Vegas Magazine - - Contents - BY ROB KACHELRIESS

Put down that yard-long mar­garita. The best new happy hours have so­phis­ti­ca­tion in spades.

Over­sized slushies may be fun on spring break or af­ter mid­night at the clubs, but a few places on the Strip are of­fer­ing more grown-up ap­peal in the form of se­ri­ously so­phis­ti­cated social hours. “Peo­ple are tired of the same old thing,” says Manny Kess of the Kess Group, a com­pany that spe­cial­izes in VIP ex­pe­ri­ences. “Ve­gas is ex­pe­ri­enc­ing record highs in nightlife and in par­ty­ing, but there’s def­i­nitely a clien­tele that wants some­thing more quiet and more unique.”


The space for­merly known as the Bour­bon Room at Vene­tian was an ’80s rock­themed party spot, but has been re­designed as The Dorsey, with French oak, brass, leather, mar­ble ,and long com­fort­able couches. The drink menu was cre­ated by famed mixol­o­gist Sam Ross of New York’s At­taboy—you can’t go wrong with a Ginger Rogers, a creamy con­coc­tion that blends Ja­maican rum with cof­fee liqueur and fresh ginger. Vene­tian turned to David Rabin, the

hos­pi­tal­ity brain be­hind NYC hotspots The Sky­lark, Café Clover, and more, to con­cep­tu­al­ize the new lounge. At its open­ing, he di­rected us to the li­brary room (with its fire­place of steam “flames” you can touch). We think it’s the co­zi­est new spot on the Strip. 866-659-9643; vene­

RESTAU­RANT GUY SAVOY French culi­nary mas­ter Guy Savoy’s new Caviar Room inside the lounge just within his restau­rant serves its own dis­tinct menu, in­clud­ing the Col­ors of Caviar (a small glass with caviar stacked among mul­ti­ple gar­nishes), Kusshi oys­ters on the half shell and al­lur­ing Siberian Baerii caviar by the ounce. “It gives you the abil­ity to eat at this restau­rant and have amaz­ing dishes with­out spend­ing two or three hours there,” Kess points out. Wash it down with a Belvedere mar­tini or a $29 glass of Krug Grande Cu­vée. The Caviar Room is open dur­ing reg­u­lar restau­rant hours, 5:30–9:30 PM, Wed­nes­day–sun­day. 702-731-7286; cae­

MR CHOW This celebrity-friendly din­ing spot is not only fa­mous for its Beijing duck, but also its roam­ing Cham­pagne cart. You can now en­joy some of those bub­bles at a softer price thanks to its Sun­day– Thurs­day social hour between 5 and 7 PM. Just pull up a seat at Mr Chow’s sleek cir­cu­lar bar that over­looks the Gar­den of the Gods Pool Oasis. Kess is a big fan of the view: “Most other restau­rants are con­fined and closed. You don’t have that beau­ti­ful land­scape.” It’s the per­fect spot to sip your Moet Chan­don Im­pe­rial, Moet Chan­don Rosé, and Krug Grande Cu­vée (also avail­able as a half-bot­tle). 702-7317888; cae­

Cozy up to the fire in The Dorsey’s li­brary. In fact, stick your hands right in: Those flames are a steamy il­lu­sion.

We think the orig­i­nal would be thrilled with her Ginger Rogers cock­tail at The Dorsey.

The Caviar Room serves Guy Savoy’s hits with­out a mul­ti­course com­mit­ment.

Belly up to this bar at Mr Chow for one of the most civ­i­lized happy hours in town. RIGHT: Dur­ing din­ner ser­vice at Mr Chow, the bub­bles go mo­bile.

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