Westgate Las Vegas – Page 5

Culinary Superstars: Master Mixologist Eddie Perales

Record-holding flair bartender wrote the book on creating fantastic cocktails….

Some people look back on their lives and careers to find themselves saying “Oh, I should have written a book”. Eddie Perales, General Manager of Beverages at Westgate Las Vegas, won’t wait for that moment to come. He’s been creating a photo-journal of professional adventures from the beginning. And he is proud to share it.

Eddie has every reason to be proud. A man of ambition, he has been on his own since fifteen years old. While others at that age might have stumbled into various types of trouble, Perales actively went looking for it….by becoming a member of a hot dog firefighter crew.

It’s interesting that exposure to extreme heat in his early job would give way to a career built largely around ice. While living in the San Francisco Bay area, Perales took a part-time position behind the bar. His mentors inspired him to develop an interest in that field, which grew as he learned the intricacies and art of making the perfect cocktail.

When he moved to the central portion of California, Eddie decided to open up his own business…Bakersfield Bartending Academy. Fueled by the love he developed for beverage creation, Perales instructed his students to train in their field as opposed to practicing for it. He also got plenty of opportunities to use his signature line “Shake it HARD and shake it with a SMILE!”.

Eddie’s passion for mixology instruction came from a personal philosophy. “There is a world of life to give back by educating” he said to me with a big grin. “I believe you can teach while remaining grateful and humble”. That approach proved very successful, as Bakersfield Bartending Academy was awarded “Most Outstanding Small Business in California” for 1998.

At the same time, this dynamic man of boundless energy was simultaneously running a catering business. Those two careers, sharing the same space in Eddie’s mind, seemed to bounce off one another. He found himself experimenting with fruits, herbs, cooking pans, ice and flames to create unique beverages…from his own kitchen.

Delving into that world of molecular mixology meant using science to alter the intensity and balance of flavors, suspending liquids of various viscosity and playing with the chemical interaction of ingredients. “It’s trial and error….doing things you’ve never done before. How do you know what will happen unless you try it?”.

Eddie’s dazzle behind the bar took on an entirely new dimension when he entered the world of flair bartending. That entertaining style of making cocktails (for those of you who’ve never seen the film COCKTAIL) involves juggling and theatrical use of liquor bottles, shakers and bar tools.

One of the pioneers in “flairtending”, Eddie racked up numerous awards and accolades via competitions throughout the world. He also held a record in Guinness Book of World Records for “Most Cocktails Mixed In One Hour”, an honor he maintained until 8 years ago.

Eventually Eddie’s various talents caught the attention of the regime at Rio Las Vegas. The team there recruited him to come to Las Vegas and become their Beverage Trainer and a newly-created title of “Flair Manager”.

During his time at the Rio, “flairtending” became extremely popular there. You could find it on the casino floor, iBar Ultra Lounge, the nightclubs and even poolside. Rio often held Flair Bartending Championships on the property, too.

You can still see Eddie’s influence at both Voodoo Nightclub and the floor-level Masquerade Village casino bar. While telling me about his stint at the Rio, Eddie opened his book to a design concept he created for the hotel that is still in use:

I was fascinated about the efficiency of drive-through fast food restaurants. You place your order in one place, pay for it at the next, and your order is waiting for you at the end. It’s so efficient and made total sense…so why not integrate that idea for cocktail servers and bartenders to get your drinks to you faster?

Along with changing the overall way that drinks were prepared and delivered, Perales held numerous classes for the staff, sharing his knowledge and inspiring his students to think outside of the box. Simultaneously, he was looking for bigger, bolder boxes for his own future concepts.

One of those boxes turned out to be an icebox…sort of. Eddie’s catering enterprise frequently made use of his own ice sculptures. Eye-catching crystalline displays became a natural evolution of his desire for theatrical and awe-inspiring presentations for his cocktails, too.

Making a name for one’s self in a city focused around beverage presentation would be a challenge for any expert in beverage creation. But very few mixologists have gone so far as to participate in a global-scale beverage competition in New Zealand involving bungee-jumping, speed boats and helicopters. Yes, really.

As his profile rose, so did the offers and responsibilities. Eddie found himself as a “Tequila Ambassador” for Tres Generaciones, “Assistant Beverage Director” for all of Caesars properties and eventually as “Director of Foundation Room Las Vegas” for Mandalay Bay’s House of Blues.

That photo-journal of Eddie’s was getting pretty filled by this time. Journalists were clamoring for profiles of his adventures…and secrets to his unique concoctions. Vegas Player Magazine, Scott Roeben (of VitalVegas.com), Las Vegas Weekly, Las Vegas Sun, Review-Journal, Hotel F & B and a host of others helped to add pages to the Eddie Perales scrapbook.

When David Siegel‘s corporation took ownership of the Westgate Las Vegas, they began gathering the best and brightest Vegas talent for their food and beverage operations. From Sid’s Cafe‘s Chef Bruno Morabito (of Giada’s fame) to Edge Steakhouse Executive Chef Steve Young (you’ll meet him in an upcoming piece), the team grew more impressive with each addition.

Eddie was the perfect person to spearhead Westgate‘s new beverage offerings. His unique style, daring “why not?” creativity and contemporary flair perfectly aligned with the resort’s plan to bring the former Las Vegas Hilton into 21st-century relevance. The wide array of restaurants launched in the ensuing months gave him plenty of room to spread his wings and add color and flair to the off-Strip destination’s beverage menu.

