Chef Michael Vignola, working alongside Executive Chef Daniel Bernardo, leads a menu defined by elevated American staples. Diners can expect signatures such as lobster and caviar rolls, five-cheese pizza rolls, and a 72-hour slow-roasted Wagyu French dip. The Las Vegas location will feature an exclusive butcher’s counter, showcasing premium cuts like the Rosewood Ranch Wagyu Tomahawk, alongside a beverage program centered on elaborate martini service and a wine list curated by master sommeliers.

Designed by the Rockwell Group, the space recreates the intimate, neighborhood feel of a New York corner store within the grandeur of the resort’s third floor. The interior utilizes a palette of burl wood, velvet, and antique mirrors to transition guests from a central bar into a dining room reminiscent of vintage train cars. This opening solidifies the partnership between MGM Resorts and Catch Hospitality Group, following their successful collaboration at the ARIA Resort & Casino.