Culinary Icons Debut a Fresh Perspective at the Cosmopolitan in Las Vegas

Unique Luxury Resort Features Restaurants From Jose Andres, Bruce & Eric Bromberg, David Myers, Costas Spiliadis, Block 16 Hospitality, Scott Conant & The ONE Group

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. May 16, 2011

LAS VEGAS, NV - May 14, 2011 - A diverse collection of chefs and restaurateurs usher in a new era of culinary wonder — served with an adventurous spirit—at The Cosmopolitan of Las Vegas. Situated at the heart of the Las Vegas strip, The Cosmopolitan's dynamic restaurants showcase some of the country's most celebrated chefs and brands, each opening for the first time in Las Vegas. Fashioned into one level called P3 Commons, an innovative neighborhood of restaurant experiences convey the makings of the perfect dinner party. Not only welcoming and highly personal, but also spontaneous with a delightful sense of discovery, the P3 culinary collection redefines the modern face of Las Vegas dining. At The Cosmopolitan, guests will discover a bold new taste in several unique spaces, creatively curated for the curious diner.

Noodles and tacos converge for a festive welcome to guests arriving at the second level of the resort. China Poblano debuts as an entirely new concept from innovative Spanish Chef Jose Andres , capturing his personal take on the thriving street food of China and Mexico. Here, the two cuisines live side by side, not as fusion, but as an amusing mix of elements from both traditions together in one place. Open for lunch, dinner, dim sum, and late-night dining, China Poblano's menu presents Chinese noodles, dumplings, soups and hotpots alongside tacos, guacamole, salads and ceviches. The drink menu complements both sides of the menu, encompassing a variety of tequilas, mezcals, Chinese wines and non-alcoholic options like aguas frescas and imported Chinese teas. A playful design by SEED marks the restaurant's entrance with two neon “takeout” windows, marked “Noodles” and “Tacos,” while the interior creates an urban, animated backdrop for sipping, sharing, camaraderie and conversation. Technology and cultural references combine in the restaurant's decor, which includes striking graphics of the Dalai Lama and Frida Kahlo, famous faces projected in 3-D, political propaganda posters from the 1960s, red concrete bleacher-style seating and a ceiling made of 100 bicycle wheels interspersed with red glass lanterns.

Upstairs, at the gateway to the P3 level, Andres evokes the authentic flavors of Spain with a re-imagined version of his award-winning tapas restaurant, Jaleo. Building upon the restaurant's storied history as one of Washington, D.C.'s most beloved dining destinations, this elegant new incarnation maintains Jaleo's playful approach to authentic cuisine while introducing a refined complexity in a vibrant space. Jaleo, which means “revelry,” celebrates tapas and paellas, both classical and contemporary, focusing on a centerpiece Paella Grill, the first specialized paella kitchen in the United States. Beyond paella, the menu is also divided into a vast array of different tapas selections—jamon y embutidos, pinxtos, cones and latas y conservas—comprising meat, seafood and vegetarian options. Designed by Rockwell Group, the sprawling space is inspired by Spanish food and craft rituals, from doors decorated with calligraphy to handcrafted embroidery resembling a mantilla to an art installation that juxtaposes wood patterns against imagery of the Spanish countryside.

Adjacent to Jaleo, guests will find the eclectic New York favorite, Blue Ribbon Sushi Bar & Grill , created by brothers Bruce and Eric Bromberg . The first Blue Ribbon location outside of New York, the restaurant offers a compendium of their popular Blue Ribbon and Blue Ribbon Sushi menus, showcasing a variety of sushi and sashimi as well as bistro favorites, American comfort foods, chops and fillets. Blue Ribbon Sushi Bar & Grill is a gastronomic tour of the brothers' culinary affections from their New Jersey boyhoods, education at the Cordon Bleu in Paris and New York City gastronomic eclecticism. A dramatic dining experience awaits at the main sushi bar, where guests enjoy front-row seating as they watch the chefs prepare fresh sushi and sashimi from a menu divided by Taiheiyo and Taiseiyo, or Pacific and Atlantic. Pacific selections are flown in from Japan daily and include fish such as Japanese red snapper and smoked yellowtail; while arctic char and orange clam are highlights from the Atlantic. To complement the Japanese-inspired cuisine, guests can order one of nearly 40 sakes by the bottle, glass or wooden box, or any of the restaurant's signature cocktails made with shochu and fresh fruit juices. Creating a sense of intimacy, the Asfour Guzy-designed restaurant is split into a number of alluring spaces, including a bustling bar, intimate main dining room with sushi bar and communal table and two semi-private dining rooms. The juxtaposition of sophistication and familiarity seep into every inch of the design materials, from rich walnut wood paneling throughout to playful fabric touches of animated red-black patterns to sleek steel and bluestone finishes that mirror the silvery displays of raw fish.

