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The luxury hotel and casino opens a new resort in the desert
SLS Hotel and Casino plays host to a quite a few restaurants whose original locations are in Los Angeles.
Once home to the famous Sahara Hotel, the new SLS Hotel and Casino in Las Vegas now houses 1,600 rooms and a 56,000-square foot casino. Designed by Philippe Starck, the new property combines elements of the old Rat Pack favorite resort with modern décor and celebrity chef restaurants.
Images of Vegas and Hollywood legends, as well as the old Sahara logo, can be found throughout the property both on the walls and in the carpeting. Rooms are modern and on the small side for Vegas. Décor is white on white with mirrors on the walls above the bed and huge flat screen televisions.
Restaurants include the Griddle Café, a 24-hour diner with brick walls, large signs with quirky food sayings, and wooden tables. The menu boasts the same favorites found at the Sunset Boulevard location, including huge red velvet pancakes, Mom’s French toast, and a wide variety of omelets, pancakes, and waffles.
Umami Burger and a beer garden house the sports bettting area in the casino and 800 Degrees Neapolitan Pizzeria and Cleo restaurants provide affordable pizza and Mediterranean dining options.
Katsuya offers sashimi, rolls, and sushi in a contemporary setting. Ku Noodle serves hand pulled noodles in an all-white restaurant with chrome seating. There is also a buffet with antler chandeliers and stone floors.
SLS’s flagship restaurant is Jose Andres’ Bazaar Meat. Much more than your average steakhouse, it is the biggest Andres restaurant in the world at over 13,000 square feet. The huge main dining room resembles a Spanish-inspired upscale hunting lodge with tan leather booths and chairs and long wooden communal tables seating 335 guests. Diners can choose from a huge menu that includes carpaccios, tartars, a variety of small sandwiches and cured meats, a raw bar, foie gras cotton candy, and all kinds of steak and beef options, which can all be enjoyed while watching the exciting goings-on in the open kitchens.