44 BRANDS. 24 UNIQUE TO MARKET. | THESHOPSATCRYSTALS.COM
NO. 41 FEBRUARY 2015 THE MAN ABOUT TOWN ISSUE
CONTENTS 12 HIGHLY/RATED This month in Las Vegas: The battle wages on, a killer babe in lingerie, tequila that sets the night on fre and a car with maximum horsepower.
FEATURES 26 A HILL OF BEANS Third-wave coffee is perking up. Get to know the players on the scene. 36 STAR POWER One night in one city: A zillion celebrities lit up the Strip on New Year’s Eve. 47 THE MAKING OF HIS STORY T.J. Dillashaw vs. Dominick Cruz may just be the greatest UFC fght that never was.
THE INSIDER’S GUIDE
ON THE COVER T.J. DILLASHAW photographed by ANTHONY MAIR wearing ALL SAINTS jacket, gray T-shirt, jeans and shoes All Saints in The Forum Shops at Caesars DOMINICK CRUZ photographed by EASTON SCHIRRA wearing ANTHONY FRANCO suit and shirt anthonyfrancodesigns.us, PERRIN PARIS gloves perrinparis.com, stylist’s own tie
63 BUY Where to splurge on books, selvedge denim, a dirty-talking parrot and sweet-smelling cologne. 67 DO Take a road trip to West Texas, belly up to Baiju, celebrate Mistress Day and spend one night in the Nobu Villa—plus a few other ways to spend $35,000. 75 EAT Around the world in three dishes, a very Bazaar tasting menu, where to fnd secret spirits and the best chefs to follow on Instagram. 83 SEE Art, music, culture and a DJ for every day of the week. 88 THE END Pavarotti at the Riviera? Yep, it already happened!
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THE EDITOR’S AGENDA
THIS MONTH, IN MY LIFE 1 Eat an auspicious meal
featuring a spicy lamb lupin wrap, and abalone and dry scallop fried rice at Hakkasan Restaurant in MGM Grand in honor of the Year of the Sheep/ Goat. A lion dance, wishing trees and red envelopes all happen in multitude as Las Vegas celebrates Chinese New Year on February 19. Wash it down with Kumquatcha, made of Leblon Cachaça, Campari and kumquats, priced luckily at $13.88. hakkasanlv.com
2 See Billy Idol rock The Cosmopolitan’s “cradle” of great music, a.k.a. The Chelsea, on February 21 (the day after my birthday). There is a photo of me with Mr. Idol on the Internet somewhere from a chance encounter at Perry Farrell’s 50th birthday party at The Mirage in 2009. Perry, Billy and I were a lot younger then. cosmopolitanlasvegas.com
3 Drink a Bloody Mary from
the “cart” at Hearthstone’s newly launched brunch. I like mine with chipotle bloody Mary mix, and a variety of pickled delicacies and pork tidbits. For $70 you get your very own bottle of vodka and access to garnishes in plenitude. hearthstonelv.com
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Indulge my Bebo obsession. “Chat with attitude” on this social site, where you create a bubbly avatar in your likeness and then talk in (sometimes inappropriate) hashtags, with your caricature acting out the keywords. Hours of fun and enjoyment ensue. bebo.com
5 Kick back with some halotherapy at the Salt Room LV. Mimicking the
microclimate of a salt cave with walls made of large Himalayan salt bricks and a foor made of salt pebbles, 45 minutes in this relaxation chamber will cure all that ails, including bad skin, asthma and stress. Pharmaceutical grade, breathable particles of salt circulate throughout the room. saltroomlv.com
6 Buy more Blue Pearl by Allen Schwartz jeans. I received the Leather Pocket Skinny as a Christmas gift, and now I can’t imagine wearing another type of denim. Desperately seeking a pair in every color. bungalowclothing.com
MELINDA SHECKELLS Editor-in-Chief @melindasvegas
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FABERGÉ Revealed Jeweler to the Czars
November 14, 2014 – May 25, 2015
Tickets and information 702.693.7871 • bellagio.com/bgfa
Imperial Tsesarevich Easter Egg, 1912. Lapis lazuli, gold, diamonds. 4 7/8” H x 3 9/16” dia. Virginia Museum of Fine Arts, Richmond. Bequest of Lillian Thomas Pratt. Photo: Katherine Wetzel ©Virginia Museum of Fine Arts.
CONTRIBUTORS NO. 41 FEBRUARY 2015 THE MAN ABOUT TOWN ISSUE
MICHAEL SKENANDORE Publisher Associate Publisher Editor-in-Chief
CHRISTY CORDA MELINDA SHECKELLS
Creative Director
BEN WARD
Managing Editor
GENEVIE DURANO
Copy Chief Editorial Interns
PAUL SZYDELKO IAN CARAMANZANA, MATT FRASER, MELISSA HOLMES, JACQUELINE KONESAVANH, SAM MENDOZA,
EASTON SCHIRRA
PHOTOGRAPHER Some of Schirra’s notable clients include Brian Lichtenberg, Nicola Formichetti, Kelly Osbourne, Joe Jonas, Charli XCX and Laurenceairline. His work has been featured in Interview, Bullett, V, Mint, Relapse, Astonish, Hunger, Fashionisto, Coup de Main, Live Fast, Cake and Fiasco magazines, among others. He is the founder of a creative collaboration project called STUDIO.64. In this issue, he photographed UFC fghter Dominick Cruz for the feature “The Making of His Story” (Page 47).
