Major Food Group just expanded its Las Vegas presence with Carbone Riviera, a new seafood-focused concept that opened Nov. 7 at Bellagio. It joins other MFG brands, including Sadelle’s — also at the Bellagio — and a Carbone location at Aria.
Carbone Riviera took over the former Picasso space, an iconic spot that sits waterside on the property’s constructed lake and looks onto the famous fountains.
The 240-seat restaurant is a collaboration between Major Food Group, international designer Martin Brudnizki, and MGM Resorts. It takes inspiration from coastal Italy and elsewhere in the Mediterranean.
Guests arrive through a custom sea-inspired mosaic portal, and then wind along a path featuring an abstracted citrus grove, sculpted branches, and lemon-shaped sconces. The expansive dining room has leather banquettes and custom Murano glass chandeliers, and two terraces open up to the water.
The restaurant seats 240 and features a coastal-inspired design. | Douglas Friedman
“The goal was never to duplicate Carbone and drop it into a new space,” MFG cofounder Mario Carbone said. He called Carbone Riviera a new chapter, with the same DNA as his namesake restaurant but a different expression.
“This is one of the most important dining rooms in America, and the Bellagio gives us a stage unlike anywhere else in the world,” Carbone said. “The energy is coastal, the room brighter and more open — from the moment you step inside, it feels like you’ve arrived somewhere timeless on the riviera.”
The menu begins with a rotating selection of crudo, which on any given night could include Nantucket Bay scallops with brown butter and shaved white truffles or Scottish langoustines in a green acqua pazza.
There are new dishes like linguine in red clam sauce, crab cappellini, and ricotta gnudi with caviar. There are also Carbone classics like the spicy vodka rigatoni, Caesar salad, and steaks from Snake River Farms.
The menu is anchored by whole fish preparations, like sea bream, red snapper, and Dover sole. | Nico Schinco
The main event is the restaurant’s whole-fish program. Carbone said the restaurant is “leaning into fish at the highest level,” with a grand seafood display and a touch of ceremony around the whole fish.
That means a nightly selection of sea bream, red snapper, Dover sole, branzino, turbot, and other varieties of varying size and provenance. Some are grilled over Japanese charcoal, roasted over fire, or baked in a salt crust, and each whole fish is presented tableside with some of that expected Major Food Group flair.
The wine list is extensive and places a particular focus on Champagne. White Burgundy and coastal Italian whites are meant to pair with the crudo and antipasti, and reds pulled from Italy and France are ready to accompany red-sauce pastas and meats.
Pastas include this two-pound lobster fettucine. | Nico Schinco
The bar’s cocktail list balances classics with new signature drinks that channel the Italian coast. A couple of examples are the Pistachio Colada made with absinthe, pineapple, pistachio, and amaro, and the Strawberry Pomodoro featuring rum, bergamot, strawberry, and mint.
Carbone Riviera joins a stable of well-known restaurants at Bellagio, including Spago, Le Cirque, Michael Mina, and Prime Steakhouse.“Carbone Riviera has taken our legacy and raised the standards to new heights,” said Patric Yumul, senior vice president of F&B development/strategy at MGM Resorts International. “Major Food Group has been a long-time partner, so it felt like a natural fit for them to help us bring to life a truly one-of-a-kind concept in such a treasured lakeside location. The restaurant is set to redefine Las Vegas luxury, ushering in a new chapter of fine dining where impeccable cuisine and renowned service unite to deliver unmatched moments only Bellagio can deliver.”
Dining and Cooking