Clique Hospitality is teaming with Station Casinos once again, to create a new version of the sports bar at Palace Station. Tailgate Social is shooting for a November opening in the expansive space formerly occupied by BBD’s, revamping that bold bar experience into “a sports fan’s dream” with more than 30 high-def TVs, a high-tech sound system and an approachable food menu.
“Tailgating is a rite of passage, and we tapped into that culture,” said Clique Hospitality founder Andy Masi. “At Tailgate Social you’ll feel like you’re at the game, but with better food options, a more comfortable environment and shorter restroom lines.”
Among the dishes will be steak tip skewers, tacos, pizza and made-to-order guacamole, all served in a casual and interactive space with oversized booths, billiards tables and more. Clique Hospitality also operates the Bottiglia and Borracha restaurants at Station’s Green Valley Ranch Resort and Hearthstone at the company’s Summerlin property, Red Rock Resort.
Buddy V’s Ristorante at the Grand Canal Shoppes at the Venetian has reopened after a summer renovation with new dishes, hours and a new happy hour. The homey Italian restaurant is open for dinner Sunday through Thursday from 4 until 9 p.m. and Friday and Saturday from 4 until 10 p.m. Lunch is served Saturday and Sunday from noon until 4 p.m. Happy hour is daily from 4 to 6 p.m. at the bar, lounge or indoor patio featuring small bites for $6 and beer, wine, prosecco or sangria for $5. Through the end of the year, Buddy V’s offers a 25 percent discount to all locals with valid Nevada ID.
Also at Venetian, Tao is set to reopen for the first time since the spring shutdown on October 1 and the restaurant is now taking reservations. It will be open for dinner Thursday through Sunday from 5:30 to 11 p.m.
Siena Italian Trattoria on West Sahara is launching a new wine class series this week—three class sessions offered for $150 focused on interactive tasting lessons, the wines of Italy and the principles behind the science of food and wine pairings. Each class will be limited to 25 attendees and will be led by sommelier Carmelo Messina. For more information and reservations, call 702-360-3358.