A Chef Note From Tom Colicchio

Tom Colicchio

“The advantage of having a restaurant [in Las Vegas] is you have 5,000 rooms over your head so it’s always busy, which is great. For us, it’s about being excellent. It’s about sourcing great ingredients, making sure the service is top-notch, and making sure that people are hospitable. That’s the most important thing. The things that we care about don’t change. … When we first got here, they [said], ‘Well, [when] the casino hosts want something, you have to do it for them.’ We do that for all of our customers, it doesn’t matter [where we are].”
—Tom Colicchio of Craftsteak and Heritage Steak, on the difference between running a restaurant in Las Vegas and his hometown of New York City

DTLV

RunRebs

X
X