South Coast had recently started to assemble a team of chefs who will oversee the resort's six restaurants. Christopher Johns, the executive chef at the Orleans hotel and casino for nine years now, was recently appointed director of food. Johns says his goal is to make the customers feel comfortable when they dine out, getting good value food for their money. In Las Vegas today, things are expensive and not quality, this is where South Coast is trying to change things.
The $600 million South Coast resort, opening early next year, is at the southwest corner of Silverado Ranch Road and Las Vegas Boulevard. Both of these areas being the most expensive neighborhood casinos to date for Coast and Boyd Gaming Corp. will oversee of the resort. It plans to open with 660 rooms, a bowling center, 16-screen movie theater, showroom, convention center and outdoor activity area. It hopes to eventually expand to 1,350 rooms, with a spa and fitness center, later in time. The casino also will be the first in town with an equestrian center of 4,400 seats, horse stalls, cattle pens, a feed store, veterinarian clinic and a hospitality suite.
Half of the restaurants located at the South Coast are alterations of current restaurants at other Coast properties. They have has successful menus, which is good for local, and tourist palettes. Coast has always had a good reputation in La Vegas, the carbon copy in Orleans, is hoping to do the same.
Some of the restaurants have included: Don Vito's Italian and Seafood, Baja Miguel's Mexican, Duke's Steakhouse, and Big Sur Oyster Bar, a taste for everyone, and better done down south. In addition, there will be a 700-seat buffet and a 24-hour cafe, less fancy, but similar type of food that caters more to locals. The buffet will change its menu regularly for a variety, which will bring in returning customers more often. The company has learned that locals can be picky at times. It is this variation that will do well for the locals, and visitors. Visitors can get the regular Las Vegas food, and at the same time taste Orleans cuisine. That is John’s idea, and chances are it will be successful, as their Las Vegas restaurants are. |
