The SLS hotel and casino is already a hotly anticipated dining destination as it gears up for a Labor Day opening. Now the SBE-operated property has announced more tasty details rounding out its restaurant lineup.
The new casino will include a brand-new coffee shop concept, the Perq, a partnership with LA-based coffee boutique Lamill, as well as the SLS Buffet.
These two venues complement an already impressive culinary lineup that includes: Bazaar Meat by José Andrés, an animal-centric play on LA’s original, avant-garde eatery the Bazaar; Andrés’ new noodle shop Ku Noodle; Japanese sushi and robata stop Katsuya; contemporary Mediterranean restaurant Cleo; acclaimed burger joint Umami Burger and its sister pizzeria, 800 Degrees, the latter of which recently opened its first Las Vegas location at Monte Carlo; and Hollywood breakfast playground the Griddle Cafe.
“We’ve grown up as a food and beverage company,” said Matt Erickson, senior vice president of restaurant operations for SLS and an executive with SBE since its beginnings eight years ago. “We were very conscious coming into Vegas that we wanted to look at every square inch from a food and beverage standpoint and ask how can we do it better, and how can we have more fun with it.”
Unlike the buffet and coffee shop, the other SLS restaurants are “proven brands that already exist in Miami or LA,” Erickson said, which SBE is counting on to provide a seamless guest experience throughout the resort, even connecting dining to nightlife to casino to hotel amenities.
But the Perq is a different story. It’s been designed as the flagship location of a new SBE brand. “SLS is the SBE’s biggest project to date, the showpiece,” Erickson said. “We wanted to build a coffee brand that we could grow into other markets when and if the space provides. That was the mindset.”
The Perq will serve Lamill’s hand-crafted coffee and tea, as well as a variety of fresh salads, panini, sweet and savory Danishes and pastries, gelato and ice cream sandwiches. Lamill coffee will also be served at Bazaar Meat, Ku Noodle, Katsuya and Cleo.
Erickson describes the SLS Buffet as “country chic, with big antler chandeliers, two fireplaces on either side of the space, bookcases, and a warm, approachable environment.” The buffet stations will be planned to include full dining experiences within each section, offering an array of appetizers, salads, soups and entrees grouped together within each category of cuisine such as Mediterranean, Chinese, or wood-grilled barbecue. Specific menu items will include Peking duck and chicken, dim sum mini-baskets, chimichurri porchetta, and specialty cocktails that pair with the varying cuisines.
As is the case with the entire SLS resort, the two newly announced restaurants will be designed by Gensler architects in collaboration with Philippe Starck.
“Everything here will be truly integrated, and nothing is outsourced,” Erickson said. “We have the ability [to] walk our guests from experience to experience and provide something unique. We are coming into the market humble, we’re excited to be here, and really excited to hit the ground running.”