The Che Figata concept developed by co-founder and executive chef Mark Grimes offers an ever-changing seasonal menu including wood-fired meats, pizzas and pastas made from scratch. Aria’s directive was to create a space that speaks to the Italy-to-table concept. This 5,300 SF space accommodates 176 people, has two private rooms, features a u-shaped food bar with custom booths facing the open exhibition kitchen and a European-inspired market. Situated in the ground floor of the Hotel Arista, this space offers sit-down dining as well as grab-and-go meals, all at the peak of freshness.
