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Sandwich of the Week: The Nobu Hotel's Nobu Club

Sandwich of the Week: The Nobu Hotel's Nobu Club


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A $25 club sandwich that looks like sushi? Sure. It's Vegas

Colman Andrews

Las Vegas' Nobu Hotel gives the traditional club sandwich the Nobu treatment.

The elegant new Nobu Hotel, a recent addition to the multi-faceted little 4,000-room Las Vegas caravansery known as Caesar's Palace, is the latest brand extension for Japanese superchef and black-cod-with-miso magnate Nobu Matsuhisa. (The hotel, which opened in February, occupies what used to be the Centurion Tower.) There is of course a Nobu restaurant — said to be the largest of the more than 20 such eateries around the world. But because it's a hotel, there's also room service — and what's room service without a club sandwich?

This one's a little different from the norm, though: It's finely chopped turkey, bacon, lettuce, and tomato in a rich, thick butter sauce, packed inside a thin baguette (the kind the French call a ficelle, or string), then sliced into rounds and placed upright so that they vaguely resemble maki rolls. A tangle of baby greens, lightly but tartly dressed, in the middle of the arrangement is the only accompaniment. The price tag: $25. But the "rolls" are delicious, somehow both creamy and crisp, and they taste like a really good club sandwich. And, hey, it's Vegas. It's Nobu.


Nobu Hotel Caesars Palace is not a typical Vegas hotel. This elegant, 181-room boutique hotel does things its own way. It is a hotel-within-a-hotel at Caesars Palace, a legendary luxury resort in the heart of the Las Vegas Strip. The Nobu Hotel tower is a tower within Caesars Palace. It feels like an intimate enclave within the glittering hustle and bustle of a much bigger hotel. And


Grant Campbell joins Nobu Hotel London Portman Square as general manager

The soon-to-open Nobu Hotel London Portman Square has appointed Grant Campbell as general manager.

Campbell has joined the 249-bedroom property, which is due to open in July, from the Sanderson hotel in London, where he spent six years, including three years as general manager.

In his new role, he will oversee the opening of the L+R-owned hotel, which will feature a Nobu restaurant, bar, ballroom for up to 600 guests, gym, wellness facilities and meeting spaces.

Earlier in his career, Campbell worked as hotel manager at the DoubleTree by Hilton – Tower of London and as group operations manager at Mint hotel.

He said that he was "thrilled" to join the hotel, which is being transformed from the former Radisson Blu Portman Square. "The talent and expertise of both L+R Hotels and Nobu Hospitality coming together to launch this hotel is sure to make it a hallmark opening. I very much look forward to welcoming our first guests this summer."

Following the appointment of Campbell, Matthew Beard (pictured below), the pre-opening general manager for Nobu Hotel London Portman Square, has been promoted to managing director, located at another L+R hotel, the 785-bedroom Strand Palace on the Strand, London.

Beard, who has been with the group for more than three and a half years, previously worked as a cluster general manager for DoubleTree by Hilton in London and as general manager of various Holiday Inn properties for InterContinental Hotels Group.

He has replaced David MacRae, who is retiring after 21 years with Strand Palace, which is currently nearing the end of a major refurbishment.

Desmond Taljaard, managing director of L+R Hotels, said: "We are thrilled to have Grant join us. He brings with him the right combination of operational, brand and commercial experience and extensive knowledge of the London hotel landscape. His strong leadership skills will also be invaluable in making the launch of Nobu Hotel London Portman Square a success. We congratulate Matthew on his much-deserved promotion and continuing his career with us at Strand Palace."

Nobu Hotel London Portman Square is the second Nobu hotel to open in London, following the launch of a property in Shoreditch in 2017. It marks a collaboration between L+R and Nobu Hospitality, the lifestyle brand founded by Nobu Matsuhisa, Robert De Niro and Meir Teper.


Las Vegas: Can Nobu get more chic? Yes -- with Nobu Villa atop it

Nobu, the boutique hotel-within-a-hotel on the Las Vegas Strip, is about to get even more stylish -- if that’s possible -- when Nobu Villa opens atop it next year.

The 10,300-square-foot Nobu Villa will crown the 181-room Nobu hotel, which is housed inside Caesar’s Palace.

The views from Nobu Villa will include Las Vegas’ various resorts and the High Roller, one of the world’s tallest Ferris wheels that’s being built directly across Las Vegas Boulevard.

Unlike other ultra-private villas in Vegas designated for high rollers and other invited guests, Nobu Villa will be available to anyone whose pockets are deep enough (prices haven’t been announced).

