Friends With Benefits Brent Marks

If you pay a visit to The Mirage, you’re more than likely to run into Brent Marks; the general manager of nightlife for the property clocks about 23,000 steps during a workday. “I’m always running around this property,” he says, laughing.

We got the Chicago native to slow down for a minute and meet us for a photo shoot and interview at Rhumbar Tropical Ultra Lounge. “I run the dayto-day operations for our nightlife and daylife venues, including Rhumbar, Bare Pool Lounge, Center Bar and Parlor Cocktail Lounge,” he says.

Yes, Marks is a busy man, but he’s totally into it. “My work ethic is I don’t come to anybody with problems, I come to them with solutions, and I figure it out,” Marks says. “I may not know the answers, but I’ll go and find it.” Marks uses his past work experiences to aid him in elevating The Mirage’s offerings; he has spent more than a decade in the industry, working in nightlife in Scottsdale, Ariz., and some of Vegas’ top nightlife and daylife spots. He joined The Mirage almost two years ago to head up the nightlife programming and

• Libation • Kiwi Do You Love Me

All eyes in Rhumbar will be on you when this interactive specialty cocktail is brought to the table. With dry ice “smoke” pluming from a giant goblet, the Kiwi Do You Love Me is mixed with blanco tequila, orgeat, lime, pineapple and diced kiwi and garnished with boba straws, pineapple crescents, borage blossoms and orchids. –KM will take on the task of creating new nightlife and daylife experiences when the property transforms into the Hard Rock Hotel in a few years.

For now, Marks has added live music to the lounges like dueling pianos and rock bands, and live DJs at Rhumbar for that clubbier vibe, and he continues to elevate all the cocktail offerings.

“I’m so into my career right now,” he sums up. “I’ve always been hard working. I see my future and see that it’s bright and I want to put in my time and hopefully succeed.” –Kiko Miyasato

Benefit Besides cool cocktails, Rhumbar Tropical Ultra Lounge offers hookah , cigars and elevated small bites

Nobu Las Vegas expands an already impressive empire

By Ken MIller

Nobu brand has enjoyed great success internationally over the decades. Nobu Matsuhisa’s empire expanded to the Las Vegas Strip in 2013 with the opening of the Nobu Hotel and restaurant, and it continues to grow. The most recent addition is Nobu Las Vegas at Paris, a restaurant that fits perfectly into its surroundings and provides an unforgettable experience.

The vibe of Nobu Las Vegas is very much one of stimulation: Visual stimulation, courtesy of all the people-watching to be enjoyed from the “outdoor” patio fronting the cobblestone walkway of Le Boulevard, not to mention the ornate décor and lighting of the space itself (there’s also a cozy “indoor” space complete with dining room and sushi bar); and taste stimulation, courtesy of some of the best Japanese cuisine you’re likely to fi nd in Southern Nevada.

But fi rst, a toast! There are cocktails here for every palate on this menu. For those who like aroma and spice, try the Matsuhisa Martini, made with Belevedere vodka, Hokusetsu Junmai sake, ginger and Japanese cucumber. For fans of tart, the

Toro tartare with caviar garita delivers with Corralejo añejo tequila, passion fruit, lime, honey and shichimi. And if it’s boldness you desire, defi nitely try the Kunsei Old-Fashioned, featuring Shibui pure malt Japanese whiskey, Angostura and orange bitters and monkfruit syrup, all smoked with cherrywood.

Now you’re in for a real treat—if you can decide, that is. Nobu Las Vegas’ menu is simply bursting with both hot and cold dishes, all presented in the most visually appealing way possible. You’ll want to start with cold dishes like salmon, toro or yellowtail tartare with caviar, tuna tataki with tosazu, lobster shitake salad and crispy rice with spicy tuna. Nigiri and sashimi options include yellowtail with jalapeño, fresh water eel, albacore, scallop and sea urchin.

Hot dishes are equally tempting and tantalizing, from seafood (black cod butter lettuce, lobster wasabi pepper and squid “pasta” with light garlic sauce) to meats (free-range chicken with Nobu sauce, beef tenderloin tobanyaki and lamb with Nobu sauce).

Any of these selection pairs wonderfully with a large selection of vegetarian o erings, from warm mushroom salad and eggplant with miso to field greens with Matsuhisa dressing.

Speaking of vegetarian, if there are any in your group, no worries! Nobu o ers versions of many dishes without fi sh or meat. The vegan version of yellowtail, for example, features tofu skin, which pairs beautifully with the sauce.

There’s other fun to be had elsewhere on the menu, from Nobu tacos— featuring your choice of vegetable, lobster or wagyu—to tempura (the lobster in particular is a meal in and of itself!). If you want Japanese A5 wagyu, have it your way: tobanyaki, grilled or flambe. Bottom line: You really can’t go wrong. Desserts here are just sublime. For a truly next-level experience, try the Japanese Whiskey Cappucino, a co ee crème brûlée layered with crunchy co ee cacao soil, milk ice cream and Japanese whiskey foam. The Bento Box features a flourless chocolate cake and ceremonial green tea matcha ice cream. Great ends to a great meal!

TICKETS FROM $49

America’s Got Talent presents Super Stars Live features show-stopping moments ranging from thrill acts and magicians to vocalists and acrobats. This immersive spectacle never lets up, making it one of the best shows in Las Vegas. All Stars. All Variety. All Vegas!

David Benavidez