My first formal taste of Eddie’s work came from a visit to Fresco Italiano, the excellent Italian restaurant whose review happened to be my first column when launching Vegas Unfiltered last June. There my guest and I enjoyed the most colorful and delicious red and white sangria. As is Eddie’s style, they were brimming with fresh fruits and lots of pizzazz:

I then sampled some of his creations for Bar Sake, a new hidden gem within the Benihana Village (you can read my full review here). There my group enjoyed unique drinks like the Jaded Midori (Midori Melon Liqueur, Tyku Cucumber Sake and lemon juice) and the Ginger Kamikaze with Tykusoju, Tyku Cucumber Sake, Domaine de Canton, lime and simple syrup.

We also indulged in a Paris To Tokyo (ST-GERMAIN elderflower liqueur, Tyku Cucumber Sake and Mionetto Prosecco) and a Strawberry Coconut Mojito created with Tyku cucumber and coconut sakes, Southern Supreme Mojito Lime and Sweet & Sour.

Last April I attended a post-show party at Westgate to honor the amazing Prince (at the time, the Purple Reign tribute show that was packing them in at the resort’s International Theater). Servers were passing around trays filled with the “Purple Cocktail” which was created to honor the Minneapolis funkmeister. They were kind enough to share the recipe:

The Purple Cocktail:

Blueberry puree – 1 oz.
Mint – 4-6 leaves
Lime fresh – 1/2 fresh squeeze
Sweet and sour -1 oz.
OJ – 1 oz.
Vodka citrus 1 1/2 oz.
Float – Champagne
Garnish – mint and blueberry

Build in a glass shaker. Add in all ingredients, then ice and shake. Strain over fresh ice, top with champagne and garnish…

As part of the top-to-bottom renovation of the property, the casino’s front-and-center bar received a dramatic and bold overhaul. Now dubbed the International Bar, this sleek 24/7 hangout features comfy seating, live musical acts and continuously-changing lighting effects.

Naturally, Eddie had to come up with a beverage menu to compliment the new bar/lounge area. He did so both literally and figuratively…by designing a list of signature cocktails etched onto an electronically-enhanced acrylic menu that changes colors…just like the bar decor itself.

Someday when he has added his contributions at Westgate Las Vegas to the pages of his memory book, Eddie may consider publishing his own original volume. In it, he’d like to explore the diversity of the cocktail world and chronicle its evolution. He’s even chosen a title for it – “Passion From Spice”.

If Eddie Perales’s epicurean treatise on cocktails manages to be thorough as I expect, then he’d better commit at least a few chapters to focus on himself. And there would still be plenty of room for a sequel.

Photos: Sammasseur, Eddie Perales via LinkedIn, Scott Roeben via YouTube, Westgate Las Vegas

2017 In Review – Ranking The Resorts

There’s something for everyone when choosing a hotel. But not all of them deserve your business…

Best Luxury Resort – Palazzo

The Venetian‘s more contemporary sister property has what it takes to satisfy your luxury needs without overt attempts at “hipness” (Cosmopolitan) or coasting on a previously-established reputation (Bellagio).

The Palazzo offers easy access from Las Vegas Boulevard, free parking, spacious rooms, flawless service, gorgeous common areas, lush pools and an airy, high-ceiling casino. Visitors can indulge in top-notch lounges (check out my write-up of the new Rosina Cocktail Lounge), restaurants, shops, the famous Canyon Ranch Spa and the Best Overall Show in Vegas (BAZ: A Musical Mash-up). You can learn more by visiting my full write-up here.

Palazzo is easily my choice for best five-star accommodations in Las Vegas.

Most Improved Resort – Westgate Las Vegas

My relationship with Westgate (aka the former Las Vegas Hilton) began three years ago….and was rocky to say the least. An unflattering article I had penned for VegasChatter.com got a very professional response from a member of the team in charge of transforming the aging off-Strip giant into a newly-born destination.

“Give us another chance. We’ve got great things happening here”. That was the message, in essence, of the Westgate Las Vegas representative. And he wasn’t just tossing some pretty words and glitter in my direction. Promises were kept…and I’ve been back many many times since.

The current state of Westgate is one of gloriously-restored elegance. Brass has been polished, gorgeous chandeliers have been restored, the marble flooring is immaculate and guest rooms are all modern and sleek.

The property has recruited some of the finest chefs in the city to operate an admirable line-up of new restaurants (see my monthly series of profiles to learn more about the people behind the dishes). Then there’s the glorious new Serenity Spa, an extension of Westgate’s acclaimed facility in Park City, Utah (you can see my detailed experiences at Serenity Spa here).

Every Westgate staffer from valet to reservations to the hostess at Sid’s Cafe will offer their name and ask you for yours. There’s a vibe throughout the casino that’s palpable and contagious. You’ll feel that your patronage and presence are appreciated…and you’ll get a lot of bang for your buck.

You can expect lots of new entertainment offerings to take up residence at Westgate this year (Barry Manilow is coming back!) and you can continue to enjoy free parking as a hotel/casino guest.

By the way…don’t be put off by the off-Strip location. A convenient monorail station at the FRONT of the hotel (not far in the rear like everywhere else) can get you from your room to center Strip in a matter of minutes.

Re-think your ideas of how a 2018 visit to Las Vegas should be. Give Westgate a try…and prepare to be wowed.

Steepest Decline – Rio Las Vegas

A short decade ago, the Rio was one of my favorite places to stay and play. There was a vibrance throughout the resort that made it worth the visit. These days, it’s just a sad red-and-blue stepchild of the Caesars family, mostly forgotten and seemingly just hanging on.

The restaurants are nothing to brag about, Masquerade Village is still a giant echo chamber, Kiss by Monster Mini Golf turned out to be a dud and the once-legendary Carnival World Buffet now operates on limited hours. At least there’s still the wonderful Chippendales and new WOW – World of Wonder to keep me stopping by for a few hours.

