Tetsu

This new restaurant makes phenomenal use of a space that formerly housed Shaboo in BarMasa. Creative Design Architecture of Las Vegas essentially converted the room to a teppan bar by means of four blackjack-style tables, two communal teppan grills and a produce table that serves as a centerpiece. There are soaring round aluminum table hoods, dark granite countertops and blond teak in abundance, while neutral carpet was installed so as not to compete with the room’s many fresh-food displays. Tetsu manages to evoke a Japanese aesthetic of harmony through nature, and it blends in beautifully with the larger main dining room, visible from almost every table here.

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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

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