A new venue for concerts, festivals, and other large events, the Downtown Las Vegas Events Center opened in September and holds 15,000 people. The open-air venue comes with state-of-the-art sound, lighting, and audio equipment. The stage has a 32- by 18-foot main video screen with 16- by 9-foot side screens that can stream live video or show other content, and the venue can also host custom LED shows. Concessions are available at walk-up cabanas, and a V.I.P. zone offers private cabanas with bottle service.
One of the city's newest attractions, the High Roller Las Vegas, doubles as a sky-high event venue. Located at the new entertainment and dining district the Linq Promenade, the observation wheel offers private cabins that fit 40 people and can come with a bartender. The "party in a pod" experience, which debuted in September, lasts 30 minutes and gives guests a 360-degree aerial view of the Las Vegas Valley.
The final stage of the Nobu Hotel Caesars Palace Las Vegas, the Nobu Villa, debuted in September. Located at the top of the Nobu tower, the 10,300-square-foot villa can be booked for private events. Designed by David Rockwell and Rockwell Group, the villa features five dining areas: an omakase sushi bar, a traditional dining table, a round family-style table, and an outdoor robatayaki grill, in addition to its media and game room and three bedrooms. A 4,700-square-foot terrace offers views of the Las Vegas Strip and amenities such as a Zen garden and a hot tub.
Chef Tony Hu has brought his Chicago-based Lao Sze Chuan to Palms Casino Resort. The restaurant, which opened in September, serves Sze Chuan cuisine as well as Mandarin, Cantonese, Hunan, and Shanghai dishes. The space, richly decorated in jewel tones, features dramatic chandeliers, ceramic sculptures of Buddha, and modern takes on traditional Chinese motifs such as an oversize bamboo print on pillars throughout the dining room. For full buyouts, the restaurant seats about 185 or holds 287 for receptions.
Hearthstone Kitchen & Cellar at the Red Rock Resort is a new concept from the Light Group. Opened in late October, the restaurant from chef Brian Massie serves rustic American fare, including dishes cooked in two rustic wood-burning ovens. Overall the venue seats 271, including in a 130-seat dining room, in a private wine room for 12 guests, and on an 80-seat patio. The new restaurant is part of a property-wide $35 million renovation at the resort.
Four Seasons Hotel Las Vegas finished a $1 million makeover of its Italian restaurant, Veranda, in September. Designed by Engstrom Design Group to evoke an Italian trattoria, the space features ample natural light, a central communal table for eight, and materials such as textured leather and wood. Befitting its name, the restaurant offers indoor and outdoor seating for 223. It has two private dining rooms: La Sala seats 20 and La Luna seats 10. Management made two other updates, changing the name from its former Verandah and refreshing its menu.
The family-style Italian restaurant Martorano’s opened in October at Paris Las Vegas, its second location in the city and first on the Strip. The space measures 5,730 square feet and includes a large central bar and a patio. During the evenings, the space transitions into a nightclub dubbed Martorano’s Supper Club with a live DJ and dancing in the center of the restaurant. Decor like a disco ball chandelier sets the tone, as does sleek black and white touches.
Lobby Bar, a new cocktail destination in Caesars Palace Las Vegas, opened in August in the former Galleria Bar space. The 100-seat lounge near the front reception desk has a central bar with low seating surrounding it, and its warm color scheme includes gold panels and pillars. The cocktails come from mixologist Tony Abou-Ganim and include an homage to former Caesars entertainer Frank Sinatra made with whiskey aged in special "Sinatra barrels" from Jack Daniel’s.
The Tahitian-theme restaurant and bar 17 South opened in June in the Tahiti Village resort. With views of the pool and courtyard, the restaurant offers indoor seating for 80 and another 30 seats outdoors. The restaurant features tropical-style decor and an American menu.
Whist Stove and Spirits, a contemporary American restaurant, opened in October at the District in Green Valley Ranch. Guests enter through a patio with a year-round garden to the 3,000-square-foot restaurant. The main rooms has a large central bar with a lounge on one side and a traditional dining room on the other side. Overall it seats 237 and has semiprivate dining options. The design concept is opulent residential with details such as crystal chandeliers, vaulted white brick ceilings, and velvet upholstery.
