Caviar Bar gets a lot of flack for its dining room: an open space that spills out onto a quiet corridor of The District shopping and dining plaza at Resorts World. It implies a casualness that betrays the quality of its menu and ingredients.
As the name suggests, Shaun Hergatt's first foray into Las Vegas is a showcase for the chef's own brand of Caspy Caviar. Four varieties are offered, including Golden Osetra for big spenders, with traditional accouterments like creme fraiche and chives served with house-made blinis and a light cloud of dry ice. Caviar also tops a pair or toast appetizers (one with shrimp and another with Wagyu beef), and is available as a small-scale Kaluga Blinis dish during the bar area's Cocktail Hour.
Beyond caviar, the menu has an exceptional lineup of seafood. Bluefin toro, Tasmanian ocean trout, and King Crab are all showcased in the raw bar, while sea bass, dover sole and Alaskan black cod are used thoughtfully as composed entrees. Any dish goes well with a specialty cocktail or a bottle from Caviar Bar's wine room.