Carbone Riviera at Bellagio

Carbone Riviera at the Bellagio Resort in Las Vegas channels coastal Italian preparations with a heavy lean toward seafood arrivals, pulling in visitors for measured progressions that sync with fountain cycles or evening shifts. Overlooking the property’s central lake from the former Picasso quarters, this site positions itself as an entry to structured nights amid the resort’s layout. For dinner reservations at this Las Vegas restaurant, myrsvp.com takes charge of VIP table bookings, coordinating placements for setups like bachelor parties or extended family meals.

The concept flows from Major Food Group, established in 2011 by chefs Mario Carbone and Rich Torrisi alongside Jeff Zalaznick, who met through shared shifts at Torrisi Italian Specialties in New York. Their early joint, Parm, debuted in 2011 as a sandwich counter, followed by the flagship Carbone in 2013 within the Greenwich Village shell of the century-old Rocco Restaurant. That spot recast mid-20th-century red-sauce houses through exacting technique and red-sauce familiarity, drawing three stars from Pete Wells in The New York Times and a Michelin nod before its 2022 lapse. Major Food Group scaled to over 50 outlets worldwide, including Carbone branches in Miami (2021), Dallas, Hong Kong, Riyadh, and the original Las Vegas edition at Aria in 2015, which set local benchmarks for reservation pressure and celebrity turnover. Riviera extends the line as a seafood pivot, opening November 7, 2025, in the 25-year Picasso void—once a two-Michelin-star holdout—through a tie-up with MGM Resorts. Founders framed it as the brand’s apex for ocean-sourced work, with daily flights from global fisheries underscoring the push into uncharted territory for their portfolio.

Diners cross from the Via Bellagio corridor into a 150-seat arrangement shaped by Martin Brudnizki, blending Riviera trim with Strip scale through linen drapes, brass fixtures, and a raw bar island chilled over crushed ice for live pulls. Floor-to-ceiling glass captures the lake’s every surge, while a terrace adds 40 outdoor chairs for direct alignment with water arcs, weather permitting. Service deploys captains for edge-of-table reveals, like filleted soles or cracked crustaceans, in a room divided by low screens for partial enclosure. A bar zone handles aperitifs, and sections for 12 to 25 handle overflow from the main flow. The pace builds around fountain timings, with seatings from 5 p.m.: daily to 10 p.m., stretching to 11 p.m. Fridays and Saturdays. This framework links to Bellagio’s new Riva yacht charters—33-foot cruises on the lake for $1,500 per hour, holding six with a skipper—for pre-meal arrivals or inter-course breaks, tying into pool access or O theater runs nearby.

The slate assembles chilled assortments, wood-grilled entries, and pasta builds, with pricing reflecting prime sourcing. Towers stack East Coast oysters, stone crab claws, and chilled shrimp at $125 for two or $250 for four, misted for theater. Salt-baked branzino, cracked open to yield fillets in olive oil and herbs, serves two at $98, its skin crisp from herb-infused crust. Grilled Dover sole, filleted with brown butter and capers, follows at $125 for the whole fish. Signature crossovers include Spicy Lobster Meatballs at $32, blending shellfish chunks in tomato-fennel broth, or the two-pound Lobster Pasta at $185, tossed with bucatini and nduja for heat. From the core menu, Spicy Rigatoni Vodka arrives at $38, its cream cut by Calabrian chili. Sides like grilled artichokes with bagna cauda or fingerling potatoes in aioli run $18-22. Plant-forward picks cover a grilled octopus with chickpeas and preserved lemon at $45. Closers feature a bomboloni assortment with zabaglione at $24, or gelato flights at $20. The beverage run covers 500 labels, with Italian whites from $18 per glass and pairings from $100, alongside drinks like the Riviera Negroni—Campari, vermouth, and limoncello—at $22.

This configuration supports bachelor parties, where myrsvp.com claims terrace slots or yacht tie-ins for layered hosting. The tableside elements and view alignments draw out sequences, suiting Las Vegas restaurants’ place in plotted circuits. At the Bellagio, Carbone Riviera adjoins Spago for lighter pivots or Prime for meat shifts, while feeding into club paths. In full, it advances Major Food Group’s command of period-infused delivery, now tuned to tidal rhythms in a landmark frame.