The Hexx Changeover Includes Three New Menus

The changeover from Sugar Factory American Brasserie to Hexx Kitchen, Bar & Chocolate is now complete at Paris Las Vegas. New menu developed by Matthew Silverman and executive chef Matthew Piekarski are now in place for breakfast, lunch and dinner at this 24-hour restaurant.

Look for dishes such as a filet with spring asparagus, chicken and waffles, spaghetti carbonara, pepperoni pizza, a burger with aged Wisconsin cheddar, peppered bacon and house-made dressing and more.

Hexx also brings a bean to bar chocolate experience with cacao beans sourced from farms located 20 degrees north and south of the equator. Hexx uses chocolate is created from cacao beans and organic palm sugar. Guests can watch chocolate making in progress.

Behind the bar, find cocktails from sommelier and beverage director Troy Kumalaa. The Spellbound uses tequila, watermelon and Cointreau while The Hexx is made with vanilla vodka, Tempus Fugit crème de cacao and hazelnut, finished with luxardo cherries.

Hexx’s wine list includes 25 wines by the glass and nearly 200 bottles from France, Italy, Germany, Australia, New Zealand, Argentina, Chile, the United States and others. Twenty-five draft and bottled beer cover traditional Pilsners as well as double IPAs and stouts.

The 30,000-square-foot restaurant seats more than 300 guests, half on the patio and the other half in the dining room. The bar features a row of high-top communal tables.

Todd-Avery Lenahan of TAL Studio created the look of this space with its chocolate hues, earth tones, rich woods and more that encompasses the retail and chocolate experience as well.

All three menus are below.

Hexx Breakfast Menu

Hexx Lunch Menu

Hexx Dinner Menu