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1. PARALLEL NO MORE SECRETS SHUCKS INSTAGRAM FULL
2. PARALLEL NO MORE SECRETS SHUCKS INSTAGRAM LICENSE
3. PARALLEL NO MORE SECRETS SHUCKS INSTAGRAM PLUS

And there are still many, many legacy restaurants occupying a special place in our hearts ( Milos, Jaleo, Robuchon, Delmonico, Savoy, Bazaar Meat…) plus a few new ones which rate a return ( Balla, Viva!, Brezza….)…but lord help me if I ever step foot in The Horseshoe again. Perhaps the Fountainebleau will kick start a new dawn in Vegas dining. Old time casino table games don’t count anymore, anymore than washed up brands still trying to cash in. The idea of a big hotel opening with a lounge and a showroom and six good restaurants now seems as quaint as a flip phone. Its future will be all about advertising.

Las Vegas used to be about wicked fun and excess….then it was food and shopping. F1! NFL! Super Bowls and Baseball! Late-stage Vegas has morphed before our eyes from a town of gambling, food, and music into the mega-event capital of America. Here is my Instagram rant on the matter and we’ll leave it at that.Īs an official old-timer, it is easy to get depressed about the direction in which Vegas is heading. Regardless, he’s been reduced to going through the motions to cash in on a faded name and the cynicism behind the whole enterprise is palpable. I doubt any of the low-rollers in this charm-free dining space even know who Yan was, except in a “this guy used to be famous” kind of way.

PARALLEL NO MORE SECRETS SHUCKS INSTAGRAM FULL

Now he’s prostituting his brand like a pint-sized Martha Stewart, keeping accountants happy and his rice bowl full at our expense. You probably have to be over fifty to remember Yan from his “Yan Can Cook” PBS days. And if they weren’t enough to convince me, then septuagenarian Martin Yan’s bad joke of a licensing deal should do the trick…and demonstrates how deeply we are scraping the bottom of the celebrity chef barrel. (If things run true to form, the menu will be laughably short, the wine list absurdly brief, and the staff comically rude.)īut Luger and the Voltaggios and even Martha Stewart - the octogenarian queen of brand-whoring - pretty much signal that the celebrity chef restaurant has run its course. Will we trundle up to Caesars to see the new Peter Luger when it opens? Sure, if only to compare it to the New York original. With this quality comes Strip-level pricing, but from where we’re sitting, no one in the carriage trade seems to be balking at $100/pp check minimums.Ĭhinatown (where a 75 seat restaurant is considered huge) continues to explode, while the southwest seems to be attracting chefs and concepts like eggs to Bearnaise.Īll of which bodes well for locals, and marginalizes whatever is happening on the Strip, at least for those of us who used to be in awe of the restaurant revolution that took place there for twenty years. Strip-quality food coming to neighborhoods is nothing new: You can trace its roots from Other Mama’s premium seafood to our upscale sushi parlors and to the prime cuts now available at 138 Degrees (Henderson) and Harlo (Summerlin). Now he envisions a future for his company opening smaller venues for locals who appreciate them - something unthinkable a decade ago. He has been a fixture on Las Vegas Boulevard South for decades - opening multiple restaurants in hotels going back to the Nineties. The speaker of those words wasn’t some local jamoke who hates being charged for parking. “I am so done with the Strip,” exclaimed another muse for this article. Swapping an Old Navy for a Gap in a tired old mall is not the same as bringing Neiman-Marcus and Nordstrom’s to town in the first place. These places will make money of course, but they won’t leave a mark. We couldn’t be less interested if they were serving spaghetti Os and fake Parmesan, which, of course, they will be. (For what is a “one-year year culinary residency” but a way to monetize an unusable space (the two-story vacated Aureole cavern) with the unimaginative (“Retro”) from the unimpressive (who?). The Strip - long the economic and creative engine of all things gastronomic in town - has faded into a hangout for Martha Stewart fans and Voltaggio Brothers cash grabs. Just where are we now? And what do we have to look forward to? Which got me to thinking about “late-stage” culinary Las Vegas.

PARALLEL NO MORE SECRETS SHUCKS INSTAGRAM LICENSE

The inspiration for this post came from James Reza - longtime Las Vegan, once my editor now a thoughtful observer of all things Vegas - in a tweet about the possibility of the Oakland Athletics moving to town:ĭemolishing a historic Strip casino property and abandoning its gaming license to build a partially taxpayer funded baseball stadium is late-stage Las Vegas.- James P. Writers take their muses wherever they find them.