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Chef Wolfgang Puck Chats About the Good Life in Vegas -- LUXE LIFE GUEST COLUMNIST
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Monday, July 10, 2006
While he’s off, my old friend Robin Leach has asked me to share with you a few of my favorite Las Vegas experiences. Even before I launched my first restaurant here, Spago Las Vegas in The Forum Shops at Caesars, I’ve loved this dazzling city, and I spend a lot of time now visiting my other Las Vegas restaurants - Postrio in The Grand Canal Shops at The Venetian, Chinois in The Form Shops at Caesars, Trattoria del Lupo at the Mandalay Bay Resort & Casino, and the Wolfgang Puck Bar & Grill at the MGM Grand. So I’m extremely happy to be able to tell you about some of my favorite Las Vegas experiences.
ASCENDING TO LUXURY
I’m a big fan of modern architecture. In fact, my latest restaurant - CUT, a steakhouse that just opened at the Regent Beverly Wilshire Hotel in Beverly Hills - was designed by the great Richard Meier, the visionary who also created The Getty Center overlooking Los Angeles.
One of my favorite ways to experience great design is to live in it. Now I can do just that whenever I’m in Las Vegas - I just check into Skylofts, the new luxury boutique hotel-within-a-hotel at the very top of the MGM Grand.
Internationally renowned interior designer Tony Chi envisioned these one-, two-, and three-bedroom suites as, he says, “creative urban space: a piece of New York, Tokyo, Hong Kong or London, recreated to fit the dynamism and energy of Las Vegas.” I just know that I feel at home from the moment I step through the door and see the dramatic two-story spaces, with step-down living rooms, loft bedroom suites, and elegant baths. I love the subtle color palette Tony chose, the sophisticated fabrics and art, the absolute comfort of the furniture - and the top-quality features like Bang & Olufsen stereos, flat-screen TVs, and the luxurious bathrooms complete with sauna/massage showers and infinity-edge bathtubs where I soak and soak after hours on my feet in the kitchen (or in the casino).
Best of all, I love the service. When you check in, a butler greets you with a glass of fresh watermelon juice or mandarin juice and some fresh berries. There’s always an assortment of bottled waters. And there’s an easy-to-use espresso machine right in your room, complete with good dark Italian-roast coffee. For me, there’s nothing better than waking up to a cup of great, freshly brewed, fragrant espresso.
EPIC ENTERTAINMENT
Whenever I’m in Las Vegas, I try to catch one of the new spectacular shows that are always opening. And I’m happy to report that one of my absolute favorites is no farther away than an elevator ride from my suite in the Skylofts.
KÀ in the MGM Grand is yet another dazzling entertainment from Cirque du Soleil’s Robert Lepage (listed as “Creator & Director”), Guy Laliberté (company founder, listed as “Guide”), and Guy Caron (“Director of Creation”). This show is so amazing! From the design of the theater to every aspect of the script, performances, and stagecraft, absolutely no expense has been spared - not just in telling the tale of an epic journey in search of fire but also in creating the fantastical world in which it takes place.
Normally, when you see a show, you expect the stage to stay flat. Here, it actually rises at one point to face you like a wall! Add lots of real fire, incredibly strong and agile performers, beautiful costumes and sets, hypnotic music, and so much more, and you’ll be completely mesmerized.
BUT WHAT ABOUT THE FOOD?
That’s what I’m sure you’re asking yourself, considering the fact that a chef is writing this blog. And my favorite place to go after seeing a performance of KÀ, or en route to or from my Skylofts suite, is my own Wolfgang Puck Bar & Grill, right across the casino floor from Cirque du Soleil’s theater.
None other than Tony Chi, who created the Skylofts style, designed this restaurant for me, achieving a look that captures the casual elegance of the kind of California dining you might find in a garden or beachside restaurant. There’s also an exciting bar - just what you need for the full Las Vegas experience - and even a private dining room, perfect for celebrations or business convention events.
The setting is so relaxing that I often find myself just stopping by for a snack or a drink. There’s a wood-burning oven in the kitchen (more fire to match the flames at KÀ), and I’ll order a wonderful crispy, thin-crusted pizzas topped with prosciutto, while sipping a great glass of Barolo. If I want to relax with friends, it’s fun to ask the chef to prepare a special four-course menu based on fresh seasonal ingredients. (When you’re a chef, it’s always a good idea to give your kitchen crew a challenge!).
Then, my meal completed, I’ll ascend to the heavens like an acrobat from Cirque du Soleil, to spend a night in the clouds in my Skylofts bed. Ahhhhhh . . .
LEFT: Chef Wolfgang at Postrio with Chef John LaGrone RIGHT: Chef Wolfgang with Chef David Robins at Spago
Check out Chef Wolfgang in action by watching Luxe Videos for Postrio and Spago.
WHERE IS ROBIN?
Robin is on a well-deserved vacation and while he is away, a few of his friends are pitching in on writing duties. Here is the full schedule of guest columnists:Rita Rudner
Carrot Top
Wolfgang Puck
Michael Boychuck
Jack Colton
Lance Burton
Ken Henderson
Wayne Bernath
Rich Little
Mike Snedegar
Frank Marino
George Maloof
Greg J
CONTACT US
You can share your dining tales or Vegas stories or anything else you wish with an email to robinsvegas@aol.com To ensure you don’t miss one posting, click here or at the 'Alert Me' up top if you’d like to know simultaneously as the brand new Luxe Life is posted.
Go to AOL Vegas for much more on hotels, casinos, restaurants, nightlife, and everything Las Vegas! Check our travel section for great deals on hotels, airfare and much more! And when visiting Vegas, be sure to see Las Vegas Magazine in your hotel suite featuring a print edition of AOL Vegas Luxe Life, and an incredible directory of attractions, shows and restaurants.
