The Tasting Panel magazine

June 2015

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Page 78 of 136

78  /  the tasting panel  /  june 2015 LAS VEGAS PHOTO: MONA SHIELD PAYNE T ime was, visitors would trek to Las Vegas to gamble; but that is so 20th century. Now they go there to eat and drink in style, and dining tables have surpassed crap tables as Sin City's top revenue producer. In fact, this F&B mecca of the Mojave has become the gathering spot for new-age cocktails and creative cuisine from many of the world's most celebrated chefs and mixologists. To prove the point, I recently sought out some of the newest innovative interpretations from the haute cuisine and cocktail crowd. Located at the freewheeling, free-standing The Cromwell boutique hotel, Bound by Salvatore— as in Salvatore Calabrese—is a tribute to "The Maestro" of the modern cocktail. Everything was designed by Calabrese, including the horseshoe shaped bar, the barware and, of course, the cocktails. "Calabrese is all about attention to detail," says Roger Gillespie, Cromwell's Lounge Manager and Mixologist. "Everything is executed precisely and beautifully garnished. Everybody behind the bar does it the Salvatore Calabrese way, including Eating (& Drinking!) At Bound by Salvatore at The Cromwell, head bartender Adrian Fuentes creates a Spice 50 cocktail (vodka, fresh lime juice, elderflower cordial, touch of honey syrup, and green Thai chili) using Calabrese's "shake and roll" method. The glasses, shaker, and dash bottles were all designed by Calabrese. Las Vegas THE HOTTEST FOOD AND BEVERAGE DESTINATION IN THE MOJAVE by Richard Carleton Hacker

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