New Restaurant in Las Vegas

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By • Aug 24th, 2010 • Category: Dining and Cuisine

An imaginative new restaurant and lounge at Town Square, nu sanctuary is a striking centerpiece that sets the mood for dining and nightlife. The 4,000-square-foot venue that holds approximately 200 guests symbolizes a new beginning with a sprawling tree growing from the cascading roots along the floor, where colorful LED-lights divide across the room.

The menu, created by Executive Chef Brian Howard, features selections made from the finest meats, fruits and vegetables, many of which are locally grown and farmed to ensure the highest level of quality and freshness. Social responsibility is also prevalent through the use of sustainable seafood and other ingredients, plus nu sanctuary bottles their own water. Small plates include kumamoto oysters, wok-charred edamame, fried chicken wings with thai flavors, beef carpaccio – “steak and eggs,” yellowfin tuna and watermelon bites and shumai. Entrees include the delicious nu burger, spring chicken, spaghetti and meatballs, kabobs, gnocchi, braised lamb, scallops and filet mignon. The cocktail menu showcases the same emphasis on fresh ingredients and creativity, and blends ingredients to craft new twists on classic cocktails with results that are both refreshing and delicious.

With design and disposition inspired by the works of Salvador Dali, the interior of nu sanctuary showcases world-class art and intricate details, all of which are anchored by the awe-inspiring tree at the heart of the venue. Floor-to-ceiling sliding glass doors convert the patio and dining room into an indoor-outdoor space, with total climate control to keep the patio open and comfortable year-round. The shift from dining to nightlife occurs at 11 p.m. nightly with a dramatic “transition” through which the room is divided into “heaven” and “hell” in a bold flash of light and sound, accentuated by a video display on oversized screens.

About the Management:
Developed by a group of eclectic partners including medical professionals, Tim Beckett, MD and Naz Wahab, MD, nightlife specialist, Gino LoPinto and Mediterranean dining and lounge entrepreneur, Zaher ‘Z’ Fakih, nu sanctuary features a myriad of creative offerings such as freshly made fruit hookah and cocktail selections, as well as extraordinary fare.

About Chef Brian Howard:
The high expectations set by the innovative atmosphere are met, if not surpassed, by the inventive creations of burgeoning chef, Brian Howard. An international fusion of fare, the menu is progressive, but approachable. From kumamoto oysters with Tabasco, lemon and horseradish, yuzu pomegranate and shiso jalapeno frost, green apple and ginger essence, to fried chicken wings with thai flavors, nu sanctuary will offer selections patrons will crave. Howard, who has developed his craft through experience with such celebrated chefs as Thomas Keller and Andre Rochats, brings his own signature style to the nu sanctuary menu.

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