NATALIE ODISHO Contributing Editors
GRACE BASCOS (DINING), GEOFF CARTER (CULTURE), XANIA WOODMAN (BEVERAGE)
Contributing Writers
JESSICA ACUÑA, KAT BOEHRER, ELIZABETH BUEHRING, JEN CHASE, ZONEIL MAHARAJ, LISSA TOWNSEND RODGERS, JASON SCAVONE, DONNA STEFFY
Senior Graphic Designer Contributing Graphic Designers Senior Contributing Photographer Contributing Photographers
JESSE J SUTHERLAND LISA CHEUNG ANTHONY MAIR ELIZABETH BUEHRING, JON ESTRADA, ERIK KABIK, ETHAN MILLER, SABIN ORR, EASTON SCHIRRA, AL POWERS, CHASE STEVENS, DENISE TRUSCELLO, LEAVITT WELLS
Interactive Developer Director of Digital Media Assistant Web Producer Engagement Editor Distribution Sales Manager Account Manager Director of Production/Distribution Advertising Manager Distribution Coordinator
Editor Creative Director
NICOLE ELY AMBER SAMPSON ZONEIL MAHARAJ NICOLE SCHERER BRITTANY QUINTANA MARC BARRINGTON JAMES BEARSE JASEN ONO
MICHAEL SKENANDORE MATT JACOB SHERWIN YUMUL
Vice President, Finance
REY ALBERTO
Assistant Controller
DONNA NOLLS
Senior Accountant
KYLE MARKMAN
Marketing Manager
MAUREEN HANK
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VEGAS/RATED® IS A REGISTERED TRADEMARK OF SANDOW MEDIA, LLC AND USED IN PARTNERSHIP WITH WENDOH MEDIA COMPANIES. VEGAS/RATED (ISSN 2162-6340) VOL. 4, NO. 5 IS PUBLISHED MONTHLY BY WENDOH MEDIA LAS VEGAS, NV.
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ANGEL TERRAZAS
STYLIST L.A.-based Terrazas began his career in fashion styling at Flaunt and InStyle U.K., where he worked with some of the world’s top fashion photographers. He is trained in the European aesthetic, with an education from the renowned London College of Fashion. Terrazas draws inspiration from a broad range of sources including fea markets around the world, architecture, classic cinema and modern industrial design. In this issue, he styled fghter Dominick Cruz for the feature “The Making of His Story” (Page 47).
LINDA NASH
Vice President, Marketing & Events
SALES@VRATED.COM
WRITER Chase is a native New Englander whose notoriously thin blood relies on one thing to keep warm in winter: bourbon. (No! Hot drinks … hot drinks.) So writing about Las Vegas’ coffee scene (“A Hill of Beans,” Page 26) was just her cup of, well, you know. “Every morning I use my Chemex,” she says of the pour-over process praised by her interviewees. “You’re always learning as a writer, but to have some actual, frsthand knowledge about what your subjects are talking about? That was a treat.” Chase just edited her frst cookbook, At the Greek Table, available on Amazon.
HERB AKINYELE
RYAN T. DOHERTY | JUSTIN WENIGER President
JEN CHASE
ZONEIL MAHARAJ
WRITER Bulky and excessively hairy since pre-puberty, Maharaj looks like an intimidating dude. As a result, he never had to fght anyone. That’s good, because he’s kind of a pussy. (J/k, he’ll totally fuck you up.) In spite of that, he’s been a fght fan, following UFC since the days of Royce Gracie and Tank Abbott. He was stoked when he got to interview two of the sport’s current stars, T.J. Dillashaw and Dominick Cruz (“The Making of His Story,” Page 47). “For being such badass skull-crackers, they were two of the most polite people I’ve ever interviewed.”
BY JEN CHASE
This Month in Las Vegas: The People, Places and Things We Can’t Stop Talking About
The
Battle is Back After a short hiatus, the pinnacle scene in Cirque du Soleil’s KÀ—the vertically staged “Epic Battle” between good and evil— returns, and just in time for the show’s 10th anniversary. Spoiler alert: We’ve got our money on the good guys every Saturday through Wednesday at 7 and 9:30 p.m. In MGM Grand; cirquedusoleil.com
PHOTOGRAPHY ANTHONY MAIR
web exclusive:
Artistic director Marie-Hélène Gagnon shares insights into the past and future of KÀ at vrated.com/ katurns10.
AN EXCLUSIVE GALLERY OF MODERN, CONTEMPORARY COURTYARD STYLE HOMES DESIRABLY NESTLED ALONGSIDE BLACK MOUNTAIN IN HENDERSON.
FLOOR PLANS FROM 2,820 SQ.FT. TO 3,220 SQ.FT.
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MON 1:00PM - 6:00PM TUES-SUN 10:00AM - 5:00PM
www.drhorton.com/lasvegas This is being provided for informational purposes only. Not a commitment to lend. Not all borrowers will qualify. Prices, included features, availability and delivery dates are subject to change without notice or obligation and subject to builder discretion. Square footages are approximate. Terms and conditions vary and are subject to credit approval, market changes and availability. Images are an artists conception, actual homes may vary.
