Seems to be the summer of buying and selling casinos. Just only a day after we announced the Cannery Casinos were going to be sold to Boyd also, Boyd Gaming has agreed to buy Aliante Casino for the grand total of $380 Million. Boyd says it will fund the transaction with cash on hand and expects the deal to be complete by sometime in Q3 2016.
Aliante was created by Stations Casino in 2008 and cost almost double the buying price to develop. At $660 Million it was a huge loss for Stations Casino which then filed for Bankruptcy a year later partially because of this disaster and partially because of the economy. Additionally, most people in and outside of Las Vegas, are not even aware the casino exists.
This becomes Boyd’s 10th property in Nevada, signaling that they are heavily investing in local gaming and entertainment. The Aliante is located way off the strip in the less-affluent North Las Vegas. However with new developments including the announcement of a major electric car company being launched in North Las Vegas, it has been attracting more and more attention as a place to live.
Hakkasan, best known for their Vegas mega nightclubs and amazing Asian food, has announced that they are making a huge move away from focusing on Vegas to Mexico. They announced a new partnership with Grupa Vidanta to create new beach clubs, nightlife venues and restaurants in various places around Mexico.
A long-term commitment, the partnership will first see three brand new concepts open in the second half of 2017, including two restaurants and a beach club at Vidanta Los Cabos in San Jose del Cabo. The beach club will offer an extravagant daylife experience and will evolve into a club-restaurant-cabaret by night.
Over the course of the subsequent five years, Hakkasan Group will introduce a new venue at a different Vidanta property each year, as well as a brand new hotel with Grupo Vidanta.
Hakkasan Group President Nick McCabe said: “As Hakkasan Group’s first venture into Mexico, we are delighted to partner with Grupo Vidanta – a company which shares our vision of unparalleled service, quality and experience. This partnership is the next step in Hakkasan Group’s ambitious global growth strategy and will position our business for further expansion across the region, via both our current portfolio of brands and new concept developments.”
According to reports, Casino Operator Boyd Gaming is very close to acquiring Vegas only casino operator Cannery Casino Resorts. The owners of Cannery casino, including Oaktree Capital an investment company, have been reportedly been seeking buyers for their investment.
Boyd gaming has 22 different casinos in the United States and Six in the Las Vegas Area.
Reuters’ sources claimed the sale of Cannery’s two remaining properties could cost Boyd between $225m and $240m. None of the parties involved in the alleged negotiations offered any comment on the rumors, but the sources claimed a finalized deal could be announced within weeks.
One of the reasons that Oaktree and Crown Resorts are trying to get rid of Cannery after a very strange buying process which included agreeing to buy the entire company for $1.75 Billion in 2007. Instead of buying the entire company after the financial crash, they opted to buy only 25% of the company for $320 million.
Will Alon Project Ever Launch?
Crown Resorts is in need of the money, as they are behind the Alon project across from Wynn. However, they were most recently fined $362 million for back taxes by the Australian government.
This has made a lot of people in Vegas nervous that the Alon casino project may never actually get off the ground and be indefinitely postponed or canceled. Crown Resorts getting this cash influx may help calm the nerves of some.
Oaktree is not very happy with casinos in Las Vegas, and according to insiders, doesn’t want to be involved in that part of the industry anymore as they consider themselves victims of the Caesars Bankruptcy.
Steve Aoki, known for his funny antics and support of local Vegas chefs, decided to visit Le Pho, the already highly touted new Vietnamese Restaurant. Owned and run by Chef Khai Vu of District One fame, Le Pho is located in the Juhl Building in Downtown Las Vegas and is having its official grand opening today on 4/20. It has already had a soft opening and is often packed during noon time by locals and even visiting celebrities, including Aoki.
During this visit Aoki decided to express his love of the Chef Vu by “attacking” him with some sort of EDM-laced cake that hit Vu squarely in the face. Of course this was all done in jest and the two quickly cleaned up and enjoyed the night with a little extra cake with their Pho.
