World Las Vegas (“The Place to Be,”

Molten Attraction

Some Las Vegas hotels have pretty cool front yards. Bellagio has its iconic fountains and The Venetian has its canals. And while those sights are impressive, they don’t hold a candle to the original, free large-scale entertainment attraction—the fire-spewing volcano in front of The Mirage. For more than 30 years, the volcano has attracted children and adults alike with its booming explosions, fireballs, faux lava and flames that are so hot you can practically feel them across the boulevard. Suffice it to say, it’s a real blast! Catch it on the hour from 8-11 p.m. nightly. –Las Vegas Magazine Staff

The Mirage, 702.791.7416

The STRAT, 702.380.7777

Light the Night

Even if you’re familiar with the iLuminate dance crew from its groundbreaking performances on America’s Got Talent, you still have no idea what awaits you at the group’s new show at The STRAT Theater. iLuminate blends music, dance, illusion, technology and comedy into an awe-inspiring production performed in the dark; the artists and their customized LED suits with wireless lighting programs act as the performers and the stage. iLuminate has essentially created its own universe where anything can happen onstage. Dancers can float and fly. They can frolic with a spooky electronic snake that has some impressive moves of its own. They can seamlessly transport themselves from a bumping Vegas nightclub to a vintage juke joint in just seconds.

Just when you think the adventure is winding down, the house really gets rocking with a mega-mix of songs that have been stirring dance floors for generations; suddenly the entire theater is part of it. The dancers jump off stage to celebrate with the person sitting next to you who can’t stay sitting down. –Brock Radke

The Place to Be

Afternoons and late nights just got a little better at modern Japanese restaurant Kusa Nori. Tuesday through Saturday from 4-5:30 p.m., enjoy special pricing on cocktails and light bites. Pair the Dragonfly Sake Bomb, a mix of Bacardi Dragonberry rum and sparkling white peach sake with the hamachi crispy rice dish (spicy hamachi, furikake crispy rice and umami ponzu).

For nightlife revelers, Kusa Nori becomes a hot spot every Wednesday, Friday and Saturday beginning at 10 p.m. The new service will offer a special late-night menu of bites, including blue fin tuna tartare and wagyu gyoza, as well as specialty cocktails like the Koi Kitty Sake Bomb with Howler Head banana whiskey, chocolate bitters, Yo-Ho Wednesday Cat ale, a Belgian Japanese beer. The late-night party will also feature bottle service and live music from a rotating lineup of DJs. –Kiko Miyasato

Resorts World, 702.676.6965

• Libation •

Pineapple Sour

When it comes to the small plates at S Bar, it’s all about comfort food that’s been elevated. Think lobster mac and cheese, wa e fries with tru es and caprese salad with strawberries. And when it comes to the cocktail menu, it’s all about craft cocktails that are twists on traditional favorites. One of the most-popular examples is the pineapple sour, their twist on a whiskey sour. The smoky, fl avored cocktail is a mix of Westland American single malt whiskey, lemon juice, simply syrup, pineapple juice and a spritz of Ardbeg Scotch. –KM

Benefi t

Mention the secret phrase, “Everything you touch turns to gold” and see what happens next!

Alberto Corrales

It’s all about the hospitality

Alberto Corrales, assistant general manager of S Bar at Mandalay Bay, has spent his whole career in the hospitality industry. Growing up in Southern California, Corrales’ fi rst job was at a family-owned, old-school Italian restaurant. “That’s where I cut my teeth and really where hospitality was ingrained in me,” he says.

In 2005, he moved to Las Vegas to attend UNLV’s hospitality program. From there, the sky was the limit for Corrales. He’s worked in Wolfgang Puck’s fi ne-dining restaurants, fi ne-dining spots at Wynn, Gordon Ramsay’s steakhouse at Paris and David Chang’s Momofuku. “Believing in the chefs that you’re working for and being able to add to the experience, whether it’s through cocktails, food or experience—that’s the beauty of culinary and hospitality, to be able to transport people to a di erent time or country,” Corrales says.

This year, Corrales left the fi ne-dining realm and entered the city’s nightlife scene with S Bar, joining the venue right after it opened its doors at Mandalay Bay. “To be able to put everything that I’ve learned throughout my career and put my fi ngerprint on something that could be potentially great, that’s all our aspirations are—to make whatever we open and create great.”

Inside the swanky S Bar, Corrales is responsible for “making sure that everyone leaves here with a smile. We have the chance to be a part of someone’s special day, whatever it may be, and we should relish in that.”

Corrales is grateful for the opportunities the hospitality industry has a orded him, and says he’s truly happy he chose this path; looking back on building his success in Vegas, it was a no-brainer. “Vegas is the mecca for service and hospitality,” he says. “I’ve lived abroad, been to 28 countries, I’ve been all over the U.S., and nothing compares to the hospitality and service you get in Vegas.” –Kiko Miyasato