Since moving to Las Vegas for the opening of CityCenter in 2009, chef Shawn McClain has shown his talent for fine dining and well-crafted pizza. Sage, his Aria jewel of a restaurant, is draped in rich, purple hues and serves American fare cooked with care and creativity. Five50, his pizzeria inside the same casino, is a more casual option, offering handmade pies cooked to a satisfying char.
Now, the James Beard Award winner is landing somewhere in the middle with his latest Vegas concept: Libertine Social at Mandalay Bay.
Set to debut this summer, the restaurant is built primarily as a social experience. That means spaces catering different guests and offering different atmospheres, including a lounge area, a kitchen-side chef’s table, an outdoor patio, an intimate cocktail bar, the regular dining room and even a takeout window. Food will be pub fare with a McClain upgrade: house-made sausages, flatbreads, seasonal salads and steaks. If Sage is any indication, the menu will be more inventive than that sounds, though Libertine certainly looks geared to wide appeal.
The beverage program is also under the auspices of an A-list name, in this case, “modern mixologist” Tony Abou-Ganim, who plans to include bottled cocktails, frothy “swizzle” drinks and artisanal shots, along with a selection of wines and craft beers. A petite second bar, Scratch Bar, will focus on more elaborate libations made from, well, scratch.
Located next to Aureole along the corridor that joins Mandalay Bay’s casino and convention space, Libertine will aim to “excite our guests by being both familiar and bold, comfortable and cutting edge,” said McClain. “I look at eating as the ultimate social activity. With Libertine Social, we wanted to create a dynamic experience that celebrates the connections and memories made while sharing in the pleasure of delicious food and excellent drinks.”