The villa is expected to appeal to those seeking an exclusive venue for convention functions and parties. A 4,700-square-foot outdoor terrace is part of the package. The space will, of course, be available for overnight lodging.

Like the hotel, the villa was conceptualized and designed by architect David Rockwell.

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Philippines: Nobu Hotel planned for new Manila casino complex

Where in the world is Nobu now? Look for one of Nobu Matsuhisa’s newest hotels near a giant golden egg in Manila sometime this year.

Actor Robert De Niro, a partner in the hotel and restaurant brand, and the Japanese chef were on hand for the announcement Monday at the National Museum in Manila.

“We continue to be modest and creative and simple — and it’s that simple,” De Niro said, according to a Yahoo media report.

The 321-room Nobu Hotel is planned for a casino and entertainment complex called City of Dreams Manila. There’s more Nobu inside too: the Nobu Tea Lounge in the lobby, the Nobu Spa and Fitness Room, and an in-room menu crafted by — who else? — the chef himself.

The hotel brand will be part of the City of Dreams site created by Melco Crown Philippines Resort Corp. The complex is expected to open midyear with hundreds of gambling tables and more than 1,000 slot machines and electronic table games.

And then there’s the Fortune Egg, a lighted egg-shaped dome that creators say could become a Manila Bay landmark.

With more than 25 namesake restaurants around the world, the first Nobu Hotel opened within Caesars Palace in Las Vegas last year, and already it’s adding more luxury. The hotel plans a lavish Nobu Villa atop the 181-room hotel that will offer views of the High Roller Ferris wheel being built.

Nobu also has a hotel in Riyadh, Saudi Arabia, and locations planned for London and Bahrain.


Second Nobu hotel to open in London

Nobu Hospitality, the lifestyle brand founded by Nobu Matsuhisa, Robert De Niro and Meir Teper, has signed a hotel management agreement which will see it rebrand the Radisson Blu Portman Square, also formerly the Portman InterContinental.

The hotel will have 239 bedrooms and suites, reduced from its current 272, as well as a Nobu restaurant, ballroom and meeting facilities. David Collins Studio and Make Architects are overseeing the project.

The group operates the Shoreditch Nobu hotel, which opened in 2017, and two standalone Nobu restaurants, both in Mayfair: Nobu at the Como Metropolitan hotel in Old Park Lane, which opened in 1997, followed by a site on Berkeley Street eight years later.

Nobu Hotel London Portman Square is owned by London + Regional Hotels and is their third collaboration with Nobu Hospitality including Nobu Hotel Ibiza Bay and Nobu Restaurant Monte Carlo.

London + Regional is also the owner of Iconic Luxury Hotels, which comprises Chewton Glen, Cliveden House and the Lygon Arms, as well as a wider collection of independent hotels and portfolio of 48 Holiday Inn Express properties.

Trevor Horwell, chief executive of Nobu Hospitality, said: "We are truly proud to announce the launch of Nobu Hotel London Portman Square, with our trusted partners, London + Regional Hotels. This will be our third Nobu destination together with London + Regional Hotels and sets another stage for creating memorable experiences around food and hospitality."


Las Vegas: Nobu Hotel opens in Caesars

After three years of planning, Nobu, Las Vegas’ newest hotel, is welcoming its first guests. The “hotel within a hotel” at Caesars Palace opened Monday after a weekend of celebrations in which Robert De Niro, a partner in the project, was the star, if somewhat reticent, attraction.

The Oscar-winning actor drew cheers as he appeared at Saturday’s ribbon-cutting ceremony, which was punctuated by the thunder of Japanese taiko drums.

Standing with two models wearing dresses made of paper folded into traditional origami designs, De Niro, a longtime business partner of chef Nobu Matsuhisa, was a man of few words.

“I’m very excited because it has become a reality. And at one point, it was a dream,” he said. His remarks lasted 35 seconds.

De Niro introduced the Japanese restaurateur to the U.S. in 1994, when the two men opened their first New York City eatery in Tribeca. Years later, the Hollywood superstar returned to the neighborhood to launch the Greenwich Hotel.

“He [De Niro] had interest in opening a Nobu hotel,” Matsuhisa recalled. “It was a big challenge for us.”

Instead of starting from the ground up, the Nobu team decided to take over and renovate Caesars’ aging Centurion Tower, which opened in 1970.

“The spaces were very defined. It was what it was,” said architect David Rockwell, the project’s lead designer. “We were intrigued by finding a way to take Nobu’s sense of informal luxury and take what are a series of relatively small spaces . and craft something that is about Nobu DNA.”

