The most important ingredients, including Thai basil and lemongrass, are imported directly from Thailand.
The water used in American Fish's Ocean Water Poaching cooking method is flown in from a special location in Hawaii and is distinguished by its mineral content and salinity.
Order a Pabst Blue Ribbon at American Fish's bar and receive an American Fish insulated beer koozie souvenir.
The seafood at American Fish is almost exclusively sourced from the lakes, rivers, streams and oceans of North America.
The interior design of American Fish is meant to resemble a rustic 19th-centure lodge.
The fish used in the sushi at barMASA's is flown in from Japan and out of the water for no more than 24 hours before it is served.
Chef Masa's signature sushi roll at barMASA includes Toro, scallion, seaweed and fresh-grated wasabi.
Fresh-grated wasabi root is available upon request at barMASA.
The wasabi paste, soy sauce and ginger served with all sushi rolls at barMASA are made in-house.
The bar at barMASA offers handmade ice balls that chill high-end cocktails without watering them down.
The serving ware at barMASA was designed by Chef Masa himself.
barMASA has a fully trained Sake sommelier on hand at all times.
The mosaic that stretches across two sides and the ceiling of Blossom is made of hand-laid mirror tiles.
A frequent item on the Tetsu menu, Grade A10 Wagyu beef is highly regarded as the best beef in the world.
The walls of the smaller private dining rooms at Blossom are covered in 100% silk.
Blossom has four specialty live seafood tanks in their kitchen.
The woks used in the kitchen at Blossom can reach temperatures of over 600 degrees.
Chefs working on the woks in Blossom's kitchen use their knees to adjust the temperature of the flame.
Blossom's Executive Chef speaks only Chinese.
During holidays, Blossom opens during lunch for a tradition Cantonese Dim Sum.
Vetro means "crystal" or "glass" in Italian.
The stones that decorate the tiers leading to the second floor seating area in Café Vettro are reclaimed from the implosion of the Boardwalk Hotel, which formerly stood where CityCenter is now.
The glass used as dividers at Café Vettro's main entrance is specially inlaid with silk.
Café Vettro is the largest 24-hour café on The Strip.
The white circles that decorate the outer walls of Jean Georges Steakhouse represent bone rounds.
The white acrylic "dripping" from the top of the bar at Jean Georges Steakhouse is an artistic nod to the milk of the cow.
Instead of flowers, each table at Jean Georges Steakhouse has hand-trimmed grass.
No table cloths are used in any of ARIA's restaurants which saves water and detergent.
The chandeliers throughout Jean Georges Steakhouse are created using cutouts in the shape of cow ear tags.
All steaks at Jean Georges Steakhouse are dry- or wet-aged on property.
Jean Georges Steakhouse creates five special steak sauces to accompany every cut of beef offered.
A vegetarian dish is always available by special request at Jean Georges Steakhouse.
All chocolates for Jean Philippe Patisserie at ARIA, Bellagio and online orders are made at the ARIA location.
The Jean Georges Steakhouse grill uses sustainable apricot wood.
The sugar art and cake displays at Jean Philippe Patisserie are made on location and are typically changed out seasonally.
The blown glass behind the seating area at Jean Philippe Patisserie represents sugar art.
It takes three days to make a single batch of Julian Serrano's sangria.
Chef Serrano says the most difficult dish to make on the menu at Julian Serrano is the Béchamel Chicken Croquettes because of the importance of perfecting the consistency.
The tiles for the mosaic throughout Julian Serrano were laid individually by hand.
The bathrooms at Julian Serrano provide Spanish lessons.
Lemongrass is the first Thai restaurant in a resort on the Las Vegas Strip.
The décor in Lemongrass is based on a Thai Silk Factory.
Lemongrass's Executive Chef is from Bangkok, Thailand.
Weekend Dim Sum at Lemongrass is prepared by a chef who was specifically brought in from Hong Kong for his dumplings.
Medium heat for spicy dishes at Lemongrass is a 3 out of 10.
The most important ingredients, including Thai basil and lemongrass, are imported directly from Thailand.
Lemongrass offers a variety of ways to reduce the heat of its dishes, including fresh watermelon juice, coconut milk served in the young coconut and traditional Thai iced tea.
Actual coffee beans were placed in the acrylic used as the décor of the main counter at Roasted Bean.
The tiles on the back wall of Roasted Bean are covered with real gold leaf.
All pastries, salads and sandwiches offered at Roasted Bean are made fresh on property every day.
Sage has one of the largest collection of legal absinthe in North America.
Beer pairings are available for every dish on the Sage menu.
Sage receives kegs of rare or limited edition beers for their taps monthly.
The Foie Gras Brulée at Sage is the most critically acclaimed dish at ARIA.
Truffles are available 365 days a year at Sirio.
Chef Vincenzo makes his own Limoncello for the bar at Sirio Ristorante, along with other seasonal cello flavors that include berry and truffle.
Gluten-free pasta is available at Sirio.
The branzino served at Sirio Ristorante is specially imported from the Executive Chef's hometown in Italy.
Sirio Ristorante features an antipasti bar with the best meats and cheeses shipped directly from Italy.
If you prefer, the chef at Sirio Ristorante will create an entire meal around your wine selection.
All Sweet Chill gelato and sorbet is made on property at ARIA.
Bar Moderno offers a signature collection of purple drinks.
Bar Moderno features special "morning after" remedies.
