Capriotti’s and Other Concepts to Open in Upgraded New York-New York Food Hall

The post-pandemic shift from buffets to food halls continues
Photo: Capriotti's Official

New York-New York Hotel & Casino is preparing to debut a new food hall, with concepts like Capriotti’s Sandwich Shop, Wingzone, Bonanno’s New York Pizzeria, and more set to open there at the end of this year and the beginning of 2023.

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Behind the food hall project is Vegas’s own Fifth Avenue Restaurant Group. The hospitality group has been working in Las Vegas for more than 20 years, developing food courts and fast casual restaurant concepts like Bonanno’s New York Pizzeria, Breakfast & Burgers, Johnny Rockets and more.

“We’re really excited to be part of the changes that are happening,” Robb Bonanno, Executive Vice President at Fifth Avenue Restaurant Group, told What Now on Friday. “It’s a huge investment.”

Capriotti’s and Wingzone—two major Las Vegas-based franchises—are expected to open in the space before the end of the year, along with a new outpost of Bonanno’s New York Pizzeria. But there’s still more to be expected from this project, whose other components will not roll out fully until next year, including a major renovation of the currently operating Nathan’s Famous to include a broader menu, plus the transformation of New York-New York Haagen Dazs into a gelato concept and of its current pretzel spot into an Auntie Anne’s.

“We’re also excited to bring in some new brands,” Bonanno said. “Capriotti’s is a great local brand. Everyone falls in love with it.”

Guests at New York-New-York’s will get their chance to fall in love, too, before the end of 2022.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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