A (sear) sucker is born
When is hearing a bunch of malarkey a good thing? Well … right now, since chef Brian Malarkey “You’re always in a good is opening mood when you wear a Searsucker seersucker suit. With a restaurant in cocktail in hand, it’s a Caesars Palace good-time suit.” this spring Chef Brian Malarkey (joining exisiting outposts in San Diego; Del Mar, Calif., and Austin, Texas). And we were just thinking how Vegas needs more cowboy-culture, rib-sticking comfort food (like actual ribs, in fact). searsucker.com PHOTOGRAPHY JESSE J SUTHERLAND STYLING BY RICCI LOPEZ AND RYAN BEYER
web exclusive:
Malarkey shares the scoop behind the naming of Searsucker at vrated.com/chefbrian.
XXXX COLLECTION Seersucker suit, ETON shirt, EDWARD ARMAH pocket square and WURKIN STIFFS lapel accessory Stitched Lifestyle in The Cosmopolitan of Las Vegas.
All Wound Up
Hey, buddy … why so compelled to tell time from your phone? Where’d you learn that accessories are the enemy? Stop that fear and jewelry loathing, and embrace Red Wheel ($160) from Swatch’s latest line of manly tickers. It’s black, white, red and light, and it goes on your wrist, not in your pocket, as a proper timepiece should. In New York-New York Hotel and Casino; store.swatch.com PHOTOGRAPHY ANTHONY MAIR MODEL PERSONAL TRAINER ANDREA TOPPING LOCATION DAVID BARTON GYM
W Magazine covers the cosmopolitan
Wows, Cosmo. Always with the rad things to see. First it was the digital art columns in the lobby with the creepy-cool naked people trapped inside. Now? W magazine’s exhibition Shooting Stars (located in the resort’s West End Tower), featuring ginormous, fantastical photos of celebrities we love to ogle, such as Jessica Chastain (far left), Keira Knightley and erstwhile bachelor George Clooney. Oh, and Hollywood’s hottest starlet, of course. Bet this is way better than what was on J.Law’s phone (says we who have no idea)—honest. cosmopolitanlasvegas.com JENNIFER LAWRENCE PHOTOGRAPHY INEZ AND VINOODH JESSICA CHASTAIN PHOTOGRAPHY PAOLO ROVERSI
XOxo Patrón So crafty. First it was that coffee-laden Patrón XO Cafe, which allowed us to fnally call tequila a breakfast food. Now, your new sweet-and-spicy Incendio has enough chocolate and chili to stand in for mole at dinner. Make a pour that tastes like a flet, and we’ll never go hungry at the tables again. patrontequila.com
PHOTOGRAPHY ANTHONY MAIR
LAS VEGAS WILL ALWAYS BE A COCKTALIAN’S DESTINATION, but for many students, conference-goers and night crawlers craving fuel for a nocturnal buzz, there’s another drink in town that’s coveted for its power to blur night into day—coffee. Here, in the real city that never sleeps, coffee culture has long lacked alcohol’s clout and notoriety. Not anymore. Game-changing brewers are selling the freshly ground, single-serving, hand-poured cups that many tourists drink in their coffee-cultured hometowns (Seattle, Portland and New York, to name a few) and seek out when they’re in ours. And boy, is Vegas doing it in style: roasters let voyeurs watch beans turn green to brown; siphons brew, suck and drip caffeinated magic into cups; pour-overs take the hurry out of grab-and-go; and there’s something Sambalatte (now with three locations), founded by Luiz called a steampunk that just sounds rad. Oliveira, was a far cry from the big-box brewers Las Vegans had been “In 2008, no one was doing what we call depending on. Oliveira, a Brazilian-born coffee drinker who remembers ‘third-wave’ coffee [a term for producing developing a taste for coffee around age 6, grew up enamored with coffee more creatively than drip],” says Rio de Janeiro’s Confeitaria Colombo for both its elegance and swankserved coffee. As an adult, he put to use his lifelong food and beverage Joshua Walter. Today, Walter and business background (and a hefty part of his savings) into his dream of re-creating partner Juanny Romero roast, brew and a Confeitaria-esque place for Las Vegans that honored the behind-thesell wholesale their own all-organic beans scenes work of serving a nuanced cup. at Sunrise Coffee, a locals favorite for its “Back in September 2010 when we frst opened, there were probably only pour-over method and communal vibe. two other coffee chains in town,” says Oliveira, recalling the European tourists who would taxi 20 minutes from their Stripbased hotel to Boca Park in the northwest part of town for Sambalatte’s more European-style coffee. “Right now there are almost 30. So we really cultivated a culture that didn’t exist.” Among his coffee-serving contemporaries, Oliveira’s attention to detail has earned him the distinction of “pioneer” for shaping Las Vegas’ taste in coffee. “I think Sambalatte, respectfully, put Las Vegas coffee on the map, and [the coffee culture] is only going to grow,” says Kalani Wright, a farmer and roaster who is a partner and founder of Micro Greenhouse (“The Greenhouse” to locals) in Downtown Las Vegas. He sells his company’s cold-brew coffee, Garcia’s, from what he describes as a “coffee speakeasy” on East Charleston Boulevard that is open to the community most mornings. The company is growing and will start selling its cold-brew bottles in a few Downtown restaurants in the spring.
From humble bean to work of art, coffee takes center stage at Sambalatte, the coffeehouse credited with blazing a trail in the city’s coffee culture.
