The former Rose. Rabbit. Lie. at the Cosmopolitan of Las Vegas has a new restaurant taking over its space from Spiegelworld, the production company behind Absinthe, Atomic Saloon Show, and Opium. Superfrico opens at the resort on September 24 with dining and drinks next to the Opium Theatre.
Superfrico plans to offer dining all night in a space where anything goes. Ross Mollison of Spiegelworld tapped chef Anthony Falco to handle the pizzas, executive chef Mitch Emge from the Cosmopolitan of Las Vegas, “principal pourer” Leo Robitschek of Eleven Madison Park, and general manager Greisy Pacton, formerly of Gordon Ramsay Steak at Paris Las Vegas, to run the joint, serving cuisine dubbed “Italian American psychedelic.” That translates into pizzas, pasta dishes, steaks, seafood, small plates, signature desserts, and “late-night finales.”
Robitschek plans a roster of cocktails available as bottled cocktail flasks as well as small batch beverages, with some sold from Superfrico’s on-site Bottle-O retail store.
Superfrico itself gets divided into themed bars, lounges, and dining rooms that blend the lines between the show and the restaurant. Performers come and go from their dressing rooms to the Opium Theatre through Superfrico’s kitchen and dining rooms.
Heather Harmon designs the space with artwork reflecting the company’s circus roots with pieces such as Adehla Lee’s Psycho Pop Party, a wild candy-colored acrylic painting intended to give the viewer a sense of visual pleasure through exposure to the fantastical. The company commissioned more than 20 original works in a variety of media, from illustration to neon.
The opening of Superfrico coincides with the returns on Opium. Reservations can be made now online while tickets for Opium are on sale now, with performances every Wednesday through Sunday at 8 p.m. and 10 p.m. beginning September 24.
Rose. Rabbit. Lie., the daring supper club, closed permanently in March. The venue with live entertainment and fabulous presentations for dishes such as a beef Wellington and a terrarium chocolate dessert reopened last year in June, only to close in January, a victim of reduced capacities in restaurants.