Tao Group also recently opened chef Chris Santos’ restaurant, Stanton Social Prime at Caesars Palace - another New York import. Salt-baked Mediterranean sea bass Anthony Mair From the lounge, pass through a metal beaded chain canopy to find a monumental ceiling installation looming over the main dining room. Visitors will enter the 266-seat restaurant via blue velour drapery that leads into a tunnel, illuminated by flickering candles and carved artwork by artist Vhils, who also has a carved wall art piece inside Greene St. The drink menu will feature classic cocktails - and caviar served in an ice block.
Salt-baked sea bass will be prepared tableside and, for dessert, crêpes Suzette with orange caramel and vanilla chantilly are big enough for two. Signature dishes include an omelet with crème fraiche and caviar, a whole Dover sole with lemon caper butter and a 22-ounce prime aged ribeye with rotisserie leeks. Overseen by executive chef Jason Hall and Tao Group Hospitality’s chief culinary officer, Ralph Scamardella, the coastal cuisine takes inspiration from regions of France, Spain, Italy, and Greece. Cathédrale, a French-Mediterranean restaurant that got its start in New York City’s Lower East Side will open on May 1 in a dramatic venue with signature dishes and theatrical art. The hospitality group behind popular and clubby Las Vegas restaurants and nightspots like Hakkasan, Lavo, and Beauty & Essex, will open a new high-energy New York outpost next month at Aria Resort and Casino.
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