Tucked into a back corner of the Bellagio’s Conservatory and Botanical Garden sits Sadelle’s, the vintage looking three-meal restaurant at the Bellagio. A long line of patient diners wait to get into the new restaurant that opened right after Christmas at the resort to order bagels with salmon and lox, fried chicken, and a stacked club sandwich with turkey and bacon.
Inside, captains in salmon pink jackets with aprons and servers with French blue dresses dot the landscape of the restaurant from Major Food Group, the restaurateurs behind Carbone at Aria. Those poppy colors repeat in the decor, with ocean blues and salmon pinks, buttery yellows and toasted sesame whites evoking the bagels and lox, the restaurant’s most famous dish in New York City, where it got its start.
Interior designer Ken Fulk transformed the 10,000-square-foot footprint of the former Cafe Bellagio into a Belle Époque wonderland with cafe tables topped with French enamel and classic bistro chairs looking out to gardens.
“This is the heartbeat and front door of the Bellagio. We recognize that and the importance of that space,” Fulk says.
While the space seems enormous, Fulk created intimate experiences within. The bar and lounge with their views of the floral-filled conservatory make it a must-stop for a cocktail. Emerald banquettes in velvet and clamshell chairs beckon. Diners sitting near the windows overlooking the resort’s pools lounge in wicker chairs. Candy-striped banquettes sit above those pool views.
Fulk designed everything down to the toile on the uniforms and the wrappers used with the French fries, tying the entire experience together.
Of course, it wouldn’t be Vegas without table side cart service, and at Sadelle’s, that means pastries rolling through the dining room on a salmon pink trolley.
“It does feel elegant and grand and special,” Fulk says. “It’s not hurried like a diner experience.”
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