John Kunkel, owner and founder of 50 Eggs Inc.’s newest concept Chica Las Vegas will deliver the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program. Crafted by celebrity Latina chef Lorena Garcia, the diverse menu draws inspiration from classic renditions and will give guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico, and Argentina, among many more. Eater Las Vegas calls Chica “the most-anticipated Las Vegas restaurant set to debut in spring of 2017,” and it is open daily for lunch, dinner, and weekend brunch. Multiple private dining areas will offer group space to enjoy a variety of events, from cocktail parties to large seated dinners.

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Winner of the Wine Spectator “Best of Award of Excellence,” Morels Steakhouse & Bistro merges classic steakhouse with unique culinary techniques and aspects, including an iced seafood bar and a cheese and charcuterie bar with more than 60 farmhouse and artisanal cheeses from around the world with handmade salamis and meats. Morels boasts a Wine Spectator award-winning list with more than 400 varieties of French and California selections and 60 wines by the glass, making it the go-to location for bar bistros in Las Vegas.

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Globally-inspired small plates come from three kitchen concepts – an open fire grill, raw bar, and traditional kitchen – overseen by award-winning Executive Chef & Partner Timon Balloo, inviting guests to “kick back, eat well, and stay awhile.” Good Morning America calls SUGARCANE “Las Vegas’ new hot spot” for guests who are on a quest to celebrate the simple pleasures in life – eating well and celebrating with friends – the restaurant focuses on a “shared experience.”

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From the sizzling meats of the robata grill to super-fresh sushi, sashimi, and seviche, SUSHISAMBA has something for everyone looking for great sushi in Las Vegas. Whether it's lunch or dinner, the menu offers a unique blend of fiery Brazilian, zesty Peruvian, and fresh Japanese culinary influences. Robata means "by the fireside," and at SUSHISAMBA that translates to grilled eats like filet mignon with ginger, garlic, and soy; lamb chops with guava ponzu, tobiko, and spiced panko; and jumbo prawn. This is just the tip of the Latin fusion iceberg. There's also a hearty sampling of traditional Japanese, Peruvian, and Brazilian dishes, including classic Japanese tempura, Brazilian churrasco, and feijoada and Peruvian anticuchos, marinated skewered meats roasted over an open fire - timeless street food. It’s fusion cuisine like you’ve never had before. For dessert try the warm chocolate banana cake or arroz con leite with doce de leite ice cream, and mango and sake gelée.

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