Will bolder spirits always prevail in Vegas? Probably. But to satisfy folks who take their brew seriously, the city’s coffee culture continues to grow stronger. Tastier, too, says Walter, an espresso fan who advocates a more natural way to watch dusk turn to dawn: “You don’t have to slug a Red Bull.”
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Mean, Green Brewing Machine
W
e take pride in the beans we purchase,” says Sambalatte’s founder Luiz Oliveira, and he should: Oliveira treks yearly to his home country of Brazil to buy beans from growers he meets and knows personally, and sells up to 12 varieties at Sambalatte’s three locations. But aside from buying the perfect bean, the real magic behind Oliveira’s operation happens at the Monte Carlo Sambalatte, his newest and grandest location, where roasting is overseen by the company’s head roaster, Cedric Parlade. Admired as a “triple threat” by Oliveira (“He’s a barista, a roaster and a certifed technician for the steampunk machine”), Parlade dissects Sambalatte’s process for turning Oliveira’s carefully procured beans from green to brown, and brew to cup. In Monte Carlo, 702.730.6789; sambalatte.com
Sambalatte’s master roaster takes us behind the scenes on making the perfect cup
STEP 1: Roasting lab analyzation. Since moisture and density determine how long a bean is roasted (and how long a bean is roasted determines what it will taste like), analyzing a bean’s makeup is important. Here, bitty batches (200-250 grams) are analyzed in Parlade’s “coffee lab” before larger orders are placed for a certain bean. The lab also includes a “color analyzer,” which shoots a laser on the beans once they’re roasted, giving Parlade a corresponding number that relates to how roasted a bean is. Parlade says this helps him ensure consistency. STEP 2: Small-batch roasting. Parlade then uses a machine not-so-cleverly called a “small batch sample roaster” to roast about 100 grams of beans for three different durations of time (roughly 6-7 minutes; 9-10 minutes; and 11-12 minutes). Each sample round produces a coffee with a different favor profle; Parlade will determine if it hits or misses in the next round. STEP 3 Cupping. Parlade and a handful of tasters he trusts for their noses and palates sample those small roasted batches. After resting beans for at least eight hours, the coffee is brewed, or “cupped,” and sipped wine-tasting style as the group pays attention to various favor profles. Positive or negative reactions determine whether Parlade will place a larger order of a given bean.
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At Sambalatte’s Monte Carlo location, coffee enthusiasts can witness the entire coffee roasting process, giving them a deeper appreciation of the caffeinated goodness in their cup.
STEP 4 Big-batch roasting. If Parlade likes what he tastes, he’ll order some eight to 10 bags of beans. Upon arrival, 30 pounds of beans at a time will roast in Sambalatte’s massive roaster. (This is the part people can watch at Sambalatte as beans turn from green to roasty-toasty brown.) How the beans smell plays a huge role in the process as watchers follow their progress with both eyes and nose (i.e., ripe green beans smell grassy; roasted beans smell like, well, coffee). STEP 5 Separation anxiety. After roasting, beans are cooled and loaded into a “de-stoner,” a machine that drops beans into a hopper and uses a vacuum to remove rocks and stray material from grind-worthy beans. Beans are then stored in 5-gallon containers. STEP 6 Resting place. Parlade says that seven to 10 days is the sweet spot for resting, or “de-gassing,” beans before they’re ground. Beans are poured into large containers and rested before use.
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“I have measured out my life With coffee spoons.” —T.S. Eliot
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When in Rio So many Brazilian-bean brews, so little time. In no particular order, head roaster Cedric Parlade names Sambalatte’s top-four must-sip Brazilian varieties. Each has trademark nuttiness indicative of Brazilian coffee, and each is available daily. And, like wine, each has a slightly different profle, too. 1) Sertaozinho Flavor profle: Fruity and berry-like, with a nutty fnish. 2) Santa Ines Flavor profle: Notes of chocolate. Says Parlade: “An all-around choice for people who want a cup of coffee without too much thought.” 3) Caxanbu Flavor profle: Rich with fg, raisin and tobacco favors. With Las Vegas’ global fair, it’s helpful to know how a few popular 4) Silvio brews are served outside the U.S. (or, in our case, at a restaurant or café Flavor profle: Stronger malt favor than around the corner). the others.
International House of Coffee
TURKISH-STYLE COFFEE Super-strong coffee made by thrice boiling fne grinds, sugar and sometimes spices, and letting the brew cool between boils before serving (unstrained) in a small cup. Served unsweetened, this is similar to Greek coffee. TRY IT: Khoury’s Mediterranean Restaurant, 6115 S. Fort Apache Rd., Suite A100, 702.671.0005; khouryslv.com VIETNAMESE ICED COFFEE Using an individual metal drip flter placed over a glass, coarse grounds are brewed and dripped over a generous serving of condensed milk, then poured over ice. It’s a caffeine jolt and dessert in one. TRY IT: District One Kitchen & Bar, 3400 S. Jones Blvd., Suite 8, 702.413.6868 ITALIAN ESPRESSO, CAPPUCCINO, LATTE • Espresso: Steam is forced through coffee grounds to produce a potent, concentrated coffee beverage. • Cappuccino: Espresso topped with hot frothy milk. Can be served with toppings of shaved chocolate, cinnamon, sugar or a mix of all three. • Latte: Espresso topped with steamed milk. Thanks to the foam that steaming milk creates, lattes can be a canvas for baristas deft at “coffee art.” TRY IT: Take your pick—from big chains to the little guys, this Italian trio is ubiquitous throughout the Valley.