Steve Aoki is well known for his Cake-throwing abilities and has thrown them during festivals and concerts in the past. However, recently he announced he would no longer be throwing cakes except to his “die hard” fans. This came after he was criticized for injuring some fans who didn’t understand what he was doing. All in good fun, of course and we love Aoki Cake.
Bartending has probably existed as long as there has been alcohol. If we were to examine the story of Noah getting drunk after the flood, we’d most likely find that he went to a local Assyrian bar, complained about all the rain and how much all those animals smelled and then proceeded to drink a little too much Old Testament wine. I don’t remember the rest of the story, but I believe he tipped very well.
In Vegas bartenders often serve a much bigger purpose than hearing complaints: they are the backbone of restaurant and entertainment programs and their drinks are essential to a good meal and a great experience. It seemed it was time to turn the spotlight on some of the best bartenders in Las Vegas and recognize them for their hard work and contribution to the business of Las Vegas. Our plan is to also feature each one individually over the next coming weeks and make sure they have the opportunity to share their knowledge and experience.
So what makes these Las Vegas bartenders the best?
Bryant Jane, who is currently planning his next alcohol-based project, believes that the best of the best bartenders come from Las Vegas because of this need to serve all sorts of people.
“I feel the best bartenders in Las Vegas all demonstrate a level of hospitality and knowledge that is on par or above what you see in major cities across the country,” says Jane. “Being that most of us deal with people from all around the world, most of us are used to different types of personalities from all different walks of life, and we know how to be accommodating accordingly…The best bartenders know how to take care of them and make them feel special.”
Even in places without food, a good bartender is more than just a guy or gal who knows how to make drinks, but someone who knows how to run the bar, make sure everything from the bar is smoothly run, and that drinks get out to customers in a timely manner. A badly run bar can destroy a business by not only slowing down business and cutting income but also quickly ruining a reputation if they are making bad drinks in even the best establishment. There’s no room for making mistakes, especially when you are often charging tourists twice the amount of what people get back home.
Real Bartenders know their drinks, love their drinks, and love the complexity in making a great drink. These are the guys and gals that can recite almost every basic recipe, and give you a dozen variants of the best.
Plus they have to know all these, because of the very fact that Las Vegas gets customers from all over the world.
So exactly what are some of the bartenders making right now?
Juyoung (June) Kang of Delmonico Steakhouse in the Venetian-Palazzo explains that her favorite drink to make is the Sazerac, because it’s the “ultimate balance of precision and skill that goes into making this cocktail. It seems easy but one little mistake and can make this cocktail taste off. And I love that complicated mess it can be.”
Tom Kozlowski who bartends nights at the delicious Hexx, is in love with the Vieux Carré, which is “Rye whiskey, Benedictine, Cognac, some bitters, New Orleans roots. I absolutely love being a bartender.”
David “Coop” Cooper of Carnevino Fame is making an “Italian steakhouse Manhattan with 2 1/12 oz Dickel barrel select (or favorite rye) 1/2 oz meletti amaro, 2 drops orange bitters, 1 drop chocolate bitters and then stirred real cold poured over luxardo cherries and large cube in a rocks glass that has had an orange twist rubbed for smell on the rim.”#simplydelicious
In general bartenders seem to also love their jobs and are some of the happier, and funniest people in Las Vegas.
Kang told PaceVegas.com that one reason she loves working in the industry is because of the “challenge of everyday and the people I meet…You meet all kinds of people who end up becoming your friend and that’s the best. Also when you get a chance to learn so much about everything and then get the chance to teach that to the next up and coming bartenders, become a mentor, that’s just fulfilling to give back and pass along the secrets of the trade.”
Jessica Lee Westergom, at The Sand Dollar told us that one of the reasons she loves to bartend is because she “ grew up being taught that when someone enters you’re home it’s your duty to make a guest feel welcome and give them food, clothing, shelter- anything. I use this is my daily routine for my guests. I have their drink ready before they get to the bar, I ask about their lives- they want to relax,and whether it be a beer or a cocktail”
Megan Lynn Cordrey at the Bradley Gaming and Cocktail Lounge says she loves her job because she gets “to see people smiling, laughing and having a good time” partially thanks to her.
