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Here's What Culinary Dropout Will Look Like

The plywood is up, announcing Culinary Dropout opening in August at the Hard Rock Hotel.
The plywood is up, announcing Culinary Dropout opening in August at the Hard Rock Hotel.
[Photos: Susan Stapleton]

“Our swagger’s a little different,” says Frank Giacomini, the regional director of operations for Culinary Dropout. The restaurant plans to open at the Hard Rock Hotel on Aug. 21 with room for 200 inside and 120 on the 3,000-square-foot patio overlooking the pool.

For now, the restaurant is under construction, taking over the former Ago space across from Nobu. Executive chef Eric Suniga, who was at Thomas Keller’s Bouchon in Yountville, Calif., and here in Vegas at the Venetian as well as Michael Mina's Seablue at the MGM Grand, takes over the kitchen.

The restaurant from Sam Fox out of Phoenix plans to have an open-style kitchen, a raw bar and a rotisserie with prime rib, whole hog and more. A low table

Inside the restaurant, find 6,000 square feet industrial steel doors, worn green leather sofas and eclectic chairs. Chandeliers and pendants will decorate the ceiling.

A marble-topped dining bar, meant as a communal setting, will give guests a look inside the charcuterie window. The zinc-covered main bar overlooks the patio, which plans to feature fire pits. Throughout, unfinished floors will meet patterned wall treatments and antique upholstery patterns.

The restaurant also plans to have live music, whether deejays or bands, on Fridays and Saturdays. Brunch will be on the menu on Sundays.
· All Coverage of Culinary Dropout [~ELV~]

Culinary Dropout

4455 Paradise Road, , NV 89169 (702) 522-8100 Visit Website

Nobu

4455 Paradise Road, Las Vegas, NV 89169 702-693-5090

Bouchon

3355 Las Vegas Boulevard South, Las Vegas, NV 89109 702.414.6200 Visit Website

Michael Mina

3600 South Las Vegas Boulevard, , NV 89109 (866) 259-7111 Visit Website

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