Indeed, the standard rooms are 350 square feet, compared with 550 in Caesars’ newest tower, Octavius. Rockwell said he used touches of fir, hemlock, oak and teak to bring a subtle, rich feel to the property.

“What we mostly did is take the notion of simple patterns and natural landscapes,” he said. "[It is] very simple but hopefully an oasis of Japanese warmth.”

The Vegas property, the first of what executives promise to be many Nobu hotels, rises in stark contrast to what Abe Rothstein, the mobster De Niro played in the 1995 movie “Casino,” said of Las Vegas.

“The big corporations took it all over. Today it looks like Disneyland,” the fictional hotel boss lamented. “Today, it’s like checkin’ into an airport.”

Not so at Nobu, where there’s no lobby. Agents armed with iPads escort guests to their rooms to complete the check-in process in private.

“And if you order room service, you’re lucky if you get it by Thursday,” the movie character continued.

Matsuhisa said he plans to raise the bar on service, including in-room dining.

“I travel all over the country and stay in hotels as a customer,” he said. “I know which type of hotel, which service is more comfortable for me, so basically that’s the start of the Nobu Hotel concept.”

Weekend room rates at Nobu start at $299 for a king room. Located adjacent to Caesars’ Forum Casino, the property also features a restaurant and lounge.


Sandwich of the Week: The Nobu Hotel's Nobu Club - Recipes

Very disappointed. This place is a swanky meat market with poor service, never mind the food. Not a fit for foodie who don't care about the cost. But I guess I was expecting too much.

56 - 60 of 80 reviews

My first trip ever to a high end Sushi restaurant. Fortunately , I was an invited guest. Half the time I had no idea what I was eating. As a picky meat and potato basic diner, I simply gave into to eating everything put in front me.

It was all good. I wish I could report what was served. My host simply left all the decisions to our server. The choices were as varied as they were excellent.

Yes, we will be back. Great service and a beautiful dining room.

We had a great night at Nobu. We chose the tasting menu and every dish was a pleasant surprise. The service was great, our server Matt was very good and the entire evening was enjoyable

Fish was fresh but nothing you can't get elsewhere. Service was slow and surly. I have been to many Nobu locations and this is by far my least favorite.

First the bad part. Ridiculously expensive. It that is a huge factor on a meal, avoid. You will pay $150+ per person easy without alcohol. Assuming that is why this was materially less crowded than other Washington establishments of similar ilk. We are hear for a week and only trying the top notch by class. That said, the food is special. Wagyo beef is amazing as are the salads. The fish in sashimi or in the tacos was best in class. My son now knows the difference between your local sushi joint and high end Japanese cuisine.


Who goes to Iceland three times? This guy. The first trip was just with Rachel. The second was for work. And this time it was with family. Packed with new and old adventures, I was excited for another trip to the land of fire and ice. I knew many parts of Reykjavik well (sometimes I am [&hellip]

Apparently if you’re flying “First Class” on American Airlines, you can’t use their lounge. So who has access to the Admirals Club? What a lame “rewards” system spend money to fly first, still can’t use the lounge. My plan switching flights in Dallas was to grab some free drinks and a snack in the lounge, [&hellip]


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Malibu Farm Launches Beachside Brunch

Created by private-chef-turned-restaurateur Helene Henderson, a bronzed and lanky 55-year-old with a bright smile, the restaurant is nearly 2,800 miles from the flagship, situated west of Los Angeles on the historic Malibu Pier.

The Miami location bears a striking resemblance to the original but offers a more luxurious setting and views of the Atlantic Ocean instead of the Pacific. Both are near Nobu restaurants, which at least partially explains how an outpost of Henderson's quirky beach joint ended up in Miami.

"One of my very first customers in Malibu was Nobu's co-owner, Meir Teper," Henderson says. "I always wondered how he found my tiny café, but then I realized it was right next door to the pier. He introduced himself and kept coming back. We talked a lot about doing something together."

The Swedish-born Henderson, who spent her late teens as a model in New York City and moved to Los Angeles in her early 20s, had never wanted to open a restaurant. In 2008, after she married film director John Stockwell, she began to host farm-to-table dinners in her two-acre backyard near the Pacific surf. As she plucked ripe tomatoes and tended to her goats and chickens, the chef garnered a cult-like following. It wasn't long before she created a catering company, Lavender Farms, and began cooking for celebrities such as Madonna and Barbra Streisand.

As Henderson's dinner parties grew to include more than friends and family, she was introduced to Malibu Pier. She opened a tiny pop-up café called Malibu Farm in 2013 at the pier's far end. Though expected to last only six months, it soon ended up expanding into a much larger sit-down restaurant space near the entrance of the pier. The Los Angeles Times called it a spot with "first-rate food in a setting that lets the surfers and sunsets entertain you."