Loved and revered the world over, coffee comes in many forms, from Vietnamese iced coffee to eye-widening Turkish grounds. All are guaranteed to put a spring in your step.
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Off-Strip Sips THE BEAT COFFEEHOUSE AND RECORDS Just like the name says, there’s coffee and music to be had here, along with good food, wine, beer and community. 520 Fremont St., 702.385.2328; thebeatlv.com THE MICRO GREENHOUSE Self-described “coffee speakeasy” (think of unmarked bar doors during Prohibition … now imagine coffee is behind them instead of taps) serving pour-over coffee in the mornings and Garcia’s bottled cold-brew coffee to-go. 4 E. Charleston Blvd. GROUCHY JOHN’S Offers nearly 20 favors of lattes and other coffee-based drinks, as well as cold drinks and food. 8520 S. Maryland Pkwy., 702.778.7553; grouchyjohns.com MAKERS & FINDERS An urban coffee bar that’s coffee without an attitude. It serves Latin-style food, too. 1120 S. Main St., Suite 110, 702.586.8255; makersandfnderslv.com SAMBALATTE This is the one that started it all. Go to any of its three locations for pour-overs, favored lattes and a relaxed atmosphere. 3750 S. Rampart Blvd., Suite 9, 702.272.2333;. 6555 S. Jones Blvd., Suite 100, 702.434.2337; In Monte Carlo, 702.730.6789; sambalatte.com SUNRISE COFFEE With coffee from its in-house company Mothership Coffee Roasters, Sunrise offers pour-overs and lattes to satisfy all degrees of brew lovers. 3130 E. Sunset Rd., 702.433.3304; sunrisecoffeelv.com TIPSY COFFEE HOUSE Tipsy has locally bottled chai, drip and Chemex coffee and espresso drinks, as well as plenty of tasty treats, including its signature truffes. 6496 Medical Center St., Suite 102, 702.754.1239; tipsycoffee houselv.com
Third-Wave Coffee
Terms to know for the next time you engage in cawfee tawk WHAT: FRENCH PRESS HOW: Ground beans swim in a water bath until a mesh plunger inside a canister separates grinds from fresh coffee. TOOLS: Presses come in all sizes. Most are glass; some are plastic. USER-FRIENDLY? A fast home brew for beginners and pros: add coffee, add water, wait, plunge and serve. WHAT: POUR-OVER (Chemex, Hario, etc.) HOW: Picture an empty hourglass with a flter on top that holds grinds and space below that waits for fresh coffee to drip through as water is poured over the grinds. TOOLS: Chemex and Hario sell flters and brewing containers. You’ll want a swan-neck kettle for pouring water over the grinds. USER-FRIENDLY? Easy-peasy for home use and makes one smooth cup. Tinker with grind size, water amount and length of steeping to get your perfect potion. WHAT: SIPHON HOW: Precise temperature and water levels create a vacuum between two glass chambers that pushes up heated water from a lower chamber, passing through grinds, and uses vapor pressure to extract coffee. TOOLS: Siphons work similarly to those Euro-style Moka cups but look nothing like them (they’re made from glass and look like Aladdin might live inside). USER-FRIENDLY? Don’t try this at home, kids. Fun for a pro, but it’ll break your coffee-drinking spirit to fgure it out yourself.
This page, top: Slow-drip iced coffee from Makers & Finders. Bottom: Pour-over from Sunrise Coffee. Opposite page: Lattes come in myriad forms and favors.
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WHAT: STEAMPUNK HOW: Think of a machine with four or fve canisters that act like siphons but look like French presses. Instead of a plunger to separate grinds, a barista uses an agitator to move around coffee to help personalize the taste of each cup. TOOLS: One big-ass steampunk machine that can cost thousands. USER-FRIENDLY? Splurge for a cup and stick with pour-over or drip at home.
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The Nightly Grind
Caffeinated spirits to haunt you at all hours
B
BY XANIA WOODMAN
artenders wince when chocolate or coffee cocktails are called martinis. (And rightly so: That word should be reserved for just one thing, the martini.) But equally painful is a cocktail occasion lost to a can of energy drink. World-renowned barman Salvatore Calabrese faced this very Vegas conundrum when opening his namesake bar, Bound by Salvatore Calabrese, in The Cromwell. “Apart from my signature drink—the Breakfast Cocktail—I had to do something that refected Vegas, and one thing that Vegas does not do is sleep.” His very Italian solution? Ultra-high-end espresso martinis—er, cocktails. But why stop at water to brew the espresso? For the Madame Moka ($16), Calabrese substitutes Champagne for water in a Moka coffee pot along with cinnamon, a dusting of ground nutmeg and a crushed cardamom pod. The resulting brew is infused with subtle Champagne and spice favors, then shaken with Hennessy V.S.O.P. Cognac, Disaronno amaretto and a touch of sugar. The drink is served in a frosty Moka pot with a chilled cocktail glass and a honey stick. Bound bartenders also infuse espresso with red and white Italian vermouth as well as Peroni beer, for other eye-opening adult beverages. And yes, he even uses Red Bull. Gotta love that Italian sense of humor. caesars. com/cromwell
Above: Champagne and spice and everything nice, plus a hit of espresso, at Bound. Right: It’s a balancing act at 365 Tokyo, resulting in perfectly infused spirits.
