Herringbone

Ganz neu im Aria ist dieses Restaurant und sehr zu empfehlen… zur Vorspeise der gegrillte Babyoktopuss, herrlich… Dann der ganze Fisch auf den Punkt und auch die Seefoodspaghetti super lecker… nur leider wie in Vegas üblich ein viel zu lauter Geräuschpegel…hab noch was vergessen, die haben sogar eine Terrasse zum draussen essen, sehr selten hier. Gerne wieder

Best meal that I have had in awhile! My dad used to be a commercial fisherman in Alaska, so I am a self-​proclaimed seafood snob. Everything was top-​notch. Also the desserts are ridiculoussss. Save room instead of having a food baby because you can’t stop eating the dessert like I did.

Food was very good but potions small for the money
Probably inline with what you should expect at better restaurants in LV

SO good! Everything was amazing including the service. The meatballs, tuna poke, octopus, and more were delicious. Those one bite wings were flavorful. The brussel sprouts were very good. The calamari was to die for. Cocktails were very interesting and different, but also delicious. It’s a smaller restaurant, but that’s probably because the patio was closed. I’m not sure about having dinner on a couch and having to lean far forward to eat. It was a little weird, but I get the lounge concept of it, and it didn’t take away from the experience at all. I would dine outdoors; it’s beautiful. I will definitely be back!

This restaurant has a serious food program. Whole fish Ceviche, Meatballs, Skatewing, Lobster Gnocchi all worth a trip to the Strip. Gino and team are really putting their best foot forward with a well organized and hospitable experience. Fun atmosphere to dine, drink and hang out.

I loved this place! Its a great restaurant that has a fun atmosphere. I really would choose this any day over some of those stuffy restaurants out there. My girlfriends and I had an awesome time and would go back there in a heartbeat. Highly recommend the spaghetti dish and any of their cocktails!

Antisocial? Eat somewhere else.
Imagine lounging around with your closest friends on a cool Cali evening, sipping cocktails and being served fresh and vibrant bites the «help». Now drop that into a Vegas mega resort and you have Herringbone. Billed as «social dining», just think comfy lounge, with sofas and plush seats surrounding low tables forcing conversation.
Before continuing, «Hey, if anyone needs to make a call, I’ve got a phone». Don’t be that douche. Nothing screams, I don’t know how to interact with live humans like bringing out your mobile. Try it and watch eyes roll.
Summary: great vibe, great ambiance, OK food. Being honest, in a social setting, the food is not the center of attention. It just needs to be good enough not to offend. Solid, not stellar. That said, it meets expectations.
In general, ingredients are fresh and treated simply. Flavors are vibrant. No heavy sauces. All dishes are meant to be shared. Think finger foods eaten over a cocktail napkin.
The oyster sampling is fun and the chilled seafood tower OK (perfectly cooked lobster, slightly overcooked shrimp) but those can be had anywhere.
Focus instead on a very good salmon rillettes. Warm smoked salmon mixed with crème fraiche and clarified butter and chives paired with a tangy lemon curd. Perfect when spread on the grilled bread.
Not to be out shown, the scallop ceviche. Sweet, tender scallops in a sesame ponzu sauce with tobiko (flying fish roe). The earthiness of the sesame and very bright citrusy taste of the yuzu greatly enhances the oceanic sweetness of the scallops. Lavosh accompanies the dish but dive bombing is the best way to enjoy it.
Finally the poke. Simple cubes of hamachi, Maui onions, grated ginger, garlic, scallions, and crushed macadamia nuts. Yuzu, soy, and shichimi pepper rounds out the seasoning. Great complexity with the oil from the macadamia nuts adding a great nutty flavor. Very clean finish with just the right amount of spicy heat. The scallion pancakes make the perfect vehicle to get this into your eagerly awaiting mouth.
Friendly, casual but efficient service.
Interesting selection of craft cocktails and half bottle service. Well chosen wine list. Typical Vegas resort pricing.
Note: This restaurant is very busy. High level mLife members, make reservations through the mLife site to guarantee seating.
In the end, the pieces are provided, the experience is ultimately what you make of it.

