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BALLA ITALIAN SOUL


                                                                  Balla  Italian Soul is a vibrant coastal-
                                                                  Italian  restaurant  by  James  Beard–


                                                                  winning Chef  Shawn McClain. The menu
                                                                  highlights handmade pastas, Roman-
                                                                  style pizzas, fire-roasted meats and
                                                                  seafood,     and    seasonal     vegetables.
                                                                  There’s  also  a  family-style  tasting  menu
                                                                  and a lively aperitivo program. The
                                                                  design channels a relaxed Mediterranean
                                                                  vibe  with  warm tones,  olive  trees,  and  a
                                                                  bar perfect for Negronis, Spritzes, and
                                                                  liqueur-infused espressos.


                                                                  Full Venue – Seated: 116 Guests
                 Italian                                          Full Venue – Reception: 175 Guests
                                                                  Partial Buyout – Seated: 50 Guests
                 $$$                                              Partial Buyout – Reception: 75 Guests


        THE NOODLE DEN

                                                                The Noodle Den is a lively, Northern China–
                                                                inspired restaurant led  by  Chef Guoming

                                                                “Sam” Xin. Its menu features house-made
                                                                                 and
                                                                hand-pulled
                                                                                        knife-sliced
                                                                                                         noodles,
                                                                delicate dumplings (like Xiao Long Bao), and
                                                                bold reinterpretations of traditional Chinese

                                                                dishes such as Kung Pao Chicken, Mongolian
                                                                Beef, and Tomato & Egg noodles.
                                                                The open “exhibition” kitchen allows diners
                                                                to watch  chefs at work,  pulling dough and

                                                                shaping dumplings with precision.  The
                                                                restaurant blends classic Chinese motifs
                                                                with modern touches  —  warm woods, green
                                                                onyx accents, paper lanterns, and a painted
                                                                ceiling of cranes and blossoms set a refined
                                                                yet welcoming scene.


                                                                   Full Venue – Seated: 85 Guests
                 Chinese American                                 Full Venue – Reception: 150 Guests

                                                                  Partial Buyout – Seated: 50 Guests
                 $$$                                              Partial Buyout – Reception: 75 Guests







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