At the Japanese-inspired, members-only 365 Tokyo in Downtown’s Inspire Theater building, barman Seong Ha Lee uses a Belgian balancing coffee siphon to infuse spirits à la minute with any of 12 herbs and spices, including Korean cinnamon, coriander, anise and clove. During one recent experiment, Lee heated 9 ounces of Ketel One vodka and 2 ounces water in a sealed vessel over a fame. When it boiled (after about 20 minutes), pressure forced it to transfer into another vessel with sage, rosemary and thyme, which steeped for another fve minutes. Lee cut the fre, and the pressurized vessel sucked the now-infused vodka back over. Making a Gibson from the resulting infusion—by now called “Where’s the Parsley?”—Lee added dry vermouth, orange bitters and cocktail onions, and served it up in a glass chilled with liquid nitrogen. It’s easily the best martini that $22 and 30 minutes can buy. frglv.com/365-Tokyo Vesper bar in The Cosmopolitan has a big, expensive new toy that lets gravity do all the work. The Yama 25-cup cold-drip coffee tower is nearly 4 feet tall, its delicate glass apparatus and double flters (porcelain and cloth) encased in sturdy wood scaffolding. It makes beautiful acid-free drip coffee or tea—as well as one hell of an infused whiskey. Spirit and ingredients go in the top chamber to marry for long periods—or spirit in the top, ingredients in the middle for a quick infusion—then just let ’er drip! Property mixologist Mariena Mercer plans to use the Yama infuser and Old Forester bourbon for Vesper’s take on Rock & Rye and house-made cinnamon whiskey liqueur, (a.k.a. Fireball). thecosmopolitanlasvegas.com
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LADY GAGA & TONY BENNETT Dynamic duo Lady Gaga and Tony Bennett took the stage at The Chelsea in The Cosmopolitan an hour shy of the New Year. Between costume changes that ranged from red marabou capes to sequin caftans, they sang the standards both together and solo. When the clock struck midnight, a shower of confetti rained upon the crowd, and Bennett pristinely performed “I Left My Heart in San Francisco.” PHOTOGRAPHY ETHAN MILLER
“Starting with the frst beat of the drum, The Roots had the crowd at Brooklyn Bowl on their feet and ready to party until the wee morning hours on New Year’s Eve!” PHOTOGRAPHER LEAVITT WELLS
PHOTOGRAPH BY LEAVITT WELLS/KABIK PHOTO GROUP
THE ROOTS
PUDDLES THE CLOWN
“At frst impression, those who haven’t seen Puddles Pity Party might think this is a cliché clown performance. But at Commonwealth Downtown, as soon as he started singing in his golden voice, everyone was in love. Like the saying ‘Don’t judge a book by its cover,’ in this case, ‘Don’t judge a clown by his looks.” PHOTOGRAPHER ANDREW DANG
BRI The star power in the audience during Britney Spears’ New Year’s Eve performance of Piece of Me at Planet Hollywood’s Axis Theater rivaled the wattage onstage. Miley Cyrus, Patrick and Arnold Schwarzenegger, Sofa Vergara and Joe Manganiello all rang in 2015 in the presence of the pop diva. PHOTOGRAPHY DENISE TRUSCELLO
EARS
Y E S N P T
PHOTOGRAPH BY AL POWERS/POWERS IMAGERY
DRAKE “I’ve had the opportunity to photograph Drake on several occasions—from club appearances to his private birthday party—but never have I seen him so ecstatic to perform. He was like the Energizer Bunny on New Year’s Eve at Marquee Nightclub in The Cosmopolitan. He kept going and going. I was kind of in awe as he kept performing hit after hit.” PHOTOGRAPHER AL POWERS
IGGY AZALEA
PHOTOGRAPH BY CHASE STEVENS/KABIK PHOTO GROUP
“Just as Iggy Azalea’s popularity exploded in 2014 with her hit single ‘Fancy’ from the debut album The New Classic, her multiple appearances in Las Vegas throughout the year have been increasingly explosive. Topping it off was a performance and countdown at Drai’s Nightclub in The Cromwell. Iggy’s performance was both sexy and exciting as enthusiastic fans crowded to hear her hits.” PHOTOGRAPHER CHASE STEVENS
T.J. Dillashaw Star on the Rise PHOTOGRAPHY ANTHONY MAIR STYLING CLAIRE WIGGLESWORTH
GUCCI blazer Neiman Marcus in Fashion Show
MARC BY MARC JACOBS shorts Marc Jacobs in The Forum Shops at Caesars
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. J. Dillashaw’s life changed last May. A rising star in the UFC, the bantamweight (135 lbs. division) fghter was in way over his head when he challenged Renan Barão— who was on a 33-fght unbeaten streak (32 wins and 1 no contest)— for the title, critics said. Were they wrong. Dillashaw proved more than capable, dominating the former champ in what commentator Joe Rogan called “the greatest performance I’ve ever seen in my life.” Dillashaw snatched the title in a ffth-round TKO, instantly securing his spot in MMA history. Dillashaw was now an undisputed star with a 10-2 record (he’d log another win by beating Joe Soto in August). While he was familiar with the spotlight—he starred in Season 14 of The Ultimate Fighter—the title elevated him to a new level of fame. He’s recognized more often, the number of promotional obligations has increased dramatically, and the pressure’s on to not just be a part of history but to create it. “My story’s not over yet,” the 28-year-old says. While Dillashaw’s future is an exciting unknown, his story up to this point could have been entirely different— and entirely dull. A lifelong wrestler growing up in Angels Camp, California (population: fewer than 3,800), Dillashaw admits that he didn’t have giant ambitions. “All my goals back then were just to win state in high school and become national champion in college,” Dillashaw says. “I didn’t think I’d ever be a fghter.” Professional fghter Urijah Faber—who’d been eyeing Dillashaw since his high school wrestling days—was instrumental in setting Dillashaw on the MMA path. After graduating from college with a degree in clinical exercise, Dillashaw’s options were to take up Faber’s offer to join him at his gym in Sacramento or go to grad school. “I’m glad I didn’t end up doing that,” Dillashaw says with a laugh. Rather than spend the last four years dreading life, Dillashaw’s been rising up the UFC ranks, adding victory on top of victory to his budding career. He was hoping to add a win over Dominick Cruz later this year, but a torn ACL in December sidelined Cruz yet again. “I wanted that fght big time,” Dillashaw says. “When I frst got in the sport fve years ago, Cruz was the champion in my weight class. The goal was to beat that guy. … He was the champion who went out due to injury [and] he’d beaten my teammates, Urijah [Faber] and Joseph [Benavidez]. I just wanted to give him a little payback.” With a Dillashaw-Cruz fght out of the picture in 2015, Dillashaw now has his sights set even higher. “If I keep fghting the way I’ve been fghting with the goals I’ve set for myself, I’m gonna hold down my belt and hopefully jump another weight class and be the frst in UFC history to hold two belts.”