Miniature stages throughout the gaming floor used to light up regularly for songs and dances by “Bever-tainers”. Now those performance spaces sit empty and ignored (a current cocktail server told me that “most of them are broken and just don’t work anymore”). The stage and overhead tracks for once-popular Rio Show In The Sky also remain, dusty and forgotten.

An unpleasant odor permeates certain areas of this hotel, uncomfortable reminders of the Legionnaire’s Disease incident that affected numerous visitors last year. Guest rooms and common areas are maintained with indifference. The conditions of the fitness facilities and spa areas have badly deteriorated as well.

There are better places to choose than Rio Las Vegas…and the ever-rising mandatory resort fee (currently $34.01 per day, up from $18.99 plus tax in 2016) does nothing to make me want to book there again. After a lackluster stay in mid-December resulted in my complaining via email and phone to the manager, I cancelled my next visit (which was scheduled for the very next week).

Staffers at Rio seem to be going through the motions of their chores across the board, much like the team at Sahara did in the years leading up to its closure. Which brings us to…

In The Throes of Death – SLS (the former Sahara)

Driving towards the north Strip property once know as Sahara, you’d be hard-pressed to know exactly what the name is. The sign reads SLS at the bottom and a giant twinkling W at the top. Why, exactly? Because this is a property with an identity crisis…and no good reason for existing in its current state.

SLS Las Vegas answers a question that nobody in their right mind would ask: “What would happen if you whitewashed (literally and figuratively) a heavily themed historic property, filled it with Vegas-lite duplicates of Los Angeles dining/nightclub favorites, then tried to lure the L.A. millenials over the state line?”.

The answer is “not much”. There’s no reason for the hip L.A. crowd to come to Vegas for inferior copies of what they already have. Nevertheless, the combined arrogance of Sam Nazarian and SBE led to betting heavily…and losing…on a proposition that was never going to work.

All seven Fred Segal stores were shuttered, along with LIFE Nightclub and an excellent buffet that lasted all of three months. SLS promised to reopen the buffet in early 2015. I’m still waiting.

If only SBE has taken a cue from Westgate and honored the Sahara‘s legacy with a little updating instead of throwing it out the back door, they’d probably be sharing a different place on this list.

Someday, logical will prevail and SLS (which sold off a portion of the resort to the W hotel chain…that tower now operates as a separate entity) will be reborn once more as “The New Sahara”. Until that time, you can consider SLS to be as good as….

Dead – Lucky Dragon

Here’s another resort with no good reason for existing. Stuck in the middle of nowhere with nothing worthwhile to offer guests, the Lucky Dragon announced the closure of its casino and restaurants just yesterday.

This has got to be some kind of record. After only 13 months and one day of operations, a brand-new casino resort has shut down everything but the tiny little hotel. Employees have been sent packing only four days into the new year…a sad start for them and a bad omen for any hope of Resorts World actually making an impact on the north end of the Strip.

It was clear after a highly-touted early opening that just a few months into the year, Lucky Dragon was anything but lucky. Restaurants Pearl Ocean and Dragon Alley were reworked along with the high-limit areas of the gaming floor. The excitement of a brand-new hotel casino had completely fizzled, and by the time I visited in late mid October, at least one restaurant was shuttered and the entire complex was virtually empty.

As the financials are reworked and optimistic press releases tout a full reopening of Lucky Dragon, expect the northern face of the famous Las Vegas Strip to continue fighting some really persistent blemishes. And one big blue tumor.

Abandoned Fontainebleau Resort

Photos: Greg C., Sammasseur

2017 In Review Part 5: Best and Worst Sights

Most Amazing Sight – Vegas sunrises and sunsets

Most Vegas visitors miss out on the glorious sunrises and sunsets that blanket the Valley in amazing colors and warmth. Do yourself a favor and get up early one morning to experience stunning desert hues as the city comes alive.

I captured a great moment last week from my suite at Westgate Las Vegas. While snapping the sun peeking over the eastern horizon, the mirrored wall on the opposite side of the room cast my outline in silhouette, and well….see for yourself.

Photographer Greg C. supplied these glorious shots below:

Most Annoying Sight – Celebrity DJ Billboards

They’re angry, puzzling and look like mugshots after all-night binges. From a leering Diplo to dead-eyed Tiesto to creepy Marshmello (WTF?), these eyesores litter the landscape and dot the highways with their blank stares and zero useful information. If the sight of an IMAX-sized stoned-looking Calvin Harris stirs up your desire to dance….well, I just can’t relate to your tastes in the slightest.

Runner-up – kids on gaming floors, Fremont Street and late at night on the Strip

Westgate’s Culinary Superstars: Chef Bruno Morabito

Sid’s Cafe’s “Master of Brunch” is serious about the joys of casual dining…

Part Two in my series on the fabulous culinary family of Westgate Las Vegas

Sometimes you talk at length with someone whom you’ve previously encountered only in passing…and they blow your expectations away. That’s what happened during my recent morning sit-down with Chef de cuisine Bruno Morabito of Sid’s Cafe. And it was a surprise that made my day.

Being a semi-regular diner at Westgate’s casual-dining restaurant, I’d seen Chef Bruno strolling by from time to time, greeting patrons at their table to check on their experience. This mild-mannered gentleman was personable, professional and seemed somewhat reserved. But give Chef Bruno the opportunity to relax for a bit of private conversation and this native of Rochester NY will light up the room.

Perhaps it’s the dazzling white coat that keeps his bubbly personality in check. Maybe it’s the presence of dozens of diners enjoying his creations. Or the years of disciplined experience in world-class kitchens around the city. Whatever the reason, when this veteran of the Las Vegas dining scene gets a moment away from the focus of responsibility, an entirely different person shines through.

