Farm-to-table produce and artisanal meats flavored with innovative concepts from the Mediterranean are presented at Executive Chef Shawn McClain's swanky Aria restaurant. Exciting fare includes grilled Spanish octopus with charred pumpkin, and foie gras custard brulee. Depending on when you visit, entrée options might include braised short rib with horseradish-smoked potato pave, bacon-wrapped Iberico pork loin, and Maryland black bass. A big attraction is the bar program;
mixologists incorporate fresh-fruit purees, boutique liquors, and homemade bitters into cocktails, and the bar offers more absinthe than any other spot in Vegas.