Sure, Vegas never technically left, but there were undoubtedly some dark times over the past six or so years. Times, which many feel, are now in the rear-view mirror, where they’ll stay for quite some time. 2014 saw developments which were a complete 180-degree departure than what the city has relied on and pushed in the past.
With gaming revenues contributing less to the overall economy, Las Vegas has relied more on restaurant and retail revenue, which is rather well known by this point. Traditionally, restaurants inside casinos showed success which paralleled how the casino was doing on a whole, but that has all changed now. These days, it’s the restaurants themselves which help the casinos, and Vegas, do better. More people than ever are choosing vacation destinations based on food options, and Las Vegas has reaped the rewards.
According to the Las Vegas Convention and Visitors Authority, the average amount spent on food and drink over a three-night trip is $278.95, which is nearly double the figure spent on shopping and shows. The Strip has transformed into a food-lovers destination, with options for everyone, ranging from a simple burger to the most elegant fine-dining experience available.
Sebastian Silvestri, VP of food and beverage at the Venetian and Palazzo came here 12 years ago, where he worked at Bellagio. He said, “Bellagio was the first casino to have a truly great restaurant program. Well, it’s been contagious. Every single property that has opened since then wants that kind of program.”
None may better exemplify that notion than the Venetian, which alone contains restaurants from Thomas Keller, Mario Batali, Emeril Lagasse, Daniel Boulud, and Wolfgang Puck.
Silvestri admires the sense of pride these celebrity chefs put into their restaurants, and said, “when they put their name in front of a restaurant, they are obsessed with quality, consistency, and customer service. It’s their name out there.” Boulud’s DB Brasserie, which debuted last April at the Venetian, was one of the year’s biggest events.
After a stint at the Wynn from 2005 to 2010, Boulud is back in Las Vegas, and although his previous restaurant was 25 percent bigger and appealed to a more upscale clientele, this time around his restaurant is more independent. The location, nestled between the casino and the convention space helped make it an instant success.
Speaking of celebrity chefs, two Food Network stars also opened highly lauded restaurants this past year. UNLV alum Guy Fieri opened his Vegas Kitchen and Bar in April over at the Quad, while Giada De Laurentiis opened Giada in the new Cromwell, which showcases her California-inspired take on traditional Italian dishes.
Being that this was De Laurentiis’ first restaurant, she received some inspiring words from fellow celeb-chef Bobby Flay. “He told me you’ve got to stick to your guns and know that your team has your back, and they will deliver no matter what. The best way to create that is to be here and listen, to be willing to listen to everybody’s feedback even if it’s not a democracy. Ultimately, I make the choices.”
Other notable entries include restaurants featured at The Linq, which try to be mirror the hipness of the new, younger Vegas crowd. For instance, Brooklyn Bowl, the newest concert venue, also features a menu containing nostalgia-laden items such as fried chicken, piled-high sandwiches, and French bread pizzas.
Heading north just a few streets is the newly formed SLS Las Vegas, which took over the historic Sahara Casino. SLS is perhaps the best example of a casino that focuses on restaurants nearly more than any other. The hotel, which is operated by Los Angeles-based SBE, provides eight restaurants, six of which have proven successful in other cities.
Well-respected international chef Jose Andres is the resort’s culinary director, and is the head of Bazaar Meat, a restaurant attempting to redefine the Las Vegas steakhouse experience. Each restaurant inside contains less than 200 seats and an average check of under $40.
It’s not just the Strip getting in on the foodie gold rush either. Tivoli Village, relatively new to the game, has a retail district filled with upcoming restaurants, while Downtown Summerlin’s new complex features several new and inspiring dining options. Even Wolfgang Puck is opening a restaurant there.
One of, if not the hottest and hippest part of Vegas is downtown, which has transformed dramatically over the past few years. Chef Kerry Simon, who was the first big-time chef to get in on the Downtown Vegas revival, opened one of the most highly lauded restaurants in 2014, Carson Kitchen. Focusing on quality over quantity, while keeping the prices more than reasonable, with hip décor has immediately turned Carson Kitchen into a place where the only thing more consistent than the food is the wait outside.
