Guy Fieri at the construction site of his new restaurant Guy Fieri’s Vegas Kitchen & Bar on Friday, Dec. 20, 2013, on the Strip.
Wednesday, March 12, 2014 | 2:53 p.m.
UNLV graduate turned Food Network superstar chef Guy Fieri has settled on the name for his first Las Vegas restaurant opening near the Quad’s main entrance and Harrah’s Carnival Court next month. He’s decided that the center-Strip venue will be known as Guy Fieri’s Vegas Kitchen & Bar, which will be open for breakfast, lunch, dinner and late-night dining.
The two-level, 10,000-square-foot space will feature a large outdoor patio and dining area to seat 185 fans who will get panoramic views of the Strip. Memorabilia from his days at UNLV will be used as decoration along with his tattoos as part of the design elements at the bar. He’s chosen 16 craft beers and four wines on draft. A frozen tap system shot bar will dispense eight shots from iced dispensers to avoid them being diluted when strained or mixed with ice.
Said Guy: “Opening a restaurant in Las Vegas has been a great dream of mine, and being in the heart of the Strip makes this restaurant that much more special. Most people come to Las Vegas with one goal — to have a good time — and I get the chance to offer really delicious, creative and funky food with bold flavors and unique twists on traditional dishes at the epicenter of fun. I see it as the perfect match.”
Guy’s Vegas Fries, a tribute to his college days, will be featured with a local spin. The sidewinder-cut fries are tossed in buffalo seasoning and wing sauce, topped with shaved blue cheese, celery and carrots and accompanied by blue-sabi dipping sauce.
Other items include Guy’s Fireball Wings, a rendition of traditional wings into “lollipop”-cut chicken wings. The brined, twice-cooked and seasoned wings are tossed in buffalo-style sauce and spiked with a blast of Fireball Whiskey.
Taking a Mexican street taco and blending it with a Vietnamese sandwich creates Banh Mi Tacos in crispy baguette shells. The firecracker pulled pork, cilantro, pickled carrots, shaved jalapenos and sweet chili mayo mix with a spicy Sriracha dip to create a combination of sweet and spicy.
Robin Leach has been a journalist for more than 50 years and has spent the past decade giving readers the inside scoop on Las Vegas, the world’s premier platinum playground.
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