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AquaKnox

Aquaknox

The eagerly anticipated AquaKnox rounds out a cast of impressive restaurants featured on Restaurant Row. This venue features a menu that sets a new standard of culinary excellence, boasting fresh seafood flown in daily from around the world, including stone crab claws and a superb “raw bar.”

LOCATION
Restaurant Row
View Property Map (Location #29)

CHEF
Deric Meininger


HOURS OF OPERATION

RESTAURANT
Full Menu:
Daily: 5:30 p.m. - 10:00 p.m.

BAR
Chilled Seafood: 
Daily: 12:00 p.m. - 10:00 p.m.

Full Menu:
Daily: 5:30 p.m. - 10:00 p.m.


CONTACT
Phone: 702.414.3772

Additional offerings include a selection of caviar with traditional garnishes, butternut squash soup with duck confit and apple compote, grilled lobster with drawn herb butter, and pan-seared filet mignon with truffle aioli.

Aquaknox's fresh colors reflect the vibrancy of the cool ocean waters. Experience an environment designed to entertain your every sense, highlighted by a water-encased walk-in wine cellar and a state-of-the-art open kitchen.

For restaurant reservation, please call 702.414.3772.

A Chef's Table and a Private Banquet Room seating up to 80 guests are available for private parties. Please call 702.414.3776 or email Valerie Taylor at vtaylor@tavistockrestaurants.com.

Deric Meininger
Executive Chef

With more than 18 years of professional culinary experience, Deric Meininger brings creativity and passion to his role as executive chef.
Following his graduation from Johnson & Wales University in Rhode Island, Meininger migrated west to accept a job as a cook at Michael Mina's fine dining restaurant, Nobhill. In this role, learned to navigate kitchen and gained experience working with the head chefs.

After six years at other restaurants within the Mina group including modern seafood restaurant American Fish and serving as sous chef at classic steakhouse StripSteak, he transitioned to Gordon Ramsay’s marquee Las Vegas restaurant Steak as executive sous chef. Meininger was promoted within a year to executive chef thanks to his leadership skills and dedicated work ethic.

In 2014, he accepted the executive chef at Aquaknox where his unique vision is evident in the restaurant’s signature cuisine matching seasonal ingredients with the vibrant variety of fresh seafood flown in daily from around the world.
LOCATION
Restaurant Row
View Property Map (Location #29)

CHEF
Deric Meininger


HOURS OF OPERATION

RESTAURANT
Full Menu:
Daily: 5:30 p.m. - 10:00 p.m.

BAR
Chilled Seafood: 
Daily: 12:00 p.m. - 10:00 p.m.

Full Menu:
Daily: 5:30 p.m. - 10:00 p.m.


CONTACT
Phone: 702.414.3772

Additional offerings include a selection of caviar with traditional garnishes, butternut squash soup with duck confit and apple compote, grilled lobster with drawn herb butter, and pan-seared filet mignon with truffle aioli.

Aquaknox's fresh colors reflect the vibrancy of the cool ocean waters. Experience an environment designed to entertain your every sense, highlighted by a water-encased walk-in wine cellar and a state-of-the-art open kitchen.

For restaurant reservation, please call 702.414.3772.

A Chef's Table and a Private Banquet Room seating up to 80 guests are available for private parties. Please call 702.414.3776 or email Valerie Taylor at vtaylor@tavistockrestaurants.com.

Deric Meininger
Executive Chef

With more than 18 years of professional culinary experience, Deric Meininger brings creativity and passion to his role as executive chef.
Following his graduation from Johnson & Wales University in Rhode Island, Meininger migrated west to accept a job as a cook at Michael Mina's fine dining restaurant, Nobhill. In this role, learned to navigate kitchen and gained experience working with the head chefs.

After six years at other restaurants within the Mina group including modern seafood restaurant American Fish and serving as sous chef at classic steakhouse StripSteak, he transitioned to Gordon Ramsay’s marquee Las Vegas restaurant Steak as executive sous chef. Meininger was promoted within a year to executive chef thanks to his leadership skills and dedicated work ethic.

In 2014, he accepted the executive chef at Aquaknox where his unique vision is evident in the restaurant’s signature cuisine matching seasonal ingredients with the vibrant variety of fresh seafood flown in daily from around the world.

OPENTABLE

GROUP DINING

INQUIRIES
Phone:  702.414.3776
Email Group Dining

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