The two of us got acquainted in a corner booth on the tail end of a Sid’s Cafe breakfast rush. Both of us had just returned from visits to Italy, so it was a nice ice-breaker. I confessed that I’d just watched one of his cooking segments about brunch on a local network affiliate page. “Oh, No! I can’t stand doing those!”, he chuckled with a mild flush. “I’m not a TV kind of guy. But I do like to talk about my food”.

Jennifer Jean Snyder of KTNV Morning Blend reacts to Chef Bruno’s creations…

Indeed he does. As is the case with many artists, Chef Bruno beams when discussing how he began to create delicious dishes…and which inspirations set him on the path to success. For Chef Morabito, it was exposure to a combination of many different cultures.

During his culinary school days at Lougheed College in Kitchener Ontario, this descendant of Italian immigrants was affectionately known as “The Yank”. He was nicknamed that by program director Wolfgang Stutz (one could safely assume that Stutz was German). But it was years of experience at a famous French restaurant that secured his place on the Valley’s list of superb culinary masters.

Visiting the Amalfi coastline of southern Italy with brother Phil…

After coming to Las Vegas with his wife, Morabito began a 17-month stint as Sous Chef for renowned Charlie Palmer at Mandalay Bay‘s gorgeous Aureole. Then came his first really big opportunity – a position at Venetian‘s world-famous Bouchon Bistro. Tucked away inside an exclusive area of the resort’s Venezia Tower, Bouchon is where Westgate‘s “Master of Brunch” developed his reputation for morning-meal brilliance.

Chef Bruno (fourth from right) with Chef Thomas Keller and the team at Bouchon…

Challenged by Bouchon founder Chef Thomas Keller to create a pork-belly BLT from a sketch, Morabito went “off the menu” and took a detour to the unexpected. With free reign to create any special he wanted, Chef Bruno added a personal “why not” favorite of Chicken and Waffles as a special.

A succulent serving of roasted chicken atop a bacon and chive waffle, sauce chasseur (aka “Hunter’s Sauce”), Tahitian vanilla bean butter and maple syrup, Chicken and Waffles was a runaway hit…and continued to grow in popularity. It became the cornerstone for an entire brunch menu that Morabito urged Kelly to try.

Chef Bruno’s brunch menu remains his legacy there and is now served in every Bouchon Bistro nationwide. It was also Forbes Travel Magazine‘s pick for Best Brunch in Las Vegas.

Chef Bruno flanked by his lovely 14-year-old daughters….

After a decade with Chef Thomas Keller, this thoroughbred horse-racing enthusiast (he’s attended the last eight Breeder’s Cups and owns several horses back in New York) was now the proud father of twin girls.

The increased responsibilities of being a parent and husband to wife Tracy didn’t deter Morabito from taking on a new challenge, though. In 2014 he was recruited by celebrity Giada De Laurentis to be her new Chef de Cuisine at Giada inside The Cromwell.

Chef Morabito and Giada De Laurentis remain friends…

History repeated itself a bit at The Cromwell. Morabito’s reputation for success allowed him to create a brunch menu for De Laurentis at the trendy eatery. If you seem to recall Chicken and Waffles in the Giada line-up, you aren’t mistaken…although he gave the dish a new distinctive Italian twist. It came as no surprise when the new offerings were lauded by Las Vegas Review Journal readers as “Best Brunch”.

Nearly two and a half years later, the visionary “Master of Brunch” joined the ever-growing list of superlative chefs at Westgate Las Vegas. And now he’s serving his award-winning food at Sid’s Cafe.

Sid’s Cafe is named after Westgate founder David Siegel‘s father, who absolutely loved Las Vegas. Sid’s may be the most casual of Westgate‘s restaurant, but the home-style menu is meticulously prepared and served with pride. Chef Bruno runs the entire operation, from kitchen to staffing. He’s a hands-on kind of man when it comes to ensuring quality:

What goes out on that plate has my name on it. I personally answer Yelp! and other guest reviews, both positive and negative. Kindness is an easy way to build rapport with our guests. I want you to be satisfied with what we bring to your table.

Bringing things to the table is exactly what Chef Bruno had planned for me. Being a frequent visitor, I was already familiar with lunch and dinner offerings at the Cafe (Matzo Ball Soup, Free-Range Turkey Burger and Chopped Italian Salad are my personal favorites). So it was with a bit fortuitous that I’d be sampling his brunch creations for the first time during our meeting.

Mojito Fruit Bowl with lime juice, mint and toasted coconut…

Smoked Salmon Platter…

My host could scarcely hide his enthusiasm when describing each dish that arrived at the table.That carefully-hidden smile of his surfaced frequently…and it continued to grow with each visit back.

Grande Cinnamon Roll is big enough for the entire table…

Cinnamon Roll French Toast and several hearty skillet breakfasts…

As Chef Bruno promised, everything he creates is fresh, delicious, gorgeous to look at and downright satisfying. Brunch is available at Sid’s Cafe every Thursday through Sunday from 7 am until 2 pm. You can add unlimited mimosas for $10.

Echoing sentiments from other Chefs I’ve spoken to at Westgate, Sid’s chef de cuisine is thrilled with the opportunity to add, fine-tune and elevate his cafe’s line-up. And no doubt the resort is pleased to have attracted another major player to their team.

As with all members of the Westgate culinary family, Chef Bruno Morabito aims to bring happiness to your table and a smile to your face. Be sure to ask for him when you visit…and don’t you dare miss that Chicken and Waffles masterpiece.

Sid’s Cafe is open for breakfast, lunch and dinner. Hours are 7 am to midnight Sunday through Thursday, 7 am to 2 am Friday and Saturday. Call 702-732-5755 for more information. Dress code is casual, restaurant is non-smoking.