“I wanted anthony is that fight big time. … I just wanted going to provide to give [Cruz] a little payback.” —T.J. Dillashaw a revised one’
ALL SAINTS gray T-shirt and jeans All Saints in The Forum Shops at Caesars
WHERE TO BUY NEIMAN MARCUS Fashion Show, 702.731.3636; neimanmarcus.com ALL SAINTS The Forum Shops at Caesars, 702.722.5252; allsaints.com Photographer ANTHONY MAIR amairphoto.com Stylist CLAIRE WIGGLESWORTH styleconviction.com Location SON STUDIOS sonslv.com
H&M shirt H&M in The Forum Shops at Caesars, ARISTOCRAZY necklace aristocrazy.com, SAMSARA necklace samsarajewellery.com, ELISABETH WEINSTOCK boxing gloves elisabethweinstock.com
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fter two surgeries on his left knee and a groin injury kept him out of the Octagon for three years, Dominick “the Dominator” Cruz was determined to get back to the top last year. In his returning match in September, he annihilated Takeya Mizugaki one minute into the frst round—a beautifully brutal display of strength and hunger that sent the audience into a frenzy. “Dominick Cruz is back!” the announcers shouted. Unfortunately, not for long. Cruz suffered another injury in late December, this time tearing the ACL in his right knee, curbing him yet again. The injury derailed his highly anticipated 2015 bout with Dillashaw. But he won’t let it stop him. “The reason why I do this every day and the reason why I’m coming back from a third ACL problem is because I can,” the 29-year-old from Tucson, Arizona, says with conviction. “And because I have history to make still.” Cruz speaks with stern confdence. Even when talking to him over the phone, you imagine he’s the kind of guy who walks with his head high and clears the room. When asked what keeps him motivated, he responds simply: “Me.” “I drive me. If I don’t drive myself through this, I’m not going to have the power to get through it. There’s nobody in the world, there’s no want or need from anybody else, that can get me through the things I’ve been through other than myself. I’m the only one who can get me through this,” he says. Though he may not hold a title, Cruz continues to carry himself like a champion, and he understands his position as a UFC star. “There comes a point in your career as a professional athlete when you say, ‘It’s offcial, I’m one of the best in the world. I am this good. I am a champion. I am an infuence on others around me whether I want to be or not,’” he says. “You hear a lot of guys say, ‘There are a lot of improvements I have to make,’ or ‘I’m not one of the greatest yet.’ At what point do those fghters say, ‘I’m there’? I realized that when I won my frst title. I am there. I need to accept it and embrace the role because you can’t move on and be great until you really believe it yourself.” He’s not alone in this belief. During Cruz’s injury struggles, his hundreds of thousands of fans have showered him with support and praise, eagerly awaiting his return. And Cruz says when he does rise again, he’s gunning for Dillashaw. “I never lost my title,” Cruz says. “I’m not saying that Dillashaw doesn’t deserve it. All I’m saying is that he didn’t fght the best in the world.”
WHERE TO BUY DIESEL in Fashion Show, 702.696.1055; diesel.com
H&M in The Forum Shops at Caesars, 702.207.0167; hm.com
Photographer EASTON SCHIRRA eastonschirra.com for 7artistmgmt.com Stylist ANGEL TERRAZAS angel-terrazas .squarespace.com Production SEVEN ARTIST MANAGEMENT 7artistmgmt.com Groomer PATRICIA MARIE LOPEZ Location SWING STUDIOS LA swingstudiosla.com
ANTHONY FRANCO suit and shirt anthonyfrancodesigns.us, PERRIN PARIS gloves perrinparis.com, Stylist’s own tie
WORKOUTS
A NEW TWIST TO YOUR
FITNESS ROUTINE LAS VEGAS ATHLETIC CLUB MULTIPLE LOCATIONS lvac.com Piloxing mixes boxing, dance and the core work of Pilates for a cardio-fusion workout that burns calories, improves core strength and creates lean muscles. This workout is sure to give you a “sleek, sexy, powerful physique,” which is the motto of Piloxing.