Kozlowski agrees that “the hospitality aspect of my job is something I always try to focus on. Doing what I can to make my guest’s not just have a good time, but have a great experience is something I’m always focused on. It’s a handshake when you come in, and a hug when we say goodbye.”
So how did we compile the list? We asked bartenders and managers who the best bartenders were, and then who the best bartenders thought the best bartenders were. We simply listed the 16 most nominated people, and chose a very arbitrary number. There are tons of amazing bartenders in Las Vegas, and we invite everyone to leave comments with those bartenders!
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After almost 40 years in the business the reason I still love it is I love people. The same reason some hate it. I have my nights where its like I should have sold insurance however in the end there is nothing like coming to my corner at Carnevino, having people who have never met engage, share wine, food and stories. I love being the guy that makes amazing experiences happen. It is an absolutely awesome compliment when someone remembers you after 6 years away or when they say this has been the best night or best culinary experience of their life. That &%$&$ is amazing – David Cooper
For those who love keeping track of their favorite bartenders on social media, here’s a list of them and their Facebook profiles.
Sunday at noon I walked into Palazzo to check out one of my favorite places for Brunch, YardBird. Instead of going there because it was packed, I decided to check out db Brasserie’s brunch, which I have been told several times is quite good. However, like most days during lunch, it’s easy to miss the place – it’s almost empty and uninviting, nothing really telling you that it’s open for brunch and perhaps one of the most underrated Brunches in Las Vegas.
Hard to make out from Yardbird that there is even a restaurant there.
db Brasserie has a unique problem that they’ve not quite figured out how to fix. It’s between the Palazzo and Venetian, in a corner that for whatever reason is hard to see unless you turn the corner. It’s right next to the vibrant and noisy YardBird, which is almost usually packed for brunch with a 20-40 minute wait time on Saturdays and Sundays.
db Brasserie started brunch since they opened, but almost with no fanfare and announcement to most anyone in Las Vegas. I asked a few friends who go to Brunch in Vegas almost every weekend, and none of them even knew it was open. One even works in the Casino at TAO (which has a brunch) and had no idea db Brasserie was even open on the weekends for Brunch.
This is a pity, because it’s quite good. From the completely decadent pastry basket, the traditional charcuterie board, and the uniquely fun and tasty Crispy Duck Confit Hash, everything is made perfectly. Yet on my last trip even at 12:30, the restaurant was barely 1/3 full.
Sign Promotes Happy Hour During Brunch? Where is the Brunch Sign or anything about Brunch?
What can db Brassiere do to improve brunch? Here are a few suggestions:
1) Start an Industry Brunch for Locals in the Hospitality Industry. Simply put, people who work in Vegas are really unaware of db Brasserie’s brunch. That means no one is making recommendations for anyone, no one is telling friends about it, and surely no one is reviewing it. Charge 50% for those invited in the industry, and show them how amazing the menu is.
2) Create a Theme for Brunch. I’m not saying to go as far as some places with go-go dancers at brunch, but do something that makes it unique. A jazz brunch with music might be something that everyone is looking for in Las Vegas. That would give db Brasserie something that no one else is currently offering in the area, and combined with amazing food at competitive prices, I think more people would go there for brunch and spend longer times.
The excellent Crispy Duck Confit Hash
3) Let Chef Vincent Pouessel change up the menu. He told Las Vegas Weekly last that he was looking forward to working on the Brunch, but since then nothing has happened. While the menu is amazing, and I highly recommend many of the items stay on the menu, Chef Pouessel needs to make his mark and have signature dishes he can be proud of and the culinary community can talk about. The worst thing an establishment can do is treat an Executive Chef like he has no choice in the menu, and force him to only prepare old dishes.
