Delectable details are beginning to emerge regarding this fall’s most anticipated and unprecedented restaurant debut; Central (sen-TRAL) Michel Richard at Caesars Palace will make its grand entrance on the global culinary stage this September.
The James Beard award-winning Chef Michel Richard is integral in the creation of this new restaurant concept that will showcase his signature American cuisine with a French accent and will do so around the clock. Central will be the first restaurant ever helmed by a James Beard award-winning chef to keep its doors open 24 hours a day, seven days per week.
Located in near bustling main entrance of Caesars Palace, Central boasts a 75-foot-long onyx bar that opens up directly into the hotel’s lobby. Its inviting atmosphere is the first feature of the restaurant guests will observe; both patrons of the restaurant and guests passing by will be able to partake in Richard’s signature modern-classic cocktail creations and other libations, 24 hours a day.
Inside, the restaurant’s decor features Richard’s preferred palette of burgundy and green accented by amber-flecked glass, a variety of sculptural interpretations of dishes (Richard is fond of circular forms), two 13-foot-high wine rooms (one for red, one for white), large-scale rotisserie capable of roasting 40 chickens simultaneously and a spacious and tranquil outdoor patio evocative of a French cafe or bistro. This patio, which will be surrounded by large potted Italian cypress trees, will extend out into Caesars Palace’s historic Roman Plaza fronting Las Vegas Boulevard, providing guests with an exquisite and rare Las Vegas al fresco dining experience. In total, the 9,600-square-foot restaurant will seat approximately 220 guests indoors and 80 guests outdoors for patio dining.
Of course, Central’s most extraordinary element of all will be its menu. Crafted to be not only delicious, but also in Richard’s own words “unpretentious and fun,” breakfast, lunch, dinner and late-night menus will feature all the dishes he known for at Central in Washington, D.C., plus a substantial number of new dishes created especially for the Caesars Palace location. Some of the savory favorites from Richard’s existing repertoire will include charcuterie and cheese selections such as “faux” gras terrine with country pate and a cheese plate featuring daily selections of three and five cheeses; sandwiches including the grilled mushroom and cheese sandwich and lobster burger; appetizers and salads such as pork belly confit with chile BBQ sauce and goat cheese Caesar salad and main courses including Richard’s famous fried chicken, short rib pappardelle and syrah sauce and rotisserie chicken with roasted potatoes. Mouthwatering sides on offer include Brussels sprouts with bacon and creamy polenta, while Central’s dessert menu highlighted by delectable items such Napoleons and chocolate lava cake will be second to none as Richard began his illustrious culinary career as a pastry chef.
“Las Vegas is such an exciting place, I’m happy to be spending so much time here,” enthuses Richard. “Our menu and experience at Central will please a sophisticated audience that appreciates great, accessible cuisine at good prices in a relaxed atmosphere. We want them to have such a good time, they’ll tell others and come back again and again.”
Posted By: Ashley Nicole 7/21/2011