Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
Issue link: http://digital.greengale.com/i/260044
PHOTOGRAPHY BY JENNA DOSCH (ICE CREAM); COURTESY OF BORDER GRILL (TACOS) Honey Sa lt , a s a st a nd-in for enter t a ining at home. A nd if it s a f fect ionate moniker, "the Summerlin cafeteria," is any gauge of success, they have achieved their goal. "It's great to walk in on a Saturday night and see so ma ny reg ula rs, so ma ny f r iends," says Blau. One secret to Honey Salt's success: It really does feel as you imagine their home would. Surrounded by wish-you-were-here photos from the couple's trips to Cape Cod, g uest s dine on silken bu r rat a w it h blood ora nge, ba sil, a nd ba lsa m ic ("K im's st yle," according to the menu, features shaved bit- tersweet chocolate). T hat dish is on it s way to iconic st at us — another hallmark of success. As smart as it may be to expa nd for t he ma sses, t here is something to be said for creating an item that's hard to duplicate at home. Dishes like t hese become pa r t of t he culina r y world's lex icon not just because t hey're delicious (a lt hough t hat 's a prerequisite), but a lso because t here's simply no replicat ing Guy Savoy's a r t ichoke a nd black t r uf f le soup, Joël Robuchon's foie gras – stuffed quail and mashed potatoes, or Masa Takayama's truf- f le ice cream with gold f lakes at barM ASA (welcome to Vegas). Cha nge is a n inev it able pa r t of a rest au- ra nt 's life —pa r t icula rly in food fa sh ion – conscious L a s Vega s. "To me, a g reat res - t au ra nt should be pa r t com for t a nd pa r t innovat ion," says P uck. "It 's nice to f ind maybe Wiener sch nit zel on t he menu, but it 's a lso impor t a nt to keep on reinvent ing a nd cha ng ing t he menu." Paul Ba r tolott a's Mediterranean seafood favorite, Bartolotta R istora nte di Ma re at Wy nn L a s Vega s, recent ly revea led a d ra mat ic renovat ion, even though it had been performing spec- tacularly well. So why fix something that isn't broken? "W hen you have a g uy like Steve Wynn saying you need to keep it fresh," says Bartolotta, "you remodel." Recognizing that diners also want some fun is the way to clinch success, says Silvestri, and he's happy to give credit where it's due. A s w it h night life, in wh ich a venue like Hakkasan or Tao becomes a draw because people want to be surrounded by its glam- orous clientele, diners simply wa nt to be around others who are having fun. "It's not one of our restaurants," Silvestri says, "but you walk into José Andrés [in Cosmopolitan] a nd it 's f un, conv iv ia l, loud, a nd it t a stes good." A winning formula, indeed. V continued from page 82 LEFT: Border Grill's tacos are just part of why Mary Sue Milliken and Susan Feniger's modern Mexican restaurant is opening a second Vegas location this summer. ABOVE: Truffle ice cream with gold flakes at barMASA. China Poblano Cosmopolitan, 702-698- 7900; cosmopolitanlasvegas.com Chef José Andrés presents this casual Chinese-meets-Mexican restaurant inside Cosmopolitan. It's not fusion cuisine but a direct combination, with noodles and tacos inhabiting the same menu. é by José Andrés Cosmopolitan, ebyjoseandres.com Considered one of the most difficult tables to book in the world, é by José Andrés has only two seatings per night, with each serving just eight guests. But what awaits them is the meal of a lifetime—often more than 20 courses. Hakkasan MGM Grand, 702-891-7888; hakkasan.com/lasvegas The Chinese fine-dining restaurant that first rose to fame in London's West End is now one of Vegas's hottest restaurants and nightclubs. Honey Salt 1031 S. Rampart Blvd., 702-445- 6100; honeysalt.com Located in the upscale residential neighborhood of Summerlin about 20 minutes from the Strip, Honey Salt is a local favorite for its fresh, farm-to- table menu and homey atmosphere. Jaleo Cosmopolitan, 702-698-7950; jaleo.com Jaleo is the signature Spanish tapas restaurant from acclaimed chef José Andrés. He originated the concept in Washington, DC, and it has set the standard for Spanish restaurants in America for two decades. Otto Enoteca Pizzeria Venetian, 702-677- 3390; ottopizzeria.com This casual eatery from the Batali/Bastianich team features wood-fired pizzas, house-cured salumi, and an Enomatic wine system, so you can sample the extensive wine list by the ounce. Spago The Forum Shops at Caesars, 702-369-6300; wolfgangpuck.com Wolfgang Puck's flagship restaurant opened its Vegas location in 1992, and it's considered the spark that ignited the city's celebrity chef–driven culinary culture. 84 VEGASMAGAZINE.COM FOOD FOR THOUGHT 080-084_V_ST_FoodForThought2_Spring14.indd 84 2/11/14 12:08 PM