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Chef Wolfgang Puck Chats About the Good Life in Vegas -- LUXE LIFE GUEST COLUMNIST
While he’s off, my old friend Robin Leach has asked me to share with you a few of my favorite Las Vegas experiences. Even before I launched my first restaurant here, Spago Las Vegas in The Forum Shops at Caesars, I’ve loved this dazzling city, and I spend a lot of time now visiting my other Las Vegas restaurants - Postrio in The Grand Canal Shops at The Venetian, Chinois in The Form Shops at Caesars, Trattoria del Lupo at the Mandalay Bay Resort & Casino, and the Wolfgang Puck Bar & Grill at the MGM Grand. So I’m extremely happy to be able to tell you about some of my favorite Las Vegas experiences. ASCENDING TO LUXURY
I’m a big fan of modern architecture. In fact, my latest restaurant - CUT, a steakhouse that just opened at the Regent Beverly Wilshire Hotel in Beverly Hills - was designed by the great Richard Meier, the visionary who also created The Getty Center overlooking Los Angeles.
One of my favorite ways to experience great design is to live in it. Now I can do just that whenever I’m in Las Vegas - I just check into Skylofts, the new luxury boutique hotel-within-a-hotel at the very top of the MGM Grand.
Internationally renowned interior designer Tony Chi envisioned these one-, two-, and three-bedroom suites as, he says, “creative urban space: a piece of New York, Tokyo, Hong Kong or London, recreated to fit the dynamism and energy of Las Vegas.” I just know that I feel at home from the moment I step through the door and see the dramatic two-story spaces, with step-down living rooms, loft bedroom suites, and elegant baths. I love the subtle color palette Tony chose, the sophisticated fabrics and art, the absolute comfort of the furniture - and the top-quality features like Bang & Olufsen stereos, flat-screen TVs, and the luxurious bathrooms complete with sauna/massage showers and infinity-edge bathtubs where I soak and soak after hours on my feet in the kitchen (or in the casino). Best of all, I love the service. When you check in, a butler greets you with a glass of fresh watermelon juice or mandarin juice and some fresh berries. There’s always an assortment of bottled waters. And there’s an easy-to-use espresso machine right in your room, complete with good dark Italian-roast coffee. For me, there’s nothing better than waking up to a cup of great, freshly brewed, fragrant espresso.
EPIC ENTERTAINMENT
Whenever I’m in Las Vegas, I try to catch one of the new spectacular shows that are always opening. And I’m happy to report that one of my absolute favorites is no farther away than an elevator ride from my suite in the Skylofts.
KÀ in the MGM Grand is yet another dazzling entertainment from Cirque du Soleil’s Robert Lepage (listed as “Creator & Director”), Guy Laliberté (company founder, listed as “Guide”), and Guy Caron (“Director of Creation”). This show is so amazing! From the design of the theater to every aspect of the script, performances, and stagecraft, absolutely no expense has been spared - not just in telling the tale of an epic journey in search of fire but also in creating the fantastical world in which it takes place.
Normally, when you see a show, you expect the stage to stay flat. Here, it actually rises at one point to face you like a wall! Add lots of real fire, incredibly strong and agile performers, beautiful costumes and sets, hypnotic music, and so much more, and you’ll be completely mesmerized. BUT WHAT ABOUT THE FOOD?
That’s what I’m sure you’re asking yourself, considering the fact that a chef is writing this blog. And my favorite place to go after seeing a performance of KÀ, or en route to or from my Skylofts suite, is my own Wolfgang Puck Bar & Grill, right across the casino floor from Cirque du Soleil’s theater.
None other than Tony Chi, who created the Skylofts style, designed this restaurant for me, achieving a look that captures the casual elegance of the kind of California dining you might find in a garden or beachside restaurant. There’s also an exciting bar - just what you need for the full Las Vegas experience - and even a private dining room, perfect for celebrations or business convention events.
The setting is so relaxing that I often find myself just stopping by for a snack or a drink. There’s a wood-burning oven in the kitchen (more fire to match the flames at KÀ), and I’ll order a wonderful crispy, thin-crusted pizzas topped with prosciutto, while sipping a great glass of Barolo. If I want to relax with friends, it’s fun to ask the chef to prepare a special four-course menu based on fresh seasonal ingredients. (When you’re a chef, it’s always a good idea to give your kitchen crew a challenge!).
Then, my meal completed, I’ll ascend to the heavens like an acrobat from Cirque du Soleil, to spend a night in the clouds in my Skylofts bed. Ahhhhhh . . .
LEFT: Chef Wolfgang at Postrio with Chef John LaGrone RIGHT: Chef Wolfgang with Chef David Robins at Spago
Check out Chef Wolfgang in action by watching Luxe Videos for Postrio and Spago.
WHERE IS ROBIN?
Robin is on a well-deserved vacation and while he is away, a few of his friends are pitching in on writing duties. Here is the full schedule of guest columnists:
CONTACT US
You can share your dining tales or Vegas stories or anything else you wish with an email to robinsvegas@aol.com To ensure you don’t miss one posting, click here or at the 'Alert Me' up top if you’d like to know simultaneously as the brand new Luxe Life is posted. Go to AOL Vegas for much more on hotels, casinos, restaurants, nightlife, and everything Las Vegas! Check our travel section for great deals on hotels, airfare and much more! And when visiting Vegas, be sure to see Las Vegas Magazine in your hotel suite featuring a print edition of AOL Vegas Luxe Life, and an incredible directory of attractions, shows and restaurants.
robinsvegas at 3:02:00 PM PDT Blog about this entry |
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