One of the biggest names in restaurants and nightclubs in Las Vegas has plenty of brand new updates in store for 2022. Tao Group Hospitality reopened Tao Beach this spring and hinted at a new venue opening for winter this year.
Tao Group also recently expanded its Las Vegas Party Pass program. The pass includes access to eight dayclub and nightlife venues on the Las Vegas Strip for just $99. Participating venues include https://wheretraveler.com/las-vegas/omnia, OMNIA Nightclub, JEWEL Nightclub, TAO Nightclub, WET REPUBLIC, TAO Beach Dayclub and Marquee Dayclub & Nightclub.
Tao Group Hospitality Brings New Dining to Las Vegas
Stanton Social Prime
The company recently announced Stanton Social Prime, which will be arriving at Caesars Palace, and the new restaurant will take over the former Searsucker space. Stanton Social Prime looks to feature a menu from the restaurant’s original New York City location—Chef Chris Santos’s first restaurant.
“Chef Chris Santos continues to redefine the dining scene with his creative cuisine and innovative dishes,” Sean McBurney, Regional President of Caesars Entertainment, said in a recent statement to the press. “We are eager to continue our partnership with Tao Group Hospitality and welcome Stanton Social Prime to our culinary empire at Caesars Palace.”
The restaurant will be adjacent to OMNIA Nightclub, the main nightlife destination at Caesars Palace, which is also owned and operated by Tao Group Hospitality. “We are thrilled to build on our existing relationship with Caesars Entertainment while delivering another Tao Hospitality Group dining destination from Chef Chris Santos to Las Vegas,” Jason Strauss, Co-CEO of Tao Group Hospitality, told the press.
Hakkasan Las Vegas
Located beneath the mega-nightclub Hakkasan at MGM Grand Las Vegas, Hakkasan Restaurant recently debuted a menu refresh. We were invited in for a hosted tasting of the new menu and got to chat with Pinyo Saewu, Executive Chef Hakkasan Las Vegas, about the new updates. “We look to the farmer’s markets and our amazing vendors for inspiration with our menu updates,” Saewu explained. “We saw some amazing langoustine and created a dish with katifi dough and a wasabi sauce that is an elevated interpretation of a classic wasabi prawn. Hakkasan is known for its Peking duck, so we created a bao dish with Eva Peking duck filling and caviar for an amazing quick bite.”
Hakkasan frequently makes tweaks to the menu, so visitors may be treated to a completely different experience on each visit. “We always want to evolve the culinary experience at Hakkasan, so we aim to change the menu three to four times a year aligned with seasonality,” Saewu told us. “Incorporating seasonal ingredients that are at peak flavor and quality.”
Beauty & Essex Las Vegas
Another location to get a recent menu refresh is Beauty & Essex inside The Cosmopolitan of Las Vegas. The pawn shop/restaurant has always featured flavorful, whimsical dishes that are often a modern interpretation of classic items. We attended a hosted media dinner to taste the new menu and chat with Lucas Knox, Executive Chef for Beauty & Essex Las Vegas.
“We like to change out menu items as often as possible to keep it interesting,” Knox told us. “We have just added nine new items across the menu.” New items include a Peruvian salmon ceviche, yellowtail aguachile, sesame-crusted salmon, brown butter scallops, a spicy Siciliano cavatelli and Jewels on Toast (a steak tartare).
While many Beauty & Essex classics like the Tuna Poke Wonton Tacos and the Grilled Cheese, 19 Smoked Bacon & Tomato Soup Dumplings are menu staples, diners can find menu updates throughout the year. “Our menu updates are somewhat seasonal,” Knox explained. “Our dishes are inspired by the type of restaurant we are in, and we always try to stick to dishes that are shareable, unique and crowd-pleasing, with influences from around the world. Every time Chef Chris Santos and I are together, we talk about food and taste new dishes together. If we like it and feel our guests will as well, we go for it! It is important that we continue to evolve the menu and move the restaurant forward while still executing our classic dishes at a high level.”