Complete this experience with modern technology and a selection of signature and classic-inspired cocktails, including an extensive list of over 500 bottles of wine.

Signature cocktails include grey goose vodka, jasmine cocoon americano, Italianus, raspberry, yuzu, lemon and albrecht cremaan sparkling rose, finished with a cloud of aromatics mountain berries on the side of the table. Includes Nico’s Martini, featuring olive oil and dill ketel one vodka, house vermouth and brine blend, botanist gin, cascara cocoon di torino, citrus blend campari, barro chinato, amaro del capo, decanter aromatics and orange beater. 토토사이트

Upon arrival, guests will enter the 250-seat restaurant and encounter the aforementioned fresh seafood market exhibit featuring a variety of premium catches airlifted daily, while the showcase kitchen offers the action of chefs showcasing the perfect dish in a custom wood-burning grill and a Mibrasah oven. The lively bar and lounge with live pianists or DJs blends seamlessly with impressive dining rooms and expands to an outdoor patio adjacent to a glass-encrusted veranda that can be opened in season to offer alfreco dining. A dedicated private dining room provides personalized touch in a discreet and dramatic environment.

Designed by Los Angeles-based Avenue Interior Design, the restaurant’s decor will complement the menu with luxurious and sophisticated interiors, with a clad entry façade with polished travertine, walls wrapped in luxurious walnut fire wood panels and a warm brass accent. The glowing Selenite Bar will be the perfect place to drink, while the 4,000-bottle wine cellar, featuring Italian, French and Californian wines, separates the lounge from the dining room. The dining room has a flexible leather upholstery covered with rich textured velvet and a complex crystal chandelier above. Thoughtful architectural lighting and interesting fire elements will provide warmth and atmosphere, while bold, modern art will amplify the drama of a stylish cooking space.

Executive Chef Frankie Gorketa brings more than 20 years of culinary knowledge to his new role at Durango Casino & Resort. Chef Gorketa’s storied career as a cook has deep roots in domestic and international roles. Prior to joining Durango Casino & Resort under executive chef Denye Resorts, Goriqueta served as executive chef at several novu restaurant group properties in the United States, Europe and Asia, oversaw the opening of novu hotels in Manila, Las Vegas and Miami, and as executive chef at Michelin star rated novu in Tribeca. Chef Yeh joined Station Casino in late 2022 after a successful five-year tenure as corporate executive chef for Catch Hospitality Group and spent another part of his career as executive chef and corporate liaison for Novu restaurants around the world.

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