So I was able to convince Wolf to start up a new brand.” The kitchen doubles as a production kitchen for the Wolfgang Puck catering business that Robins started 30 years ago. “You couldn’t come downtown with a brand like that, in my opinion. “It’s not branded like Cut and Spago on the Strip,” says Robins. Janna Karelġ228 is part of Wolfgang Puck’s restaurant group, even if the marketing doesn’t lean into that affiliation. Waiters arrive at tables with foie gras pie on a basil crust with strawberry-rhubarb gelee, spicy tomato spaghetti, and chicken pot pie with homemade puff pastry. And the lunch menu highlights sandwiches like grilled cheese on sourdough with tomato soup, a prosciutto sandwich on a baguette, and a croissant egg salad sandwich.
There’s a selection of spreads for slathering onto slices, like chicken foie mousse, garlic fondant, and ricotta with olive oil. The kitchen menu makes good use of bread, too. Varieties of bread include San Francisco sourdough, buckwheat olive ciabatta, baguettes, and multi-seed rye. Some highlight summer flavors with vanilla cream and strawberries or blueberries. Plain croissants are buttery and flaky, while the cookies and cream varieties are filled with pastry cream and topped with Oreo cookies. The bakery spans the entire length of 1228, where bakers put in upwards of 30 hours prepping and proofing and baking each croissant. And when I walked in here, I realized that the place had a lot of potential.” 1228 Main. I love restoring the kind of things that have good bones. “I fell in love with the Arts District area because I lived down here. Then I started looking at what areas made sense,” says Robins. “I was just looking for a space that I could bake bread and sell it. Above them, stacks of floury loaves of crunchy sourdough and lattice-scored dark bread sit on wall-mounted shelves. The centerpiece of the light-filled venue is the bakery counter, in which Director of Pastry Development and Operations, Kamel Guechida’s meticulously laminated pastries sit tantalizingly within a glass case. The result is an expansive and sleek space with a breakfast counter, open kitchen, in-house bakery, and bar area. Robins, a managing partner with Wolfgang Puck Fine Dining Group, started working toward his dream of opening 1228 back in 2019, a 6,000-square-foot project that was both delayed by COVID and made more expensive, doubling Robins’s construction costs to total about $4 million. The restaurant, fabricated by conjoining the building that used to house the Oddities store and an adjacent antique shop, is huge by downtown standards. Janna Karelġ228 Main - located at 1228 Main Street - opens on Monday, June 5, across the street from ReBar and next to Velveteen Rabbit. Now, he’s taking over a former novelty store in the Las Vegas Arts District to open a restaurant of his own creation, partnering with Puck to build a venue that focuses on fresh, crusty bread, late-night cocktails, and nurturing the walkability of one of the city’s buzziest neighborhoods. It'll be more fun to enjoy the Brazilian cocktails without having to be responsible, anyway.Over the last 30 years, David Robins worked with Wolfgang Puck, opening five of the celebrity chef’s restaurants on the Las Vegas Strip. The minimum age to dine at Samba Brazilian Steakhouse MGM Mirage is five years old, so leave the kiddies at home for this delicious and complex dining experience. The food and atmosphere is definitely fine dining, and if you eat enough you will get more than your money's worth.
With vivid blues, pinks and greens all over this classy joint it's not clear if Samba Brazilian Steakhouse MGM Mirage is really about Brazilian steak or about Brazilian Carnival, but either way, the Samba Brazilian Steakhouse Las Vegas is an awesome place to pamper your taste buds.
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