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.
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photography courtesy of mgm resorts international (dining room; skyfall lounge); pierre monetta (crispy socca) Let the SkyfaLL Don't mourn the loss of AlAin DucAsse's mix, celebrAte its rebirth As Skyfall lounge AnD elegAnt french rivierA-inspireD Rivea. by bRock Radke The transformation of The Hotel at Mandalay Bay into Delano Las Vegas was one of the major Strip development s of 2014, but for t hose who have watched the metamorphosis closely, it was incom- plete until superchef Alain Ducasse unveiled Rivea restaurant and Skyfall Lounge this season, his stylish update of the former Mix space perched on the 64th floor of the gleaming gold hotel tower. Rivea is not an experimental concept, but rather a proven gem in the Michelin-decorated chef's arsenal. A celebration of Mediterranean cuisine and the relax- ing, sun-drenched vibes of the French Riviera, Rivea has operated in Saint-Tropez and London for years. But Ducasse's Las Vegas interpretation—designed by Patrick Jouin and Sanjit Manku and anchored in the kitchen by veteran chef Bruno Riou—is as transporting an experience as you'll find anywhere on the Strip. It begins in Skyfall, where warm, rich, royal tones of purple, red, and gold amplify the beautiful desert sunsets we've always admired from this lofty posi- tion. There are even cocktails crafted specifically for the twilight hours, like the Sierra Aperitivo, made with Grey Goose L'Orange vodka, Champagne, and refreshing Aperol granita. The Champagne bubble glass installation hanging from the ceiling remains from the previous design—it's too incredible to lose— but the other elements in the dining room are fresh and crisp. The dramatic mahogany banquettes and tables featuring subtle accents of red, yellow, and sparkling turquoise recall maritime leisure, boosted by the new "Wave Wall" composed of hundreds of pieces of glass that leave you feeling like you're on a yacht cruising calm waters. Rivea's cuisine, too, is the ambrosia of vacation, artfully composed of many small plates to allow for sharing, light eating, and maximum pleasure. Supreme steaks and main courses such as lobster with purple artichokes, rack of Colorado lamb with herb pesto, and roasted duck breast with a classic, sharp bigarade sauce await for those looking for larger portions. A mong the standouts: egg plant caviar, the Old World dish vitello tonnato (cold sliced veal with a creamy sauce), and tomato and basil tigelle, an ancient Italian peasant bread in the midst of a resurgence these days. Leave it to Ducasse to introduce Vegas to flavors and foods we didn't know we should be dreaming about. Rounding out the menu are peerless side dishes like tiny spelt and vegetables cooked in a Dutch oven, baked John Dory fish (a true Riviera dish). and des- serts such as a traditional zuccotto—a semi-frozen masterpiece combining cake, ice cream, and plenty of brandy. If you can make it out without giving in to the temptation of a nightcap at Skyfall, here's to you. But why would you want to leave? 702-632-7888; delanolasvegas.com V from left: Rivea Salad with tuna, quail egg, anchovies, tomatoes, and olives inside the Crispy Socca, a chickpea-flour pancake; the restaurant's airy dining room. The view from the Skyfall Lounge at Rivea to the south and west of the Strip is stunning. TasTe Food for Thought 90 vegasmagazine.com