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Ocean Prime Las Vegas, owned by Cameron Mitchell Restaurants (CMR), opened last week on the Las Vegas Strip. This is the brand’s first Las Vegas restaurant and 18th location worldwide. Located at 63 on the corner of Harmon Ave & Las Vegas Blvd, the restaurant is over 14,500 square feet with a nearly 2,500 square-foot rooftop terrace. It has over 400 seats, three bars, and three private dining rooms.
Ocean Prime’s menu features fresh seafood, prime steaks, hand-rolled sushi, nigiri, and house made desserts. The Signature “smoking” shellfish tower is one of the most popular selections on the menu. All steak options are seasoned and broiled at 1,200 degrees. The dessert menu features its signature Ten Layer Carrot Cake. Ocean Prime Las Vegas offers weekday lunch and dinner nightly along with
weekend brunch.
Karen Herold, Principal of Studio K, is the interior designer for Ocean Prime Las Vegas. Knit is the architect of record. The restaurant design is inspired by the meeting of land and sea, from the lounge with soft waves elements, hues of the ocean and lighter tones to the main dining room with earthy hues intermixed with deep dark blue shades of water.
General Manager Bryan Graham joined the Ocean Prime Las Vegas team after his tenure at Ocean Prime Beverly Hills. Executive Chef Eugenio Reyes began his career nearly two decades ago as a dishwasher with CMR following a move from Mexico City to the U.S. Reyes worked his way up the ranks in kitchens at several CMR restaurants from Columbus, Ohio to Dallas, Texas, and eventually Ocean Prime in New York City, where he was most recently Executive Chef. Reyes will lead the culinary operations and team development for the Las Vegas location as Executive Chef.
