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Executive Chef/Creator Julian Serrano has made his dream come true at his namesake restaurant, Julian Serrano at ARIA Resort & Casino in Las Vegas' newly opened CityCenter. The Madrid native graduated from Escuela Gastronomie P.P.O., a hotel management school in Marbella on Spain's Costa del Sol, then worked in such notable kitchens as Lucas-Carton in Paris, Hotel de France in southwest France, Chez Max in Zurich and L'Aubergine in Munich. He also has spent time with Alain Ducase and has had an equally stellar career in the United States. Prior to his 12 years (and counting) as executive chef at the Bellagio's Picasso, he was executive chef at Masa's in San Francisco. He's also collaborated with the legendary Julia Child, working with her on her television show, Great Chefs with Julia, and her cookbook. A true departure from his other Vegas restaurant, Picasso at the Bellagio, which features classic French cuisine with Mediterranean influences, Julian Serrano is dedicated to tapas-style dishes like ceviche, paella and tiradito -- the food he grew up with. Serrano, of course, has been rewarded in spades for his work; he's received the prestigious James Beard Foundation Award twice -- as "Best Chef in the Southwest" in 2002 and "Best Chef of California" in 1998 -- and was actually the first Las Vegas chef to be named "Best Chef Southwest." Additionally, he received the Mondavi Culinary Award of Excellence in 1999. Although he's a year-round, full-time resident of his kitchens at Picasso and Julian Serrano, Serrano can't do it all alone. He therefore relies extensively on executive chef Jose Lopez Picazo, a native of Spain and a protege of Jose Andres who previously worked at Spanish tapas notable Jaleo for six years in Washington, D.C. Julian Serrano has something for everyone; whether you want a light lunch, a leisurely dinner, a quick bite or an all-day affair, all are welcomed here. If you'd care to see the lunch menu, please click here. For our exclusive interview with Executive Chef/Creator Julian Serrano, including an in-depth discussion of the secrets behind his famous dishes, please click here. Otherwise, to read the menu and the remainder of the listing, please read on.

Esparragos Blancos

Soups and Salad: Crab Gazpacho (traditional chilled Spanish soup with jumbo lump crab meat, $11); Fisherman’s Soup (shrimp, mussels, whitefish, sofrito, $14); Wild Mushroom Soup (shiitake, crimini, oyster, foie gras cream, $11); Mixed Baby Romaine Salad (cabrales cheese, walnuts, piquillo pepper, $10); Golden and Red Beet Salad (citrus, sherry vinaigrette, $10); Apple-Manchego Salad (chives, balsamic vinaigrette, $10).

Vegetarian: Brava Potatoes (spicy tomato, alioli sauce, $8); Sauteed Baby Spinach (pine nuts, raisins, apple, shallots, $8); Stuffed Piquillo Peppers (goat cheese, mushrooms, $10); Escalibada (roasted eggplant, red pepper, tomato, $8); Wrinkled Potatoes With Mojo Picon Sauce (spicy canary sauce, $8); Creamy Risotto (wild mushroom, manchego, natural jus, $10); Pan Manchego (toasted bread, fresh tomato sauce, one-year-old manchego cheese, $8); Spanish Tortilla (potatoes, eggs, onion, $8); Pan Tomate (toasted bread, fresh tomato sauce, $6); Sauteed Padron Peppers (imported mini green peppers, e.v.o.o., maldon salt, $8); Marinated Olives ($3).

Meal Price Ranges: Glass of Wine $7 - $25 (6 oz)
Tapas $3 - $17
Paella $40 - $50 (for two)
Dessert $8
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