Mix Restaurant
Description: This secluded area features cascading chandeliers and a bird's eye view of fashionable diners below.
Copyright: Joshua Lurie
Restaurant Photos
Restaurant Review
Mix Delivers Complete Vegas Dining Experience
Review by: Joshua Lurie
- Business Dining
- Chef’s Table
- Famous Chef
- Full Bar
- Live Entertainment
- Lounge / Bar
- Meet for a Drink
- Outdoor Seating
- People Watching
- Prix Fixe Menu
- Quiet Conversation
- Romantic Dining
- Smoking Area
- Special Occasion
- Takeout Available
Features
When renowned French chef Alain Ducasse chose to open his first Las Vegas restaurant, he did it in high style, crowning a deluxe new Mandalay Bay tower called THEhotel. To execute his vision, he hired compatriot Bruno Davaillon, a chef raised in France's Loire Valley who shares his produce-driven approach. Since opening in late 2004, Mix has earned a well-deserved reputation for globally informed French cuisine, Patrick Jouin's stunning design, and spectacular views of the Strip.
Unlike most restaurants in town, which are attached to either a casino or shopping mall, Mix features a private entrance. Take the glass-fronted elevator to THEhotel's 64th floor, enjoying unparalleled 180-degree views of the Green Valley below. Exit the elevator and enter a sumptuous black lounge that emanates from a central oval bar. The massive molded core of the bar is designed to look like red coral. On the ceiling above the "coral" is a fiber optic field that shimmers like the night sky. The lounge contains wavy back-to-back black leather benches, separated by a strip of red light, plus white tables, black leather stools and floor-to-ceiling glass walls. Outside, there's a deck with brown banquettes and white tables. Whether you sit inside or out, expect more stunning Strip views.
Walk past the open kitchen to the pristine dining room, all white, including the tablecloths, walls and futuristic pod-shaped booths. A 15,000-piece "champagne bubble" chandelier drapes from the ceiling. Lining the north wall are wood poles designed to resemble a bamboo forest. Strangely, the poles aren't bamboo, but they're still attractive. Up white stairs is a private dining room with tables for large parties, lit by pod-shaped silver lamps that offer unobstructed views of fashionable diners below. A two-story wine rack forms the south wall. Along the east wall is an outdoor patio, great on a rare cool evening. Two-story glass walls flank the dining room, to maximize those views. The only flash of color: red glasses. Each table holds a pad of Mix stationary with a pencil, to write about your meal or to pass notes to tablemates.
During the week, the crowd primarily consists of businesspeople and serious local diners. Weekends are higher volume thanks to an influx of flashy high-rollers from Los Angeles. According to our waiter, "They're not diners, they eat salads."
A complimentary basket of house-baked breads was stocked with two slices of fluffy country bread, a pull-apart spiral shaped roll, a slice of focaccia studded with green onion, a single triangular ciabatta, a round anise roll and an oblong wheat roll. Hidden below the surface was yet another prize, a walnut-golden raisin bun. There was a dish with two pats of butter, one traditional, the other folded with finely crushed peanuts.
For my appetizer, I ordered a sophisticated Shrimp Cocktail. An oblong white bowl held a horseradish custard base, a cluster of mixed greens, candied lemon zest and a thin-shaved candied lemon slice. The greens were lined with six shelled jumbo shrimp and ringed with a pour of bright red tomato syrup, which was more concentrated and silkier than standard tomato sauce. The dish was well constructed, with the sweetness of the firm shrimp balancing the bite of the creamy horseradish custard.
With my appetizer, I drank a glass of 2003 Gradisca D'Isonzo, a crisp Pinot Grigio from the Venezia Giulia wine-growing region of Italy. The dry wine played well against the richness of the custard.
My dining companion started with the Dungeness Crab Martini, from the list of Alain Ducasse Classics that Chef Ducasse developed at his establishments in Paris and Monte Carlo. A martini glass cradled creamy cauliflower puree layered with nuggets of lump crab claw meat. The glass was then crowned with orange foam that was listed as a "warm spicy emulsion."
For my entrée, I ordered Roasted Duck Breast, another Alain Ducasse Classic. The exceptional boneless fowl was cooked medium rare. The crispy skin soaked up the drizzle of dolce forte, a burgundy sweet-tart sauce centering on vinegar and sugar. The duck was plated with a candy-sweet roasted black Mission fig and a tender four-inch slab of braised daikon that was topped with bitter white baby turnips and two micro-thin radish shavings.