This is, by far, my favorite restaurant I have been to.
My absolute favorite dishes that I highly recommend are; the Octopus is perfectly cooked and amazingly seasoned, the Tuna Poke is the best I’ve had, The Crudo is simple with great flavors, and the Sail Boat option with oysters, crab and lobster is an excellent choice as well.
I have enjoyed most of the seafood items on the menu and I cannot wait to go back to try more!
Out of everything on the menu-​the Salted Carmel Panna Cotta is my top choice (I know it’s a desert. Shhh)! I would give up my unborn first born for it! (Well, not actually but it is seriously heavenly.)
Their specialty cocktails are also perfectly balance and excellent!
Herringbone is a must if you are in Vegas!

My friends and I went to Herringbone and in true Chef Geno fashion, we had the most amazing culinary experience. With an in-​house DJ mixing hip tunes as we relaxed on comfy lounge chairs, we shared a variety of small plates. The beautiful presentation and flavor of Chef Geno’s creations made every dish seem like a delicious journey. My personal favorites were Nana’s meatballs (yes, it’s Chef’s Italian Grandma’s recipe), Poke, Octopus, Burrata and the Dinghy. Our happy ending came in the form of The Carrot Cake, Adult Root Beer Float with Warm Ginger Snaps (made me feel like a kid again) and Turtle Cheesecake. I loved the creative and unique cocktail menu. The staff was very attentive and knowledgable about each plate. I will definitely be going back.

I had a phenomenal dinner of a few small plates and cocktails here. Despite the place being packed at like 430. I snagged the one open spot at the bar, was served quickly and the food rolled out judiciously …
While the mussels were rubbery, the clams and broth were wonderful. They had only been open a few weeks so I expect they will work out the kinks. And the bartender upon noticing that I really hadn’t touched the mussels –ask how everything was. I was up front. He didn’t hesitate to remove the item from the bill and let the back of house know. I insisted he didn’t need to but when the bill came they were absent.
The other items were pickled radish and nanas meatballs. I’d go back again just for those even if the service was half as good as it was.

My bestie is 1,432 months pregnant and refused to balance her plate on her belly at one of the couches, so we sat up at the bar (which was absolutely lovely). Here’s the rundown of our decadent meal:
Small Bites
— — — — -
WINGS
These lollipops fall right off the bone have just the right balance of crispiness and juiciness. The peanut sauce was killer, and thanks to the frenching of the wings, we didn’t look like sloppy 5 year-​olds with sauce and chicken remnants all over our faces and hands. #classyladies
PT. JUDITH CALAMARI
I had to order this to erase the memory of the disgusting airport calamari that I had eaten the night before. It did the job. My good friend (Google) let me know that Port Judith, Rhode Island is the hub of the US squid business and that Atlantic Squid is greater than Squid Imported from China. Agreed.
OCTOPUS
Every time I’ve eaten octopus, it’s kinda been like chewing on sole of a Teva sandal, but we ordered this on the recommendation of the chef. It did not disappoint. No rubberiness whatsoever. The texture was amazing and the salsa verde and preserved lemons gave it a wonderfully zingy and fresh flavor. It’s the kind of dish that you go out of your way to come back for — my favorite of the appetizers.
Chef Special
— — — — —
The chef took the night’s special and shrunk it down into bite-​sized portions for us. I can’t remember all the details because I was in a food-​induced euphoric state, but it was a white fish (crispy skin still on — soooo good) and shrimp with risotto. Holy ****, the RISOTTO. It was made with the leftover sauce from the shrimp, along with white wine and Meyer lemons. One bite of the risotto and I wanted to bust into the kitchen and — without saying a word — make a beeline for the chef to hug it out.
Entrees
— — —
8oz CENTER CUT FILET
I have a visceral reaction when my steak is not the proper temperature. I get unreasonably angry internally, as I choke down charred disgustingness with a fake smile on my face. (I don’t send food back. It’s not in my DNA.) This filet was 8 ounces of medium rare perfection. Crusty on the outside, melt-​in-​your-​mouth on the inside. And lets talk about my side, the Death By Potatoes. (Yes, that’s how it reads on the menu.) The chef described it as «fat on fat on fat on fat». How could you go wrong with that? YOU CAN’T. Parmesan, mascarpone, butter, pancetta, and scallions. I may have clogged an artery last night. NO REGRETS.
WHITE SEA BASS
The bestie got the white sea bass. When it came out, I got a whiff of the truffle vinaigrette and almost slapped her for a bite. Thank God she offered me a taste before it got to that. It’s the kind of fish that even people that say «I hate fish» would love.
Desserts
— — — -
COCONUT CARROT CAKE
I fancy myself a carrot cake connoisseur and this was the best I have ever had in my life, hands down. It makes me want to murder every other carrot cake out there. Posers.
TURTLE CHEESECAKE
The bartender strong-​armed us into getting this. (And by strong-​armed, I mean, raved about it and politely suggested we try it.) The cheesecake was silky and the Oreo crust was finely crumbled and delicious, but it was the toasted pecans that blew my mind. It was the perfect complement to my almost comically-​sized giant after-​dinner coffee.
If this place had a ‘Most Eaten in a Single Visit’ award, I would have left with the crown last night. Every bite was phenomenal and the service was exceptional. Now please excuse me while I eat my breakfast in bed (AKA leftover steak).

