Industry Weekly

[Night Bites]

If you haven’t done Herringbone yet, these plates will get you going

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Herringbone’s melt-in-your-mouth meatballs, covered in “Nana’s pork gravy” and whipped ricotta.

Celebrity chef Brian Malarkey’s Herringbone is the hottest new restaurant on the Strip, a spacious, luxurious dining room—and check out that patio!—boasting one of those ultra-fresh “fish meats field” menus that make it near impossible to decide what to order.

Herringbone's shrimp ceviche is a blast of the Pacific, layered with avocado, scallion and tomato salsa.

That’s where we come in. Your first bite on your first visit to a new restaurant is like a first kiss—you don’t want to mess this up. So begin your Herringbone experience(s) with a duo of appetizers that demonstrate this kitchen’s range and culinary philosophy.

The shrimp ceviche is a blast of the Pacific, layered with avocado, scallion, tomato salsa and just the right notes of brine and brightness. The dish gives executive chef Geno Bernardo a chance to flex his seafood skills from a recent stint cooking (and fishing) in Cabo San Lucas. Pair it with the luscious meatballs, melt-in-your-mouth savory spheres covered in “Nana’s pork gravy” and whipped ricotta. If you know Bernardo like we do—from his days making Nove Italiano one of the city’s top Italian restaurants—you know you have to order these. Herringbone at Aria, 702-590-9898. Sunday-Thursday, 11:30 a.m.-10 p.m.; Friday & Saturday, 11:30 a.m.-11 p.m.

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Brock Radke

Brock Radke has been writing about Las Vegas for almost two decades. He currently serves as editor-at-large covering entertainment and ...

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