10 minute read
CRUISE FASHION
Cruise Fashion DOLCESSA SWIMWEAR
From the suite to the sea
These peices from Dolcessa Swimwear will have you ready to soak up the sun.
Taste the vibe at FUHU
A modern Asian restaurant with Malaysian and Singaporean highlights, Resorts World’s Fuhu is the hottest new name in ‘vibe dining’.
Renowned chef Joseph Elevado is the genius behind Fuhu’s oneof-a-kind food menus. Joe started out as a line cook at Nobu New York and worked his way up to become chef de cuisine of Nobu Vegas in 1999.
“I learned a lot from Nobu (Matsuhisa). His minimalistic approach and passion for aesthetics have truly inspired my way of cooking. He taught me to let the ingredients speak for themselves.”
Since his departure from Nobu in 2006, Joe served as the executive chef at Treasure Island/Aria’s Social House, the Wynn’s Andrea’s, and Jing in Downtown Summerlin. His extensive history with Asian cuisine is what sets the tone for Fuhu’s unrivaled culinary experience.
In between partying by the pool at Ayu Dayclub and getting down on the dance floor at Zouk Nightclub, Fuhu is the perfect place for Resorts World guests to appease their appetites.
— By Ryan Gillum
Let’s talk food! Not only is it pleasing to the taste buds, but it’s pleasing to the eye too. I asked Chef Barry what kind of experience he is trying to create with his menu, he told me he wants it to be a memorable experience that touches on classic steakhouse fare with all those “dishes with a twist” that put the team on the map years ago. He says, “we wanted to bring back the classics from our early 2000’s menu that so many of our loyal guests and followers enjoyed for years. Here we had the opportunity to create and recreate on our own as we please, which was the goal…to keep our customers happy.”
CHEF BARRY’S MUST-HAVE MENU ITEMS:
APPS: Chilled Shellfish, Onion Soup, Garbage Salad ENTREES: Lamb, Dover Sole, Rib Cap, Tomahawk Steak
SIDES: Potato Gnocchi, Crispy cauliflower, George’s Cream Corn DESSERTS: Oreo Cookie Ice Cream Pie
If you want to see more of the dishes, follow the restaurant on Instagram @barrysprime
THE BEST of BARRY’STHE BEST of BARRY’S
When you enter Circa Las Vegas and realize you have to hit “Level 0” in order to get to Barry’s Prime Steakhouse, you can already tell it’s going to be special.
The design, the ambiance, the sense of occasion… it is special.
Barry’s Prime is a destination spot, off the strip, located in Downtown Las Vegas. It’s often called “Old Las Vegas” because that’s where it all began. This area was Las Vegas, back in the day. Barry’s Prime emulates that with style and sophistication, without it feeling stuffy. The staff is attentive. You are treated like a VIP, but it also has an intimate feel. It’s a throwback to the 50s, 60s, and 70s with a contemporary vibe. Even the music sounds familiar… old songs remixed in a new fashion. Speaking of mixing, the unique “cocktail cart” where you watch your Old Fashioned or Manhattan get made, makes it even more of an experience!
This is all important because people are spending a longer amount of time at the table these days. Owner Marco Cicion says, “instead of ending on a coffee and moving on, they are having another cocktail or glass of champagne. They are enjoying the company and atmosphere. The normal 90 minute dinner isn’t normal anymore.”
Cicion, Yassine Lyoubi, and Chef Barry Dakake are partners and owners of the restaurant. They all have history in Las Vegas and you can tell they are proud of what they created.
Many people know Chef Barry from his popular restaurant N9NE Steakhouse that was located at The Palms. It was a hotspot! You could always spot a celebrity there and those celebrities and prominent people are back.
“Pete Rose was here, we have a ton of the Raiders that come here, the owner Mark Davis comes here, Bill Foley that owns the Vegas Golden Knights, the Knights players come here, Big Time Rush they just came, we have a lot of WWE stars that come, Goldberg… and a lot of the UFC people,” says Cicion.
Barry’s Prime was recently shortlisted for the 2021 restaurant and bar design awards too. The restaurant was designed by PUNCH. The lower romantic lighting and low ceilings are a highlight. Cicion says the partners are old school, “it’s an homage to that era that we love. Booths, leather, wood, dark lighting.” The artwork is also locally sourced. Chef Barry says, “we really wanted to give a fresh revival to the classic Las Vegas steakhouses of the past, yet make it a familiar and comfortable home away from home for our locals and celebrities.”
Partner Yassine Lyoubi told me more about the vision. “After visiting restaurants throughout the country and internationally, we felt that there was room for a steakhouse that ‘hit different’ than others.”
That was when we approached my brother Namyd Lyoubi (architect with PUNCH) and asked if his team would take on this project. With the blessing of Circa owner, Derek Stevens, our steakhouse was carved out of the overall design plan and taken on completely by PUNCH. We had multiple sit downs with Namyd and the team throughout the process and all agreed that we needed a steakhouse that took us back to a certain era, classic cool 50s and 60s with timeless appeal. It was all about feeling and hospitality, clean, sexy, hip.”
Barry’s is also the official Vegas Golden Knights steakhouse. Community is important to the restaurant team, so they felt it was a perfect fit since the NHL hockey team is such an important part of Las Vegas and gives back.
