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.