Elaine and Scott Harris
Recently we saw the transformation of the shuttered Sensi into Harvest by Roy Ellamar in the Bellagio. Transformation is a very positive word, in that it encapsulates change in the most positive sense, and that is exactly what has taken place inside the walls of this new venue.
Incorporating a more open and inviting space with accents of wood paneling and hand-blown light fixtures, Harvest creates an almost communal yet very sophisticated dining venue. Patrons also have the opportunity to see the dynamics of culinary creativity with the glass enclosed exhibition kitchen that creates an almost interactive dining experience.
Along with the welcoming and convivial décor, Las Vegas' own chef Roy Ellamar calls upon his Hawaiian culture as the inspiration behind the menu that incorporates the best in local and regional produce, seafood and proteins. To start things “rolling” with our dining experience, the snack wagon, a cart showcasing small bites advertized as “delights,” was our first taste in an array of eye-catching appetizers.
We opted for the spicy steak tartare, with a dash of mustard seeds, oyster aioli, and toast points. The eggplant caviar, kalbi filet mignon, smoked salmon dip, and the signature Hawaiian poke were all vying for first place. A bowl of clam chowder was by far one of our favorite offerings of the evening, with a creamy, tangy broth. Freshness, sustainability, and farm to table are the guidelines for the catch of the day and the succulent Harris Ranch filet. Chef Roy Ellamar’s Harvest is showcasing freshness of ingredients in the fullness of flavor.