Taste

For $20 more you can get unlimited mimosas or rum punch or bloodys or Champagne or margaritas or beer. Now we’re brunching, people.

Go brunch crazy at Aria’s all-you-can-eat all week long

July 20th, 2017

For $20 more you can get unlimited mimosas or rum punch or bloodys or Champagne or margaritas or beer. Now we’re brunching, people.

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    It’s operated by Cyndy Violette—World Series of Poker bracelet-holder, Ladies Poker Hall of Fame inductee and proud vegan.

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    The attentive staff cooks everything for you, so you don’t have to guess when your food is ready.

  • Dining

    The menu highlights artisanal ingredients like Hudson Valley duck ham on the duck Reuben and the Savini truffle sauce on the truffle honey grilled cheese.

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    Throw up a sign that reads “tacos,” and I’ll be there. Not “taco,” because I don’t want one taco.

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    There’s a wok-fired Asian menu including General Tso chicken and walnut shrimp. Could go great with a burger and a boozy shake at 3 a.m.

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    From Buldogis to Cheffini’s, with stops along the way.

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    If the $14 price tag sounds high, consider the quality of ingredients: two patties made from farro, black beans, mushrooms, onions and quinoa.

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    The knockout punch is the Lorenzo Burger, a thick patty with peppered bacon, mushrooms and a creamy mushroom sauce, as hearty and homey as it ...

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    Chef Chris Kight is steeped in technique, having cooked under both Thomas Keller and Gordon Ramsay.

  • Dining

    The sides also shame the competition, from zesty Campero beans to creamy coleslaw.

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    We've got stacks on stacks.

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    The Strip spot recently updated its menu, adding more small plates, more meat and a killer bowl of ramen.

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    Chef Charles Phan pioneered a modern, ingredient-driven style in the Bay Area—and he’ll be doing something similar here.

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    It’s a nicer version of a country roadhouse restaurant, with a soundtrack and menu to match.

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    The yam plays the perfect role in ice creams, pastries and doughnuts, and its luscious, bright hue makes it an enticingly fun treat.

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    The Nacho Dog features tortilla chips, salsa, guacamole and crema.

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    Chef Mickel Sutherland delivers big flavors, as those who ate at his Blue Mahoe food truck can attest.

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    In a city of infinite toppings and flavor combinations, I find myself craving simple and classic.

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