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| Jul 19th, 2011 |
Central Michel Richard Unveils Design Details For New Las Vegas Location Opening This September at Caesars Palace
For Immediate Release:
This September, Central Michel Richard will debut at Caesars Palace. Just like Richard’s signature American cuisine crafted with a French accent, the restaurant’s décor will be unpretentious yet imaginative.
The 300-capacity restaurant will be located in the area previously occupied by the Augustus Café, adjacent to Caesars Palace’s bustling registration lobby. This prime location at the Strip-facing main entrance of the hotel will allow not only for guests to park in the hotel's main valet and go directly into the restaurant, but also for outdoor dining with a spectacular view on Central’s spacious patio.
Central will be Caesars Palace's only location to be open 24 hours a day, seven days per week.
The Designer
Tom Mulhearn of 2 Scale Interiors of Falls Church, Va. has been designing for Richard for six years. He recently designed Michel's eponymous restaurant inside The Ritz-Carlton, Tyson's Corner, last fall. Also the designer of the original Central in Washington, D.C., Mulhearn knew immediately the Caesars Palace Central would require the integration of Richard’s style on a much grander scale.
"Everything is bigger and bolder in Las Vegas so our challenge was maintaining what makes Richard's restaurants warm and welcoming while adding a Las Vegas sensibility. I think we definitely accomplished that feat," says Mulhearn.
The overall seating capacity will be approximately 220 inside, 80 outside. A centralized row of banquettes will serve as the spine of the restaurant.
A first for Richard, Central’s 75-foot-long onyx bar will spill into Caesars Palace’s main lobby. It will be dramatically back lit, offering restaurant patrons as well as guests passing through the lobby refreshing libations from Richard’s signature cocktail menu 24 hours a day.
Central's colors will reflect Richard's preferred palate of burgundy and green, which is evident not only throughout his collection of restaurants, but also in his cookbooks including "Happy in the Kitchen" and "Sweet Magic." The floor will be terrazzo with splashes of wood. Upon entry, a 10-foot-high screen with ever-changing imagery will greet guests. Images will include seasonal ingredients, as well as artistic renderings of Richard.
Amber-seeded, textured, colored glass will lend itself to creating a bright, cheery space reflective of Richard's buoyant persona. This element will accent areas throughout the restaurant including the bottle racks at the bar.
Because chicken occupies such a prominent position among Richard's signature dishes, it's fitting the restaurant will showcase an oversized rotisserie designed to simultaneously roast 40 chickens. As they slowly turn on their spits, the chickens will emit a savory aroma the restaurant's patrons and passersby are sure to find irresistible.
Red and White Wine Rooms
Central will have a white wine room, located to the left of the main entrance and a red wine room positioned deeper into the restaurant; both rooms will have 13-foot-high ceilings. The freestanding red room will have a rotunda-like design, a burgundy floor and encased on three sides by glass, allowing guests to peer in from the main dining area.
Whimsical Touches
Richard is fond of circular motifs, so artistic interpretations of dishes figure prominently into Central's design scheme. One of the primary focal points will be an 8-foot-high sculpture composed of white porcelain dishes appearing to topple. Additionally, dishes suspended from mobiles will dangle from the ceiling intermittently throughout the restaurant. Of all locations in the worlds, Caesars Palace's proliferation of circular and other rounded architectural motifs is among the many reasons Richard was aesthetically drawn to the property.
"Caesars Palace is an iconic resort known throughout the world but certainly its design appeals to me as well," adds Richard. "The roman columns throughout the hotel hotel and just the hotel's layout were exactly what I loved."
Grand Terrace
Opening in September, the 80-seat terrace will overflow into the historic Caesars Palace's Roman Plaza. Large potted cypress trees will frame the sophisticated outdoor patio boasting a French café theme. With the picturesque backdrop of the Las Vegas Strip and favorable weather, the terrace will appear inviting from the inside as well. Oversized windows and French doors will lead guests from the inside to the terrace and will remain open, weather permitting. Providing the perfect setting to sip that first invigorating cup of coffee while reading the paper, the terrace will surely be a go-to spot for early risers among Caesars Palace's guests.
