Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
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PHOTOGRAPHY BY WILLIAM PRUYN (AQUAKNOX); ALEX KARVOUNIS (PAUL BARTOLOTTA); BARBARA KRAFT (FISH CART) GUIDE devour Chef Maloney's fish soup at Aquaknox. under the sea FISHING AROUND THE STRIP FOR OCEAN FAVORITES SUCH AS LOBSTERS, CRAB, AND SHRIMP. BY LAUREN CUMMINS American Fish I nspired by America's great lakes, rivers, and coasts, Michael Mina puts a contemporary twist on classic cuisine with four cooking styles: salt baking, wood grilling, cast-iron griddling, and ocean- water poaching. Recent dishes include the diver scallops and Hudson Valley foie gras, as well as heirloom-tomato soup with lobster grilled cheese. Aria Resort & Casino, 877- 230-2742; arialasvegas.com Aquaknox S pecializing in "global water cuisine," Tom Moloney presents mouthwatering seafood dishes like Maine lobster bisque, wild Alaskan halibut, and New Zealand John Dory. Share the Aquaknox Plateau of fresh shellfish delicacies like Pacific prawns and crab claws, plus ceviche and sake oyster shooters. The Venetian Resort Hotel Casino, 702-414-3772; aquaknox.net Bartolotta, Ristorante Di Mare T hanks to Paul Bartolotta's relationships with overseas fish markets, this 2012 Forbes four-star restaurant at Wynn offers rare Mantis shrimp; Mediterranean blue rock, Sicilian, and Algerian slipper lobsters; and baby soft-shell, brown, and spider crabs. Bartolotta offers more than 50 species of fish on any given night. Wynn Las Vegas, 702-248-3463; wynnlasvegas.com 122 VEGASMAGAZINE.COM Chart House D Joe's Seafood, Prime ine beside the spectacular 75,000-gallon aquarium centerpiece at Chart House, one of the few places in town where you can have an "under the sea" experience. Its beautifully presented dishes include miso- maple-glazed salmon with prosciutto, and macadamia- crusted mahi with peanut sauce, Frangelico liqueur, mango relish, and soy glaze. Golden Nugget Hotel & Casino, 702-386-8364; goldennugget.com Estiatorio Milos G reek and Mediterranean flavors highlight the posh menu selection at Milos, where buying fish by the pound proves the ultimate luxury. Special dishes from the stunning raw bar include a tasting of five raw fishes prepared in delicious and diverse ways. If it's not too hot, eat on the one-of-a-kind terrace—and don't skip lunch: The three-course $20.12 meal is one of the best deals in town. The Cosmopolitan, 702-698- 7000; cosmopolitanlasvegas.com Fin F in's marvelous curtains of bubbled glass beads give off an oceanic feel, perfect décor for a dinner from the sea. Choose from the restaurant's daily seafood selection, and sample the ever-popular braised scallops with sweet yet spicy chili sauce, alongside the seafood lo mein. The Mirage Hotel & Casino, 866-339-4566; mirage.com Steak & Stone Crab M iami's (then Chicago's) legend- ary Joe's offers an amazing array of stone crab, right here in Las Vegas. Experience tableside service featuring Dover sole and jumbo Alaskan king crab legs, or a fisherman's platter with shrimp, scallops, calamari, and cod, served fried or grilled. The Forum Shops at Caesars, 702-792-9222; joes.net Mastro's Ocean Club L ocated in a beehive-like structure in the middle of Crystals, Mastro's Ocean Club would be a foodie destination even if it weren't surrounded by some of the best shopping in town. Get the most bang for your buck with its signature seafood tower, which lets diners build their own meal from the finest selections. Finish the night with another specialty: warm butter cake. Then enjoy cocktails at the piano bar until 1 AM. Crystals, CityCenter, 702-798- 7115; mastrosrestaurants.com RM Seafood T ake a trip around the world with Rick Moonen at RM Seafood, where global flavors infuse every dish. Dine upstairs for the extravagant seven-course prix-fixe menu. On the more casual first floor, indulge in a variety of shellfish samplers and sushi, as well as entrée favorites, including RM-style cioppino. Mandalay Bay Resort & Casino, 702-632-9300; rmseafood.com V FRESH CATCH Paul Bartolotta serves deep-sea entrées with an Italian kick at Wynn. Where do you get your seafood? Fish markets all along the coast of Italy on the Mediterranean. We import close to two tons of fresh fish each week. Is anything seasonal coming into play? I do an enormous amount of truffle cookery, and my purveyor says I am the largest purchaser of white truffles in the country. What is the rarest item on the menu? My pride and joy are my live langoustines. I am one of just 12 people in the world who has them, and I'm the only one in North America. The fish cart at Bartolotta, Ristorante Di Mare.