clock menu more-arrow no yes

Filed under:

The Linq’s Kind Heaven Reveals Its Latest Look

Updating the Strip’s ‘Petri dish for Art and Happiness’

Kind Heaven rendering
Kind Heaven rendering
Kind Heaven

Still working toward an August 2019 debut, the 100,000-square-foot, $100 million Kind Heaven at The Linq resort has shared some new images, launched its own digital currency, and put on hold the release of its composed soundtrack from Jane’s Addiction frontman Perry Farrell

Welcoming the whole family during the day before turning into a ”sensual exotic journey” at night, the multi-floor venture will be Southeast Asian-themed and include a sanctuary and a forest temple.

Kind Heaven forest entrance rendering
Kind Heaven forest entrance rendering
Kind Heaven

Guests will pay for the dining, drinks, and retail via an undetermined cash-less system. Farrell and his team recently launched the cryptographic token Yala Coin to help fund the venture and give purchasers access to “exclusive content” ahead of the venue’s debut.

Describing the concept as “a Petri dish for Art and Happiness,” Farrell had intended to preview the Kind Heaven’s background music at the Lollapalooza festival in Chicago next month, but cancelled the performance “due to a timing issue.”

Kind Heaven entrance rendering
Kind Heaven entrance rendering
Kind Heaven

Co-created with Miramax president Cary Granat and Star Wars visual effects pioneer Ed Jones, guests should at least expect a nightclub and each section of the venue to offer its own virtual reality upgrades and yet-to-be explained “multi-sensory experiences.” A suggested price range for each upgraded level of experience has not yet been revealed.

The Linq Promenade Promises a Journey Through Southeastern Asia in 2019 [ELV]

All Coverage of Eater Tracking [ELV]

The Linq

3545 Las Vegas Blvd S, Las Vegas, NV 89109 (866) 328-1888 Visit Website

The Linq Promenade

3545 South Las Vegas Boulevard, , NV 89109 (702) 322-0550 Visit Website

Sign up for the newsletter Sign up for the Eater Las Vegas newsletter

The freshest news from the local food world