My dining companion opted for Roasted Maine Lobster "Au Curry." Market-fresh claw and tail meat was plucked from the shell of a Maine lobster, set on a bed of coconut-soaked basmati rice and drizzled with a subtly-spicy burnt orange curry. A sprinkling of golden raisins, shaved almonds and oven-roasted baby coconut discs supplied sweet notes.
For dessert, I ordered yet another Alain Ducasse Classic, the Mix Candy Bar, actually a duo of bars presented on a rectangular white plate. On my left was a caramel hazelnut bar, with pistachios and halved hazelnuts peeking out of the dark chocolate coating. Inside were layers of hazelnut mousse, chocolate mousse and nougat. A central oval of tangy coconut lime sorbet was anchored to the plate with crispy almond crumble. On my right: a milk chocolate-sheathed peanut butter mousse bar was studded with peanuts and topped with a single sliver of coconut. Both bars were accented with edible gold leaf and deserving of counter space at a top chocolate shop.
My dining companion selected the Chocolate Dome. The dark brown half-moon was decorated with a starfield of gold leaf. The rich half-orb held a surprise crème brûlée center. The dessert was plated with an oval of intensely flavored passion fruit sorbet, surrounded by sweet diced mango.
Just before our waiter brought our check, he presented us a white goblet of hot Nutella and a tray of just-baked Madeleines. We each plucked a Madeleine from the tray and drizzled on some Nutella with a spoon. The warm Madeleine with chocolate hazelnut sauce was a simple but terrific conclusion to our meal.
For all of Mix's style, the menu was surprisingly modest. Thankfully, simple-sounding dishes were much more advanced in both presentation and flavor. The ingredients were clearly of-the-moment, and those views—spectacular.
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Customer Reviews
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your monies worth...for sure!
Name: Patty | Date: July.13.2010
I would go back in a heartbeat! great food and view at a reasonable price. I expected the ambiance to be a bit more "fun and hip," but we went with an amazing group...I guess the company is all that really matters when the food is that good!! ~Patty from Pasadena, CA
Best Dining Experience in Vegas
Name: Sami | Date: July.13.2010
From the view outside to the view inside, Mix had it all. We both had one of the two 5 course menus with the wine pairing and it was out of this world. And it was delivered by a great management team and waitstaff. We traveled from Boston and will certainly be back for more! Thank you!
Mix at the top
Name: Chris | Date: July.02.2010
Absolutely one of Vegas best! Food, service, atmosphere AND the view. Get a table for two by the window and your night can't go wrong.
My Dining Experience
Name: Charles | Date: July.01.2010
An outstanding dining experience. My guests were very pleased and enjoyed the experience as well. Thanks!
Awesome
Name: Alicia | Date: June.26.2010
Excellent food, service, view, ambience, etc! Will be back!!
Beautiful View, adaquate cuisine/service
Name: Jeffrey | Date: June.25.2010
Originally seated in (extremely!) loud main dining room- hard surfaces reflect noise, and boisterous crowd, including children ( 8 PM reservation ). Moved to balcony- major upgrade- great view ,much quieter, should have had more attentive service. Our waiter was pleasant, interested, and knowledgeable, but appeared flustered at times, as if he had too many other tasks going on. Food: appetizers very good (foie gras to die for),Fish main course bland ( Halibut and Sea Bass). Recommend "Candy Bar" for dessert.
5 courses...5 Stars!
Name: Selina | Date: June.25.2010
I recommend the Chef’s tasting to all who dine at the MIX. This is the best way to experience what they have to offer. As the food was served to our table I watched as other guests looked on in amazement. Not only was the food a 5 star rating, but so was everyone we came in contact to. The MIX is a must see on your trip to Vegas. Selina
Mix
Name: Alyssa | Date: June.17.2010
Great restaurant! Loved the ambiance and the service. Food was top notch, however the room was a little cold.
Great View!
Name: Robert | Date: June.17.2010
Great Views! Good staff. A pleasant dining experience.
Great service, food, and view!
Name: Hieu | Date: June.11.2010
I gotta say that lasvegasrestaurants.com really made the process super easy. The reservation was easy and quick and I got exactly what I wanted: a great view for a group of 6. We got to eat outside and see the awesome view. The service was amazing and the waiter was excellent with recommending choices for my friends.
