After spending a week in Las Vegas, I'm pretty sure that this city has the highest concentration of fine dining restaurants in the US. No matter where you are on the strip, there is likely a highly rated (or Michelin starred) restaurant right around the corner.
I ate mostly in the Aria hotel. After a long day of walking, I usually head back to my room to freshen up before dinner. By that time, the last thing I want to do is go out and walk some more. On my first night in Vegas, I ate at the closest restaurant I could find, which happened to be Julian Serrano. It is right beside the hotel lobby, and is also a 15 second walk from the guest room elevators.
Chef Julian Serrano is best known for his creative French/Spanish fusion dishes at Picasso (a 2 star Michelin restaurant) in the Bellagio hotel.
At the newly opened Julian Serrano restaurant, the Chef goes back to his roots and focuses on simple Spanish tapas dishes.
Julian Serrano Restaurant
The interior of the restaurant is colorful and festive, upscale yet casual at the same time.
Bar at Julian Serrano
After a long day of travelling with hours of flight delays, my friend JL and I decided to have a small dinner.
First was the golden and red beet salad with a citrus sherry vinaigrette. I adore beets, and anyone who knows me well will know that this dish was my choice. This was honestly a piece of art...simply beautiful. The beets were served with green leafs, citrus slices, and mild jelly cubes.
Golden and Red Beet Salad
Next was the mixed baby romaine salad served with Cabrales cheese, walnuts, and piquillo peppers. The cheese was absolutely divine: smoky with a hint of spiciness. The dish didn't look like much, but it was a great blend of tastes.
Mixed Baby Romaine Salad
The pan manchengo was a nice simple dish: toasted bread, fresh tomato sauce, slices of 1 year old manchego cheese, and LOTS of garlic.
The tuna tiradito was beautifully presented. Tiradito is a Peruvian ceviche. It is mild in taste and the fish is thinly sliced, like sashimi. This dish consisted of ahi tuna, ponzu sauce, seaweed, and rocoto pepper sauce. The seaweed added nice texture and the pepper sauce (surrounding the fish) gave it a nice spicy kick.
My chicken loving friend, JL, ordered the marinated garlic chicken and mushroom skewer. This was served with chilindron sauce, a basic Spanish tomato sauce. JL loved this dish.
Marinated Garlic Chicken and Mushroom Skewer
Dessert was Santiago's cake, an almond cake with caramelized nuts, and turrón ice cream. Turrón is a Spanish nougat that is traditionally served at Christmas time. This dish, like all the rest, was simple and fresh.
Casino Level of Aria Hotel
3730 Las Vegas Blvd
Las Vegas, Nevada, USA