The new $3.9 billion Cosmopolitan of Las Vegas hotel-casino will open mid-December with about one-third of its 2,995 total rooms delaying opening until July 2011.
It’s likely to be the last major new hotel-casino to open on the struggling Las Vegas Strip for at least a few years.
Cosmopolitan’s CEO John Unwin said the hotel’s amenities include 13 restaurants, a spa, nightclub, 150,000 square feet of meeting and convention space and retail stores.
If Las Vegas isn’t already home to the finest restaurants and chefs in the world, now there’s more of ‘em!
The restaurant lineup at the sleek new $3.9 billon Cosmopolitan hotel-casino of Las Vegas has been announced. Four of the five have strong New York ties; the other will be operated by acclaimed Los Angeles chef David Myers of the restaurant Comme Ca. The others: Bruce and Eric Bromberg’s Blue Ribbon Sushi Bar & Grill, Costas Spiliadis’ Estiatorio Milos, Scott Conant’s Scarpetta (Conant was previously attached to Fountainbleau), and Steakhouse STK.
Michelin three-star chef Masayoshi Takayama — who opened Ginza Sushi-ko in Los Angeles in the ’80s, transplanted his temple of sushi from a mid-Wilshire Los Angeles strip mall to a second-floor aerie off Rodeo Drive (where Urasawa is now) in the ’90s and moved to New York to open Masa and Bar in 2004- is set to debut his first Vegas venture on Dec. 17: another Bar Masa and Shaboo, a shabu-shabu restaurant.
He joins fellow three-star chef Pierre Gagnaire of Paris (who opened Twist, his first restaurant in the U.S.) as well as Jean-Georges Vongerichten and Michael Mina, in the $8.5-billion CityCenter on the Vegas Strip.
“It’s a new, gigantic building where I get to create my idea, my style,” Takayama says. “It’s more than the food. Very different from Ginza Sushi-ko style.”
It’s also very different from Bar Masa in New York; the Las Vegas outpost — inside the Aria Resort & Casino — is about three times the size, decorated in high Strip style with 15-foot doors of teak and copper, curved red leather banquettes and arched ceilings.
Takayama calls it coming full circle. On his first trip to Los Angeles from Tokyo, he got off the plane and drove directly to Las Vegas to see “flat land.”
The menu for Bar Masa in Las Vegas will recall the one in New York, with Japanese small plates such as spicy cod roe pasta with purple shiso flowers; duck with foie gras; sizzling spicy octopus; or grilled eel with rice. (He says his fish will still be from the Tsukiji market in Tokyo.)
The more-intimate 52-seat Shaboo is located inside Bar Masa, serving omakase (tasting menu) shabu-shabu at tables equipped with individual induction heating elements for cooking beef flown in from Chiba prefecture.