Searsucker Las Vegas is making its debut at Caesars Palace, adjacent to Omnia Nightclub, Spring 2015. Under the helm of celebrity chef Brian Malarkey, Searsucker Las Vegas will join existing outposts in Austin, Texas, Del Mar, Calif., and the restaurant’s flagship location in San Diego’s famed Gaslamp Quarter.
“We are excited to increase Hakkasan Group‘s restaurant presence in Las Vegas and introduce Searsucker to the market,” said Nick McCabe, President of Hakkasan Group. “The Searsucker concept is perfectly suited for its location within Caesars Palace, who are a great resort partner to us and look forward to sharing continued success.”
“We couldn’t be more excited to welcome Searsucker to Caesars Palace. A proven hit in San Diego and two other locations, Searsucker will further diversify the dining, bar and lounge experiences at Caesars Palace, and will provide a nice complement to our existing restaurant collection,” said Caesars Palace President Gary Selesner.
Open nighty for dinner, Searsucker Las Vegas will introduce locals and tourists alike to Malarkey’s contemporary spin on American classic comfort foods, set in a laid-back atmosphere.
“I am honored and thrilled to bring Searsucker to Las Vegas and join the incredible collection of restaurants in this great culinary destination,” said Malarkey. “I love the energy and excitement of Las Vegas and it has been a dream of mine, for quite some time, to open a restaurant here.”
The menu will be anchored by Searsucker staples such as the 38-ounce bone-in ribeye “tomahawk”, eggs + bacon “pork belly” featuring a soft poached egg with brown butter hollandaise, as well as the beer-braised short rib + horseradish + fried onions with pan sauce and butter potato. Signature sides such as jalepeño-chorizo “corn off the cob” and fried brussels + walnuts with anchovy red wine jalapeño vinaigrette will round out the bill of fare. The beverage program will offer a variety of classic concoctions with a modern twist. Cocktail offerings will include the Jalaberry Strawpeño margarita, the New World Fashioned – a variation on the common Old Fashioned, as well as the Peter Rabbit – a spin on the traditional Pimm’s Cup made with Pimm’s gin-based herbal liquor and the restaurant’s housemade signature basil lemonade. A unique late night menu will also be available selected nights of the week, featuring Malarkey’s take on “dinner-meets-brunch” cuisine.
The 7,500-square-foot venue is designed by internationally acclaimed designer Thomas Schoos. Schoos’ vision for Searsucker draws on themes of retro Americana such as cowboy culture and mid-century roadside diners to create an atmosphere that is at once casual and handsomely stylish. Drawing on the social vibe that has made the Searsucker brand so popular, Schoos takes the Las Vegas location to the next level with design highlights that include coarse rope chandeliers that look like lassos, neon “Eat” signs, tumbleweed-shaped light fixtures and rustic wood and marble tables, as well as several large whimsical paintings by Schoos on the subject of food.
Searsucker was named after the simplicity of the seersucker fabric which is casual, relaxed and emanates the “feel-good” vibe among those who wear it, or in this case dine there. As with the seersucker fabric, one may feel dressed up, yet comfortable, and we evoke that same feeling within our dishes. Enjoy familiar comfort foods with a twist from “Top Chef” alum, Brian Malarkey, like Cheddar Puffers, French Toast, Tuna Albacore with prosciutto, sherry aioli and balsamic, or Pork Butt with grilled peaches and bacon emulsion. Each of our three locations feature comfortable couches, eclectic music, and extreme flavors all which combine to create the perfect “social dining experience.”
For more information on Searsucker, visit www.searsucker.com.