For an altogether different kind of seafood experience, Estiatorio Milos by restaurateur Costas Spiliadis , transports diners to sun-drenched Greece with impeccably prepared Mediterranean fare. Recognized as one of the world's finest Greek restaurants, Milos has a longstanding reputation for serving exquisite fish imported daily from the Mediterranean at his establishments. Embodying the ultimate in haute Greek cuisine, the menu specializes in presenting the freshest, most delicious fish from around the world, each prepared in the subtlest, most flavorful way. With an almost ethereal emphasis on simplicity and green-market ingredients, fish are line-caught by hand-selected fishermen, butter is made from the cream of organically-raised goats, thyme and wildflower honeys from the Aegean Sea are drizzled over Greek yogurt, and the purified Greek oregano-flecked extra virgin olive oil is completely organic. True to its authentic creed, the 300-bottle wine program features a thorough collection of Greek wines. Renowned design firm Jeffrey Beers International channels the authentic estiatorios lining the Mediterranean coast with a muted seaside palette, rare Cycladic artwork dating from 2000 BC, white oak and stucco, a white marble bar and aquatic mosaics of smoked mirror and tile. Two glass-enclosed private dining rooms are surrounded by wines and aged meats, one of which also extends to a striking outdoor terrace with Grecian white marble floors and sweeping views of The Strip.

Also boasting spectacular views of the Las Vegas Strip, acclaimed Los Angeles Chef David Myers' Comme Ça is a lively and modern French brasserie set against a panoramic backdrop of the Las Vegas cityscape. Inspired by France's vibrant neighborhood brasseries, Comme Ça serves hearty classics with a David Myers signature spin: accessible yet provocative, satisfying yet stylish. With simplicity at the core of Myers' French cooking, the menu is hand-written on oversized chalkboard walls featuring frequently changing seasonal selections, a variety of shellfish from the raw bar, charcuterie with house-made pickles, tableside-carved steaks and artisan cheeses. In addition to an impressive wine selection, the seductive French pewter bar features handcrafted retro cocktails made with seasonal herbs, fruits and spices, with the added theatrics of bartenders chipping ice from a large block occupying center stage. Designed by Adam Tihany, the restaurant is reminiscent of 1920s Paris, yet maintains a contemporary flair that echoes Myers' mix of old and new culinary styles. Distressed oak walls, artful mosaic tile flooring and vintage-inspired amber glass chandeliers are matched against graphic murals, sleek pewter accents and sweeping walls of glass. The floor-to-ceiling windows overlook a spectacular wraparound patio, complete with expansive outdoor seating and an exclusive canopy-covered private cabana.

Directly adjacent to Comme Ça is D.O.C.G. , a new, relaxed enoteca experience from Chef Scott Conant . Internationally known for his soulful Italian cooking, Conant presents this light and casual take on Italian wine and food, ideal for any time of day. Named after the highest level of Italian wine origin, Denominazione di Origine Controllata e Garantita, D.O.C.G. is part enoteca, part espresso bar serving dinner and small bites throughout the afternoon and evening. Homespun comfort dishes, small plates bursting with flavor and rustic Italian pastries meet premium coffee and a vast, regional Italian wine list comprising 400 bottles, including 20 wines by the glass available in quartinos and mezzos. Conant will showcase gourmet salumi and a number of rare cheeses, as well as a variety of bruschette, panini, pizzas and baked pasta dishes. The Gaia-designed space creates a relaxing, rustic atmosphere with exposed brick and reclaimed wood, translating the warmth of the espresso machine and craft of the winemaker.

Next door, Conant's fuller, more intimate dining experience, Scarpetta , is an award-winning restaurant that reflects an earthy yet sophisticated approach to modern Italian cuisine. An Italian expression that means “little shoe” - or the shape bread takes when used to soak up a dish - Scarpetta represents the pure pleasure of savoring a meal down to the very last taste. At Scarpetta, which has outposts in New York and Miami, Conant has created a satisfying menu of seasonally inspired Italian fare. While grounded in Italian tradition, distinctly modern interpretations and farm-fresh ingredients are manifested in seasonal antipasti, handcrafted pizzas, house-made pastas and roasted meats and seafood. The bread service commands equal attention, made daily and served with house-made eggplant caponata and whipped mascarpone butter. A 3,000-bottle wine cellar emphasizes old-world selections that span Italy's regions from Tuscany and Piemonte to Puglia and Lombardia. Also designed by Gaia, Scarpetta reflects Conant's modern-rustic cooking style with brick, smoked natural oak and reclaimed timber beams juxtaposed against smooth slabs of distinctive white marble, Gubi walnut leather dining chairs, oversized booths and Cherner walnut bar stools. Simple, deconstructed lighting fixtures emit an amber glow from filament bulbs, creating an alluring ambience of warmth and conviviality.

