A Highly Anticipated Seafood Restaurant Calls Off Its Las Vegas Strip Debut | Eater Vegas
"Haute Living wrote: “may have shortened its name, but it hasn’t shortened its list of tasty dishes. Instead, Executive Chef David Walzog removed “Grill” from the name and placed the emphasis on classic seafood. He makes use of a 650-degree oven for pizzas and instead uses it to broil these delicacies while sealing in the flavor. Walzog also takes off with vegan dishes, creating an entire menu of selections you would swear have meat,” says Haute Living. The space has sat empty on the Lake of Dreams since late July and had been earmarked for a renovation of maritime-inspired designs and custom furnishings inspired by classic French and Italian designs from the 1940s and 1950s." - Janna Karel
