Sage chef Richard Camarota shares his neighborhood favorites


For chef Richard Camarota, dining out is all about convenience. He runs the show at one of Vegas’ most acclaimed and creative dining rooms, Sage at Aria, which he opened with chef Shawn McClain in 2009. (Camarota has been working with McClain since 2005.) These days, any and all off time is spent with his wife and 2-year-old son, so his go-to spots are near the busy chef’s Summerlin home base.

Restaurant Guide

At Aria, 590-7757
Monday-Saturday, 5-11 p.m.

Dom DeMarco’s (9785 W. Charleston Blvd., 570-7000) “Dom DeMarco’s does a good job with pizza,” Camarota says. “It’s kind of a good variation between authentic Neapolitan and New York-style, so it’s got more of a texture to the dough. You can actually pick it up. And they do different styles, like Sicilian or the Di Fara, which is kind of Chicago-style deep dish but not quite. It doesn’t have two pounds of cheese per pizza. I lived in Chicago for years and ate plenty of that.”

Sen of Japan (8480 W. Desert Inn Road, 871-7781) “The wife and I tend to find ourselves doing sushi a lot on days off, because it’s refreshing and nice and easy to eat at home with a 2-year-old running around. Sen of Japan is where we end up going. They have such great quality, and nice [flavor] combinations.”

John Cutter (11770 W. Charleston Blvd., 309-6200) “One of my guilty pleasures is this place near home called John Cutter. We’re closed on Sunday, so on Saturday nights I might go up there with a couple people from work, have a beer and partake in some chicken wings. I used to do it quite often, and they’re pretty tasty. They’re nice and crispy—that’s the best part about them.”

Photo of Brock Radke

Brock Radke has been writing about Las Vegas for more than 15 years. He currently covers entertainment, music, nightlife, food ...

Get more Brock Radke

Previous Discussion:

  • Don’t skip the Octopus Salteado, tender seafood drenched in a tongue-tingling romesco-lime sauce.

  • The Mexican Sloppy Jose is a zesty gut-buster, a spicy mélange of chorizo and ground beef contrasted by cool and creamy avocado.

  • The casero is the most popular ceviche—shrimp marinated in lime with avocado, onion, cucumber, cilantro and plenty of spicy bits of serrano pepper.

  • Get More Dining Stories
Top of Story