Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
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" I love the concept... the idea that it's a one-man show, six pots, you get it when you get it." ROB WEAKLEY RIGHT: Weakley and Bernahl tackle the Oyster Bar's whale-size Sierra Nevada drafts. BELOW: Vodka oyster shooters. BOTTOM: With only 18 seats, the wait can be substantial, but it's worth every second. just wa nt to come in where you're not k now n. You don't have to sit dow n a nd have a conversat ion w it h a nyone. Raw oysters, raw clams, and shrimp cocktail arrive. RW: I lived in New Orleans for two and a half years. That's a clam and a half there. We're here in the afternoon, but people stand in line all day long. There are people in line here in the middle of the night, asleep. RW: I love the concept. Just the idea that it's a one- man show, six pots, you get it when you get it. The server takes their order and asks how spicy they want it, from one to 10. RW: Seven? It's spicy here, and they have all these bottles of hot sauces you can add, too. RW: Okay, let's order it at a five. Bernahl and Weakley watch chef Ricardo make off-the-menu "lava sauce," which melts everyone's taste buds. DB: It's diced habañeros, Frank's RedHot, Cholula, and jalapeño Tabasco sauce. And then, Ricardo, what did you put in when you were over there? Ricardo: Peppers, everything spice, brandy, and white wine. The waitress brings a combo pan roast, Alaskan chowder, and étouffée. DB: It's good; it's solid. This would be fun at 4 in the morning. You've been to a lot of nightclubs. Did you always want to do nightlife? They both laugh. RW: He's always wanted to. You've seen his dance moves. DB: We're going to have to do a group worm. We'll go down the stage in different directions. And now you have your own supper club in Vegas. DB: There are so many ways to enjoy [Rose. Rabbit. Lie.], and what's great is seeing how many have stayed from, say, 7 PM to 3 in the morning. You won't experience the same thing twice. RW: It's important for us to become part of the community. We're getting involved with the charities—Communities in Schools, Three Square. The philanthropy in Vegas is unbelievable. DB: We've really kind of fallen in love with this city after getting to know it in a more meaningful way. It's not just about the fun entertainment on the Strip. It's what's going on with Downtown, the Smith Center, the cul- ture, the philanthropic community here. So at first you came to Vegas as a place to party, and then you discov- ered this is a real city. DB: We like to be part of that kind of movement. I think it's the same thing with downtown Los A ngeles. We took a risk four years ago when we decided to start Los Angeles Food & Wine downtown. But as we brought people downtown, they had a chance to see what was happening, and it's so exciting. I feel that's the same thing that's going on in Vegas, both with what's happening off the Strip and even on the Strip. It's creating more in Las Vegas, by Las Vegas, for Las Vegas. Like here, it's products that feel like they're not a transported brand from some other city. It's made here, for here, and unique to here. The server brings 50-ounce drafts and vodka oyster shooters. You guys are known as the masters of final final—having the last cocktail that finally ends the night. Both laugh. DB: We've definitely had some final finals. RW: And now we've kind of decided that we're not quite sure there's ever such a thing as a final final. DB: Yeah, there's always one more. V continued from page 88 90 VEGASMAGAZINE.COM ON THE TOWN 088-090_V_ST_OTT_Spring14.indd 90 2/10/14 5:35 PM