A glass-enclosed veranda will open up on nice days, and there will also be al fresco dining on the patio.Somebody at Station Casinos likes hair metal. Nicco’s will also have a bar and lounge, with a live pianist and DJ sets, separated from the dining room by a 4,000-bottle wine cellar. Visitors will be able to peek into the open kitchen with a wood-burning grill. Nicco’s wants to be a total-package steakhouse. “We’re taking a sort of sushi touch to handling and cutting fish, and then adding flavors, sauces and garnishes that are interesting,” Ye says. Ye says that crudos are a “labor of love” at Nicco’s, and he’s excited to work with Goricetta, who knows a lot about fish after more than a decade of experience at Nobu around the world. Visitors can expect an array of crudos with global influences. When guests walk into the 250-seat Nicco’s, they’ll see a “fish market” seafood display (with selections like Florida gulf snapper and Faroe Islands salmon), similar to the setup at high-end fish restaurants like Milos and Avra. “We’re trying to demonstrate that the world is a much smaller place now, and through relationships we can capitalize on getting the best and bringing it here to Las Vegas.”ĭry-aged branzino will be supplied by Liwei Liao of The Joint. “We’re trying to drill down on who’s doing their niche really well and who has a good story to be told,” Ye says.

Nicco’s is working directly with Melissa’s Produce to source California ingredients, like leafy greens and Weiser Family Farms potatoes, at the Santa Monica Farmers Market.īeyond Japanese beef and Texas wagyu from Rosewood Farms, the restaurant will serve steaks from Chicago’s Allen Brothers and lamb chops from Colorado’s Mosner Family Brands. I think what sets us apart, particularly with sourcing, is that it truly is our mantra to live the idea of getting the best products.” “The steakhouse is the capstone, the crown jewel of any Vegas property,” Ye says during an interview. Fish from Liao will also be used for crudos.Įverything at Nicco’s starts with finding top-tier ingredients. The restaurant will grill the Mediterranean branzino over almond wood in a custom Mibrasa oven. Liao, who’s supplied seafood to high-profile chefs like Wolfgang Puck, Michael Cimarusti, Enrique Olvera and Dominique Crenn in California, will feature fish including dry-aged branzino on the Nicco’s menu. Notably, this restaurant will be the Vegas debut for famed Los Angeles dry-aged fish purveyor Liwei Liao of The Joint.

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