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FIX combines fresh and exciting interpretations of American culinary classics in an innovative, organic setting. Its diverse clientele are treated to a true 21st-century experience. Enclosed from floor to ceiling in Costa Rican padouk wood, this avant-garde restaurant's open environment provides the ideal spot to enjoy the delicious and tantalizing gourmet wonders while being a part of the most exciting and sought-after gastro-social focal points in Las Vegas.
With its strong focus on innovative mouth-watering dishes cooked atop FIX's wood-burning grill, the menu provides something for every appetite. Top quality fish, meat, and poultry promise to tempt and provoke your senses at every turn. Original small and shared plates such as the lobster tacos, rock shrimp, and "finger-licking" buffalo-style wings provide an excellent introduction, while craving-inducing thin crust pizzas, exclusive mouth-watering side dishes, and those "Bobby Baldwin Burgers" seal the deal. Ultimately, the exceedingly excellent steaks, chops, and seafood fare complete what can easily become a fixation. A special "Pre-O Fix" menu provides ticket holders the perfect epicurean complement to one of Cirque du Soleil's most popular imaginings.
Located at the North Valet entrance, FIX provides easy access to a variety of nightlife options and serves as the epicenter for planning an outstanding night out at The Bellagio. Attracting a divergent group of international celebrities, local insiders, and discerning yet fun-loving gourmands, FIX provides all guests an outlet to indulge in scene and cuisine before continuing with their evening's escapades. The 4,200 square foot dining area can be customized to accommodate groups ranging from 18 to 140 (340 as a reception style) making it the perfect destination for company outings and group receptions. Featuring an extensive wine list as well as world class cuisine, this decadent dining paradise pledges to provide guests with an unforgettable evening of delicious American fare.
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Brian Massie is Corporate Executive Chef for The Light Group in Las Vegas, overseeing menus and operations at FIX Restaurant & Bar at Bellagio, STACK Restaurant & Bar at The Mirage, Diablo’s Cantina at Monte Carlo, BRAND Steakhouse at Monte Carlo, Red Square and Citizens Kitchen & Bar at Mandalay Bay.
As Corporate Executive Chef for The Light Group, Chef Massie’s responsibilities include concept development and menu design, hiring and training the staff, and recipe development for both new and existing Light Group restaurants.
Chef Massie’s menus are designed to offer approachable American cuisine focusing on simply grilled top-quality meat, fish and poultry. He also incorporates creative and playful twists to classic food items and offers many dishes that are perfect for sharing.
A native New Yorker, Chef Massie decided at an early age that he wanted to become a chef. While studying at the Culinary Institute of America in Hyde Park, New York, he worked on weekends for renowned chef Lidia Bastianich at her three Manhattan restaurants: Felidia, Becco and Frico.
After graduating in 1996, Chef Massie apprenticed for Guiltier Marchesia at his Bella Vista Vineyards in Erbusco and Annie Floydee at Enoteca Pincourri in Florence.
Upon returning to New York, Chef Massie was sought out by restaurateur Charlie Palmer, who hired him as a line cook and roundsman at the famed Aureole in Manhattan. When Charlie opened Aureole at Mandalay Bay Hotel & Casino in Las Vegas in 1999, Chef Massie had the opportunity to join the team as Head Sous Chef. A year later, he became the Executive Chef for the Charlie Palmer Steak Restaurant, the first free-standing restaurant in a Four Seasons Hotel.
In September of 2001, Chef Massie joined the N9NE Restaurant Group as Executive Chef working with owners Scott DeGraff and Michael Morton. During his two years with the group, Chef Massie was responsible for the kitchens at the N9NE Restaurant, the Skin Pool Lounge, Rain Nightclub, Ghost Bar and the company’s banquets.
In 2003, Brian was hired as Executive Chef by The Light Group for its first restaurant venture, FIX Restaurant & Bar at Bellagio, which opened in June 2004. Chef Massie went on to oversee the openings of STACK Restaurant & Bar which opened at The Mirage in December 2005, Diablo’s Cantina in September 2007, BRAND Steakhouse in May 2008 at Monte Carlo, Union Restaurant & Lounge at Aria in December 2009, Red Square at Mandalay Bay in 2012 and Citizens Kitchen & Bar in 2013. In January 2012, Chef Massie premiered Bianca, his new Italian-inspired menu, as Executive Chef at the iconic Delano in Miami’s popular South Beach area.