John Courtney may have taken the hardest Chef job in Las Vegas in becoming the Culinary Director and Chef of Carson Kitchen and Simon Hospitality Group, the same month that the co-founder celebrity Chef Simon Kerry died. Having to become the heir of kitchen has to be a hard task, but even more so when you are potentially changing the menu of one of the most beloved Chefs in Las Vegas that everyone in the Culinary community in Vegas knew. If you don’t change the menu, you’ll be accused of not being creative enough, not making your own mark but if you change it too much, you’ll be accused of changing a tradition of the founding Chef.
Still, if there was anyone in Las Vegas that could do this job, it is Chef John Courtney. He has been part of the Vegas culinary scene for more than few years and is deeply liked by other Chefs. Courtney has helped make what is essentially Vegas-style food, starting with making one of local’s favorite bar menus at west side’s Born and Raised. He was known as one of the most versatile and sought-out Sous Chefs in Las Vegas, having helped launch RM Seafood and DB Brasserie. He’s even experimented recently with popup kitchens and short lived but amazing fried chicken food truck.
Despite all this, he’s still humble about his experience and what he is doing with Simon Hospitality Group and Carson Kitchen — making him even more perfect to take over, respectfully from Chef Simon Kerry.
Chef Courtney graciously invited us to a brunch arranged by EndoEdibles.com blogger and infamous Yelper Michael Uzmann. We were graced with the opportunity to chat with the Chef for a bit, and Uzmann quizzed him intensely about the “longtime relationships with several local purveyors and farms (that) have allowed the restaurant to maintain its wallet-friendly focus despite ever increasing food costs and rent…” At the same time, we were presented with numerous courses of delicious amazing food including favorites like the Bacon Jam with Baguettes and Crispy Chicken Skins to absolutely delicious Colorado Lamb Chops with Pecan Crust and Mint Chimichurri. Nothing wasn’t absolutely amazing yet wonderfully simple and excellent in both flavor and satisfaction.
It was a very enjoyable meal, with great company and a great Chef. I think that’s what Chef Simon wanted out of Carson Kitchen which was designed to feel like his own personal space and allow people to eat, laugh and smile together. That’s what great food should be about in a space like this.
Later in the week we sat down with Chef Courtney to ask some questions about his vision of the restaurant, how he feels “taking over” from Chef Kerry Simon, and what his favorite dishes are:
A lot of people see you stepping into Kerry Simon’s shoes, and those are some pretty crazy and fun shoes, but at the same time that puts a lot of expectations on you to both honor the Chef and also create your own versions of great accessible food. What has you and your team done to make sure that we “Keep Memory Alive” for Kerry Simon at Carson Kitchen? I don’t look at it like I’m stepping into anyone’s shoes. This company, and all four of our restaurants, were built by Kerry Simon and Cory Harwell. Cory is still leading the charge and is, in fact, working on other deals currently in and out of Las Vegas. We work together on all of our menus. These sometimes include some of Chef Simon’s classic touches. As a company, we continue to embrace and celebrate Kerry’s legacy and even are pledging a portion of our profits to benefit Keep Memory Alive in Kerry’s name.
What is your favorite new dish on the menu, and why? Spring is such a great season for food, so that makes it tough to answer, as I am happy with all of our menu changes. The Shrimp Dunderi, is probably on the top, if I have to choose. Large U-8’s, preserved Buddha’s hand, limoncello and calabrian chilis. Its fun, vibrant, rich flavors, but not a heavy dish.
What dish is an old favorite that you absolutely love? Lamb Gyro Tacos. Its one of my go to meals when eating at the restaurant. They are great for sharing, and not too much if your eating solo. Again great rich lamb, tzatziki, tomato, feta, in grilled flatbread dough!
Carson Kitchen has managed to stay a local favorite, always packed, yet you keep the prices extremely competitive, yet not skimping on quality and flavor. What is your secret? No secrets, just source the right products, working closely with our purveyors. Taking time to visit where our food comes from, get to know the growers. Its beneficial even for local restaurants here in the desert.
