If Spanish avant-garde cuisine is what’s on the tables at Jaleo, then Spanish avant-garde design is what’s everywhere else. Chef José Andrés collaborated with New York’s Rockwell Group, as well as with artist Mikel Urmeneta and designer Juli Capella, to create a space that reflects Andrés’ passion, personality and sense of humor.

The bull in the Mexican wrestling mask (“Motekutli”), for example, was heading to China Poblano (his other restaurant in the Cosmopolitan) when Andrés redirected the movers. A great deal of thought went into everything from the brass inlay that re-creates the shrimp shells and crumpled napkins typically littering the floor of a Spanish tapas bar to the seating height, which is high in the tapeo and tapas bar areas, low in the dining room, making the patrons as much a part of the design as the room’s custom paella ovens.

Hardly an afterthought, the exterior “patio” area features wooden tables, tree-stump seats and, most importantly, a foosball table also known as “José’s Table.”

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A night for chefs, by chefs

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A night for chefs, by chefs

By Xania V. Woodman

The night was Sept. 7, 2001. The culinary community of Las Vegas and beyond came together in a ballroom at the Rio to support one of its own. Napa restaurant’s chef Jean-Louis Palladin had been diagnosed with lung cancer, and it wasn’t looking good. Upon his death just two months later, The New York Times honored Palladin as “a chef’s chef whose boundless creativity and relentless pursuit of the best and freshest ingredients set an example for countless other cooks.” His inspiration lives on today in the lives he personally touched as well as in the culinary scene at large.