Guests will access the secret hideaway through an unmarked door known only to servers and insiders, said Flamingo spokeswoman Chelsea Ryder said. So too will a couple of roving cocktail carts pushed by servers who will mix classic old-fashioned cocktails on demand or pour Champagne for seafood towers and oysters plucked from the dining room’s prominent raw bar.Īnd that speakeasy? The Count Room refers to the secure room where casinos and banks count their cash. An oblong bar ringed by plush booths (for snacking, canoodling or both) and black-and-white historical Vegas photos will be focal points. Becker said guests should expect to receive a table-side show when presented with upgraded version of classic desserts, such as a soufflé, strawberries Romanoff or baked Alaska, an ice cream cake topped with French meringue that’s often lighted on fire for a dramatic presentation.īecause Bugsy & Meyer’s will be an ode to old-school Vegas, classic cocktails will be front-and-center. “Plant-based options are important to us,” he said.ĭesserts will also arrive with flair. There will be vegan options in every category of the menu. That means when they sell out, they’re gone,” Becker said. We want to be known for those roasted meats, and they’ll only be available in limited quantities each day. ”We’ll also serve a specialty item each night that ‘s not on the menu such as imported Wagyu beef, tuna belly toro or charcoal-roasted meats. So will seafood, which will range from grilled items to raw fish crudos, pokes and tataki preparations. Beef short ribs, lamb saddle and steak Diane will feature prominently on the menu. then dry-aging it here for another 14 to 28 days,” said Becker, who is also a chef. Those broilers will turn out some of the Strip’s top steaks and seafood, Becker said.
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