The Pinyon Ballroom is located on Level One. It occupies 38,070 square feet with a ceiling height of 24' and can be divided into eight sections ranging from 1,946 to 11,869 square feet. A 10' x 14' door provides convenient access for freight and vehicles for efficient setup and tear down. The location of the Pinyon Ballroom, directly across from the Bristlecone Ballroom, creates a combined area for product display and programs with a natural flow of just over 89,000 square feet of space.

This celebrated concept from Mario Carbone, Rich Torrisi and Jeff Zalaznick pays homage to the Italian-American restaurants of the mid-20th century – an era of glamour, showmanship and tableside service. The New York-inspired cuisine is influenced by that same time in history, but takes its culinary cues from the great talents and techniques of today showcasing elevated classics such as Lobster Fra Diavolo, Chicken Scarpariello, Veal Parmesan and Octopus Pizzaiolo.