Carbone at Aria

Carbone at the Aria Resort in Las Vegas recasts mid-20th-century Italian-American fare through tableside rituals and red-sauce foundations, pulling in groups for drawn-out meals that feed into casino circuits or lounge arrivals. Set within the resort’s central tower, this restaurant acts as a pivot for evenings blending structured courses with Strip transitions. For dinner reservations at this Las Vegas restaurant, myrsvp.com facilitates VIP table bookings, prioritizing red room access for occasions like bachelor parties or client dinners.

The concept traces to 2004, when chefs Mario Carbone and Rich Torrisi opened Torrisi Italian Specialties in New York’s Little Italy as a sandwich counter, evolving it into a full-service spot by 2009 that blended deli roots with upscale touches. Joined by Jeff Zalaznick, they launched the flagship Carbone in 2013 within the Greenwich Village husk of the old Rocco Restaurant, transforming it into a red-sauce homage with velvet ropes and tuxedoed service that secured three New York Times stars and perpetual reservation wars. This blueprint propelled Major Food Group—formalized in 2011—to over 50 sites, including Parm expansions and outposts in Miami, Dallas, and Hong Kong. The Las Vegas edition debuted in November 2015 at Aria, MGM Resorts’ modern anchor, as the brand’s first West Coast foothold in a 10,000-square-foot space designed by Ken Fulk to echo vintage glamour through Murano glass chandeliers and hand-selected artifacts. It quickly claimed Forbes Four-Star status and Wine Spectator nods for its 400-label Italian cellar, sustaining a 4.7 OpenTable average from nearly 2,000 reviews amid the group’s growth. As Aria’s enduring red-sauce draw, it remains a solo Strip presence, underscoring Major Food’s selective scaling.

Patrons navigate the casino’s east wing to a velvet-curtained entry, revealing a split layout: the main dining room with 150 seats in leather booths and banquettes under soft pendants, plus the Fontana Room—a crimson-hued private enclave for 40 evoking old Hollywood screening rooms. Marble floors and brass accents frame a central pass for kitchen glimpses, while low partitions foster contained exchanges amid subtle house tracks from 7 p.m. A bar zone manages aperitifs, and the setup enforces upscale casual—collared shirts, no shorts—to suit the resort’s convention blend. Service deploys captains for edge-of-table flourishes like scampi tosses, pacing around high turns without rush. Open nightly from 5 p.m.: Sundays through Thursdays to 10:30 p.m., Fridays and Saturdays to 11 p.m., the cadence aligns with pre-pool brunch recoveries or Omnia club escalations nearby.

The lineup structures around antipasti, pasta builds, and protein finishes, with family-style scales for communal handling. The Spicy Rigatoni Vodka, short tubes in prosciutto-laced cream with Calabrian chili, clocks at $38, its heat threading against silky cling. Lobster Scarpariello, claws and tail in lemon-caper broth with sausage and peppers, serves two at $128, a briny tangle yielding to shellfish pull. The Veal Parmesan, pounded cut breaded and layered with mozzarella in pomodoro, arrives at $68 for a single plate, crisp exterior giving to tender slices. Octopus Pizzaiolo, grilled tentacles atop charred flatbread with tomato and oregano, runs $32 as a shareable starter, its char offset by herbal lift. From the grill, the Piccata Chicken—sautéed breast in white wine butter with artichokes—provides a lighter main at $48, bright against caper tang. Sides such as meatballs in Sunday gravy or escarole with garlic go for $18-22, while plant-based picks include eggplant involtini stuffed with ricotta at $28. Desserts pivot to the tableside Lemon Icebox—citrus sorbet in meringue shell cracked for reveal—at $20, or panna cotta with berry coulis for $16. The beverage array favors Barolo and Chianti from $18 per glass, with pairings at $95; cocktails revive the Carbone Negroni—Campari, vermouth, and orange twist—at $22.

This division aids bachelor parties, where myrsvp.com claims Fontana Room slots or booth clusters for ritual-driven hosting. The shared deliveries and room splits encourage overlaps, matching Las Vegas restaurants’ function as sequenced hubs. At Aria, Carbone borders Catch for seafood handoffs or the property’s pools for midday links. In measure, it sustains Major Food’s grip on era-specific delivery, now woven into the boulevard’s operational weave.

Recommended request time 30 days in advance