Two Way Hard Three | Las Vegas Casino & Design Blog

October 6, 2005 11:52 AM Posted by Ehrlich

From just those three renderings you can already see a completely different Mirage. Those new restaurants are going to take a lot of getting used to mianly because its nothing that has any mirage theme to it. Is it just me or do other people worry whether or not these new restaurants are going to fit in with the old Mirage.

October 6, 2005 1:30 PM Posted by Tom M

It is difficult for me to judge a space based upon renderings especially ones that are not very detailed. I often find that the reality is much different than what I expected from renderings such as these. Nevertheless, I see that the Mirage is moving to a more modernist design, something more edgy and appealing to a younger crowd. I hope when it is all done, that the new spaces don't interfere with the overall tropical theme that the Mirage has always represented. It is fine to have an enclosed space be different in design from the main theme of the resort, but other spaces that are visible should blend in. I look forward to seeing it in person for final judgement.

October 6, 2005 2:03 PM Posted by Mike

Those renderings don't look to Polynesian to me. I'm gonna miss the Ava Bar!

October 6, 2005 5:16 PM Posted by detroit1051

MGM Mirage is nothing if not an excellent operator. They recognize the purchasing power of young, affluent customers. My problem is I'm too old even be a baby boomer, so I don't appreciate all the changes which are being made or have been made at Bellagio and Mirage.

Stack Restaurant is clearly a clone of Fix at Bellagio, right down (or up) to the curved wood ceiling. Fix, also by the Light Group, has been successful with younger, casual diners, so Stack will surely be a hit at Mirage.

Jet and Mink don't appeal to me in the drawings, but they're designed to bring in much younger crowds.

Kokomo's will be the test in my opinion. Since it will be open to the hotel lobby area, it's not going to have the same private atmosphere it did before. Adam Tihaney is the designer, so it should be good. When I looked at the press releases on Mirage's website, I learned there will be a high-end Asian restaurant, operated by someone from Chicago, which will open next summer. They're really transorming the place. I agree with Ehrlich's comment that all the changes may not fit in with the Mirage theme. I hope it all fits together. I have to admit they did an excellent job on the high end table area; much better than Bellagio's changes.

On an unrelated topic, when I took the monorail from MGM Grand to the LVCC two weeks ago, it went very close by Bally's. The elevated, up-close view of the hotel tower showed how poorly Bally's has been maintained. The sheer curtains visible in the windows all looked dirty, and the anodized aluminum(?) window frames really looked cruddy. I wonder what Harrah's will do with the property. It practically needs to be rebuilt.

October 6, 2005 8:56 PM Posted by Mike E

I think the renderings look great, but just like the high limit room, they'll look out of place they're when completed (or at least for the time being).

Something tells me that MGM/Mirage is trying very hard to steer clear of the Polynesian atmosphere and will eventually redo everything in a modern way. Afterall, they've already got Polynesia covered now that they own Mandalay Bay.

October 6, 2005 9:04 PM Posted by Hunter

Actually, I've heard point blank that they do not intend to de-stlyize The Mirage and that they consider it VERY different from TI.

With TI they felt a new direction was needed, hence the radical changes.

The Mirage 'works' for them and they don't intend to make any wholesale changes in terms of overall theme, marketing, direction, etc...

That's a relief for me.

October 9, 2005 8:25 PM Posted by Tom M

I am showing my lack of visits to LV since it has been since 2003 for me. But I am not surprised that they are going more modern. My best experience at this done right is the Borgata in AC. Although not a tropical theme, it is a very modern design which blends well overall and is easily the best design in AC. I am often surprised by the designer's ability to blend different styles together so that the final design works. I wonder if what you are seeing, and what I wish I could see, is the transformation process being incomplete. Maybe(hopefully) when it is complete it will all work together in a way not seen today. The pictures that you posted of the Bellagio High Limit room are scary and it clearly does not fit. It is an eyesore that, if continued in style throughout the resort, would destroy the Bellagio's good design. My hope for the Mirage is that it works in the end as, maybe, a more modern tropical interpretation but still very tropical.

PS I love this blog. Keep up the good work Hunter , detroit et al. All the comments are fun to read. This helps me see what is going on there through eyes that have the same interests as me and piques my interest in a return trip.

October 22, 2005 9:56 AM Posted by G

Vegas is becoming to modern for me. Kokomos was fine the way it was. So was Mikado. I think soon, Onda and Samba will be gone too. I do think in ten years or so, MGM will imploade it or change the name. It was fine when Steve Wynn owned Mirage,Bellagio,Treasure Island, and the Beau. When they change Treasure Island, i was mad because they took out Black Spot Grille and The Plank, now this! Why dosn't MGM do anything to the MGM or is the Mirage and Treasure Island not good enough for them?

November 16, 2005 10:19 AM Posted by Hunter

The restaurant 'FIN' opens next week:

THE MIRAGE ANNOUNCES THE OPENING OF FIN
Resort�s Dining Transformation Begins with New Contemporary Chinese Restaurant


Las Vegas � The Mirage, the hotel that introduced the concept of the destination resort to Las Vegas in 1989, begins its exciting dining transformation with the opening of Fin, November 23. A high-end Chinese restaurant, Fin will feature authentic Chinese dishes in a contemporary setting by award-winning design firm Yabu Pushelberg.
�With the opening of Fin, we will take dining at The Mirage to a new level,� said Scott Sibella, president of The Mirage. �We�ve assembled the best team of designers, architects and chefs to create what will be a very special dining experience.�
Chef Chi Choi, a master with a Hong Kong-style wok, has created a menu that will attract the most discerning diner. He began his career in Hong Kong at age 14 and moved to the United States in 1993. In 1994, he came to Las Vegas, working in some of the city�s top kitchens, including Pearl at MGM Grand, Shanghai Lilly at Mandalay Bay and most recently, Moongate at The Mirage. Fin will feature authentic Chinese dishes, live seafood and a product-driven menu, according to availability. Live seafood will be prepared steamed, baked or wok-fried. Signature dishes will include Imperial Peking Duck, Wok-Fried Beef Tenderloin, Lobster Tail with XO Sauce and Pork Belly Taiwanese-Style.
Creating an edgy yet elegant design, Yabu Pushelberg weaved traditional Chinese themes into contemporary and innovative decor. The restaurant will be dominated by color schemes of gold and jade, accented with dark finishes creating a regal and sophisticated aesthetic. D�cor will be largely centered around elegant glass designs and a water feature gracing the back end of the dining room. The main dining room will be divided by floating translucent spheres hanging strategically in sheets from the ceiling. The spheres will provide privacy amongst and between the tables in the open dining room. Two unique private dining rooms will occupy opposite sides of the main dining area. On the left side, silk screens painted with traditional Chinese imagery will veil a chrysanthemum-shaped dining room. On the right side, the private dining area will be enclosed using three layers of material: laser-cut acrylic, copper wire mesh and a painted mural, all layered for a mysterious effect, creating a translucent curtain.
Fin�s intimate dining room will seat 76 and each of the two private dining rooms will hold up to eight guests. Fin will be open for dinner seven days a week from 5:30 p.m. until 11:00 p.m.