Alissa Jill Photography
Wednesday, June 22, 2016 | 11:58 p.m.
It has to be one of the largest circular grill centerpieces in America, a whopping 4,400-pound steel surface (a giant griddle ) called “The Iron.” It has a massive circular vent built into the ceiling.
Health officials had never seen such a cooking device. Neither had I! They gave it a stamp of approval by having restaurateurs box the overhead grill inside a square to conform to normalcy.
Welcome to the brave new and innovative culinary world of chef Bryan Ogden, who has teamed up with again J.P. Teresi to launch The Mixx Grill & Lounge in Boca Park. It was once upon a time a Gordon Biersch Brewery.
Bryan and J.P. had worked together previously at Bradley Ogden in Caesars Palace and Gordon Ramsay Steak at the Paris. When they led Bryan’s dad Bradley’s revered restaurant at Caesars, they won four stars from Mobil, four stars from Forbes, one star from Michelin and the James Beard Award for “Best New Restaurant in the Country.”
They know their food! This time, though, they wanted something extraordinary and totally unique to be regarded as the most sought-after dining experience in the country.
The award-winning duo has succeeded again with Mixx, which opened last weekend to raves from the hip and hoi polloi of Summerlin with resort-style service in a neighborhood restaurant lounge. It’s a fusion the greatest cooking styles in the world.
Diners can do it themselves or have a waitress stand on the line to select from 28 social plates, 18 sauces and vegetables and 10 proteins featuring culinary influences from around the globe. Each meal is, thus, one-of-a-kind. The hybrid of flavors at Mixx is unlike any other restaurant.
Bryan or one of the three chefs at the iron then cooks the meal, adding selected sauces and jellies. Think of this as culinary theater in the round where you can talk with the chef as he prepares your dinner with its French influence on South Pacific seafood, Polynesian and Vietnamese taste treats.
For those not confident enough to put together their meal, there’s a regular menu with truffle fries, crab and shrimp cake sliders, stuffed Maine lobster and Portobello mushroom quinoa. The sushi sashimi black box that lights up when the lid is lifted is an artistic marvel.
There’s even an interactive dessert menu by Michael Gillet, who has worked with Jose Andres and Jacques Torres. The handcrafted cocktail program displayed on iPads was created by mixologist Thomas Thouvenin from St. Bart’s and is another build-it-yourself treat.
Although bartenders take about 60 seconds to do all the work for you. Everything is moderately priced at something .77 because one of the investor partners is a poker aficionado who loves 7 as his lucky number.
The space is 10,000 square feet, plus an outdoor terrace. Additionally, there are two private dining rooms bringing maximum capacity to 350 diners. Incredible artwork by painter Ryan Williams decorates walls.
Bradley flew in for the weekend opening and to celebrate a three-generation Father’s Day with his son and grandson.
Robin Leach of “Lifestyles of the Rich and Famous” fame has been a journalist for more than 50 years and has spent the past 15 years giving readers the inside scoop on Las Vegas, the world’s premier platinum playground.
Follow Robin Leach on Twitter at Twitter.com/Robin_Leach.
Follow Las Vegas Sun Entertainment + Luxury Senior Editor Don Chareunsy on Twitter at Twitter.com/VDLXEditorDon.