Mix
Name: Laura | Date: June.03.2010
One of the best experiences I've ever had in a restaurant. Phenomenal service and amazing food. Huge recommendation.
It's quite simple...
Name: alex | Date: May.14.2010
... YOU MUST GO TO MIX! The food is heavenly, the views are jaw dropping and the service is excellent. Vegas - with a difference. Alex & Rachel - lots of love from the UK!
Good food, though not for the price
Name: stacey | Date: May.07.2010
Food was very good, though a bit overpriced. Service was friendly, though with a big party was a very long meal... took a lot of time to be served each course.
The Mix
Name: Heather | Date: May.07.2010
The Mix has a great atmosphere that includes a nice view and really fun glass spheres hanging from the ceiling. The food and service was outstanding.
Pretty awesome
Name: sara | Date: April.24.2010
Pretty awesome!
Heaven and Hell
Name: Brandon | Date: April.22.2010
The restaurant and bar are beautiful with a spectacular view of the strip from the 62 floor. The waitstaff was very attentive and without being pretentious and the food was very good. There could have been a few more selections on the menu but the choices they had were delicious, especially the foie gras and the dessert.
Unique experience
Name: Joseph | Date: April.01.2010
Mix is one of the best that Vegas has to offer. The outstanding views of the strip are backed up by excellent food and service. Overall a wonderful dining experience. Prices are reasonable for a restaurant of this caliber. The wine list is extensive.
Great meal with a view
Name: Jim | Date: March.25.2010
Great atmoshere, great food, great view. What a wonderful place to enoy a great night with friends
Mix is Well Worth the Price
Name: Joy | Date: March.09.2010
Great Ambiance, for a great evening with my special "love of my life" to celebrate not only her belated birthday but also a belated Valentine's Day. Very romantic atmosphere, with a great server, the dinner pairing with wine was pricey but well worth it, if you want to set "that mood" for that nite (Wink wink) You can't be cheap when wanting to "fine dine" in Las Vegas, not at MIX, make sure you bring extra cash or credit cards, food was well worth it, with the cheesecake dessert. don't let the title "cheesecake" fool you, very yummy especially with the Pink Champagne bubbly. Great food, service and ambiance. PERFECT for a 1st Date or if you want to impress your special someone.
Don't miss out....
Name: Shannon | Date: March.04.2010
If you're thinking of choosing Mix...look no more! This was the best dining experience I had in Vegas. The food, people and atmosphere was outstanding. The cocktails were perfect and the appetizers..to die for. The tuna tar tar and foie gras were AMAZING! I will visit Mix every time I visit Vegas!
Amazing Ambiance!
Name: Katherine | Date: March.04.2010
The decor is breathtaking, the view is beautiful, the food was amazing, and service was quite good. However we did notice that service slowed once the restaurant started filling up. We had the chef's tasting menu..pricey but delicious! Our only complaint was how the tables were placed so close together. Luckily we arrived early so we spent the beginning half of the meal feeling like we had our own space. But then a couple was seated right next to us and it felt like we were sitting at the same table. That couple even offered to take a picture for us which was nice but still a little awkward when you're trying to have a romantic birthday and pre-wedding dinner with your fiance! The ambiance is so romantic and beautiful and we expected to have an intimate dinner at a restaurant like Mix. Instead we felt crammed in there like a hole in the wall ethnic restaurant! Despite that I would go back!
great food wonderful view
Name: tracy | Date: February.22.2010
great food wonderful view
Unbelievable Dining Experience - Loved It
Name: William | Date: February.20.2010
We got there early so we could enjoy a drink in the bar with an outstanding view of the Las Vegas strip. When it was time to dine we were delighted to find that we were going to be seated outside to further enjoy the view. The food was outstanding and the servie was prompt and very professional. The restaurant is classy but not stuffy. I am recommending it to all my friends.
Best for Couples
Name: Robert | Date: January.25.2010
This past Martin Luther Day weekend I brought my girlfriend to Las Vegas for her birthday. I was restling with the best restaurant for dinner & choose Mix. Needless to say Mix help me blow her mind. Romantic View of the Strip (we ate on the deck). Martinis where mixed to perfection. The food was well presented & tasetd GREAT!! The chef enticed us for a second visit with several complentary tastes of exotic items. The most key point of my dinning expeirence was the service. I highly recommend Mix.
