In January, the Cosmopolitan will introduce its first authentic Mexican dining establishment, Amaya Modern Mexican Restaurant, taking over the space previously occupied by Holsteins Shakes and Buns, which closed in July under the direction of the MGM-owned casino resort. Celebrated chef Jason McLeod has crafted a seafood-centric menu for Amaya, giving a fresh culinary identity to the former Holsteins location at the Cosmo.
Owned and operated by Gen3 Hospitality, which also runs Haute Doggery and Flour & Barley pizza at the Linq, Amaya will feature a range of coastal Mexican dishes devised by McLeod, who serves as the culinary director of Clique Hospitality. This partnership underscores Gen3’s commitment to delivering unique dining experiences. Amaya’s website showcases the selection of dishes that patrons can anticipate.
The Las Vegas Review-Journal, which first reported the news, notes that the restaurant’s name honors an inspirational woman the team encountered during their culinary explorations in Mexico. It remains unclear if there is any connection to an existing Amaya Restaurant in Mexico City.
Since its opening in 2010, the Cosmopolitan’s closest offering to Mexican cuisine has been China Poblano by Jose Andres, which blends Chinese and Mexican flavors.
Recently, the Food Network blog spotlighted General Tso’s Wings at the new Spago, now located by the fountains at the Bellagio, as one of its 14 picks for “The Best Chicken Wings in America.” Interestingly, the wings are an off-menu item, celebrated for their sweet and spicy garlic sauce, enhanced with cilantro and scallions.
In other dining updates, La Popular CDMX has closed its doors at the Palms after a little more than a year. The restaurant, led by executive chef Cesar de la Parra and operated by Mexico City’s Grupo Carolo in partnership with Eureka Restaurant Group of California, has not sustained the popularity suggested by its name.
Marché Bacchus, a beloved French restaurant overlooking Lake Jacqueline in Desert Shores, has transitioned to new ownership. Rhonda and Jeff Wyatt, the proprietors since 2007, have sold the establishment to HUKL Hospitality. The Wyatts had acquired it from the original founders, Gregoire and Agathe Verge, who established Marché Bacchus as a wine store in 2000.
Next year, travelers at Harry Reid International Airport will be able to enjoy Dave’s Hot Chicken. This new location will be managed by airport concessionaire JV Ventures, joining other Dave’s Hot Chicken outlets at the Grand Bazaar Shops on the Strip and at 9040 W. Sahara Ave.