"For Central in Las Vegas, we're going to be in a perfect location, being Caesars Palace's main lobby. Even the bar is going to be incredible and a first for us," beams Richard. "This is a dream come true. And trust me - this is going to be fun!"
For more information, go to www.centralmichelrichard.com.
The 300-capacity restaurant will be located in the area previously occupied by the Augustus Café, adjacent to Caesars Palace’s bustling registration lobby. This prime location at the Strip-facing main entrance of the hotel will allow not only for guests to park in the hotel's main valet and go directly into the restaurant, but also for outdoor dining with a spectacular view on Central’s spacious patio.
Central will be Caesars Palace's only location to be open 24 hours a day, seven days per week.
The Designer
Tom Mulhearn of 2 Scale Interiors of Falls Church, Va. has been designing for Richard for six years. He recently designed Michel's eponymous restaurant inside The Ritz-Carlton, Tyson's Corner, last fall. Also the designer of the original Central in Washington, D.C., Mulhearn knew immediately the Caesars Palace Central would require the integration of Richard’s style on a much grander scale.
"Everything is bigger and bolder in Las Vegas so our challenge was maintaining what makes Richard's restaurants warm and welcoming while adding a Las Vegas sensibility. I think we definitely accomplished that feat," says Mulhearn.
The overall seating capacity will be approximately 220 inside, 80 outside. A centralized row of banquettes will serve as the spine of the restaurant.
A first for Richard, Central’s 75-foot-long onyx bar will spill into Caesars Palace’s main lobby. It will be dramatically back lit, offering restaurant patrons as well as guests passing through the lobby refreshing libations from Richard’s signature cocktail menu 24 hours a day.
Central's colors will reflect Richard's preferred palate of burgundy and green, which is evident not only throughout his collection of restaurants, but also in his cookbooks including "Happy in the Kitchen" and "Sweet Magic." The floor will be terrazzo with splashes of wood. Upon entry, a 10-foot-high screen with ever-changing imagery will greet guests. Images will include seasonal ingredients, as well as artistic renderings of Richard.
Amber-seeded, textured, colored glass will lend itself to creating a bright, cheery space reflective of Richard's buoyant persona. This element will accent areas throughout the restaurant including the bottle racks at the bar.
Because chicken occupies such a prominent position among Richard's signature dishes, it's fitting the restaurant will showcase an oversized rotisserie designed to simultaneously roast 40 chickens. As they slowly turn on their spits, the chickens will emit a savory aroma the restaurant's patrons and passersby are sure to find irresistible.
Red and White Wine Rooms
Central will have a white wine room, located to the left of the main entrance and a red wine room positioned deeper into the restaurant; both rooms will have 13-foot-high ceilings. The freestanding red room will have a rotunda-like design, a burgundy floor and encased on three sides by glass, allowing guests to peer in from the main dining area.
Whimsical Touches
Richard is fond of circular motifs, so artistic interpretations of dishes figure prominently into Central's design scheme. One of the primary focal points will be an 8-foot-high sculpture composed of white porcelain dishes appearing to topple. Additionally, dishes suspended from mobiles will dangle from the ceiling intermittently throughout the restaurant. Of all locations in the worlds, Caesars Palace's proliferation of circular and other rounded architectural motifs is among the many reasons Richard was aesthetically drawn to the property.
"Caesars Palace is an iconic resort known throughout the world but certainly its design appeals to me as well," adds Richard. "The roman columns throughout the hotel hotel and just the hotel's layout were exactly what I loved."
Grand Terrace
Opening in September, the 80-seat terrace will overflow into the historic Caesars Palace's Roman Plaza. Large potted cypress trees will frame the sophisticated outdoor patio boasting a French café theme. With the picturesque backdrop of the Las Vegas Strip and favorable weather, the terrace will appear inviting from the inside as well. Oversized windows and French doors will lead guests from the inside to the terrace and will remain open, weather permitting. Providing the perfect setting to sip that first invigorating cup of coffee while reading the paper, the terrace will surely be a go-to spot for early risers among Caesars Palace's guests.