Lyoubi says he couldn’t be more proud of the restaurant’s staff and executive team. “We had to think outside of the box, opening a restaurant of this caliber during a pandemic. It would have been impossible to achieve this level of execution and success without each of the team members that joined us, more importantly that trusted us. A few miles south of Barry’s lies the Las Vegas Strip with hundreds of great restaurants, yet they decided to stay with us and be a part of this opening and journey in Downtown Las Vegas. They took a risk with us and we will forever be grateful for that, forever.” He continued, “I’m also extremely proud of the fact that we were finally able to put our mark/stamp on a concept that we not only believe in, but are extremely passionate about. Every menu item, every custom plate/serving vessel, every song on the playlist etc. was thought of in a little office downtown and seeing all that come to life and have this much success is humbling and rewarding.”
— By Dayna Roselli
MAKE ROOM FOR MUSHROOMS AT SAFFRON
THE VEGETARIAN EATERY
—By Stacey Gualandi
In a recent interview, singer Katy Perry name-checked a mushroom documentary called Fantastic Fungi, a film that takes you on a “journey into the magical world beneath our feet, an underground network that can heal and save our planet.”
So, naturally, I tuned in (because Katy Perry), and now I’m hookedon-fungi.
Which brings me to Saffron, The Vegetarian Eatery, Las Vegas’ newest vegetarian and vegan restaurant. The richly-decorated, finedining experience took root in Chinatown last fall and its menu is flush with mushrooms.
Veteran Chef Louross Edralin uses only fresh, organic and locallysourced gourmet mushrooms from urban farm Sundown.
“I only support small business,” says Edralin.
The Season 4 Hell’s Kitchen alum also likes to “share the health” with medicinal mushroom meals, including Tom Yum soup; Floating Gyoza; and Dumplings made with deep-fried oyster, shiitake, and button mushrooms (plus carrots, lentils, grated tofu all served with a ginger soy and vegetarian dashi sauce). Emphasis on Yum.
Inspired by Southeast-Asian cuisine (and a life-changing meal in Vietnam for owner Tony Nguyen), Saffron’s philosophy is to serve “healthy meals to better the body and mind.” From Black Oyster to Lion’s Mane, mushrooms provide a long list of health benefits. “We wanted to create an accessible, high-end vegetarian experience where the food is not only creative fresh, but approachable for the vegetarian skeptic,” says CEO Arianna Pittard.
SIDECAR
RED CURRY
On my recent visit, Edralin served up a secret, off-the-menu dish, what he calls his “mock salt-and-pepper chicken wings.” You’d never know it was meat-free.
Of course, don’t miss a delectable drink to wash it all down, like the Lemongrass Margarita or Empress Gin Sidecar, just two of the out-ofthe-box cocktails courtesy of master mixologist (and HBO Max hit-show Legends cast member) Donnell Ingram.
Saffron offers fusion flair at its finest, so if you’re looking to put some fun in fungi, trust me. This is the place to get your veg fix and chill.
NOAH AUSPITZ PROUDLY INTRODUCES DEVANT
CHAMPAGNE TO NIGHTLIFE’S ELITES
— By Sara Jenkins
Veteran nightlife and industry titan Noah Auspitz is no stranger to being ahead of the curve. It’s no coincidence that his latest venture, a champagne called Devant, literally translates to “ahead of.”
A fifteen-year Vegas veteran and Entrepreneur, Auspitz has accomplished more than most will in their career entirety, having spearheaded and run multiple ventures. Some of his companies include Blink Model Management, a VIP Concierge company, and now his latest venture- Devant Champagne, which officially launched within the past year and to which Auspitz came on as Partner six months ago.
The partnership between Auspitz and another champagne mogul was perhaps a match made in heaven- or at the very least, a nightclub themed as such. Devant Champagne Founder Mark Becker approached Auspitz to come on board as a partner earlier this year. Becker famously brought the Ace of Spades brand to become one of the hottest bottles at VIP tables and exclusive parties around the world, and the pair have high hopes for the future of “Devant” to follow suit.
If Ace of Spades is the Rolls Royce of Champagne, Devant is its cooler, edgier cousin—equally flashy, with a bit of a younger, more accessible edge. Hailing from France (a distinctive requisite for bubbly drinks to actually be deemed Champagne), “Devant” is what you want to drink all weekend long if you’re visiting Vegas, Miami, or Cabo- from your poolside cabana, to pregaming, to dinner, to the nightclub.
Auspitz says his background in hospitality and nightlife made the transition to Champagne Entrepreneur a natural fit. He feels his unique experiences overseeing modeling, events, clubs, and concierge services easily made way to overseeing a luxury yet accessible, buzzy drink to be enjoyed at life’s most memorable moments.
The Devant bottles themselves are works of art—Devant champagne bottles are the first LED light bottles that flash rather than be luminescent. Their design motifs reference both the rose from “Beauty and the Beast” and the “V” from “V for Vendetta.”
As such a successful entrepreneur, I ask Auspitz what advice he’d give to someone with big aspirations on where to start. He says putting in the work is key, as well as utilizing what you know-what is in your specific life experience and wheelhouse. Lastly, he says one of my favorite quotes to date: “Network equals Net Worth.”
