Solid Seafood: American Fish

********THIS RESTAURANT IS NOW CLOSED.******** 

American Fish is Chef Michael Mina's seafood offering at the Aria Resort and Casino.

We liked this meal, but, while solid, it was nothing particularly special. A four-course meal for $79 was a decent deal, though.

First Course A: Oysters, Bloody Mary, mignonette.


First Course B: Tuna tartare, wild arugula, quail egg, pine nuts, Castelvetrano olives.

Second Course A: Manhattan clam chowder, oyster crackers, crispy pork belly.

Second Course B: Shrimp and grits, jalapeño, Serrano ham.


Third Course A: Boneless New York, creamed mushrooms, cauliflower, marbled potatoes.


Side of Brussels sprouts.

Third Course B: Mediterranean branzino, squid ink risotto, saffron sauce, red wine artichokes, arugula.


Fourth Course A: Valrhona chocolate custard, red velvet cake, pecans, cocoa nib ice cream.


Fourth Course B: Mascarpone cheesecake, huckleberries, vanilla crust.

Great space. Great service. Good food. Just not great food.

Delectable Dishes, Swanky Setting: Sage

Our besties treated us to dinner at Sage at Aria for my birthday earlier this year.

The space is modern Vegas. I absolutely loved my farm-to-table four-course meal. At $79, the Chef's Signature Menu is quite the bargain for a fabulous feast by Sin City standards. A nice bonus is that you have your choice of two or three dishes for each course, so you have a hand in crafting your own mini tasting menu.

Amuse bouche.

First Course #1: Wagyu beef tartare, crushed caper aioli, slow-poached egg, crispy chocolate.


First Course #2: Market oysters, piquillo pepper and Tabasco sorbet, aged tequila mignonette.


First Course #3 ($10 addition): Foie gras brulee, toasted cocoa nibs, salted brioche.

Second Course #1: Maine Dayboat scalllops, braised oxtail, wild mushrooms, salted caramel reduction.


Second Course #2: Maine lobster casoncelli, glazed spring onions, spinach, mascarpone.

Third Course #1: 48-hour beef belly, chestnut puree, fig glaze, celery hearts.


Third Course #2: Iberico pork loin, milk-braised cannelloni, green asparagus creminelli mortadella.

Fourth Course #1: Warm carrot cake, roasted coconut sauce, candied ginger, cream cheese ice cream.


Fourth Course #2: Crunchy chocolate and peanut butter tart, blackberry sphere, toasted marshmallow sauce.


Coffee and mignardise (meringues and a shot of rich hot chocolate).

We really enjoyed Sage. Standouts for me were the foie gras brulee, scallops, and lobster casoncelli. I had a great birthday, and I'd happily dine at Sage again.