Rounding out the culinary landscape of P3 and situated atop the escalator entryway is STK , The ONE Group's high-energy, stylish steakhouse with other outposts in New York, Miami and Los Angeles. Designed with a seductive aesthetic and fueled by an energetic bar scene, the celebrity hotspot breaks with tradition, offering a flirty, glamorous take on the classic American steakhouse that is decidedly Las Vegas. Executive Chef Steven Hopcraft brings the brand's signatures to The Strip, including luxurious cuts of beef at the heart of the menu, adorned with gourmet additions like black truffles or foie gras butter and available in sizes small, medium and large for appetites petite and voracious. Beyond steaks, lighter seafood and vegetarian options shine, from seasonal takes on traditional steakhouse starters, and whimsical appetizers that elicit playful sharing. A comforting dessert menu highlights childhood favorites re-imagined with an adult twist, while delicate cocktails both sweet and savory are crafted with a fashionable hand. The stylish touches continue with chic lavender uniforms by designer Nicole Miller, as well and architecture and interior design by AMA featuring an original concept by ICRAVE. Here, STK's signature purple-and-cream color palette is punctuated with shimmering, gold accents. A large, central lounge furnished with creamy leather banquettes and textured crocodile tiles serves as the focal point and is surrounded by an elevated dining room for diners seeking a more formal setting. Theatrical lights illuminate each table and smoky mirrors allow patrons to catch a glimpse of the surroundings, while those seeking discretion will find two private dining suites named for famous burlesque stars. A hallmark of STK restaurants, a DJ spinning a lively playlist of classic rock and alternative hits energizes the vibrant bar scene.

Returning below to the P2 level, Holsteins is a quirky gastro pub from Las Vegas restaurateurs Kyle Madden, Billy Richardson and Anthony Meidenbauer of Block 16 Hospitality. With an emphasis on fresh, natural and organic ingredients, Holsteins brings the promise of better burgers and a funky, homegrown attitude to The Strip. The menu stars specialty burgers, house-made sausage, riffs on traditional American snacks and appetizers influenced by global street food, as well as a wide variety of spiked milkshakes and an array of artisan beers. All items - including toppings, buns and condiments - will be custom made in-house according to tried-and-true recipes created by Corporate Executive Chef Meidenbauer. The design by SEED suggests a vintage feel reminiscent of old-world meat shops, adorned with thick butcher-block tables, graffiti wall art and antique distillery bottles hanging from the bar.

In addition to the signature culinary offerings from top restaurant brands, The Cosmopolitan also features a number of casual concepts ingeniously created by the resort's Executive Chef Jeff Walter . Evoking the feel of an authentic New York pizza joint, Pizzeria is a hidden gem serving whole pies and pizzas by the slice, an ideal late-night spot for those in-the-know to grab a slice or for delivery via room service. A long, vaulted entry corridor is lined with a curated collection of vintage Italian record album covers, leading to the pizza counter and kitchen with high counters and mismatched antique bar stools. A bustling culinary food hall, the Wicked Spoon Buffet, overseen by Chef de Cuisine Bradley Manchester , delivers a multi-ethnic mix of top-quality, familiar staples arranged in an imaginative small-plates format to satisfy any craving and encourage a spirit of gastronomic discovery. For poolside noshing, the seasonal Overlook Grill offers a casual menu of light fare amidst a Riviera-chic, indoor-outdoor setting located on fourth level of the Pool District. The traditional hotel coffee shop takes a decidedly Italian twist at Va Bene Cafe, a modern coffee bar featuring fresh salads, panini and Italian-style coffee drinks prepared by master baristas. The Henry , helmed by Chef de Cuisine Steve Varga, is an all-day dining venue adjacent to the casino floor, highlighting contemporary American classics, from chicken pot pie to truffle-deviled eggs to banana splits, all complemented by a full bar program specializing in classic cocktails.

The Cosmopolitan's collection of culinary experiences captures the essence of creativity demanded by the modern diner. Guests and locals alike will uncover a daring composition of tastes, both subtle and spectacular, pioneering a new point of view that breaks the mold in resort dining.