Photos: Sammasseur, Bruno Morabito via Facebook/Instagram, KTNV Morning Blend

Finding Serenity At Westgate’s New Spa

Park City’s award-winning facility brings mountain-retreat comforts to Vegas…

There’s something uniquely American about the community of Park City, Utah. No matter the season, the mountain top ski-centric Park City offers crystal clean air, gorgeous vistas and a warm, eclectic culture.

Westgate Las Vegas (my favorite middle-tier resort) benefited from Park City’s dining offerings when it opened its own branch of Edge Steakhouse. That exceptional restaurant is always my response when friends/readers ask “Where should I go for that one special meal?”.

It was only a matter of time before the local Westgate Resort welcomed another Park City treasure to their Sin City line-up…and their spa is a great one at that. Serenity Spa of Park City has won dual awards from Best of State – Utah for the past five years, including 2017: “Best Spa in Park City” and “Best Destination Spa”.

Bringing the reputation and quality of a popular mountain retreat to the Mojave Valley results in a natural pairing, even without the snow and ski lifts. The expansive and easily-accessible Serenity Las Vegas should be a popular go-to for anxious, tired visitors…especially in these troubled times.

The impressive footprint of Serenity is located on the hotel’s third level, where a massive pool deck is also home to one of the best workout facilities of any Vegas hotel. In fact, the size of the gym area has nearly doubled since my last visit and it was already superior to most.

The spa and fitness center share an entrance with iBlowDry hair salon. The welcoming lobby has a reception counter and waiting area along with various products displayed for sale. Notable is the new Queen of Versailles skin care and treatment line, launched in recognition of Jackie Siegel (Mrs. Florida Pageant winner and wife of Westgate Resorts owner David Siegel).

As is customary with stateside spas, there are separate areas for male and female guests with the treatment rooms in between. You’ll be provided with a robe, sandals and a digital locker prior to your treatment, along with a brief tour of the wet areas (saunas, steam rooms, soaking tubs) and relaxation spots. Juices, bottled water, cucumber slices and towel are offered, so be sure to indulge.

Following the tradition of most health spas, certain areas are clothing-optional, so cameras and phones are prohibited (their usage would also detract from the soothing atmosphere). Therefore, expect to leave your electronics and belongings in a secured locker at all times. You’ll note that this prevented me from taking pictures of those areas as well.

Services at the spa are grouped into four major categories: nail services (like a “lush manicure” or gel pedicure), facials (including a 50-minute “Gentleman’s”), body treatments for exfoliation and detoxification…and of course, a variety of individual and couples’ massages.

An entire list of services and prices can be seen by clicking here. For those who are new to the world of spas, a breakdown of procedures and etiquette is included at the bottom of the chart.

Keep in mind that these are luxury services performed by expertly-trained licensed professionals in a custom-designed environment. Therefore, the associated fees reflect that…but are well worth it for the pampering and lasting effects you’ll enjoy.

As an invited guest, I was scheduled for a 75-minute Himalayan Salt Stone Massage ($195). This therapeutic session combines precise relaxation strokes with the melting comforts of heated, hand-carved Himalayan salt stones. My therapist, Eric, was incredibly skilled with them, easing the tensions in my workout-stiff muscles and bringing my mind and body to an amazing level of calm.

In case you’ve wondered, my pen name “Sammasseur” comes from the fact that I was a licensed massage therapist for many years. I performed hundreds of hours of massage at numerous resorts, hotels, a chiropractic office and in my own studio. So I feel pretty qualified in recognizing a skilled body-worker…and Eric was top-notch.

After your scheduled treatment, you will have access to all of the spa facilities for the remainder of the day. This fella chose to drink in the steam room vapors while reclining with chilled eucalyptus towels on my forehead and neck. Then it was back to the relaxation room for some fruit-infused water.

If you need to prepare for your next adventure or an evening out, fully-stocked showers are available, along with toiletries to shave, shine your choppers and style your hair. Or you can venture out to the pool deck for some fun, sun and refreshments….

On certain evenings, Westgate is one of several hosts to a relatively new activity – Silent Savasana yoga classes. These large-scale sunset events provide participants with LED-lit headphones that bring creator/instructor Dray Gardner‘s voice intimately close as the sun’s rays diminish. Simultaneously, a custom-designed music playlist yields an enhanced feeling of focus, discipline and strength of mind.

I was invited to attend Silent Savasana but had another adventure planned for that evening. However, I did stop by briefly beforehand and witnessed dozens upon dozens of dedicated Silent Savasana fans pouring onto the pool deck.

If you’re intrigued, the next one at Westgate is scheduled for November 4th at 7pm. There is no entry fee and all ages are welcome.

With all of the tensions that the world throws at us on a regular basis, it’s wonderfully therapeutic to splurge and allow yourself to be pampered on vacation…or during a stay-cation. Serenity Spa at Westgate is a great new destination for your serene experience.

Serenity Spa’s business hours are from 6am to 8pm daily. Special discounted package rates are available each Monday, Thursday and Sunday which include gratuity and a glass of wine. For more information or to book a service, call 702.732.5648.

Photos: Sammasseur, Westgate Las Vegas, Silent Savasana, TripAdvisor

Westgate’s Superbook Lands a Slam Dunk at “The Court”

New dining outlet at world’s largest sportsbook is a hit with the fans…

In the past couple of years I’ve reported on the numerous improvements that have taken place in and around Westgate Las Vegas, best known as the former Las Vegas Hilton. Along with renovated rooms, modernized amenities and a new approach to customer service, a big focus of the current owners has been in food and beverage offerings.

Since the inception of VegasUnfiltered this summer, I’ve reviewed Fresco Italiano and Bar Sake, two immensely gratifying offerings along Westgate’s “restaurant row”. Last week I was invited back to experience the new, improved quick-bite outlet in Westgate’s enormous Race and Sports Superbook betting complex.

