This winter, Bua Food Group, the hospitality partnership founded by Penny Chutima and Lou Abin, will open Naxos Taverna, a seafood-focused, traditional and authentic Greek restaurant, at Red Rock Casino Resort and Spa.
The Bua Food Group website tells the story behind the restaurant’s name: “Inspired by the taverns of Greece, Naxos Taverna at Red Rock Casino Resort & Spa is a story of exemplary culinary experience, purity of flavors, and gracious hospitality that captures the spirit of its namesake, Naxos. An island in the southeast of Greece in the Aegean sea Naxos was heralded in ancient times as the isle of Dionysus, the god of wine and celebration.”
Naxos will feature contemporary Greek cuisine from Chef Mark Andelbradt, who has served as an executive chef for Pendry Hotels, Spago Las Vegas, and Wolfgang Puck Worldwide. It will also be home to Kallisto Oyster Bar at Naxos, offering “one of the largest and freshest seafood menus in the city,” with more than twenty-five kinds of fish, several varieties of oysters, and more.
Naxos Taverna’s opening is part of a “casino-wide transformation” at Red Rock. This transformation includes the long-awaited Summerlin arrival of Lotus of Siam, plus a Nielsen’s Frozen Custard location.