THE PILATES STUDIO WESTSIDE 9540 W. Flamingo Rd., Suite 140, 702.895.9000; thepilatesstudiolasvegas.com If you’re looking to take your Pilates workout to the next level, try The Megaformer. This behemoth of a machine simultaneously works numerous muscle groups to develop core strength and muscular endurance. Another beneft of the Megaformer is that it burns serious calories—around 400 to 800 per session.
DAVID BARTON GYM TIVOLI VILLAGE 410 S. Rampart Blvd., Suite 200, 702.331.7773; cycftness.com Indoor cycling enthusiasts, fear not— Cyc Fitness is on its way. This boutique cycling studio will spin into town sometime during 2015 inside the David Barton Gym. Inspired by 20 different athletic moves, Cyc Fitness, which incorporates weights, is a 45-minute ride that works out the entire body.
THE COSMOPOLITAN THE STRIP February 9-16; cosmopolitanlasvegas.com You think Gwyneth Paltrow was born with that bod? Maybe, but genetics can only go so far, and the woman responsible for her A-list body is ftness icon Tracy Anderson. The Tracy Anderson Method focuses on the accessory muscles and changes routines constantly so your body never gets bored. The result is a stronger, tighter physique. So start defying gravity and your DNA. Your thighs will thank you.
MELISSA HOLMES TRACY ANDERSON
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GRAB A DRINK
BREAK OUT THE BIG GUNS HAKKASAN
THE STRIP hakkasanlv.com To say baijiu is an acquired taste is an understatement. Distilled from sorghum, wheat and other grains that have been fermented in earthen pits, and stored in clay vessels, the world’s most consumed spirit (thank you, China) is wickedly pungent and lingering. Hakkasan beverage manager Constantin Alexander admits frsttimers will need to have an open mind.
“IT STILL HAS THAT EARTHY, BARNYARD FLAVOR. YOU REALLY GET COMPLEX NUANCES—AFTER THE INITIAL SHOCK.” So can Hakkasan make Las Vegas love baijiu? “Challenge accepted!” lead bartender Tim Weigel says. He played with all fve baijius Alexander is making available by the bottle and carafe, and his resulting cocktail, Weapon of Choice ($18), blends gin, Shui Jing Fang Wellbay baijiu, Wondermint and Hum liqueurs, and peach bitters. “Even though there’s only a half-ounce of baijiu, it still takes center stage,” Weigel says. Head over to Hakkasan to see if baiju is your new spirit of choice for 2015. XANIA WOODMAN / PHOTOGRAPHY JON ESTRADA
WEAPON OF CHOICE In a mixing glass, combine 1¼ ounces Gin 209, ¾ ounce Death’s Door Wondermint liqueur, ½ ounce Shui Jing Fang Wellbay baijiu, ½ ounce Hum liqueur and 2 dashes peach bitters. Add ice, stir till the drink is thoroughly chilled and strain into a cocktail coupe. Garnish with a mint sprig that has been smacked between two hands (to release its essence). $18, Hakkasan Restaurant in MGM Grand
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Meat
José Andrés Redefines Clockwise from top right: Classic beef tartare; caramelized onion purée, beef and Parmesan grissini; pork-skin chicharrón; José’s Asian tacos; Foie-ffe; Warm Parker House rolls for the beef tartare; Asian taco and a grissini (square plate)
TASTING MENU BAZAAR MEAT THE STRIP SLS Las Vegas, 702.761.7610; slslasvegas.com The dining room at José Andrés’ SLS steakhouse is decidedly masculine, with a hunting motif plastered on the walls and various animal prints carried through the carpet and upholstery. When you walk in, you are greeted by the scent of smoke from the live grill in the middle of the room, while off to the side, hanging legs of Ibérico ham taunt from within the open kitchen. It’s the meat, in all its forms, that you’re here for. Start with the giant pork-skin chicharrón, about the size of a legal pad, all crispy and airy, dusted with za’atar spices. There’s nothing more satisfying than smashing it into pieces with the mallet your server has handed you. Andrés is known for his whimsical style of cuisine, rooted partially in molecular gastronomy pioneered by his mentor Ferran Adrià, but also a genuine exploration of upsetting norms when it comes to presentation and service. His signature Asian taco replaces a tortilla with toasted seaweed as the delivery vehicle for jamón Ibérico and fying fsh roe. His Spanish roots get kicked up as croquetas de pollo, or deep-fried fritters of chicken in a creamy béchamel, are served in, yes, that’s a shoe. Carpaccios of paper-thin Washugyu beef become three-dimensional, coming off the plate and wrapped around a crispy breadstick, served with espuma and caramelized onion purée. When you get to the big meat course, be warned: Most of the cuts cooked over the oak grill from the “beef rib steak” section are bone-in specimens meant for two and priced by the pound. And if you want to get the whole suckling pig, order that bad boy in advance. But you don’t have to go that big if you don’t want to. There are plenty of mortal-size cuts to satisfy your inner carnivore. When you’re done, hopefully you’ll understand how Andrés has just messed with your expectations about your typical Vegas steakhouse. And you’ll be glad he did.
BY GRACE BASCOS / PHOTOGRAPHY ANTHONY MAIR
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