Awesone Place to Dine for Everyone
Name: Eric | Date: January.22.2010
Dining at Mix exceeded my expectation. The view was great as well as the food, service, and selection. A great place to take your customers, family, and friends. You won't be disappointed by choosing Mix.
Great View!
Name: Jan | Date: October.15.2009 Amazing food & view!
THANK YOU MIX!
Name: Arvee | Date: March.26.2009 I just got back from Las Vegas 2 weeks ago and I took my girlfriend to Mix for our anniversary, all I can say is AMAZING! I am not fine dining expert but this is definitely the best food bar none. We went with the Grand Tasting menu with wine. As much as i would have loved to finish all the drinks for each course, I felt I had to be sober so I can enjoy the food. The host was very nice and even greeted us Happy Anniversary off the bat when we told them who we were. [A BIG PLUS, sticking to details]. The waiter was very nice and professional also, he never rushed us during the night and was very helpful. The chef also gave gave us a special dessert and wrote HAPPY ANNIVERSARY on the plate. It definitely made our night and the view of Las Vegas from the balcony was amazing. I know i didnt talk much about the food but I don't think I need to, everything was great! I am going to see if I can recreate some of the dishes at home and hopeully get at least close to the result. MIX.... thanks for the great experience and I will definitely reccomend you to my friends visiting Las Vegas. Arvee Eco
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Restaurant Info
| Cuisine: | French |
|---|---|
| Neighborhood: | The Strip |
| Cost: | 2 |
| Dress Code: | Casual Elegant |
| Tel: | (702) 632-9500 |
| Website: | Website |
| E-mail: | |
| Open Since: | 2003 |
| Cuisine: | French |
| Neighborhood: | The Strip |
| Cost: | 2 |
| Dress Code: | Casual Elegant |
| Tel: | (702) 632-9500 |
| Website: | Website |
| E-mail: | |
| Open Since: | 2003 |
Map & Directions
Address: 3950 Las Vegas Blvd. S., Las Vegas, NV 89119Menus & Wine List
Business Hours
| Monday |
Dinner: 6:00PM - 11:00PM |
|---|---|
| Tuesday |
Dinner: 6:00PM - 11:00PM |
| Wednesday |
Dinner: 6:00PM - 11:00PM |
| Thursday |
Dinner: 6:00PM - 11:00PM |
| Friday |
Dinner: 6:00PM - 11:00PM |
| Saturday |
Dinner: 6:00PM - 11:00PM |
| Sunday |
Dinner: 6:00PM - 11:00PM |
Chef Profile
Executive Chef Bruno Davaillon
Farm-Raised Chef Delivers Vibrant Cuisine to Vegas
Bruno Davaillon grew up as a member of a farming family in France's Loire Valley, which meant early access to fresh butter, cream, eggs, vegetables, and animals, dream ingredients for a future chef. According to Davaillon, "My great aunt had a big farm. At six or seven, I remember being in her kitchen, using all the natural products from the farm. That was the key." By the age of 14, after years of helping his family cook farmhouse meals, becoming a chef was a "natural choice."
A few years later, Chef Davaillon enrolled at Chateauroux Culinary School, where he attended cooking classes and apprenticed at La Ligne, one of the best-known restaurants in Tours. He performed admirably, and after he graduated from culinary school in 1982 with a CAP degree, he managed to stay on at La Ligne as First Line Cook.
Davaillon earned his first international restaurant experience as Lead Line Cook at Tante Claire, a Michelin Three Star restaurant in London.
For the next eight years, Davaillon cooked in France, as Chef de Partie at Domaine de Belmont and Chateau de Locguenole and as Sous Chef at La Vieille Fontaine and La Ferme St. Siméon. Davaillon honed his creativity during this stretch.
In 1997, Davaillon transitioned to the United States, working as a private chef for Ambassador Antonio Fernandez, planning menus for lunches, dinners and formal functions.
In 1999, Davaillon continued with his personal Manifest Destiny, accepting the position of Chef de Cuisine at Encore Restaurant in Los Angeles' St. Regis Hotel. Thanks to his high profile position and noteworthy performance, he earned his first Executive Chef post, at Beau Coup in San Francisco.
