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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PALACE STATION'S OYSTER BAR BY THE NUMBERS Years in business as of this month: 20 Open: 24 hours a day, 7 days a week 1.5 hours: Average wait for a table Number of tables: 18 702-367-2411; palacestationsclv.com ON THE M.E.N.U.S. Grab your calendars: Friday, October 9, marks the 14th annual M.E.N.U.S. (Mentoring & Educating Nevada's Upcoming Students) dine-around event, benefi ting the Epicurean Charitable Foundation, which provides scholar- ships and mentorship opportunities to Clark County students in need. The Beach at Mandalay Bay Resort and Casino, 702-932-5098; ecfl v.org PHOTOGRAPHY BY CHRIS WESSLING (POPCORN); PIERRE MONETTA (DUCASSE); COURTESY OF STATION CASINOS (OYSTERS) Hop on Popped THE LATEST CRAZE POPPING UP ON VEGAS MENUS IS SIMPLY A-MAIZE-ING. BY MICHAEL KAPLAN Long relegated to movie-snack status, popcorn is emerging as a newly luxurious appetizer and even dessert, thanks to some innovative Vegas chefs. Hearthstone Grill (Red Rock Casino Resort, 702-797-7777; hearthstonelv.com) adds shaved truffl es to its popcorn appetizer for blasts of umami bliss. The ever- innovative José Andrés at Bazaar Meat (SLS Las Vegas, 855-761-7757; slslasvegas.com) takes sweet corn, dresses it up with chile paqui, mayonnaise, and popcorn powder, and makes the dish so mind-blowing that one guest requested a dusting of popcorn powder on her dessert. Glutton (616 E. Carson Ave., 702-366-0623; gluttonlv.com) pairs sweet and salty in popcorn ice cream profi teroles. The whole thing is topped off with salted caramel sauce and caramel corn to add a savory snap. The folks at Therapy (518 E. Fremont St., 702-912-1622; therapylv.com), meanwhile, pull off a decadent combination of fat chunks of candied bacon sprinkled among freshly popped corn in a gen- erously sized basket served for the table. V trend report It was a cruel summer after legendary chef Alain Ducasse's Mix closed in June, but now devotees of the multiple Michelin- starred icon can once again ascend to the top of the Delano Las Vegas for a true culinary adventure in one of the most sparkling settings on the Strip. "Rivea will bring the soul of the French and Italian Rivieras to Las Vegas," says Ducasse. "Its seductive atmosphere and menu will make guests feel as though they've been trans- ported to those endless summers in the South of France." 702-632-5400; delanolasvegas.com star chef HOMME AGAIN Red Rock Casino Resort has been quietly undergoing a $35 million reinvestment and revamp, and it shows. This month brings the opening of the fi nal piece of the puzzle in the form of Salute, an Italian restaurant with a novel concept: a massive antipasto bar. Salute is the fi rst venture of Andy Masi's new Clique Hospitality. Over the last decade, Masi and his company Light Group, which he cofounded (and sold to Hakkasan earlier this year), have been the force behind some of Vegas's most infl uential restaurants, nightclubs, and lounges. 702-797-7777; redrock.sclv.com // debut // Summerlin Salute! 74 VEGASMAGAZINE.COM TASTE Spotlight