Chef Shaun Hergatt to open Caviar Bar restaurant in Las Vegas – The Hollywood Reporter
Australian chef Shaun Hergatt knows how to make boxes, whether it’s in his new Michelin-starred Vestry in SoHo, in his private restaurant at 432 Park Avenue – known as Billionaire’s Row in New York – or as as Culinary Director of Surf Lodge in Montauk, NEW YORK.
Now, Hergatt is taking his talents and his mother-of-pearl spoon to the West with the Caviar Bar at Resorts World in Las Vegas, scheduled to open on December 3.
“Las Vegas has a certain level of opulence and also a bit of flash,” he says. “It’s a place where people want to fulfill their dreams and desires for a few days and then go back to where they live.
The city’s indulgent personality pairs well with caviar, says Hergatt.
Located in the dining and shopping district of the casino complex, which opened in June, the Caviar Bar, Hergatt explains, is 1,200 square feet of leased space. Step through the massive doors and find an intimate 105-seat restaurant. The seafood-focused concept, aside from its namesake’s spoonfuls, will feature lobster and fish from around the world, with Hergatt also grilling. Seasonal cocktails will complement the in-game ingredients.
“I think I have the ability to give people an experience. If you want to come for a celebration and drink champagne or if you just want to have nice caviar, we have different flavor profiles, textures and prices, ”says Hergatt.
Caviar Bar will also be a vehicle for Hergatt’s Caspy caviar brand, with varieties such as Baerii, Kaluga, Golden Russian Osetra and Sevruga used in their artful culinary creations and available for wholesale purchase.
Proud to be accessible, Hergatt insists that caviar is for everyone.
“In many cultures, it’s a way of life. If you go to many areas where caviar is accessible, it’s thousands of years of history. It has become an elitist, opulent, expensive product due to supply and demand, ”he says. “It doesn’t have to break your bank account. It is something that you can eat on a regular basis. And to be honest, it’s just a delicious thing. There are so many different levels of quality. There are so many different flavor profiles, there are different types of sturgeon and you can taste the nuances in the textures and colors.
For those who don’t like fish roe, organic salmon, tartares, Wagyu beef, a wide selection of cheeses, ham and salami as well as rich desserts complete the menu, which can be presented à la carte. or in the form of multi-course tastings.
“Whether you prefer a caviar-centric dish or just a nice cut of salmon, the restaurant provides an immersive social setting for people to meet, have a drink and mingle,” he says, adding: “The art of cooking is having super delicious food that people really enjoy.I love to play with food and make sure it looks fun and exciting.
With 20 years in New York City under his belt, he has an extensive library of cocktail recipes, emphasizing that there is no need to completely reinvent the wheel. “Can you change a martini?” Yes you can. But I love a Dirty Martini on a big day. And, if you’ve got a great bartender who knows how to make the perfect Dirty Martini, this is something to come back to, ”says Hergatt.
On the wine side, expect an international selection with a focus on Burgundy and more than a dozen dishes by the glass.
And it wouldn’t be a caviar bar without the influences of Russian design. Designed by Roman Vnukov, the space will feature doors adorned with Belarusian crystal, fabric-covered walls and tables adorned with shagreen. On the ceiling, find hand-blown crystal balls that look like caviar.
Open until 2 a.m., the Caviar Bar will welcome diners with different purposes as the night progresses. “At first, people come for a few drinks and they’ll try Iberian ham and some caviar,” he says. The Caviar Bar will welcome the late night crowd for snacks, desserts and cocktails around midnight. “Drink a few more drinks,” Hergatt said. “You don’t necessarily want to go to a club because it’s just not your thing anymore.”
A sign that the caviar craze could be here to stay, earlier this year, the north star of American gastronomy, chef Thomas Keller, and Shaoching Bishop launched Regiis Ova Caviar & Champagne, a new ephemeral destination in Yountville. , in California. Its motto is to celebrate bubbles, classic dishes with a contemporary approach and their caviar brand, Regiis Ova.