![]() “Las Vegas is underserved off the Strip,” says Jeffrey Fine, CEO of The Lev Group. And this steakhouse is opening at a shopping center in Summerlin because the team behind Harlo recognizes a prime opportunity in an affluent community known for its philanthropy and its mansions inhabited by casino bosses, pro athletes and other A-listers. Harlo is the latest restaurant developed by The Lev Group, the off-Strip hospitality powerhouse behind La Strega and Al Solito Posto. “It’s going to be on a caviar cart, and everything’s going to get weighed, and it’s really going to be an over-the-top and fun way to enjoy caviar,” Marinelli says. So at Harlo, Marinelli will serve Bulgarian caviar (which is harvested by the family of Bulgarian-born Vegas chef Nina Manchev, who runs Forte Tapas) with accompaniments like scallion pancakes, gnocco fritto and latkes. “I used to go to The Riddler in San Francisco and I loved the way they did caviar. “When we opened La Strega, we started to bring in caviar from Italy and it really kind of took off and it was fun,” she says. At Harlo, a 180-seat colossus that’s twice the size of La Strega, she will up the ante with caviar service that’s purposefully unlike anything else in Las Vegas. at The Cosmopolitan of Las Vegas before she opened game-changing off-Strip Italian sensation La Strega in 2019, is driven by a desire to give Las Vegas new experiences. ![]() Marinelli, who was the executive chef at Scott Conant’s D.O.C.G. I love seeing another powerful woman coming forward and producing a cut of beef that people aren’t typically going to see out here in Vegas yet.” She’s actually trying to study the DNA sequence of the mold. There’s something magical about the mold that Katie has developed inside that dry-aging room. But dry-aging is what Flannery is known for. “This is going to stand up super thick, and it has such a presence. “It’s not going to be a steak that goes all the way across the plate like people are kind of used to,” Marinelli says. Flannery Beef is a family business run by a father-daughter team, Bryan and Katie Flannery, and their beautifully marbled beef is from dairy cattle. Marinelli is a big fan of Flannery’s steaks and also of the narrative behind the meat. This New Woodford Reserve Is an Exception. Taste Test: Toasted Oak-Finished Whiskey Rarely Works. How Marvina Robinson Left a Career on Wall Street to Create Brooklyn’s First Champagne ![]() How to Make a Breakfast Martini, the Tangy Gin and Marmalade Cocktail
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