The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/701166
Beyond Aria's ingenuity, the resort is at the forefront of Las Vegas' culinary scene, playing host to some of the best restaurateurs and chefs in the U.S., including three-Michelin-Star chef Jean-Georges Vongerichten. Other notable dining options at Aria include Sage, Julian Serrano, and barMASA. Even the hotel's buffet diverges from the norm with its chic design and endless selection of global cuisine (unlimited mimosas and bloody marys don't hurt either). During our recent visit, we elected to dine at Carbone after hearing that the widely talked about New York Italian restaurant was now also at Aria. The restaurant itself pays homage to Italian-American restaurants of the '50s and '60s. In many ways it's a throwback to glamour, service and showmanship, but like everything under Aria's roof, it's done in a more nuanced way. Carbone's devotion to sophistication was evident when entering our golden booth beneath the dining room's grand chandelier. But one of the essential parts to Mario Carbone's concept is tableside preparation. Not only does it alleviate pressure on chefs, but it brings a certain level of excitement and buzz. You'll find yourself looking forward to the next course just to see what sizzling attraction they'll bring out next. Beyond mere entertainment, there's a certain level of comfort that comes with seeing one's food prepared, and that's a testament to the professionalism of Carbone's servers. All of the ingredients at Carbone are top quality, and you'll realize it after your first bite. The restaurant takes cooking cues from the past but is certainly modern in its techniques and offerings. From the minute your bread basket arrives, you know the meal is going to leave you at a loss for words. Personally, I could've eaten spicy salami and bread and been satisfied. But Carbone's standouts, chicken scarpariello and lobster fra diavolo, are not something you want to miss. And when the dessert cart comes, just be sure to grab the lemon cake and a glass of housemade limoncello. VUE ON TRAVEL V U E N J . C O M 103