It was in San Francisco that Davaillon met a chef who knew Alain Ducasse. The famed French chef was planning his first Las Vegas venture, and Davaillon had a compatible approach to cuisine. According to Davaillon, "I never worked with Mr. Ducasse prior to Mix, but I always appreciated his approach to cuisine. I was very curious about what he was doing. It's very quality produce driven, very simple. Go direct to the flavor. There aren't six or seven flavors on the plate. It's very sharp. I have a similar approach." Ducasse agreed, and Davaillon was hired as Executive Chef at Mix. Davaillon moved to Vegas in April 2004 and the restaurant opened on the 64th floor of THEhotel by the end of the year.
According to Davaillon, "You can find classic dishes from Paris and Monte Carlo, but you can also find eclectic items, world cuisine." At Mix, the food is important, but they're offering a "great package," including a unique location and "feeling."
To stay seasonal, Mix changes the menu every three months. Despite being located in the desert, the restaurant is able to get every ingredient they want, eased by Ducasse's reputation in the industry.
Mr. Ducasse has final say on every aspect of what happens at the restaurant, food and otherwise. Every two months, he visits Mix to taste new dishes that Davaillon has developed. Once he signs off on a dish, it's promoted to the menu.
As with savory items, when it comes to desserts and wine, Mix reports to a corporate pastry chef and wine director at Groupe Alain Ducasse in Paris. Davaillon stressed that it's a collaborative relationship, not contentious in the least. "We still have freedom. They just want to know where we stand. They don't force us. We work together. It's a good team."
Chef Davaillon is excited to be a part of the recent influx of culinary talent to the Las Vegas dining scene. "In the past five to six years, everybody's coming here. It's a competitive environment. It reminds me of New York or San Francisco."
Davaillon has traveled thousands of miles from the French farmland of his youth, and he's absorbed mountains of culinary knowledge since he first cooked in his Great Aunt's kitchen, but in many ways, his approach is quite similar at Mix. As always, his goal is to deliver market-fresh ingredients, simply prepared and stylishly presented.
Signature Recipes
Recipe Name
| Course: | Dessert |
|---|---|
| Cuisine: | French |
| Main Ingredient: | Chocolate |
| Cooking Method: | Dessert |
| Occasion: | Any occasion |
| About: | This is a traditional French style Mousse au Chocolat |
| Serves | 2-5 |
Part 1. Chocolate Mousse
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Part 2. Rasberry Syrup
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Tip
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Special Offers & Coupons
Restaurant special offers and coupons
Calendar of Events
Job Opportunities
Cooks,Dishwashers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | based unpon experience |
| Job Description: | Our level of service requires knowledge of inventory, cost control, and sanitation procedures. Our employees must be excellent communicators that can contribute to a dynamic kitchen team. We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. |
Managers, Chefs
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | open-based upon experience |
| Job Description: | Our level of service requires all our management to be hands-on, they must have an extensive knowledge of inventory, cost control, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. PROFESSIONALS ONLY We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. |
Servers, Bartenders, Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | minimum wage plus tips |
| Job Description: | We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organizationtrol, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. Our employees are guest-focused individuals who believe in putting the comfort and happiness of guests first and doing whatever it takes to deliver fine food and drink, artful service, and remarkable hospitality. Second best will not do. Professionalism is key. |
Line Cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Kemo Sabe |
| Salary Range: | DOE |
| Job Description: | Kemo Sabe is seeking a bilingual line cook. Must have 2 years experience. If you are quick, organized and have what it takes to impress our guests, please e-mail your resume to kemosabe@cohrestuarants.com. |
experienced line cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | $9.50 |
| Job Description: | oyster bar/line cook |
experienced night server
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | minimum wage, plus tips |
| Job Description: |
Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | La Fiesta |
| Salary Range: | base + tips |
| Job Description: |
Line Cook and Sous Chef
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Bella Luna |
| Salary Range: | TBD on experience |
| Job Description: | Sous Chef with Italian cooking experience, line cook with same, must be able to work days or evenings, must be able to work with others, and be dependable. |
Hostess
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fish House is looking for evening shift hostess. Please email your resume to jobs@osetrafishhouse.com. No phone calls please! |
Waiter
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fishouse is looking for an experienced waiters. At least two years of fine dining experience is required. Please email your resume to jobs@osetrafishhouse.com. Please no phone calls! |
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