Why did you chose to serve Ultra-Pastured chicken at Carson Kitchen? Is this going to become a fad in Vegas, or something long term? Not sure about the term “Ultra-Pastured”, a “Pasture Raised” bird…its a wonderful thing to see chickens that live the way these birds do at Crystal Lake Farms. They were calm, not over crowded, or over heated in there houses at night. They have acres of land to roam on, exercise, and live a bit of a life. From a chefs perspective, thats as close to a farm raised as possible. The benefits are greater from a food perspective as well. They have 40% less cholesterol than your standard “Free Range” bird, retain less water, and the flavor is considerably better.
I don’t see this becoming a fad, it could become more the norm. Why would I purchase a bird that has been alive for 55 days, stuffed next to another, in a house at 90F, dark with slight draft to keep ammonia levels down because they have no other place to shit. I think we have the choice to make it the norm, we should care about how the food we eat is raised. Where it comes from, what it eats, what it drinks, how it lives. We prize pigs that eat acorns…why not chickens that live on a farm and not in a factory “sweat shop”?
You’ve had enormous success in helping launch some of the most successful and tasty restaurants in Las Vegas including Born and Raised, a local favorite gastro-pub of sorts. What do you like most about the creation of new restaurants? Do you think Carson Kitchen will keep you excited long term and why? Yes, I have had the pleasure of opening a few restaurants in town. I enjoy working with new flavors, designs, and the demographic of the customers in that area. Working downtown has been great, and the local love that Carson Kitchen brings to the table is very exciting to me. Working as Culinary Director for Simon Hospitality Group definitely keeps the creative juices flowing as well! We have 4 restaurants open right now and another concept opening this summer. We also have a few other projects that I’m sure you will hear about in the coming months. The team at SHG, and Carson Kitchen are superb, I have learned a lot, and it’s my honor to work with them every day!
We all know the deal: Las Vegas, especially on the Strip, is known for its bartenders that a lot look better than they can actually make drinks. Young, Sexy female bartenders with very low cut shirts that expose their enhanced breasts and dresses that barely cover their butt is the new stereotype of the Vegas Bartender. While Vegas has always been sexy, it used to be that most bartenders were men, picked often for their knowledge of drinks and their ability to schmooze with patrons. However now women are often being picked often for how they look barely wearing any clothing, and this practice puts bar and club owners at risk for violating the law.
According to Jay M. Wolman, an attorney with Randazza Legal Group, this is a serious problem:
“The issue arises under Title VII of the Civil Rights Act of 1964,” Wolman explained to PaceVegas.com “The law, among other things, prohibits discrimination in employment on the basis of gender. There is an exception, known as the bona fide occupational qualification where gender is reasonably necessary to the normal operation of that particular business or enterprise.”
Simply put, the only exception to the law is when an employer can prove that discrimination is essential to performing the job. The Courts have been very careful to only allow very, very narrow exceptions to the law, usually only for religion and gender, and even in that it’s very limited. Basically the only exception that has ever been allowed is either for models or special facilities that service one sex only (like a domestic violence shelter or mental facility.)
Hooters Restaurant is perhaps the best public example of a company that has been sued several times for violating this law. In the most famous case, in 1997 several men were turned down for Hooters jobs in Chicago. In that case, Hooters settled the case for $3.75 million – effectively giving in, but not changing their policy. Even in 2009, they settled another case in Corpus Cristi Texas, giving the plaintiff money before it could be certified into a class action, but again not changing their questionable policy.
Also in the last few years, more than a few restaurants have been fined by the Equal Employment Opportunity Commission, including west coast steakhouse chain Lawry’s which had a policy to hire only women in wait positions since 1938. They had to pay $1 million to rectify the issues, including paying $500k to bus boys who were never hired for waitress positions. One Ruby Tuesday paid $100,000 last year to settle an EEOC lawsuit involving explicit hiring of women under the theory that it was avoiding issues of co-ed housing.
