Morton Group Opens CRUSH, New Restaurant at MGM Grand Las Vegas

A celebration of food, drinks and friends, CRUSH offers a welcoming, dynamic setting fueled by the celebrated cuisine of Executive Chef William DeMarco and an expertly curated list of wine, spirits and beer by Wine Director Mark Hefter.

“We developed CRUSH as a place of indulgence,” said Jenna Morton. “This is our tribute to the ancient ritual of communal feasting where dinner out is more than just about the food; it is a party.”

MGM Grand President & COO Scott Sibella said, “As we continue to engage our guests with new dining, entertainment and nightlife options, we look forward to welcoming CRUSH into our family. The overall transformation of the resort has given us the opportunity to create exclusive and fun experiences and this high-energy venue looks to deliver on both.”

The 7,000-square-foot restaurant is divided into two rooms, each designed to transport guests to a distinctive environment. The entryway of CRUSH opens into the Atrium room, with lighting that emulates the natural migration of the sun. The intricate large metal doors with internal LED lighting, display script from ancient texts and serve as the doorway into the Bodega room. The Bodega has a barrel-vaulted ceiling composed completely of white brick, a full-service bar and wine storage displayed along the right-hand side of the room. The Bodega also features a private dining room that provides an intimate culinary affair for up to 40 guests. Romantic lighting and a beautiful oversized mirror, with shelves displaying finely-crafted crystal decanters, lines the back wall of the room, setting the tone for a memorable group outing.

CRUSH offers a cosmopolitan shared-plate menu, with selections inspired by traditional favorites as well as standouts from regions around the world. Menu items are intended to be shared and are portioned as either small plates or larger plates, which provide indulgent portions.

“Each of the small plates were created to make the most of simple, delicious ingredients that come together with intense flavor,” said DeMarco. “The large plates are more decadent and made for that incredible entrée that is part of the over-the-top Las Vegas experience.”

The small plates include Shrimp Risotto, made with arugula and tomato fondue; and Octopus Ceviche, served with grapefruit and pickled jalapeños. Large plates include Sliced Sirloin Steak, made with crushed cream fingerlings and chimichurri vinaigrette; Lamb Sirloin, served with celery root puree and bacon Brussels sprouts; and California Sea Bass, served with braised kale and tomato chutney.

Other dining selections include Roasted Cauliflower, made with garlic, chili and mint; and Kale Salad, tossed with fried artichokes, ricotta salata and warm mushroom vinaigrette. The menu also features several wood-fired pizzas with an array of toppings including Nana D’s Meatballs, Curry Shrimp and Date and Artichoke. Because no opulent outing is complete without dessert, CRUSH offers the Nutella Squeeze, a Crème Brûlée Threesome, Chocolate Mango Makeout and the Sweet Elvis.

The restaurant is available for corporate parties, special events and buy-outs, with the Atrium seating 130 and The Bodega capacity at 100. Each dining room contains a bar for dining and mingling.

Recognized worldwide as the ultimate Las Vegas destination, MGM Grand is in the midst of a 360-degree transformation having recently launched remodeled guest rooms and suites as well as new entertainment, dining and nightlife experiences. For more information on the “The Entertainment Authority” visit entertainmentauthority.com/.