Tuesday, July 29, 2014 | 9 p.m.
As Robin Leach continues his annual summer vacation under the Tuscan sun in Italy — with a stop in fashionable Milan — many of our Strip personalities have again stepped forward in his absence to pen their own words of wisdom. We continue today with Rob Oseland and Matt Erickson, head honchos at the new SLS Las Vegas set to open Aug. 23. Here is Senior Vice President of Restaurant Operations Matt Erickson.
I started my journey with SBE, the parent company of SLS, in 2006 and have been lucky enough to be part of the openings and expansions of several world-class properties since then.
My current focus is spearheading the debut of several F&B concepts with the opening of SLS Las Vegas on Aug. 23. Trust me when I tell you that I’m thrilled about the opportunity to bring a little taste of SBE to Las Vegas.
The SBE restaurant portfolio is approachable yet elevated and offers a variety of options that appeals to everyone — from those that love classics like pizza and burgers to discerning palettes and everything in between.
At SLS Las Vegas, you will find some of the most enlightening concepts that SBE has to offer all under one roof. What makes it so special is that each one, new and old, has been uniquely adapted to the Las Vegas community.
It’s impossible for me to pick a favorite, but I can tell you some of the things I love about a few of our spots to come. Consider this your appetizer.
Let’s begin with one of our signature restaurants, Bazaar Meat by Jose Andres. I don’t want to give too much away, but what I’m looking forward to most is the elaborate “fire kitchen,” where our chefs will be grilling and roasting impeccable cuts of meat and whole suckling pigs and lambs.
SLS’ second concept by chef Andres is Ku Noodle, a casual dining spot that will offer a range of Asian cuisines with handmade noodles and siu mai dumplings. My favorite thing about Ku is that you can witness the magic happening in the kitchen as chefs toss and cut fresh noodles. It doesn’t get much better than that!
Another gem in our dynamic F&B collection is Katsuya, a Japanese restaurant that combines award-winning sushi and robata with breathtaking design. Chef Katsuya Uechi is a mastermind in adapting Japanese cuisine to the American palette.
Chef Danny Elmaleh’s Cleo concept is particularly special to me as I’ve watched it evolve from inception to a Hollywood standard. Chef is bringing his signature orchestration of Mediterranean and Middle Eastern dishes to Las Vegas, along with some new creations. Take my word for it: Cleo’s mouthwatering Brussels sprouts are the way to go.
You may not know this, but the breakfast capital of the world is Hollywood, California, due in large part to the pop-cultural phenom The Griddle Cafe. The L.A. landmark has people lined up down the block waiting for decadent pancakes and fun twists on classic breakfast eats. At SLS, The Griddle will be open 24 hours a day for a city that never sleeps.
At Umami Burger, Beer Garden & Sports Book, you can place a bet and enjoy GQ’s “Burger of the Year” and a craft beer while watching the game or head out to the outdoor beer garden overlooking the Strip.
You also can swing by 800 Degrees Neapolitan Pizzeria for their perfect made-to-order pies, and visit the SLS Buffet for homemade doughnuts before making your way over to the Perq for a cup of Lamill’s gourmet coffee or tea.
The combined visions of our partners and chefs create the culinary diversity at SLS Las Vegas that will set this property apart from the rest. The “Dream Team,” as I like to call them, come together to create something more than just a meal: They create an experience.
Although this is just a small preview of the foodie wonderland to come, reservations are already open, so get ahead of the wait and book your spot now. Visit SLSLasVegas.com to be the first to get a taste when SLS Las Vegas opens its doors Aug. 23.
I can’t wait to see you there!
Be sure to read our other SLS Las Vegas guest column today from President and COO Rob Oseland, and then Wednesday we meet up with BMX stunt racer and reality-TV star Ricardo Laguna and chef owner Alfredo Sandoval at his new restaurant Mercadito at Red Rock Resort.
Robin Leach has been a journalist for more than 50 years and has spent the past decade giving readers the inside scoop on Las Vegas, the world’s premier platinum playground.
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