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In partnership with the inKind, Resorts World is proudly hosting INDULGE: Race World Edition on Friday, November 22 and Saturday, November 23 at Ayu Dayclub.
On the heels of the successful fine-dining food festival held this past summer, Indulge will promise a walk-around tasting featuring restaurant pop-ups curated by Industry Only, including Camphor, Chimmelier, Holy Basil, Joint Seafood, Ospi, Prince Street Pizza and Tacos 1986 plus Big Noise beer, Bites & Bashes cocktails, Dorasti caviar, Kace tea and Liquid Death water. The experience will also feature pop-up bars from Casamigos and Erewhon, the first-of-its-kind experience outside of Southern California. Tickets can be purchased here.
As an official partner of The World’s 50 Best Restaurants, Resorts World Las Vegas will host the opening and closing events of the week.
To kick off The World’s 50 Best Restaurants event program, Carversteak is hosting an exclusive welcome event featuring a one-of-a-kind dinner created by Carversteak’s Executive Chef Daniel Ontiveros and master mixologist Francesco Lafranconi along with World’s 50 Best award-winning chefs Virgilio Martínez, Pia León, Joan Roca and Jordi Roca.
For the ultimate celebration, Allē Lounge on 66 will close out The World’s 50 Best Restaurants week with a brunch party. The menu with feature a collaboration between Devin Hashimoto, Executive Chef of Resorts World Las Vegas, Tal Ronnen, Executive Chef of Crossroads Kitchen, and Ryan Nuqui, Executive Chef of Kusa Nori.
To kick off The World’s 50 Best Restaurants event program, Carversteak is hosting an exclusive welcome event featuring a one-of-a-kind dinner prepared by Carversteak’s Executive Chef Daniel Ontiveros and master mixologist Francesco Lafranconi.
Allē Lounge on 66 is hosting the closing event for The World’s 50 Best Restaurants. The chefs for this exceptional event are Executive Chef Devin Hashimoto from Resorts World Las Vegas and Executive Chef Tal Ronnen from Crossroads Kitchen.
Witness an exclusive dinner pop-up featuring Chef Jeremy Ford inside of Allē Lounge, aimed to highlight signature dishes from his acclaimed Stubborn Seed menu, offering a tantalizing preview of the restaurant’s upcoming fall debut.
Executive Chef, Resorts World Las Vegas
Chef Hashimoto has extensive experience delivering elevated award-winning cuisine and inventive dining concepts to the ever-evolving culinary landscape in Las Vegas.
Executive Chef owner, CROSSROADS KITCHEN
The acclaimed vegan chef founded Crossroads in 2013 in Los Angeles and has since expanded to three locations. He is also a New York Times best-selling author, Kite Hill co-creator, and Impossible Foods board member.
Executive Chef PARTNER, BREZZA BAR ZAZU
The 2020 James Beard nominated chef is known for her signature, authentic yet modern coastal Italian cuisine, which utilizes sustainable and seasonal ingredients.
Executive Chef OWNER, VIVA
The native Angeleno and classically trained chef is known for his critically acclaimed past restaurants, Broken Spanish and BS Taqueria in Los Angeles.
CORPORATE EXECUTIVE CHEF, CARVERSTEAK
An acclaimed graduate of Le Cordon Bleu, Chef Ontiveros has served at multiple Michelin Star-rated restaurants under globally-renowned chefs.
VP of Beverage Hospitality Culture, Carver Road Hospitality
Lafranconi is a world-renowned mixologist and spirits industry educator with a global career and a sought-after consultant in the industry.
EXECUTIVE CHEF, KUSA NORI
Chef Ryan Nuqui has been at the helm of restaurants all across The Strip. Now, he brings his exceptional culinary skills to the modern Japanese dining experience, Kusa Nori.
michelin-starred chef FOUNDER, STUBBORN SEED
The Top Chef winner and James Beard Award semifinalist is known for his daringly creative cooking style, cultivating elevated tasting menus that have garnered critical acclaim.
Las Vegas Restaurant Week (LVRW) is an annual 12-day event that encourages people to dine out for a great meal, value, and cause. More than 200 of the city’s finest restaurants offer special three-course prix fixe menus, donating a portion of proceeds to Three Square Food Bank.
