HaSalon — Restaurant Review | Condé Nast Traveler
"Anyone who has dined at one of HaSalon’s locations in Tel Aviv, Miami, Ibiza, or New York city will recognize the concept as tailor-made for Las Vegas. After all, the vibey restaurant turns into a dance party as the night wears on, channeling the energy of chef Eyal Shani’s native Tel Aviv. Although you could broadly describe HaSalon as Israeli food influenced by Japanese and French techniques, the restaurant is meant to be less category, more dance party. Menu items have a kind of Where the Wild Things Are energy, like the “Horrible Hammer smashing herbs and flowers on meat into thin slices of carpaccio,” and “Asparagus exemplarily arranged inside a paper envelope,” or the “Pasta from the torn petals of an artichoke.” The whimsical menu descriptions would be easy to poke fun at if they weren’t so very delicious. And although HaSalon, like any restaurant in a casino, is a little more designed than, say, its New York City counterpart, with its tile and warm woods with modern and vintage furniture, it still gives the effect of being lived in—which is precisely what you want if you’ll be dancing on the table later." - Andrea Bennett
