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Sevilla now has a corporate chef, Kristoff Bonnegrace, who hails from just across the Spanish border in France; he'll expand the menu for the Pavilions restaurant and also oversee the opening of a second outpost, Sevilla Las Vegas, which is slated to open in April at the Mirage. "Sevilla is a Spanish-Cuban restaurant," explains DeLorenzo. "We're going to make the new location more of a Spanish steakhouse, with the flavors of Spanish-Cuban food and the meat quality of a Del Frisco's."

Sevilla will offer USDA prime aged beef as well as top-grade meat from Argentina, according to DeLorenzo; the beef will share space on the menu with authentic paellas (a Barcelona style, with serrano ham, seasoned pork and melted cheese, and a Valencian version, with crab claws, roast pork, chicken, white fish, calamari, mussels and shrimp). And there will be hot and cold tapas, too, including such tempting tidbits as serrano ham with manchego cheese and romesco; shrimp gazpacho; spicy steak with habanero sauce; and a Spanish-style tortilla of potatoes layered with eggs.

The loss of the two DeLorenzo ventures will leave a gaping hole in the Icehouse. If you have a concept that could collect some of that $20 million a day, get in there.

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