Unlike those other two meals, The Court was anything but a formal experience…and that’s the idea. Focusing on tried-and-true favorites with elevated quality, moderate pricing and rapid service, the venues that make up The Court aim to satisfy by way of the food as much as the convenience.

Cordovano Joe’s NY-style Pizza, Drafts Sports Bar & Grill Express and Nacho Tacos Authentic Mexican are all created by Westgate’s own food and beverage team. The three share one main dining area and an additional space for overflow, which came in very handy on the Tuesday afternoon that I visited.

The Court‘s trio of offerings are overseen by Jeffrey DiVito, Westgate’s new VP of Food and Beverage. DeVito came to Westgate Las Vegas by way of L’Auberge Lake Charles and Station Casinos (and was involved in the design and opening of both Red Rock and Alliante resorts). He joins a growing list of talented execs and chefs who have come to Westgate from other big-league Vegas properties.

The previous incarnation invoked a truckstop/diner atmosphere…

The Court takes over an area previously known as Superbook Deli. Glaringly-bright diner decor has been toned down with softer lighting and mellower colors, bringing the Superbook atmosphere into the service and seating areas.

So long, stadium hot dog stand…hello, neighborhood pub…

To accentuate the tavern atmosphere, pool tables and dart games have been installed at one side of The Court, making it appealing for those who may want to hang out around the Superbook without actually betting.

The Superbook’s unique placement within the resort allows for direct access via the casino or a dedicated entrance and parking lot. Those looking to drop by for casual eats and brews should be pleased by the variety of selections that The Court now offers.

Assistant Executive Chef Aaron Losch, who made a name for himself at both Red Rock and Wynn, invited me to sample some of the new menu items that he created for The Court. We mostly focused on Nacho Taco‘s menu, with an item or two from Draft’s (I’ll have to come back for pizza during my next visit).

Being a fitness buff who tries to eat cleanly, I was a bit shocked by my mouth-watering response to the items that the staff brought over. It’s actually hard to upload the photos into this article without the same thing happening again.

Carne Asada Street Tacos…

My tasting started with selections from the Nacho Tacos kitchen. I began with a trio of Carne Asada Street Tacos ($13), served with cotija cheese and salsa on warm corn tortillas with beans and rice. All main dishes on the Nacho Tacos menu start with the basics ($8 for vegetarian), then are priced upwards according to toppings/fillings.

Quesadillas with a side of Philly Cheesesteak, eh?

Grilled Chicken Breast with paprika, cumin and lime adds $3 to your dish, Carnitas (braised pork with chili and cumin) or Al Pastor (pork marinated in orange and pineapple juices) add $4, and Carne Asada (marinated skirt steak with garlic and lime) adds $5 more.

Taqueria Fries topped with braised pork carnitas…

Instead of tacos, you can design your plate with a Tortilla Salad, traditional Nachos or a Quesadilla. For really hearty appetites, I’d recommend indulging in Taqueria Fries, a layer of crispy string potatoes topped with queso, pico de gallo, sour cream and jalapenos. All entrees at Nacho Tacos are priced the same way as street tacos, each according to the filling.

Sandwiches, Caesar salads and chicken wings/tenders are the main offerings at Drafts Sports Bar. My favorite was the Philly Cheesesteak ($14), smothered in melted provolone with grilled onions and peppers.

Drafts also has a NY Pastrami Reuben on Rye ($13), 1/3lb. Grilled Angus Burger ($13) and a Grilled Nathan’s Foot-long Dog on a poppy seed bun ($9). All sandwiches include fries or coleslaw. You can make your meal a combo by adding a 20-oz fountain drink for $4 or a 16-oz draft of Budweiser or Bud Light for $5.

Cordovano Joe’s has sandwiches as well, like an Italian Hoagie ($13), Shaved Italian Beef ($14), Sweet Sausage with roasted peppers and carmelized onions ($12) and Meatball with mozzarella and marinara ($13). Joe’s specialty is individual authentic New York-style pizza. Basic 8-inch cheese pies run $6, Veggie or Pepperoni for $7, Meat Lover for $8 and finally $9 for Supreme.

Losch stated that many of Superbook Deli‘s core customers were regulars, so many favorites have remained at The Court with room for continued tweaking. He recounted how one frequent customer complained when a favorite disappeared…and just like that, they brought it back. “We’re not going to turn away people who helped to keep us going all these years” he said.

The Court‘s newfound popularity might keep sportsbook customers off the betting floor for extended periods, but there could be a simple fix. Chef Aaron told me that they’re looking into various methods for guests to order food from the Superbook seats. “We may be able to provide cocktail servers with electronic pads so you can place a request from your seat”. And there’s always those handy smartphone apps…

The sooner that remote ordering can be set up, the better. It’s obvious from the long lines I witnessed that The Court is serving up just what Westgate Superbook guests want. “We’ve only been open for a few weeks” said Chef Losch, “but we’ve already had some of the busiest days this space has ever seen”.

Photos: Sammasseur, Deli pics via TripAdvisor

Seek and Discover BAR SAKE

Bar Sake – Westgate’s hidden gem is worth the search….

The concept of hotels-within-hotels may be lost on some, but it’s been growing steam. Nobu of Caesars Palace, Delano at Mandalay Bay and SLS‘s new W partnership are examples of the latest in maximizing square footage while blending brand recognition with something new (and hopefully exciting).

Westgate Las Vegas recently rolled out a similar idea with Bar Sake. Tucked away inside “The Village”, Bar Sake was a bit difficult to find. Silly me – it never crossed this writer’s mind that there was more to Benihana‘s themed village than just Benihana.

