Eat sustainably, listen to music at Herringbone

Herringbone is from former “Top Chef” finalist Brian Malarkey, who also has Searsucker at Caesars Palace. The new Herringbone, with locations also in La Jolla and Santa Monica, Calif., has a stated mission of “fish-meats-field,” market-driven and with an emphasis on sustainability. The executive chef is Geno Bernardo, formerly of Nove Italiano at the Palms. The restaurant has lounge-style seating and live music nightly. Here’s a sample of the menu:

Salt & Brine Bar: Oysters on the half shell, $2 to $3.50 each; tuna poke, $20; Cajun peel-and-eat prawns, $18; salmon rillettes, $16; Maine lobster, $24.

Greens: Burrata, $18; roasted beets, $15; farm greens and herbs, $17.

Cold fare: Shrimp ceviche, $15; salmon carpaccio, $19; steak tartare, $21.

Hot fare: Onion soup, $14; Point Judith calamari, $16; meatballs, $16; crabcake poppers, $16.

Ocean: Skate wing, $34; whole grilled branzino, $45; white sea bass, $38; seafood spaghetti, $45.

Land: 10-ounce prime flat-iron, $38; 18-ounce dry-aged rib-eye, $56; 48-ounce Bistecca Fioretina, $145; Mary’s roasted chicken, $34; Colorado lamb rack, $56.

Hours are from 11:30 a.m. to 10 p.m. Mondays through Thursdays and Sundays, 11:30 a.m. to 11 p.m. Fridays and Saturdays. Call 877-230-2742 or visit www.aria.com.

— Heidi Knapp Rinella