TheHotel at Mandalay Bay is transforming into Delano Las Vegas later this year, and now we know how the transition will affect chef Alain Ducasse’s Mix fine dining spot on the hotel tower’s 64th floor. It will turn into Rivea, a French-Italian concept Ducasse operates in London and in Saint Tropez. Also set for Delano is 3940 Coffee & Tea and an unnamed lobby restaurant described as “historic farmhouse meets urban kitchen.”
Mirage is opening a new 24-hour coffee shop, but to describe the Pantry as a coffee shop is probably understating things. The new restaurant, set to open in September, will have hardwood floors and bright white walls, nostalgic art pieces and chalkboard specials. The menu will include cinnamon roll French toast, short rib pot roast hash, a honey roasted turkey BLT and on-the-spot baked cookies. It will take the place of the former B.B. King’s restaurant and blues bar.
Double Helix Wine & Whiskey Lounge at Town Square is offering a champagne-and-cheese class on May 20 at 7 p.m., where a master sommelier from Southern Wine & Spirits will guide you through everything from Domaine Chandon Brut Rose to Mionetto Moscato Dolce, and whether or not you should eat manchego or drunken goat with them. The price is $30 and reservations can be made by calling 735-9463.
Cantina Laredo at Tivoli Village is readying its quarterly tequila dinner for May 21 at 7 p.m., a four-course meal crafted by chef Damon Workman paired with a selection of Milagro tequilas. The price is $49.99 and reservations can be made by calling 202-4511.
The Nevada Restaurant Association’s annual Las Vegas Epicurean Affair returns to the Palazzo on May 22 starting at 7 p.m., with plenty of sample-sized eats and cocktails from restaurants including Postrio, Delmonico Steakhouse, STK, Bouchon, Tao and Il Mulino. Tickets range from $105 to $155 and can be purchased at palazzo.com.
Wynn has named Jeremy Pacheco the new executive chef at Society Café at Encore. Pacheco grew up on his family’s farm in Arizona and studied at the Scottsdale Culinary Institute before working at the Phoenician in Scottsdale. Previously he served as chef de cuisine at SW Steakhouse and tournant chef for both Wynn Resorts.