Modern lines, textures, colours. Un Vegas as is the hotel it is located within, the Aria. Sleek without being cold. Service as any serious restuarant in this city has to be. Good. \nTapas from the country where it was created. Small bites, small plates. BIG flavours. 7 chosen to share as every meal shoud be. \nHuevos Estrellados disappointing. Egg was perfect. Potatoes aka pommes frites? No.Call them what they are: french fries. Greasy. Salty. Chorizo. Should have been real potatoes, diced, sliced, scalloped anything but french fries! \nChacuterie unimpressive. Greasy(again). Only the toast points were acceptable here. Daniel Bolud's chacuterie far, far superior in taste and quality(DB Modern Bistro in Vancouver). Here it failed the celeb chef's reputation.\nNow the stars. \nAnchovy over red pepper and crunchy bread. Smooth, refreshing.\nChicken croquettes. Could have doubled that order. Deliciously conversation stopping. \nStriped Bass. Crispy skin, firm flesh. tasteee. Much mumbling of praise.\nSauted Baby Spinach. Hey ya got to have yer greens and these were done just the right side of raw.\nLamp chop. Not gamey. Rich. Tender\nSangria served in a double walled tumbler to keep melting ice cubes from diluting the mix of red wine and fruits. Nice touch.\n3.5 stars for 1st visit. Worth a repeat visit? Yep.
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