Rest(aurant) in Peace …

Seablue

Michael Mina’s Mediterranean-inspired seafood restaurant in MGM closed quietly in August after almost nine years, but the chef is keeping the space, with rumors of a pub-style concept to be taking its place.

Bradley Ogden

During his decade-long run at Caesars Palace, contemporary American chef Bradley Ogden introduced farm-to-table cooking to the Strip and launched the careers of some of the best and brightest young chefs to come out of Las Vegas.

Little Buddha and Cathay House

The Palms’ only pan-Asian outlet for 11 years, Little Buddha will make way for a trendy, female-focused concept called Xishi. Cathay House, the dim sum mainstay from Chinatown, set up shop at the Palms just last year, only to be shuttered in favor of another Chinese concept, Fortunes.

Okada

Named for former Steve Wynn business partner Kazuo Okada, this temple to Japanese fine dining, which opened with the property 12 years ago, was pristine. We don’t care if the bad breakup between the two men had to do with the renovation, because we got chef Devin Hashimoto and his new Mizumi in the divorce.

Switch

So, every 20 minutes the walls of this steak house in Encore would move and the décor would change, creating a whole new dining room. We are completely shocked this didn’t last.

Les Artistes

The popular French-themed steak house at Paris Las Vegas was laid to rest after 13 years in order to make way for Gordon Ramsay Steak.

Stratta

Alex Stratta’s more casual, Italian restaurant lasted slightly longer (12 years) than his fine-dining French restaurant, proving that home really is where the heart is.

Suggested Next Read

Ring-a-Ding-Ding

Cocktail Culture

Ring-a-Ding-Ding

By Xania V. Woodman

Following the kitchen’s lead, Fox Restaurant Concepts beverage manager Mat Snapp is committed to using house-made syrups and infusions at Culinary Dropout wherever possible. “Everything tastes better when you put time, effort and energy into it,” Snapp says. His original creation, Bells & Whistles, actually had its beginnings in the kitchen, at a barbecue festival’s cocktail competition. “I wanted a cocktail that mirrored all the great things about barbecue: some smokiness, some sweetness and some heat.” Simple syrup infused with charred bell pepper and jalapeño does the trick nicely.

DTLV

RunRebs