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
BELOW: Rob Weakley and David Bernahl join the masses to find out why they're flocking to the Oyster Bar. RIGHT: The kettles are steaming with seafood delicacies. BOTTOM RIGHT: Fresh clams on the half shell. LET'S MEET Where: Oyster Bar at Palace Station, 2411 W. Sahara Ave., 702-367-2411; palacestation.sclv.com When: 24 hours a day, seven days a week What: Combo pan roast (shrimp, crab, and lobster sautéed with brandy, cream, and tomato), étouffée Why: Fancy restaurants come and go, but the shucking of oysters and clams at Palace Station will never end. VIP Kings, Meet the Palace THEY MAY BE TWO OF THE NATION'S CULINARY DARLINGS, BUT DAVID BERNAHL AND ROB WEAKLEY AREN'T TOO FANCY TO STAND IN LINE FOR THE OYSTER BAR AT PALACE STATION. BY ANDY WANG PHOTOGRAPHY BY BRYAN HAINER ket t les over f low ing w it h sea food for ever yone f rom lunch ing St r ip moguls to restaurant workers at shift's end to club kids attempting 3 AM hangover prevention. There is no way to speed your way to the front of t he line. But devotees ag ree t hat t he bra ndy- a nd crea m- spiked pa n roa st is wor t h t he wa it. What's it like being at a place that has 18 seats and doesn't care who you are? DAVID BER NAHL: It's a remarkably good experience. We get spoiled, obviously, and we've gotten a chance to know the chefs in most kitchens. This is a place where I don't know the chef or the kitchen. ROB W E A K L EY: Somet imes you don't wa nt to be fussed over. You D avid Bernahl and Rob Weakley, the food and beverage wizards beh i nd Cosmopol it a n's new socia l club, Rose. R abbit . L ie., don't wait in line. The Coastal Luxury Management cofounders— who created the wildly successful Pebble Beach and Los A ngeles Food & Wine fest iva ls a nd rest au ra nt s such a s Monterey's 1833 a nd dow n- town L A's new Faith & Flower—have crossed paths with every star chef imaginable. There's not a restaurant where the sharply dressed duo can't walk into the kitchen and say hello. E xcept for Pa lace St at ion's Oyster Ba r, t he no -f r ills Vega s sea food spot, open 24/ 7, where there's rarely a break in the line for one of the 18 seat s at t he ba r. T h is is L a s Vega s's g reat socia l equa lizer, where a sin- gle chef met hodica lly shucks oysters a nd cla ms a nd cooks stea m ing continued on page 90 88 VEGASMAGAZINE.COM ON THE TOWN 088-090_V_ST_OTT_Spring14.indd 88 2/10/14 5:35 PM