Our website uses cookies. Some of the cookies used are essential for parts of the site to operate.

The Hotel

New York chef Tom Colicchio brings his passion for cooking with fire to Vegas. The 220-seat restaurant focuses on meats prepared entirely over an open flame - from wood-burning ovens to charcoal grills. On the menu, Tom returns to the American cultural tradition of meat, focusing on antibiotic-free animals raised by purveyors committed to time-honored farming practices and heritage breeds. The glow of the hearth permeates the entire restaurant and is reflected in the Bentel+Bentel design highlighting natural materials.