| "Dine On Set" at the WB Stage 16 Restaurant By R. H. Duke As I entered this cavernous eatery, I had immediate recall of classic movies featuring "Ricks' Cafe Americain," "a 1960's Las Vegas Lounge," and "We're In The
Money/Gold Diggers of 1933." Each were elaborate movie sets at thelegendary Stage 16 Warner Bros. Studios in California.
Authentically recreated at the studios, the sets were then disassembled and shipped to Las Vegas. they have artfully reassembled as dining rooms on 2 levels at WB Stage 16 Restaurant in the Venetian Hotel and Casino. Recreating the sets is a major feat in itself, but to dismantle, send, and put them back together is a project of magnitude, as is the magnitude of
this restaurant.
This reviewer is convinced that WB Stage 16 Restaurant is an eatery with a theme as its' decor, and not a "theme" restaurant. No memorabilia adorns the walls here. Guests visit for the outstanding and creative food while dining in the comforts of Hollywood movie sets - certainly an experience that I find unique.
Company president, Girard O'Riordan says, "in developing the concept of WB Stage 16 Restaurant we placed food first, and created a
wonderful menu. The decor is no less amazing than the food, but secondary to our primary goal of delivering a wonderful meal to our patrons."
I agree with O'Riordan, food does take center stage at this innovative conceptual restaurant featuring sophisticated fusion of Mediterranean, Asian, European, and American flavors, under one roof (or rather, 7 dining rooms).
"My goal is to ensure guests have a positive dining experience from the fantastic cuisine to the ambience,
and first class service ... diners will enjoy themselves from the moment they walk in the door," says Director of Operations John Baydale.
The eclectic menu was created by award-winning Corporate Executive Chef Todd Sicolo. His creative and varied culinary experience ranges from 5-star French and American restaurants, to eateries replete with Asian and Caribbean fare. Chef Todd says "I always enjoyed experimenting with new and exciting dishes, adding a unique twist and
flavor," which this reviewer believes are major "ingredients" in his creations, and may possibly be the difference between a good chef and a great chef. Sicolo's recipes; explode with the creativity and designs of a diligent artist. Just as an artist displays his best on canvas, so does Chef Todd display his perfection in artistry in cuisine on a plate.
Making a decision from the extensive list of appetizers quickly excited my palate, as I attempted to choose between Wok
Fried Duck Spring Rolls with Asian Vegetables and Mango-Cactus Pear Jam; Escargot with Wild Mushroom Sautéed in Scampi Butter; Salmon Tartare with Cucumber Noodles; Gazpacho Vinaigrette and Crispy Crostini (my favorite;) or Barbecued Shrimp Martini with Charred Corn and Black Bean Salsa Chipotle Sauce.
Chef Todd has perfected an array of entrees that trigger pictures in one's mind while perusing the menu, such as Herb Brushed Veal Chop with Baked Cannelloni Beans; Wilted Greens
drizzled with Balsamic Vinaigrette; Lobster Strudel in Crisp Phyllo Pastry with Vanilla Stoli Buerre Blanc; and Grilled Chicken and Apricot Kebabs with Mushroom Couscous; and the Warm Radicchio and Frise Salad. These are just a few of the delectable offerings. Be sure to save room for "The Final Cut," the Chef's exceptional desserts. You must try the Cinnamon Golden Apple Pizza (really a tart) - a delicious and delicate pastry round topped with Vanilla Ice Cream and Caramel Drizzle.
This is a heavenly dessert and a perfect end to a perfect meal.
Sicolo uses the freshest and highest quality of ingredients in original recipes that are not duplicated anywhere. They result in unparalleled flavors, textures, and design certain to please the palate of the most discriminating diner.
"The cuisine is only as good as the team behind me," Sicolo says in a humble manner. "Kudos to all the employees and especially my management team consisting of George
Jacques, Executive Chef; Alberto Segura, Executive Sous Chef; Gill Morales, Executive Sous Chef; Nick Literski, Sous Chef; and Juan Murillo, Sous Chef Tournant."
WB Stage 16 Restaurant's Jack's Velvet Lounge is a popular loft-like bar. It has a cozy and inviting atmosphere with an open outdoor balcony and a spectacular view of the Venetians' Piazza and Las Vegas Strip. It's the perfect place for that after-dinner cocktail or casual drink at any hour.
Steven Doctors,
Director of Sales and Marketing boasts a private screening room availability for parties, conventions, and presentations, in addition to dining rooms to accommodate large groups, banquets, or special events. WB Stage 16 Restaurant
The Canal Shops at the Venetian Hotel-Casino
Tel: (702) 414-1699 R.H. Duke is a former restaurateur and a Las Vegas restaurant critic who says “Fine Dining is one of Life’s Greatest Pleasures!” |
