In a city teeming with restaurants and live entertainment, the dinner-and-a-show combo is nothing new in Las Vegas. But the typical formula sees patrons going from one venue to the other, not experiencing it all under one roof.
In recent years, Spiegelworld has harnessed the power of keeping customers in one spot. The company behind Absinthe and Atomic Saloon Show in Las Vegas, as well as Superfrico — the “Italian-American psychedelic” restaurant in Las Vegas and Atlantic City — debuted its latest multi-concept project at 3535 Las Vegas Blvd., across from Caesar’s Palace, on Sept. 7.
The anchor is DiscoShow, which is inspired by the rise and fall of disco and David Mancuso’s legendary New York City loft parties. It’s joined by the restaurant Diner Ross and two bars, 99 Prince and Glitterloft.
The space was built to evoke a labyrinth-like world that looks back on New York’s disco scene of the 1970s. The restaurant and bars will draw plenty of clientele from the 500-person-capacity DiscoShow, but they’re open to everyone.
“While many of our guests come from DiscoShow, we’re excited to see the restaurant attracting a diverse crowd of locals and visitors who come specifically for the unique dining experience, making it a part of the larger Vegas food scene,” said Anna Altieri, Spiegelworld’s executive culinary director.
Diner Ross accommodates 161 patrons across the dining room and bar. Altieri described it as “our tribute to the classic diner experience, updated with a modern twist and elevated cuisine.”
She and her team created a menu that embraces nostalgic diner dishes through a polished, global lens. Burgers and fries are available, but so is a lobster hot dog. There’s a Vietnamese chopped salad that reimagines the Chinese chicken salad with cabbage, fresh herbs, nước chấm and peanuts. A Dirty Martini salad draws inspiration from the classic cocktail and features Bibb lettuce, olives, juniper, pimento, Roquefort cheese, lemon, and chive. Another creative starter is the French onion soup mac & cheese, which combines two classics into one dish.
Larger plates include the brick-house chicken with mushroom jus and greens, and a bavette steak with duck-fat French fries and au poivre sauce.
Drinks also get the nostalgic treatment, with options like the Appletini and Midori Negroni, but are updated for today’s palate to include fresh ingredients and more balanced ratios.
“We are taking a cheeky sip back in time to an era drowned in artificial sweeteners and dodgy ingredients, and reimagining what it would have been like if contemporary craft, technique, and ingredients had crashed the party,” said Spiegelworld’s executive of beverage, Niko Novick.
Novick’s handiwork is also present at 99 Prince, which is modeled after a 1970s New York subway station and takes its name from the street address of David Mancuso’s loft. Here you’ll find drinks that channel the early-to-mid-2000s, when NYC’s cocktail scene witnessed a revival. Cocktails pay homage to industry heavy hitters, like Dave Arnold’s Gin & Tonic that was originally served at Booker and Dax, or the Beijing Peach, which was created by Julie Reiner for Flatiron Lounge.
The third piece of this F&B trio is Glitterloft, a space modeled after the dark, gritty loft spaces that housed some of New York’s first disco parties. Think industrial ceilings, mismatched mid-century lounge furniture, and vinyl DJs. It serves fun drinks like the Mind Eraser and a Canned Midori Sour, but once again uses high-quality ingredients rather than bottled sweeteners and the neon-green sweet and sour favored in the disco era.
Just like Diner Ross and 99 Prince, Glitterloft is open to everyone, but it benefits from a built-in customer base because it’s where ticket-holders enter and exit DiscoShow.
