually inviting treat of water dish and are imported directly from Bangkok. Tiger prawns are flown chestnut cubes in coconut milk and syrup, where they float like from Asia as well, and Japan contributes Kurobuta pork for grilling. sparkling gems. Other meats, seafood and produce essential to the menu’s complex list of ingredients are sourced locally from California’s fertile grounds Lemongrass’ wine list covers an impressive international range, with and waters. Imperative to , grilling methods must be emphasis on more subtle vintages that pair best with Thai spices, like unerring. Krairavee dismisses convenient gas burners in favor of Riesling and Pinot Noir. Refreshing Thai beers are also available, the umami-releasing genius of Binchō-tan charcoal. Brought from and the restaurant’s signature beverage is Lemongrass Ice Tea. Wakayama Prefecture in Japan, it burns hot with no discernable aroma and is considered the world’s most exclusive charcoal. Design elements, conceived by AvroKo, draw on the celebrated cultural history of Thailand’s silk production. Juxtaposing the rough The judiciously composed menu offers the highlights of ancient industrial aspects of a traditional silk factory against the frailty of raw Siam and modern Thailand with appetizers, salads & soups, curries, fibers and un-dyed fabrics, the interior manifests its experiential main courses, rice dishes and noodles. A house signature appetizer, — As the first Thai restaurant on The Strip to reside in elite resort vision of a modern Asian restaurant. Flanking the entrance to the Lemongrass Prawns, blends mousse with lemongrass, black environs, Lemongrass, now open at ARIA Resort & Casino, travels casual, 51-seat lounge, fabric “ladders” are draped with sumptuous pepper and galangal and deep fries it into crunchy cakes with far beyond the standard. The casual-chic restaurant tutors guests sheers of raw silk and linen. Inside, unusual architecture shares a plum sauce for dipping. Another specialty, Salmon Spring Roll, in faithfully authentic flavors, serving the best modern dishes skylight with the baccarat area, and a glazed brick wall of yellow- pays homage to western influence, with basil cut by the distinctly from contemporary Bangkok alongside pitch-perfect renditions gold (Thailand’s holy color) signifies good luck to guests. At the bar, American sharpness of . Salads are time-honored of classic favorites. Chef Krairit Krairavee brings spices and sauces an Asian wooden screen has been fashioned into a back-bar, with takes on Thailand’s favorite spicy-sweet contrast, such as Spicy straight from Southeast Asia, to ensure the genuineness of Thailand’s built-in cubbies and cabinets to display exotic teas, and a dangling Salad with grilled marinated chicken and coconut rice, and more inimitable flavor fusions. An interactive satay bar lines the dining light fixture mimics the round hand-looms used for spinning raw modern designs from Krairavee, like Yam Nuea Yang, a Grilled Beef room, affording guests a front-row view of char-grilled preparations, silk, thickly wrapped in thread-like strands. Wooden tables and slate Salad of rib-eye prepared with mint and grapes. Curries come in while a lounge welcomes guests to relax for a cocktail or a full meal. floors accentuate the casual ambience of this cozy bar, where guests the classic colors of yellow, green and red, as well as creamy Panaeng- Designed by James Beard Award Winner AvroKo, the contemporary can stop for a quick drink or order a full dinner. In the 100-seat style, here with duck, ground and lychee. interiors are reminiscent of a traditional Thai silk factory with a dining room, four of AvroKo’s hand-loom fixtures dangle over the combination of raw fibers, textured fabrics and rough industrial tables, here fashioned in square versions. Banquettes of dark leather materials weaving a backdrop at once elegant and accessible. Black Pepper Prawns present a standout among main courses, and line the walls and the interactive satay bar, where guests can watch Asia’s distinctive tamarind fruit makes a tangy sweet-and-sour sauce grilling and noodle preparations, displays another backlit Asian for grilled rib-eye Beef Steak with mushrooms. Another Lemongrass screen. Two private dining rooms sit 10 each, with a partition wall Krairavee joins Lemongrass directly from Bangkok, where he was specialty, with Soft Shell Crab, won’t be found anywhere that can adjoin the room for parties of 20. executive chef at Nest, the rooftop restaurant of one of the city’s else in Las Vegas, while the signature noodle dish, Drunken Noodles most luxurious hotels, Le Fenix. Trained in both Thailand and the with Seafood, doesn’t spare the heat for which Thai food is famous. Netherlands, he is one of Southeast Asia’s premier chefs. He has Located on ARIA’s casino floor adjacent to the baccarat tables, This fiery affair of stir-fried rice noodles is made more complex by prepared dinners for the Moroccan Royal Palace and VVIPs of Lemongrass intensifies Las Vegas’ sophisticated culinary landscape the unusual, piquancy of gkranchai (also called rhizome or lesser APEC (Asian-Pacific Economic Conference), taken second place with the gourmet gusto of Southeast Asia. The restaurant and ginger), known to enhance the essence of seafood. in the Thailand Super Chef contest and appeared on prestigious lounge are open for both lunch and dinner. cooking shows in Thailand, including “Iron Chef” and “Idol Chef.” Desserts offer a cooling lift, vital to both the humid heat of Thailand and the dry, baked desert. “Icebergs” of shaved ice are flavored Hours of Operation: At Lemongrass, Krairavee introduces the authentic dishes he served with milk and sweet syrup, such as coconut, sweet corn, black jelly Lunch and Dinner; Daily, 11 a.m. – 2 a.m. back home and surprises guests with more modern creations of his JEAN PHILIPPE PATISSERIE AT ARIA: A GALLERY OF EDIBLE ART

