SLS LAS VEGAS ANNOUNCES THE AWARD-WINNING CLEO AS THE LATEST ADDITION TO ITS CULINARY OFFERINGS
Cleo Joins The Bazaar by José Andrés, Katsuya, Umami Burger, 800 Degrees and The Griddle Café in Making SLS Las Vegas an Unrivaled Foodie Destination
SLS Las Vegas, a lifestyle-driven, mixed-use resort and casino featuring sbe’s award-winning hospitality brands, today announced that Cleo will join the property’s mix of popular culinary offerings. Made famous in Hollywood following its debut at The Redbury Hotel in 2010, Cleo will showcase Chef Danny Elmaleh’s acclaimed contemporary Mediterranean cuisine alongside The Bazaar by José Andrés, Katsuya, Umami Burger, 800 Degrees, The Griddle Café and other brands yet to be announced.
Occupying a 4,000 square-foot space, Cleo, named to Los Angeles Magazine’s “Best New Restaurants” in 2011, will impart a familiar narrative to fans of the Hollywood outpost, with multiple kitchens that showcase chefs bringing the cuisine to life in addition to a central wood-burning oven. Chef Danny’s favorites like the Brussels sprouts, homemade laffa breads, meatball tagine, moussakah and many others will be accompanied by a selection of new dishes currently under development. Complementing the cuisine will be Cleo’s signature mixology program highlighted by a selection of beverages made with fresh ingredients and fresh-pressed juices.
“Bringing the Cleo dining experience to SLS Las Vegas is something we’re all very excited about,” said Rob Oseland, SLS Las Vegas President and Chief Operating Officer. “Chef Danny’s menu and dedication to seasonal cuisine has established Cleo as one of Hollywood’s most talked about restaurants and will only elevate what’s already shaping up to be an unparalleled collection of food and beverage offerings.”
“Cleo’s menu and vibe are a natural fit for SLS and the entire team is hard at work concepting new dishes that capture both the essence of Hollywood and Vegas,” added Elmaleh. “And having Cleo positioned alongside such an incredible mix of food and beverage brands is an absolute honor.”
While much of Cleo’s design is still under development, fans of the original location can look forward to an aesthetic that reflects the one composed by sbe Founder, Chairman and CEO Sam Nazarian and acclaimed filmmaker and photographer Matthew Rolston in Hollywood. The space will also include a special area for the ceremonial plate-breaking which has become a cherished experience for diners celebrating special occasions.
“Hollywood provided the stage for Cleo to achieve a special place in the culinary community, but Vegas will give diners an even grander experience where the food and the space will be designed to transport guests to another world within SLS,” said Matt Erickson, SLS Las Vegas Senior Vice President of Restaurant Operations.
Set to debut in the fall of 2014, SLS Las Vegas represents the first new resort and casino development on the Strip in over two years and has been one of a handful of new developments that have helped to fuel the local economy’s rebound. In addition to Cleo, The Bazaar by José Andrés, Katsuya, Umami Burger, 800 Degrees, The Griddle Café, SLS Las Vegas will also feature a collection of other celebrated sbe brands, including The Sayers Club, Foxtail and several other brands yet to be announced.
In other news, SLS Vegas recently announced its partnership with William Hill, one of the world’s top gaming companies, to introduce a state-of-the-art sports book concept to the property. SLS Vegas will collaborate with William Hill to launch a sports book experience featuring groundbreaking wagering technologies designed to provide guests with an unrivaled sports betting offering.
For more information about SLS Vegas, visit www.slslasvegas.com and to stay connected to the latest developments from SLS Vegas, visit the Daily Blog here.
sbe is a creative hospitality company that develops, manages and operates award-winning hotels, restaurants and nightlife. Through exclusive partnerships with cultural visionaries, sbe is dedicated to delivering the best in design, culinary and entertainment. Already a proven leader in the hospitality and real estate industries, sbe has over 80 properties currently operating or in development, and has expanded several of its flagship brands including SLS Hotels, Katsuya by Starck, The Bazaar by José Andrés and Hyde Lounge nationally and internationally. Founded in 2002 by Chairman and CEO Sam Nazarian, sbe is a privately held company. More information about sbe can be obtained at sbe.com, or by downloading the sbe App.
ABOUT SLS LAS VEGAS:
SLS Las Vegas is an all-encompassing, mixed-use resort and casino with more than 1,600 guest rooms and suites, 30,000 square feet of flexible meeting space, and a collection of sbe’s acclaimed restaurant and nightlife brands. When it opens in 2014, SLS Las Vegas will provide an approachable experience that will feature The Bazaar by José Andrés, Katsuya by Starck, multiple unparalleled nightlife offerings, retail by Fred Segal and additional brands currently in development. If you would like us to keep you up to date as to what is happening at SLS Las Vegas, click on “Sign Up” and provide us with your contact information.
ABOUT CHEF DANNY ELMALEH:
Chef Danny Elmaleh, the culinary mastermind behind many of sbe’s most renowned restaurants, is best known for his award-winning concept, Cleo. Drawing on both his childhood and professional life spent around the world, Elmaleh is known for effortlessly blending diverse cuisines to create exotic and sumptuous dishes, often in the most unexpected places.
With his development of imaginative culinary offerings, he continues to make a name for himself as the creator of enlivening menus that encourage a social dining experience. While Chef Danny has had an inspired impact on nearly every one of sbe’s restaurant offerings, his menu at Cleo at The Redbury has earned him critical acclaim. Boasting a distinctly light and fresh menu that evokes a boho-inspired mezze bar, Cleo has become one of the hottest restaurants in the country.
Elmaleh began his career as a chef in Japan at a prominent French restaurant. He then cooked at Ristorante Giannino in Milan and Melisse and its sister restaurant, Lemon Moon, in Los Angeles. In 2006, Elmaleh opened Celadon restaurant and was named a “Rising Star Chef” of 2007 by Star Chefs. It was there that he met Katsuya Uechi and forged the relationship that led to his role with sbe.
Elmaleh’s unique culinary style is informed by his upbringing. Born in Haifa, Israel, to a Moroccan father and a Japanese mother, Elmaleh began his training at the famed Culinary Institute of America in New York.