José Andrés, Scott Conant and David Myers Move To Las Vegas (Sort Of) | Squid Ink | Los Angeles | Los Angeles News and Events | LA Weekly
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José Andrés, Scott Conant and David Myers Move To Las Vegas (Sort Of)

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Wed, Dec 15, 2010 at 2:23 PM

click to enlarge L.A. Chefs Taking Vegas By Storm - C. BISHOP
  • C. Bishop
  • L.A. Chefs Taking Vegas By Storm

From Mario Batali to Tom Colicchio to Joel Robuchon, it's no question that Las Vegas has become a veritable who's-who of the celebrity chef world. Tomorrow, competition is about to get a bit steeper, as L.A. chefs David Myers (Comme Ça), José Andrés (The Bazaar by José Andrés, Tres), Scott Conant (Scarpetta), and STK's Stephen Hopcraft officially join the fray, each opening new restaurants within The Cosmopolitan of Las Vegas, the strip's newest 50-story dual tower resort.

José Andrés is opening two restaurants: a Vegas outpost of his award-winning tapas restaurant Jaleo, which set the standard for Spanish cuisine in the U.S. with authentic dishes such as paella, and the famous acorn-fed pork known as Jamón Ibérico de bellota. Andrés is also opening China Poblano, a brand new Chinese-meets-Mexican concept focusing on noodles and tacos. Signature dishes include mi fen noodles with dried shrimp and black mushrooms served with housemade guacamole; carnitas tacos; soy-marinated duck tacos; and made-from-scratch tortillas and salsas.

Scott Conant is also opening two restaurants: Scarpetta (meaning "little shoe" in Italian, or the shape bread takes when used to soak up a dish), his Italian restaurant known for its 100% housemade tomato and basil pasta. Beyond the pasta, signature dishes include Sicilian-spiced duck breast with preserved orange, root vegetables and caramelized endive; and seared sea scallops with sunchokes and roasted porcini mushrooms. Conant is also opening D.O.C.G., a casual wine bar named after Denominazione di Origine Controllata e Garantita, or the highest level of Italian wine origin. The menu has pizza, pasta, artisanal cheese, chocolate, handcrafted beers like Speakeasy Prohibition Ale and Delirium Tremens, as well as a signature burger with dry-aged beef burger, smoked bacon, aged goat cheddar cheese, tomato confit, arugula and garlic-chive aioli.

David Myers is opening a Vegas location of his French brasserie, Comme Ça, serving dishes such as roasted beef marrow with oxtail jam, toast, and fleur de sel; as well as Bouillabaisse - Rouille. Myer's bar will also be shaking up his menu of seasonal cocktails.

With outposts in New York City, Miami and Los Angeles, STK is opening its first Vegas location with a bustling bar scene, in-house DJ and steakhouse cuisine from executive chef Stephen Hopcraft. Hopcaraft's signature dishes are tiger prawns with shrimp rice crisps; foie gras with poached apple and French toast; and perhaps our most anticipated dish, an STK-play on the Big Mac: Two all-Wagyu beef patties, special sauce, cheese, housemade Japanese pickles, onions, on a sesame seed bun, served regular or "super sized" with black truffles, foie gras or both.

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