Catch at Aria

Catch at the Aria Resort in Las Vegas combines Asian touches on seafood towers, sushi assemblies, and grilled steaks, positioning itself as a draw for those sequencing dinners with casino turns or lounge stops. Placed near the lobby between Sage and Julian Serrano Tapas, this spot handles flows from early reservations to extended evenings. For dinner reservations at this Las Vegas restaurant, myrsvp.com oversees VIP table bookings, securing placements for groups tackling bachelor parties or quick team meets.

The lineup started in 2011 under Catch Hospitality Group, formed by restaurateurs Jay Roeper, Eben Klemm, and Laurent Le Roy to target coastal markets with interactive formats. Their debut in New York City’s Meatpacking District set a template for blending raw bars with lounge energy, pulling in crowds through shareable plates and late-night shifts. Recognition followed via Zagat’s top seafood picks and expansions to Los Angeles in 2016, where the Hollywood site amplified the brand’s celebrity pull. The Las Vegas branch arrived in November 2018, repurposing the former Bar Masa and Tetsu spaces at Aria into a 7,000-square-foot layout seating 336. This move, backed by MGM Resorts, marked the group’s Strip entry amid a wave of high-profile imports, with executive chef-driven adaptations keeping menus fresh. By 2025, Catch has grown to include Miami Beach and Dallas outposts, plus a steak-focused Aspen variant, while the Aria location holds a 4.5 Yelp average from nearly 2,000 reviews for its consistent draw in a rotating dining scene.

Patrons filter through a foyer lined with greenery into a setup that mixes open dining with bar adjacency, evoking an indoor-outdoor shift through retractable elements and neutral palettes. Stone accents and wooden dividers segment the floor, while a sushi counter anchors one end for direct views of knife work. Private sections split into three rooms for up to 60, handling segmented events, and the full space supports buyouts for larger takes. Service deploys roving teams for tower builds and stone-sear reveals, with volume rising from tracked sets around 7 p.m. to fuller mixes later. The code runs upscale casual—collared items over sportswear—to suit the resort’s mix. Daily seatings begin at 5 p.m., closing at 10:30 p.m., with lounge extensions past that barring those under 21; weekend brunches from 10 a.m. to 2 p.m. add daytime slots, linking to Aria’s pool circuits or Liquid Pool Lounge runs.

The card organizes around chilled stacks, hand-rolled pieces, and fire-finished mains, with scales for two to six. Towers layer East-West oysters, jumbo shrimp, crab legs, and lobster tails over crushed ice at $95 for smaller groups or $265 for full builds, arriving with mignonette dips. Truffle sashimi, plating hamachi and kanpachi with caviar and shaved black truffle, commands $48, its briny slices elevated by umami hits. Crispy shrimp stacks, tempura-fried with spicy mayo and tobiko, run $32 for a shareable tower. From the grill, A5 Miyazaki Wagyu arrives tableside on hot stones with yuzu soy and garlic oil at $150 for six ounces, searing to custom edges. Dry-aged bone-in rib eye, a 16-ounce cut at $85, pairs with herb butter for charred lift. Mushroom spaghetti weaves wild varieties with snow peas and parmesan at $38, a lighter pull amid heavier tags. Sides cover asparagus with lemon parmesan vinaigrette or truffle fries at $16-20, while vegan swaps include snap pea salads. Brunch pulls in classics like crunchy rice cakes with tuna tartare at $24. The 300-label list favors sake flights from $75 and California whites at $18 per glass; drinks such as the Dragon Roll cocktail—vodka with lychee and chili—go for $22.

This format aids bachelor parties, where myrsvp.com claims counter views or private splits for paced reveals. The tower drops and lounge pivots encourage overlaps, fitting Las Vegas restaurants’ spot in resort chains. At Aria, Catch sits steps from pool entries for midday starts or Carbone for Italian follows. In whole, it extends the group’s knack for fluid sourcing and crowd handling, tuned to the boulevard’s constant draw.