Went here with a friend during the NFC playoff game… Greeted by some friendly hostesses who recommended we take a seat at the bar for dinner, because all of the tables were taken. Glad we decided to follow their recommendation.
Our server was Jose S., who was very easy going and made excellent recommendations from the menu.
I had the special, a Japanese Sea bass… I can’t remember the specifics of the preparation but it was perfect. The calamari is some of the best you’ll try in Vegas.
The atmosphere was great to enjoy a dinner while watching a game and relaxing with friends. And Jose was a great bartender.
Highly recommend trying this place if you’re staying in/​around Aria.

Amazing customer service! Food was of the hook! My favorite were the Tuna Poke and Bobby’s sliders! Nice selection of beers, and service with a smile. Awesome addition Aria, will def repeat.

Overrated in my opinion — at least for now. Maybe they’re still working out their kinks but I was unimpressed overall. Started with the Salmon Rillettes which were really good — served in a jar with toast points and a small ramekin of lemon curd. The lemon curd was a great touch and paired nicely with the savory Rillettes. Unfortunately that’s really the last positive thing to talk about. The service at the bar was anemic and subpar when they were actually around — they seemed more interested in cleaning the bar than actually performing service or talking to their guests … except for one gentleman sitting at the bar who they must’ve known since he was the only person to have the bartender engage them out of a ⁴⁄₅ full bar. They were very unsure of themselves when I asked a routine question about the «set» on which the fish were served — it took three of them to come to a conclusion as to what to say when I asked them to tell me about it. My entrée of Sea Bass was minuscule and I’d feel the same way even if I were in a tapas place. If the fish itself was 5 ounces I’d be surprised, I’d say more like 4 – 4.5 oz … for $ 40 — I know it’s the Strip but that’s just ridiculous (to be fair, everything else seemed reasonably priced considering I was in Aria, as did the fish … before I knew how tiny the portion was for a main dish). Fish and veggies were cooked nicely but severely oversalted. The dish would’ve been good had the fish not been too salty and there was more of it but the way it stands I didn’t feel there was any value there at all — seriously, it was appetizer sized (and I’m a local … I know all about how expensive it is to eat on LVB — this dish had me scratching my head as to whether or not 1.) more was on the way out or 2.) I had been given and charged for a «smaller portion» … but neither were the case). Had the Mac & Cheese (with lobster and apple) as a side … skip it. It had no backbone — the noodles were overcooked, close to mushy, and retained no sign of al dente and the whole side was super bland and lacked any structure. That’s where the salt could’ve come in handy. I had hoped with apple involved there would be some sort of crunch but it was nowhere to be found as the apples were also overcooked, lacking as much backbone as the noodles themselves, and had very little to add to the dish (Maybe the apples aren’t supposed to be al dente … but again, I was thinking that the snap and «crunch» of the apple would provide texture and that was the reason it would be included but there was none of that and almost no taste component added either since I had to seek out the bits of apple to make my assertation). Not much lobster in there either but I didn’t really expect much for $ 18 — it was most likely slipper lobster and, again, not much of it. I did like the idea of the pretzel crumb crust on top of the m&c and that was probably the highlight of the dish but that was the sole bright spot.
The ambiance was decent. The music was just at the right volume, even a hair more would have been too loud — I like my restaurants as restaurants … not clubs … and the DJ who was spinning music for the room was doing a pretty good job.
Again, the Salmon Rillettes were very good but $ 85 + tip for Salmon Rillettes, salty fish, and bland mac & cheese isn’t cutting the mustard. I will try it again in a few months and hopefully things will have turned for the better.

