Tetsuya Wakuda Opens His First Japanese Restaurant in the United States at the Palazzo in 2022
John Kunkel of 50 Eggs Hospitality combines the intrigue of Tokyo’s Golden Gai with Wakuda’s exceptional omakase dishes
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Restaurateur John Kunkel of 50 Eggs Hospitality has a lock on restaurants at the Venetian and Palazzo. His Yardbird Southern Table & Bar brings his delightfully crunchy fried chicken and Southern fare, while Lorena Garcia’s Chica offers of a world of Latin cuisines stretching across South America. Poolside respites Spritz Restaurant & Bar and Capri Pool Restaurant & Bar keep sun worshippers fed and quenched.
Now Kunkel turns his eye toward Japanese cuisine when Wakuda opens at the Palazzo in early 2022. Chef Tetsuya Wakuda earned accolades at his two-Michelin-Star Waku Ghin at Marina Bay Sands Singapore and his popular Tetsuya’s in Sydney, Australia. In Las Vegas, Wakuda promises his first high-end Japanese restaurant in the United States, ta
The Venetian and Palazzo Reveal Their Renovated Pools Overlooking the Las Vegas Strip
The 11 pools at the Venetian and Palazzo feature new cabanas, a splash pad for kids, a new restaurant, and cocktail carts
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The Venetian [Official Site]
The Venetian renovated its five-acre pool deck for the 2021 season with new cabanas with some private plunge pools, a new restaurant from 50 Eggs, and a revamped cocktail program from New York City’s barman Sam Ross, who created the drinks at The Dorsey, Rosina, and Electra Cocktail Club at the resort.
The pools that span the length of the Venetian and Palazzo now include hints of the Italian Riviera in its design, with Italian art and architecture peppered throughout. Also new, daybeds and chaise lounges within the pools and 10 new cabanas.
Restaurateurs on the Las Vegas Strip Cope With Diminished Capacity but Vow to Carry On
Four restaurant owners on the Strip share what business is like right now and how they will survive
The Las Vegas Strip in front of the Cosmopolitan of Las Vegas |
A little more than two weeks into the state’s “pause” that restricted restaurants and bars to 25 percent capacity, permitted only four people per table, and required reservations to slow the spread of COVID-19, independent restaurant owners on the Strip are still trying to figure out how to adapt to make these mandates work. Gov. Steve Sisolak called for three weeks of new restrictions ahead of Thanksgiving, just as restaurants were preparing to serve visitors prix fixe menus of Diestel Farms turkey slices and wedges of pumpkin pie that had, in the past, been a slight revenue boon for November. The new mandates reduced capacity by half of what it had been the previous six months, putting new obstacles in the way of rest