Bellagio replaces Sensi restaurant with Harvest, a farm-to-table concept
Ellamar plans to serve up regional American dishes made with sustainable and locally grown products when the restaurant debuts in December.
The restaurant will also feature charcuterie picks and American cheeses served with breads made in-house as well as vegetarian dishes including a risotto with ancient grains and foraged mushrooms, seafood cooked in a stone oven and snack wagons that travel the room with “Ellamar’s creations of the moment.”
Proteins include grass-fed, dry-aged beef as well as organic poultry, pork and game fired on a rotisserie.
Classic cocktails made with cold-pressed juices and homegrown herbs round out the menu.
Hilo, Hawaii-native Ellamar said he learned his appreciation of ingredients as a child “surrounded by farmers, foragers and fishermen.”
Las Vegas architects Gensler & Associates will convert the space, which will feature wood flooring and walls as well as hand-blown light fixtures. Visitors will be able to watch the chefs at work in the main dining room with its exhibition kitchen.
Sensi closed on Sept. 13.
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