"For Central in Las Vegas, we're going to be in a perfect location, being Caesars Palace's main lobby. Even the bar is going to be incredible and a first for us," beams Richard. "This is a dream come true. And trust me - this is going to be fun!"
For more information, go to www.centralmichelrichard.com.
About the Company:
Reigning in the heart of the Las Vegas Strip, Caesars Palace is the world's best known resort-casino, celebrating the grandeur that was Rome in an 85-acre destination location that sets the standard for entertainment, dining and luxury. Ranking among the world's top luxury resorts Caesars Palace features 3,300 hotel guest rooms and suites, 23 diverse restaurants and cafes, five-acre Garden of the Gods pools and gardens, 50,000 square foot Qua Baths & Spa and 300,000 square feet of premium meeting and convention space. The 4,300-seat Colosseum sits just steps from celebrity chef restaurants and the acclaimed Forum Shops at Caesars and spotlights world class entertainers such as Celine Dion, Jerry Seinfeld, Rod Stewart (returning in August 2011), Elton John (returning in September 2011) and Shania Twain (beginning December 2012).
Caesars Palace, along with all Caesars Entertainment Las Vegas resorts, including Planet Hollywood Resort & Casino, Paris Las Vegas, Flamingo Las Vegas, Harrah’s, Bally’s, Rio All-Suite Hotel & Casino, Imperial Palace and Bill’s Gamblin’ Hall & Saloon, proudly prohibit adding hidden resort fees to hotel guest room rates.
ABOUT MICHEL RICHARD
Michel Richard exemplifies the art of cuisine and a love of his profession. Richard was a pioneer in French/California cuisine before moving to Washington, D.C., where Michel Richard Citronelle became his flagship restaurant. Richard's creativity can be seen in prestigious culinary publications such as Food & Wine, Food Arts and Bon Appétit. Chosen by the James Beard Foundation as Outstanding Chef 2007, Richard also won the James Beard Foundation Award for Outstanding Wine Service at Citronelle the same year and his second book, “Happy in the Kitchen” published by Artisan, won a James Beard Nomination. To rave reviews, and the 2008 James Beard Award for Best New Restaurant, he opened Central Michel Richard, which continues to be a highlight of the Washington, D.C. restaurant scene. Constantly engaged in something new, Michel, a modern French restaurant, opened at The Ritz-Carlton, Tyson’s Corner in fall 2010.
Caesars Palace, along with all Caesars Entertainment Las Vegas resorts, including Planet Hollywood Resort & Casino, Paris Las Vegas, Flamingo Las Vegas, Harrah’s, Bally’s, Rio All-Suite Hotel & Casino, Imperial Palace and Bill’s Gamblin’ Hall & Saloon, proudly prohibit adding hidden resort fees to hotel guest room rates.
ABOUT MICHEL RICHARD
Michel Richard exemplifies the art of cuisine and a love of his profession. Richard was a pioneer in French/California cuisine before moving to Washington, D.C., where Michel Richard Citronelle became his flagship restaurant. Richard's creativity can be seen in prestigious culinary publications such as Food & Wine, Food Arts and Bon Appétit. Chosen by the James Beard Foundation as Outstanding Chef 2007, Richard also won the James Beard Foundation Award for Outstanding Wine Service at Citronelle the same year and his second book, “Happy in the Kitchen” published by Artisan, won a James Beard Nomination. To rave reviews, and the 2008 James Beard Award for Best New Restaurant, he opened Central Michel Richard, which continues to be a highlight of the Washington, D.C. restaurant scene. Constantly engaged in something new, Michel, a modern French restaurant, opened at The Ritz-Carlton, Tyson’s Corner in fall 2010.
Caesars Palace
(702) 731-7507
(702) 731-7507