Five stars does not give Herringbone justice. The atmosphere is very comfortable gastroenterology-​pub-​ish with an amazing outdoor patio. Drinks are unique and wine list is impressive. Turley Old Vine at $ 79/​bottle is quite a good deal. Service is on point. The servers are friendly and well educated as to the menu and drink offerings.
Food is the center of this awesome culinary experience. Chef Geno is an icon in LV and he took it to the next level here. Octopus is a must have. Poke is perfect. Porterhouse was perfect. Every bite here is just plain delicious.

Three of us met for lunch at Brian Malarkey’s new restaurant Herringbone in the Aria Hotel on the second floor across from the escalators/​stairs from the casino. Geno Bernardo is the executive chef of this newly opened restaurant.
We were seated at one of their lounge style chairs and table. The patio was not yet opened because of the cold weather. Having lunch that lasted about 3 hours, it got a little tiresome for me leaning forward and reaching down to get food from the coffee table. I can see for a dinner or some drinks and a little food, this would be fine.
Chef Bernardo brought out/​sent out several seafood dishes to start the lunch. After an auspicious start with crostini topped with uni, sea salt, and lardo, we were brought three kinds of oysters and then an oyster shooter. I was impressed by the chef’s relating how quickly the oysters were gotten to the restaurant. The Naked Cowboy shooter with crab and caviar was especially good with the salt of the caviar adding to the flavor of the oyster.
After this, several seafood dishes were brought from hamachi crudo to escolar sashimi to big eye tuna, and tuna belly. This was some of the freshest seafood I’ve had in Las Vegas. The dishes were very creative too. A standout here was the Poke with macadamia nuts, crispy onions, togarashi, fresh ginger, fresh garlic, and Shoju with green onion pancakes. What a great combination of flavors. There were other dishes each worthy of mention but I will lack space to name them all.
We then moved to the hot dishes with Thai chicken wings, onion soup, bacon and eggs ravioli, branzino, Grandma’s meatballs with pork neck ragu, sea bass tails and belly, and a vegetable medley of carrots, French beans, and broccoli rabe. I am known for not eating wings. These are so good and done so well, they’re a delight and I’d go back solely for them. The onion soup with its pretzel croûton and gruyère cheese ravioli was also a big winner. I also have to mention the sea bass tails and belly. Excellent!
Moving on to desserts, we were served Adult Root Beer floats made with Not Your Father’s Root Beer (5.9% alcohol) with vanilla bean and cinnamon ice cream. My float was made with Coke and there were gingersnaps served with the floats. Along with this we had turtle cheesecake, carrot cake with pineapple sorbet, and salted caramel panna cotta. A double espresso over ice was an additional enjoyment to the sweets!
Service was excellent! My iced tea glass was constantly replaced with a fresh one and water was added to glasses often.
Some of the items we had are not on the menu but may be when it’s finalized – we were trying them out.
Herringbone really adds to the restaurants at Aria.

Delicious!!! Im so glad Geno Bernardo is back in the kitchen with Brian Malarkey’s Costal California themed Herringbone. DInner was superb and the Nanas Meatballs, Spaghetti, and Skatefish were great dishes we shared. Staff were very pleasant and helped us with decisions. Only thing I think that would make our dinner was the table height. They are pretty low and it wasn’t comfortable kneeling over to enjoy the tastiness.

