Recently, Hawaiian Tropic Zone inside the Miracle Mile Shops at Planet Hollywood Resort and Casino held its official Grand Opening on Friday, January 25 (with the celebrity opening on Saturday, January 26) with a ceremonial ribbon-cutting  ceremony on Friday, January 25 by powerhouse restaurateur Dennis Riese surrounded by several Hawaiian Tropic Zone girls.

 

Riese and his partner, Adam Hock, has created the second Hawaiian Tropic Zone as a 14,000 square foot bi-level dining and entertainment hotspot with incredible views looking out on the Las Vegas Strip as well as a presence on the Strip certain to capture the attention of the those walking or driving on the Strip. The idea of a dining empire built around a suntan oil brand may seem odd, but Riese and Hock proved the concept successful with their first flagship eatery in New York City.

 

The restaurant's mission is to revolutionize dining by introducing the concept of Table Concierges, beautiful, friendly women who tend to the dining needs and enjoyment of patrons by facilitating introductions among groups and competing in a nightly interactive beauty pageant voted on by patrons.

 

Hawaiian Tropic Zone Las Vegas will feature unique design attributes including a long V-shaped bar and runway for the restaurant's signature nightly beauty pageants as well as a 1,000 square-foot sidewalk cafe with a generous bar, creative cocktails and misters to cool patrons during the summer daytime desert temperatures.

 

"Vegas will embrace the fun ambiance, sexy interior design and menu of our tropical paradise. We cannot wait to see where else this concept will take us," explained Hock.

 

"Debuting our second Hawaiian Tropic Zone in the high-visibility, international hotspot of Las Vegas is a natural and, coupled with our Time Square New York City flagship, establishes us a major player in nightlife and dining to watch," said Riese.

 

Inventive, modern cuisine by Executive Chef David Burke, colorful bikinis and sarongs by Nicole Miller, and interior design from Margot Silverman adds to an exotic flair of a fun, grown up nightlife experience for men and women to enjoy together. A private party room on the upper level will be able to accommodate celebrities, VIPs and corporate functions.

 

Chef Burke is one of the leading pioneers in American cooking. His fascination with ingredients and the art of the meal has created a career marked by creativity, critical acclaim, and the introduction of revolutionary products and cooking techniques. Trained at the Culinary Institute of America, the New Jersey native headed to France to refine his skills. After several stages with notable chefs such as Pierre Troisgros and Georges Blanc, he detoured from cooking to study pastry arts under Gaston Lenôtre. Burke became the first American, and one of the youngest chefs on record, to win France's coveted Meilleurs Ouvriers de France Diplome d'Honneur, an award given to the chef who shows unparalleled skill and creativity with his native cuisine.

 

On the menu are starters Pu Pu Platter (for the table) which includes Hibachi sticks, chicken, beef, chorizo, chicken wings, shrimp, pineapple and vegetables with dipping sauces and Crab Cakes with mango, pineapple, and green onion relish. 

 

Some of the entrees include Jumbo Crab Cocktail “Phillips”  basil aioli, or “Petite Island" (for 2) which is 1/2 lb lobster, 3 shrimp, 2 east coast/2 west coast oysters, 4 New Zealand green tip mussels, 1 oz jumbo crab meat . Other entrees are Pepper Seared Beef Carpaccio on Himalayan rock salt with arugula salad, parmesan and truffle oil or Crispy Calamari with chipotle vinaigrette.  There is Artichoke Crusted Halibut with fingerling potatoes, leeks, Kalamata olives, oven dried tomatoes, and artichoke broth.  For beef lovers, try the Creek Stone Farm 18 oz. Bone-In Dry-Aged New York Strip Steak with creamed spinach gratin.

 

If you are in the mood for specialty drinks, dry Prickly Cactus Pear Mojito made with Bacardi light Rum, Cactus Pear puree, mint, lime juice  or Mango Martini made with Ketel One Citrus Vodka, Triple Sec, Cruzan Mango Rum, Mango puree, lime juice or White Peach Bellini with Stolichnaya Peach vodka, Prosecco, peach schnapps, Peach puree. 

 

Desserts are just as decedent with their signature dessert of David Burke's Cheesecake Lollipops raspberries and bubble gum whipped cream.

 

For a fun lunch or dinner and clubbing afterwards, Hawaiian Tropic Zone strives to be that for both tourists and locals and friendly to both men and women. It is a fine line to balance, but with great food, colorful servers and entertainment, it does accomplish it all.

 

Hawaiian Tropic Zone at Planet Hollywood

3663 Las Vegas Blvd. South

Las Vegas, NV 89109

(702) 731-4858

www.hawaiiantropiczone.com

 

Hours of Operation

Lunch – 11 a.m. – 5 p.m.

Dinner – 5 p.m. – 12 a.m.

Late Night Supper – 12 a.m. – 4 a.m.