AquaKnoxAquaKnox

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.”
 
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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.

Chef James DeFraga

James DeFraga

With more than 15 years of professional culinary experience, James DeFraga brings creativity and passion to his role as executive chef.

Born and raised in California, DeFraga began his culinary career at age 16 as a ranch hand on a small organic farm where he developed an appreciation for fresh, local produce. He then transition to a line-cook at local restaurants in his hometown of Bakersfield. Quickly ascending to lead prep cook and then kitchen supervisor, DeFraga soon transitioned to larger volume restaurants to expand his experience.

In his early twenties, he decided to harness his talent and enroll in the California Culinary Academy in San Francisco. Following his graduation, DeFraga moved to Las Vegas to accept a job as a sous chef at McCormick & Schmick’s before being promoted to executive sous chef. In this role, he learned to navigate kitchen and gained experience working with head chefs.

In 2013, DeFraga joined the team at AquaKnox as sous chef advancing to executive chef in 2015 thanks to his leadership skills and dedicated work ethic. 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.