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Durango Casino & Resort introduces new signature steakhouse25 October 2023(PRESS RELEASE) -- Yesterday, Durango Casino Resort in Las Vegas announced its new signature restaurant, Nicco’s Prime Cuts & Fresh Fish, a modern American steakhouse featuring prime meats, market-fresh seafood and a chic dining scene. Curated by innovative executive chef Frankie Gorriceta and property executive chef Daniel Ye, Nicco’s menu is all about sourcing – from the finest meat purveyors, fresh and dry-aged fish markets and straight-from-the-farm produce – all executed with a true culinarian’s precision. Adding to the excitement, the anticipated property is pleased to share that dining reservations for its signature restaurants are now available. Chef Gorriceta has curated a dinner menu that brings to life the best of both land and sea. Guests will discover a premium steak menu featuring USDA Prime, Dry Aged (exclusively for Nicco’s) and Wagyu cuts hand-selected from the world’s finest ranchers and purveyors alongside traditional American steakhouse dishes and signature entrees. Standout dishes include a 14-day dry aged roasted Prime Rib; a Dry-Aged Mediterranean Branzino grilled over almond wood in a custom designed Mi Brasa oven; Snow Beef Agnolotti with braised beef shank, green peas and au jus; Colorado Lamb Chops served with a red wine demi-glace; and an assortment of shareable plates including Meatballs with whipped ricotta, San Marzano tomatoes and sweet basil; and Langoustines prepared with smoked paprika-meyer lemon butter. Chef Gorriceta has also curated a collection of Tableside Grilled Wagyu Flights featuring hard-to-find Hokkaido Snow Wagyu, true Kobe and the rare A5 Olive Wagyu fulfilling Nicco’s mission: provide guests access to the world’s finest beef. Reimagined comfort dishes include the Country Fried Steak, a 16 ounce split bone Australian cowboy steak served with homemade country gravy and the Nicco’s 28 Burger, a custom housemade Japanese and Australian wagyu blend smashburger with cheese and special sauce, served with duck fat fries. A standout fish market sets the stage for guests to sea the daily catches, and fresh options from the raw bar, seafood plateaus, caviar service and fresh crudos including the Bluefin Tuna with a balsamic glaze and Kaluga caviar round out the exquisite menu. To complete the experience is a selection of signature and classically inspired cocktails incorporating modern techniques and an extensive 500 plus bottle wine list. Signature cocktails include On Cloud Nine with Grey Goose vodka, jasmine cocchi americano, italicus, raspberry, yuzu, lemon and albrecht cremant sparkling rose finished tableside with a cloud of aromatic mountain berry tea; Nicco’s Martini featuring olive oil and dill Ketel One vodka, house vermouth and brine blend, and Barrel Aged Negroni with botanist gin, cascara cocchi di torino, citrus blend campari, barolo chinato, amaro del capo, decanter aromatic and orange bitters. Upon arrival, guests will enter the 250-seat restaurant and encounter the aforementioned fresh fish market seafood display featuring a variety of premium catches flown in daily and a showcase kitchen offers guests a peek into the action where chefs perfect dishes on a custom wood burning grill and a Mibrasa oven. A vibrant bar and lounge with a live pianist or DJ blends seamlessly with the impressive dining room and expands into a glass enclosed veranda that can open with the seasons and an adjacent outdoor patio offers al fresco dining. An exclusive private dining room offers personalized touches in a discreet and dramatic setting. Designed by Los Angeles-based Avenue Interior Design, the restaurant's decor will complement the menu with luxe and stylish interiors, including a clad entry façade with honed travertine and walls wrapped in highly figured walnut burl wood panels and warm brass accents. The luminous selenite bar will be the perfect place to gather for a drink, while a 4,000 bottle wine cellar featuring Italian, French and California wines separates the lounge and dining room. The dining room will feature an opulent pallet of rich textured velvets and supple leather upholstery capped by an intricate crystal chandelier above. Thoughtful architectural lighting and interesting fire elements will provide warmth and ambiance, while bold and contemporary art will amplify the drama of the stylish culinary enclave. Executive Chef Frankie Gorriceta brings more than two decades of culinary knowledge to his new role at Durango Casino & Resort. Chef Gorriceta’s storied career as a culinary leader includes deep roots in local and international roles. Prior to joining Durango Casino & Resort under resort executive chef Danny Ye, Gorriceta served as executive chef for several Nobu Restaurant Group properties in the US, Europe and Asia, directed openings for Nobu Hotels in Manila, Las Vegas and Miami, and served as executive sous chef at the Michelin Star-rated Nobu in Tribeca. Chef Ye joined Station Casinos in late 2022 following a successful five-year tenure as Corporate Executive Chef for CATCH Hospitality Group and spent another portion of his career as Executive Chef and Corporate Liaison for Nobu Restaurants across the globe. Nicco’s will be open seven days a week with bar and lounge service starting at 4 p.m. and dinner service starting at 5 p.m. For more information on Nicco’s please visit online or follow on social media @NiccosSteak. Reservations for Durango Casino & Resort’s signature dining offerings are now live and guests may book by visiting www.durangoresort.com or by calling 702.567.7838. The resort’s restaurant collection includes unique concepts by acclaimed operators and new-to-market restaurants from some of the nation’s top restaurateurs including soon-to-be culinary destinations Bel-Aire Lounge, Mijo Modern Mexican, Summer House and The George Sportsmen’s Lounge. Eat Your Heart Out hall of foods will bring together eclectic cuisines and lively communal dining in a casual setting. The approachable restaurants feature counter-side ordering while Fiorella and Yu or Mi Sushi will accept reservations. |