Not having been to Westgate’s location before, I had no idea that there was an entire complex inside the familiar Japanese chain steakhouse. Among the ornate gardens and koi ponds is Rikki Tiki Sushi, with Silk Road Asian Bistro nestled to one side and the relaxing and lovely Bar Sake in the far rear.

Now in its third month of operations, Bar Sake is a bit of a hidden gem. Opened with minimal fanfare, it’s one of those places that you hope just enough people will discover to make it successful…without losing the atmosphere of intimacy that made our “guys’ night out” so satisfying.

The small dining and bar area is bathed in rose-colored hues. We took seats around a low table and were offered a welcome sake as once served to President Obama by Prime Minister Shinzo Abe in Tokyo. The smooth beverage set a wonderful tone for the prepared menu of food and drinks we were invited to sample.

My companions and I started with an assortment of Signature Cocktails, created especially for Bar Sake by Eddie Perales, GM of Beverages at the Westgate Resort. Perales is an award-winning mixologist who’s been listed in the Guinness Book of World Records.

As a world-reknown flair bartender and ice sculpturist, Perales knows how to infuse his cocktail creations with a hearty slice of fun. He came to our table to share his enthusiasm for the Bar Sake cocktail list…and the excitement of trying out new creations in the weeks and months ahead.

Much like Fresco Italiano‘s GM Angelo Cordero, Perales came to Westgate by way of Caesars properties. Whatever is luring these top-level experts to the off-Strip property, Westgate guests are all the better for it. The resort continues to please and surprise with superlative offerings, and Bar Sake is no exception.

As you might expect, the cocktail menu here is built around sake, the famed Japanese rice-based alcoholic drink. Perales has whipped up unique creations like the Jaded Midori (Midori Melon Liqueur, Tyku Cucumber Sake and lemon juice) and the Ginger Kamikaze with Tykusoju, Tyku Cucumber Sake, Domaine de Canton, lime and simple syrup.

For those wishing to stick strictly to sakes, the list of options is divided into four sections: “Fun”, “Expressive”, “Pure” and “Classic”. The beverage list also includes a wide variety of wines, whiskey, beers and non-alcoholic beverages.

Despite the name, Bar Sake isn’t strictly a “sake bar”. It offers a wide variety a sushi and spectacular plates created before your eyes. Based on a centuries-old method of North Japanese food preparation called Robata, Chef Masa Shiga slow-grills his dishes on skewers over a high-heat charcoal “Robata” grill.

Hamachi Kama is Yellowtail Cheek, the most flavorful part ($12)…

Robata cooking originated with Japanese fishermen, who gathered to prepare their meals around a communal hearth. Sharing these delicious dishes with my friends carried on that tradition, albeit in extremely different surroundings.

TOMATOMAKI ($4) are bacon-wrapped cherry tomatoes…

Robata skewers come three to a plate for $16. Choices include TSUKUNE (chicken meatballs), GYU filet, SAKE (Atlantic Salmon), SHITAKE, NISU eggplant and SHISHITO (a sweet Japanese pepper).

Tsukune chicken meatballs and Gyu fillet, each 3 for $16…

Bacon-wrapped asparagus (far left, $5) join two other Robata skewers at Bar Sake…

Small plates are broken up into four categories: poultry, vegetables, seafood and meat. They range in price from $4 vegetable dishes to $18 for the likes of black cod, duck breast and lobster tail. All are presented with color, flair, and delicious seasonings like wasabi, Yuzu pepper paste and sweet miso.

Gindara is a black cod seasoned with sweet miso ($18)…

Kohitsuji (above right) are soy/garlic-marinated lamb chops ($18)…

Sushi lovers can choose from a list of five, ranging in price from $12 to $18. Although we were tempted to try a few, our collection of macho gents decided to save any remaining taste buds and close out this magnificent meal with a couple of sweets.

There plenty of Asian-themed restaurants and bars in Las Vegas, making it difficult for one to stand out so distinctly. Our visit to Bar Sake was magnificent, worthy of the raves.

Unique in location, offerings and atmosphere, Westgate’s Bar Sake is the perfect little venue to gather at with friends, a loved one…or to discover all by yourself.

BAR SAKE is located within “Restaurant Row” of Westgate Las Vegas, inside the Benihana Village. It is open Friday and Saturday from 5 p.m. For reservations or info, call (702) 732-5755.

Photos: [Sammasseur]

Fresco Italiano Is A Journey For Your Senses

Westgate’s authentic eatery is the REAL tour of Italy…

Update 7/16/20 – Since the original publication of this article, Fresco Italiano has undergone a number of changes. The additions of new general manager Dora Festa and Executive Chef Steve Young have led to an entirely new menu and recipes.

The restaurant has also been ranked by Tripadvisor as the top Italian restaurant in all of Las Vegas. Click here to make reservations through Open Table. I’ll be revisiting Fresco Italiano in the near future to review their summer 2020 offerings.

Last year, on another site, I did a multi-part piece on Westgate Resort, aka the former Las Vegas Hilton. That series included a visit to Edge Steakhouse, which was so impressive that it’s still my top recommendation for a Vegas “special meal”. Right next door is another possible treasure I’d been yearning to try – Fresco Italiano.

Forget about the restaurant chain that offers a Tour of Italy. Fresco Italiano literally gives you a trip through the Italian countryside using sights, sounds, scents….and most importantly, tastes. You’ll be transported beyond dining into a full sensory experience…without the need for a Vespa scooter.

You’ll understand what I mean when you walk into the Tuscan-inspired main seating area. Running across the far wall, to the left of the kitchen, are a series of screens arranged like windows of a vehicle. Gorgeous scenery glides by at a leisurely pace, all in a single direction and consistent speed. The effect is of moving through lush Italian landscapes via a slow boat or train. Click here for a gorgeous peek.