Opened days before the close of 2015 but long awaited by in-​the-​know locals as a homecoming for former Nove chef Geno Bernardo, Herringbone represents the most recent addition to an ever-​revitalizing second floor of Aria and although technically a spin-​off of celebrity Chef Brian Malarkey’s «Fish Meats Field» concept from Southern California the new restaurant is already showing signs of differentiating itself from the original — not to mention anything else in Las Vegas as a whole.
Billed as a social dining space, lounge-​style sofas and chairs or tall-​boy bar stools currently the only seating options as the launch of an outdoor patio has been delayed due to chilly weather and a «wind tunnel» created by other surrounding structures, Herringbone sits caddy-​corner to the soon-​closing Zarkana theater and with bands like Radiohead chiming overhead the vibe is as casual as any in the casino while the menu ranges from clever bar bites and a raw bar to items many-​fold more complex and vibrant.
Admittedly known to the Chef and as such treated to a carte blanche tasting incorporating current menu favorites and ideas yet-​to-​come, it was with incredibly attentive service that twenty plates were presented over the course of three hours, the AFC Playoffs complete with live audio drawing in a nearly full-​house to see the Chiefs shutout the Texans while our table barely took notice of the surroundings from the moment a crisp piece of bread topped with uni under a veil of cured pork fat was served.
With beverages kept brimming throughout the meal, house-​brewed Iced Tea nicely nuanced with citrus and herbs, courses two and three featured peerless East Coast Oysters that had not been out of their native waters for more than 36 hours before progressing into a one-​two punch of Hamachi and Wahoo each elegantly presented with Mani olive oil, citrus and light spicing, each working to highlight the fish without ever once blunting it while equally well tying together for a clean and concise taste.
Far reaching in terms of influences, the jar of Hawaiian Poke an amalgam of no less than a half-​dozen recipes with Chinese Pancakes presented as warm delivery mechanisms before moving onto a riff on Tuna Nicoise that tiptoes a bit too close to briny despite being tethered by green beans and wrinkled potatoes, it was nearing the menu’s midpoint that vegetables truly took center stage, beets from Intuitive Forager Kerry Clasby first used to generate a lively gastrique encircling tuna belly before being presented as a jewel-​box worthy Mille-​feuille that married flavors of earth and sweetness.
Transitioning now to warm plates, concepts presented showing Geno’s versatility atop an Italian heritage that provides the recipe for one of the city’s best meatballs resting in a rich pork ragu, those recalling the Chef’s pastas from high atop The Palms will be happy to know the handmade Gruyère ravioli swimming in rich beef stock are absolutely reference standard, the same to be said of yolky pockets lightly accented with bacon alongside blistered tomatoes that are set or a March brunch debut.
Stunned by the spicy Lollipop Wings, generally not a preferred order for two-​of-​three at the table but here virtually oilless with a great spice profile alongside housemade peanut sauce, it was next to two large-​plate fishes that the table was treated, crispy skinned Branzino finding fanciful dance partners in creamed parsnips and smoky hash while «Tails and Bellies» of White Sea Bass just received that morning were meaty and mild amidst segments of blood orange and a piquant green sauce.
Enjoying an iced Espresso while waiting briefly for dessert, the sweets section by far the most memorable part of a night at Brian Malarkey’s Seersucker several months ago, Herringbone likewise pulls no punches with regard to creativity or presentation in sending diners off at the end of a meal, the carrot cake veering light where others trend too heavy though the use of airy coconut frosting while the cheesecake and float offer playful takes on American classics, the best bites coming last from silky-​smooth spoonfuls of cream-​topped Caramel Panna Cotta.
**** Based solely on the food presented to our table Herringbone shows high likelihood of rapidly emerging as one of the best places for seafood in town, but taking into account the current seating situation and a menu still undergoing renovation the experience is not yet a 100% complete vision — the mere fact that this place is only likely to get *better* with time definitely something to be excited about.

Great food, Great service! I first started with the passion ice tea with their homemade simple syrup. The tea wasn’t too sweet, it was just right, and the syrup added made the experience even more enjoyable. I then proceeded to the raw hamachi with a pomegranate reduction. Simply delicious and light at the same time. The sauce complemented the raw fish so well, and gave it a different dimension in flavor. For lunch, I had the Two Hand Burger, and boy was it delicious. A perfectly grilled burger with bacon, lettuce, onion marmalade and chipotle aioli. Need I say more? It was a burger unlike any other I had, honestly. Then fro desert, their sundae. By god, marshmallow fluff and chocolate and vanilla ice cream with whipped cream and chocolate syrup. It was delicious and sweet to the bone! Definitely recommend this place, for those who are looking for a spot to relax and have their meal. What an experience! Truly a diamond in the busy city of Las Vegas!

Please walk in and take a seat. I personally like the lounge area. It’s a great place to start the night. Good food tapas style mixed with some craft cocktails = a good night with just enough food but not an overwhelming, I want to go to sleep, I had to much to eat.
So inconclusive, eat, drink and enjoy the joint.

What a wonderful place!
So first of i need to reveal that i like seafood, i really really like seafood so i was exited to go have dinner at Herringbone however i walked out just blown away!
There’s dishes on the menu i have never heard of, and there is dishes i have had many times before but everything i tasted here had its own unique twist and the result is amazing, the service, the ambience, the décor, nothing lacks, truly a wonderful experience.
Doesn’t really matter what kind of food you like this place has something that will impress you, try it!