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Resorts World Las Vegas, opening this summer, unveiled several restaurants that would be joining the fold, including Brezza and Bar Zazu.
Brezza, from James Beard Award semi-finalist Nicole Brisson and industry veteran Jason Rocheleau, will reportedly serve upscale and modern coastal Italian.
“We have been waiting anxiously to make this announcement and couldn’t be more excited to share this with everyone,” Rocheleau posted to Instagram Thursday afternoon.
Opening in the summer for lunch, dinner, and weekend brunch, Brezza will offer handmade pastas, premier seafood, and beef. Paired with a wine selection that honors Italy’s history the new spot will be the first of two offered by Brisson and Rocheleau.
From the Italian word for breeze and inspired by the inviting and uplifting Italian way of life and serving deliberately sustainable product with ceremony, Brezza hopes its customers will enjoy the food at a lingering, leisurely pace.
“The multidimensional 300-seat space will feature a bar and lounge, speakeasy private dining room and spacious patio overlooking The Las Vegas Strip,” Rocheleau said.
He added that the beverage program will pay homage to Italy’s vast produce selections and unique creations with negroni variations, classic Amari, and a strong focus on Italy’s wine region.
Bar Zazu, on the other hand, will be a vibrant, chic cafe that will showcase the diverse flavors of Europe. There will be wines from around the world, along with beer and cocktails from different regions of Europe and food like hot and cold tapas, cheese and charcuterie, and sweet and savory pastries for guests to enjoy.
Forbes Travel Guide reports that Bar Zazu will be a less formal 150-seat bar that will offer grab-and-go options.
Rocheleau could not be reached for comment prior to publication.
“Our guests will have no shortage of incredible dining options when they visit the resort,” Resorts World said in a press release this week.
The Strip’s newest resort is planning on several first-to-market restaurants, bars, and celebrated chef-driven dining experiences.