Photo: Steve at Everything LV.com

The decor of Fresco Italiano is classy, understated, elegant…yet somehow very warm. A full bar and “wine cellar” situated across the front of the main room offer ample seating that’s even more relaxed and inviting. The open kitchen and outgoing staff will have you remembering visits to Mama’s place for holiday meals.

As the name implies, Fresco Italiano is all about freshness – fresh ingredients, recipes and preparation…along with a fresh attitude towards fine dining. My companion and I found the overall visit to be surprisingly fun and just as memorable as the dishes we enjoyed.

Although we were invited guests of the restaurant (which undoubtedly resulted in PLENTY of special attention from the staff) there’s no question that guests surrounding us were just as enthralled as we were. The atmosphere is a bit infectious, as this video will attest to:

The very colorful Michael will serenade your table…

Angelo Cordero, who recently took over as General Manager (after stints at Rao’s and Carmine’s, both at Caesars Palace), knows how to deliver an immersive culinary adventure to every table. Although he’s only been there a few months, it’s clear that he and the staff have melded together into a wonderful pairing.

Mr. Cordero greeted our table and was eager to start us with some wine or cocktails. He recommended a gorgeously-prepared Fresco Red Sangria ($12) for myself and a White Sangria (also $12) for my companion. Both were bursting with flavor, color…and of course, freshness. After a small chat about vino, Cordero brought over a new addition to his collection…a 2013 Ferrari-Caranoblack muskat. It made a nice compliment to the entrees that would follow.

Our server Robert recommended that we try his favorite starter – Meatball Flatbread ($16). It’s topped with peperonata (sweet peppers “melted” in olive oil, onions and tomatoes), fior de latte (a mild cow’s milk cheese), black olives and basil. It was as mouth-watering as the above photo would suggest.

Other choices included a traditional Margherita, Sausage or Proscuitto and Ruchetta, ranging from $14 to $16. There are plenty of other appetizers to pick from, like meatballs, bruschetta, three varieties of mozzarella and two styles of mussels. Click here for the menu.

Before the flatbread arrived, we tried in a couple of salads. I had an Italian Chopped ($12) combining romaine, arugula, salami, peppers, onion, cabbage and house vinaigrette, capped with flash-fried proscuitto. My companion enjoyed a picture-perfect Classic Caesar ($12) topped with white anchovies and a large slice of Parmesan frico. Both were light, crisp and large enough to be an entree (but who comes to an Italian restaurant just for a salad?). Other offerings are an Heirloom Caprese and two soups – Minestrone ($10) and seafood-based Zuppa di Pesci ($12).

While waiting for our entrees, Sous Chef Larry Morris sent over a stunning Calamari Fritti ($14) marinated in buttermilk and dished up with mouth-watering sweet-and-spicy peppers. For a person who normally avoids calamari, this one was irresistible.

Pasta dishes are offered Modo Mia style (my way). A variety of different pastas and sauces can be matched to make your favorite entree. Fettucini, spaghetti, angel hair, gnocchi, linguini and more can be topped with bolognese, clam, marinara, carbonara, alfredo or arabiata sauces. Prices are based on the type of sauce ($19-$26). Add chicken, meatballs. grilled shrimp or sausage and peppers (at additional cost) to create that perfect dish.

My guest selected Fettucine with Alfredo Sauce and added grilled chicken breast. There is a list of specialty pastas like Prosciutto and Pea Fettucine with cream and summer truffel ($25), Frutti di Mare Linguine with clams, mussels, shrimp and scallops covered in San Marzano sauce and chili flakes ($28), Agnolotti with pistachio butter, garlic and arugula ($25), and of course, Homemade Lasagne ($29).

Pastas and pizza carry the weight of Fresco’s menu, but there is plenty in the way of Risottoand Carne. Free-range chicken breasts ($27), pork loin ($29) and organic veal chop ($47) are prepared in one of five different styles.

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I chose an absolutely stunning bone-in veal chop, prepared parmesan style over a bed of spaghetti marinara. It was enough for two people to fill themselves up on….with leftovers to spare. The overall flavor was out of this world, although the marinara sauce was a little tart for my liking.

Under entrees, Branzino (European Sea Bass – $34), Lamb ($36) an 8-oz Filet ($45) and a 22-oz Prime Rib will vie for your attention. All come with vegetable and a starch. Shareable sides (such as roasted potatoes, grilled asparagus, eggplant and peperonata) are $10.

Dessert fans, take note of the new Spring Menu of sweet and chilled goodies. The General Manager’s family recipe gets top billing with Angelo’s Grandma’s Famous Tiramisu ($9). More signature sweets like Ricotta Cheesecake ($9), seven-layer Chocolate Cake topped with seasonal berries ($9), a double-helping of Cannoli ($8) and various Gelato flavors ($6) should send you on your way with a smile.

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Although we were stuffed to the max (with plenty to take home), Mr. Cordero insisted on preparing a Bananas Foster for our table. See the video clip above for the dish being created on a cart by the kitchen. The spectacular flaming effect added even more to the sensory adventure we’d just undergone.

Unfortunately, Bananas Foster isn’t listed on the menus I have, so I can’t quote the price. But be sure to ask Angelo about it…he appeared to be having fun at the flambe pan and will undoubtedly be pleased to whip up one for your group.

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There’s no doubt that this writer regrets waiting so long to try Fresco Italiano at Westgate. Like neighboring Edge Steakhouse, this restaurant is a winner for the off-Strip resort…and another new personal favorite.

Fresco Italiano is located at 3000 Paradise Road inside Westgate Las Vegas. Hours are from 5pm daily with select dates for lunch from 11-2. Call 702.732.5276 for reservations or additional information. Group menus and private dining rooms are available.

Photos: [Sammasseur, Westgate Las Vegas, Yelp!]