![]() ![]() That’s the big difference from how we separate this restaurant from Vegas. As we build out the restaurant and we build more confidence and iron out those kinks, I’d love to individualize some of those specials, especially from the young team and the locals. When we opened in Vegas, the menus were even smaller. Ramsay: There are obviously staples here that are in high demand. ![]() Are there plans to evolve the menu or swap out items at this location in the future? Q: The Hell’s Kitchen locations all have a set menu. Once we started interviewing the team and selecting and handpicking individuals (for) front and back of house, we asked them to spend substantial time in Vegas to understand the sort of DNA of what we’re trying to build here. It was a decision we didn’t take lightly. It was also the partners, what the reservation stands for, and what they could deliver. It was locally sourced and the backdrop sat between these beautiful mountains. When Harrah’s asked us, it was a perfect fit. Camp Pendleton was the first big attraction (which he toured a dozen years ago) and then there was an Ironman Oceanside 70.3 (which he competed in) that was still running here. ![]() San Diego and this whole area is near and dear to my heart. Ramsay: I take these locations very seriously. ![]()
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