"Caviar Bar is the creation of New York-based chef Shaun Hergatt at Resorts World. The New American Cuisine menu features caviar and so much more. Items such as seafood dishes that incorporate seasonal ingredients and an array of international caviar selections, including his own brand. The restaurant sits on the north end of the District, the 70,000-square-foot shopping esplanade that sits on Las Vegas Boulevard.
Hergatt’s Caspy Caviar comes in Kaluga, Golden Osetra and Classic Sevruga, served with house-made blinis, crème fraiche, and chives. Diners can order it by the tin or as an enhancement to a dish. The restaurant even offers a caviar ball with blackberry and sweet cheese for dessert.
Diners can find charcuterie options, oysters, a gulf shrimp cocktail, and Maine lobster on the menu, as well as tartares and crudos featuring Hamachi, diver scallops, or bluefin toro. Among the dishes featuring caviar are baby waffles with smoked salmon. crème fraiche, and caviar; wagyu beef with black olive and caviar; and shrimp toast featuring caviar sauce.
Designer Roman Vnoukov sprinkled Russian influences throughout the space with dark colors and hints of silver and bronze, while the exterior and bar area’s walls are comprised of vibrant diamonds. With 105 seats, the restaurant is an intimate experience.
Hergatt, who grew up in Queensland, Australia, had fine dining restaurants SHO and Juni in New York City, and both earned Michelin stars when they were open. He opened Vestry, a vegetable- and seafood-focused restaurant in the Dominick Hotel, last October, and also received a Michelin star there."