According to Wolman:
“Having a female bartender only policy is unlikely to survive a rigorous BFOQ analysis. The argument that they are models is an obvious attempt at an end-run, as a fashion model is one of the well-known exceptions. However, mere customer preference is unlikely to explain why an attractive male could not fulfill the same role.”
So can you hire female only bartenders? Of course, but it’s illegal and an EEOC complaint is just a click away. Any hiring practice that has a gender preference is closely examined by the EEOC, and wanting women who are “sexy” with big boobs to represent your bar isn’t a valid hiring characteristic.
Sport Chalet announced on Saturday it has stopped online sales and is in the process of closing all of its locations, including dozens of stores in California, the retailer announced in a statement posted online.
All Sport Chalet stores will remain open for “several weeks,” offering customers the opportunity to use their remaining rewards and gift cards, the company said. A final closing date was not immediately provided.
It also sent out an email to Sport Chalet customers, informing them of the imminent closures.
The store has two locations in Las Vegas, and those will also be closing. The LVRJ Wrote:
A man who answered the phone at Sport Chalet’s location at 8825 W. Charleston Blvd. said he couldn’t comment but that the tip was “100 percent true.” An employee inside the store at 7230 Arroyo Crossing Parkway said he wasn’t authorized to discuss the matter, while a customer service representative who answered the retailer’s toll-free hotline said word of the closures “is not exactly the case.” Angel Morales, assistant manager of the Sports Chalet location in Peccole Ranch, said that employees at his store were notified Friday that the store would be closing. Morales declined further comment, saying a press release had been issued.
Gift cards, reward certificates and store credits will be honored at the chain’s locations through April 29, the statement said. Customers who can’t get to a store by then can transfer gift card balances to Eastern Mountain Sports or Bob’s Stores, which are the retailer’s sister stores.
Anyone who has left sporting equipment at a location for repairs is asked to pick it up before April 29. Rental equipment is also due back the same day.
Sport Chalet, which was founded 57 years ago in La Cañada Flintridge, was sold to Connecticut-based Vestis Retail Group back in 2014, according to the Los Angeles Times.
The sale came about three months after the company lost $10 million on revenue of $344 million in fiscal year 2014, the Times reported. At that point, the company hadn’t made an annual profit in approximately seven years.
Bloomberg reported last week that Vestis Retail Group was exploring a bankruptcy filing
If you’re tired of all the hassle of flying into Las Vegas including having your private parts fondled by TSA, it might be time for you to get a private jet. If you’re thinking that you can’t afford it, you might actually be wrong. Jet Suite, a private jet operator is promising to make luxury travel a bit more affordable for the average consumer.
“It’s a private jet-style experience for the price of an airline seat,” JetSuite CEO Alex Wilcox told Condé Nast Traveler. “We looked at some short-haul markets in California where people fly a lot, and we found that while nationwide, traffic is up, there are fewer people flying those (smaller) markets every year,” he says, attributing the drop to “higher costs and less convenience” brought on by industry consolidation.
JetSuiteX will be flying Embraer E135 aircraft out of private plane terminals at locations including Burbank Bob Hope Airport and Costa County’s Buchanan Field in Concord. This allows the travelers to avoid long lines for check-in and treks through the airport with luggage.
Each aircraft will have 30 seats, with legroom that rivals that of domestic carrier’s business class. During the flight, consumers can enjoy entertainment streamed to their devices and free WiFi.
JetSuite, the fourth largest private jet company in the United States, began operating in 2009 with four and six seat planes. JetSuite’s recently acquired Embraer E135 planes will be used for public JetSuite flights, but consumers can also book them for private charter at $8,000 per hour for the entire plane.
Providing additional value for JetSuiteX users, those who book will earn TrueBlue loyalty points through a partnership with JetBlue.
With Weekend Flights from San Francisco and Los Angeles for as little as $109, it might be time to look into private jets.
