If the Miami menu is any guide, think hot and cold seafood starters, fish and shellfish, caviar and several high-end cuts of beef. Papi Steak, mingles Golden Era Hollywood with a contemporary sensibility to create its steakhouse experience. The Fontainebleau location follows KYU restaurants in Miami, New York and Mexico City. The restaurant design features chandeliers, soft pastels and fine finishes.Īn open kitchen is the highlight of Kyu that affords views of chefs using Japanese wood-fire grilling (yakiniku) to prepare vegetables, fish and American barbecue standards. La Fontaine specializes in French cooking (and daytime fine dining), with brunch classics, high tea, wine tastings and pairing lessons, and light indie music. The food and drink includes Prime-grade steaks, Japanese beef, trolleys and tableside service, pre-Prohibition cocktails and prestige wines.Įvan Funke, chef of L.A.’s is bringing his beloved Mother Wolf to the new hotel. Funke and Felix, plans to bring his take on Roman cooking to Vegas with Mother Wolf. 3, after restaurants in Miami and Dallas.ĭon’s Prime, a concept created by the Fontainebleau team, draws inspiration from Fontainebleau history and elegant 1950s dining. Look for house Peking duck, rotating specials, a sushi bar and craft cocktails. Komodo joins Vegas energy (and balmy ambient lighting) with the flavors of East Asia.
