Of the dining experience from the moment our guests enter the restaurant.įloor-to-ceiling glass windows highlight the grandeur of the space whileĭistinct dining spaces meld classic architecture with modern art, all creating We used the water as a keyĮlement in the design of the restaurant, bringing the beautiful feature to the forefront Puck said, “The fountains were everything for us. The most coveted seats are positioned on the circular and covered outdoor patio, giving guests unobstructed front-row views to the magnificent fountains. One wall of the restaurant is dedicated to “Hugging a Black Hole, Hoping One Day to Forget,” a piece crafted by Jacob Hashimoto, known for his three-dimensional wall hangings inspired by his Japanese heritage.
#CATCH LAS VEGAS SERIES#
Spago commissioned Las Vegas artist Katie Lewis to create a series of 20 topographical map images inspired by the Nevada desert landscape. Wolfgang Puck’s private label, a collection of food-friendly wines thatĬelebrate the spirit of food and life for which the chef is known. In addition, the list features nearly one dozen wines from
Inspired, starting the summer months with a strong selection of Rosé Similar to the menu, the wine list will be seasonally Puck’s revolutionary restaurant debuted in this location last summer with an entirely new look and menu and the exceptional level of service for which the restaurant is best known. LUNCH AT SPAGO: We had a delicious lunch at Wolfgang Puck’s legendary flagship restaurant Spago (), located at the Bellagio ( ). To make reservations, call the Aria Concierge at Too over the top that we stray from who we are as a concept.” Some elevated moments that kick our experiential menu up a notch, without being The identity of the brand in both design and core menu, while working toĭevelop location-specific additions that speak to the interests in the local Most logical place for the CATCH brand to call home,” Birnbaum toldįood & Wine. “As with all CATCH outposts, we will stay true to Tackling the East and West Coast markets we feel that Las Vegas is the next “New Kings of New York Hospitality,” Remm and Birnbaum pioneered dynamic hospitalityĮxperiences using food, service, and vibe to create seamless transitionsīetween dining, nightlife, and entertainment. Most successful restaurant and nightlife management companies. Dubbed by Forbes Magazine as the Spent two decades building Catch Hospitality Group into one of the country’s New York based restauranteurs Eugene Remm and Mark Birnbaum have “Klondike” bar perched atop a brownie, devil’s food cake, and roasted white Tomahawk: 36-ounces of all natural, grass-fed beef with caramelized onion wagyuĬelebrate indulgence, featuring treats like the “Hit Me” Chocolate Cake that encourages guests to smash the liquid Prefer meat? Catch offers options like the 25-Day Dry-Aged Our main course: roasted branzino, a restaurant highlight, alongside a side of Opt for the Hellfire Roll, which uses spicy tuna in two ways with Asian pearĪlso enjoyed other shared starters, including the crispy shrimp, the riceĬakes, and an order of their mushroom spaghetti, which was truly delicious. For a unique and delicious flavor profile, guests can The vegan Veggie King Roll is made with king oyster mushrooms,Ĭashew and spicy miso. Truffle Sashimi allows guests to indulge in both tuna and hamachi paired withĬhili ponzu, caviar, and rich black truffle purée.Īddition to their Vegas-specific sushi rolls, Catch also offers its famed TheĬatch Ceviche infuses the bold flavors of mango and blood orange ponzu withĪlaskan King Crab, Maine Lobster, shrimp, and scallops. Guests can dive in with an assortment of bright appetizers.
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