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

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 chocolate. An exotic line of gelato also makes a debut. throughout the space, providing a feast for the eyes at Forty-five unexpected flavors help cool the Mojave heat every turn. And elevated on center stage, eight feet of with the likes of Blackberry Crème Brulee; Nutella with modern wedding cake in red, white and silver certainly crunchy praline crisps; or for the kids, Bubble Gum with commands admiration. marshmallow.

As visually arresting as they are scrumptious, the shop’s Savory fare tempt on a par with any of the confections. proliferation of desserts might render decision-making Gourmet , salads, savory and sweet crêpes, vexing. Eclairs, fruit tarts, Napoleons, unearthly pastries and warm paninis are certain to vie for first choice, of rich ganache and flavored creams, macaroons, Danish, while a low-fat Spa Menu of equal flavor-depth won’t sorbets and more compete for favor. Full-sized cakes, feel an iota like compromise. intricately piped with buttercream designs, are boxed and lavishly wrapped for the most unexpected of gifts. Occupying two-thirds of the pâtisserie’s interior, a ­­— Award-winning pastry chef Jean-Philippe Maury spacious café area evokes a brasserie-like environment brings beauty, whimsy and sublime indulgence to Exclusive to Jean Philippe Pâtisserie at ARIA, Maury’s with counter seating and rustic wooden tables – ideal for ARIA Resort & Casino with the launch of his second select line of bonbons and truffles are available by relaxing over snacks and sweets or one of the shop’s new Parisian-style pastry shop: Jean Philippe Pâtisserie. the piece, allowing guests to hand select a tidy box quick-serve hot meals. Lunch and dinner classics, like Echoing its sister shop in Bellagio, the new pâtisserie as keepsake of their visit to CityCenter. Perhaps the Chicken & Pasta and croque monsieurs, flow from the displays its array of sweet and savory treats as tenderly Sevillian: orange marzipan and Grand Marnier ganache on-site kitchen, authentically prepared by the resident as rare artifacts, then quickly finds its own voice with in dark chocolate; or the Piemont: Gianduja ganache French chef. unique new features: a larger layout, incorporating an (made with hazelnut paste) and roasted hazelnuts in milk

continued... 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 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. RESERVATIONS LINE FOR ALL ARIA RESTAURANTS: (877) 230-2742

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VISIT THE CITY CENTER PRESS ROOM

MEDIA CONTACT INFORMATION

Andrea Brown | MGM MIRAGE | (702) 650-7534 | [email protected]

SUSAN HOSMER | BULLFROG & BAUM | (323) 651-1380 | [email protected]