Sun File Photo Puck is all about setting food trends, not following them.
. Worldwide of food, there are family names, and then there is Wolfgang Puck, whose name is actually in your household– on cans of soup, frozen entrées and every type of cooking gear possible. In Las Vegas, the name is still one of the biggest in the restaurant world. His hospitality company operates 6 restaurants on the Strip and in Summerlin, including the iconic Spago, which is moving from the Online forum Shops to Bellagio in 2018. I caught up with the legendary chef to discover all about the big relocation.
Why did it seem like the right time to move Spago from Online forum Shops to Bellagio? A great deal of individuals came to us throughout the years and stated, “Why don’t you put Spago in my hotel?” After 25 years we felt it was time to transform ourselves, similar to we carried out in L.A., and enjoy a change of scenery. We have a longstanding relationship with MGM Resorts International, with restaurants in MGM Grand and Mandalay Bay, so when the chance presented itself to put a Spago in Bellagio, whatever just felt right.
2 of the greatest developments in the history of the city’s dining establishment scene are the opening of Spago and the opening of Bellagio, which set the trend of having an elite collection of great dining restaurants at each Strip resort. When we remained in early discuss Spago at Bellagio, I stated that very same thing. Spago was credited for having actually introduced Las Vegas to fine dining and Bellagio is credited with setting the pattern. We need to exist! Between Bellagio’s central place on the Strip, our partners producing a new home for us with a direct view of the world-famous fountains, and indoor and outdoor seating, it is a distinct function to Spago that we have actually never had before. I’m also thrilled that we’ll remain in the company of other chef greats like my good friends and colleagues Julian Serrano and Jean-Georges Vongerichten. It is truly going to be truly special for us and for all of our visitors, brand-new and old.
Exactly what are the obstacles in putting a fresh spin on a restaurant organization? Las Vegas has actually supported us for 25 years, so we owe it to them to be innovative. We wish to generate styles, menu ideas, and brand-new methods to delight in dining experiences to the table. In a time where visitors are more in tune with in their dietary choices and want to know where their favorite foods are coming from, customization and sourcing from our California neighbors is crucial. The brand-new version of Spago will draw from our customs, however will also integrate new menu items and design functions to speak to the streamlined look and feel of the brand-new space.
You haven’t opened a dining establishment on the Strip given that 2009. How will altering trends in Las Vegas (and all over else) affect your technique in assembling the brand-new Spago? Patterns are patterns for a reason. They come and go as quickly as they are presented. This will be Spago’s sixth area around the world and we are really happy that our brand has translated globally for numerous years. With that, we listen to the requests of our guests that are new to us and appreciate the support of our restaurant clients and their tastes, too. Our focus will continue to be cooking innovation with our market-driven menus, and a la carte offerings that will be adapted daily, paired with excellent global wines and mixed drinks.
Exists a dining establishment pattern you appreciate and want to get included with? Is there a trend you dislike and wish would go away? We’re experiencing a new way to “eat with your eyes.” A lot of our diners like to not just take pictures of their enjoyed ones at the table, but also take images of their food for their social networks buddies. We keep that in mind when we’re plating and presenting our meals to our visitors. From choosing the most stunning garnishes to picking complementary plates and other dinnerware, we take even the smallest information into account when we create these tastings experiences. A pattern that has to go away … little portion sizes. Guests want the most out of their meal, there’s no sense in underserving and overcharging.