Around the same time, Teper, a Hollywood film producer, invited Henderson to open a place at a Nobu property. So in early 2016, she debuted a Malibu Farm next door to a Nobu restaurant on Lanai Island in Hawaii. Shortly after, the two decided to open a third location, at Miami Beach's Eden Roc Hotel, which was in the midst of an expansion that included a Nobu Hotel inside the storied property.

"You don't want to eat Nobu five nights a week," Henderson says of the restaurant. "They needed something else. Our waterfront settings are similar, but the vibe is different. It works, though."

In Miami Beach, a large, $1-per-hour parking lot less than a block north of the hotel is a short stroll to the restaurant via the back boardwalk, which bears a sign for Malibu Farm.

Located on the beach side of the hotel, the restaurant is utterly gorgeous. Customers dine on a wooden deck facing the ocean and offering glimpses of neon-hued lifeguard stands and sun-drenched tourists. There isn't a bad seat in the place. On a blisteringly hot and humid day, the mostly alfresco, whitewashed space, outfitted with wooden tables and cozy banquettes, can be too steamy to enjoy outside, but an air-conditioned indoor dining room with large floor-to-ceiling windows faces the water.

Henderson's menu, which is mostly described in her 2016 cookbook, Malibu Farm: Recipes From the California Coast, celebrates locally sourced items and ingredient-rich plates. Right now, she receives bread from Wynwood's Zak the Baker, meat from Larry Kline in Deerfield Beach, and fruits and vegetables from Produce Kingdom in downtown Miami.

"It's still a process," she says. "It's not as easy as Malibu, where you're minutes away from tons of farmers."

Before you begin, cool down with a watermelon cocktail ($16). Served icy, it uses Ketel One vodka infused with cucumber juice, as well as watermelon, lime, and a hint of basil. It strikes a favorable balance between sweet and sharp.

Lunch and dinner menus are similar. Standout medium-size plates include moderately fried crab cakes crowned with a ball of rich caper aioli ($20), and a skillet of "Swed-Ish" meatballs, which are made with a blend of chicken and ricotta as an alternative to beef or pork and served with cranberry for dipping ($15). Free of grease and oil, both dishes burst with a light and meaty piquancy and will leave you with room to continue.

Not available in the evening is a savory fried egg sandwich, in which two nicely crisp slices of country wheat toast come slathered in an oozing egg, havarti cheese, bacon, and tangy lemon aioli ($16). On the side comes a scoop of Henderson's favorite: broccoli mash. Loaded with a creamy and salty butter, it's actually a simple blend of golden potatoes and broccoli florets. "I came up with it years ago as a private chef working for a family with small kids. 50 percent broccoli, 50 percent regular mashed potato," she says. "That's all."

The Miami outpost also offers a perk the Malibu location lacks. A pizza oven churns out vegetable-centric pies adorned with ingredients such as avocado, jalapeño ricotta, hummus, and feta ($18 to $25). Guests can choose to swap traditional dough for a cauliflower or zucchini crust, which comes smothered in mozzarella and heirloom tomatoes. Both are markedly different from classic pizza dough. They boast an unusually moist texture and a flaky consistency that, during a recent visit, caused the crust to break apart with each bite.

Chicken and ricotta are combined for a burger hugged by a brioche bun and topped with bacon, tomato, red onion, and a spicy aioli ($17). Though white meat in a patty risks a dry finish, Henderson's addition of ricotta and bacon produces a favorable amount of moisture.

Among the large plates, brightly colored miso-poached shrimp achieves a harmonious balance of sweet and peppery with miso tahini dressing, ginger, and maitake ($38). Or find Miami flavor in vegetable paella &mdash a mingling of saffron couscous, a rotating batch of vegetables, tofu, and artichoke ($22).

The largest items fall under Henderson's family-style section. They include massive portions of lobster, fish, roasted chicken, slow-roasted lamb, and dry-aged rib eye. Prices aren't cheap, reaching $75 for steak. But portions, which also include sides such as Brussels sprouts and crisp potatoes, are sizable enough to comfortably fill three to four diners.

Though the dessert menu includes sweets such as chia pudding and saffron ice cream, order the grilled chocolate cake ($12). The recipe, which dates back to Henderson's farm dinners, calls for throwing a cooled slice of cake on a sizzling grill. The outcome is warm, moist, pleasantly crisp, and a tad charred. Then comes sea salt, salted caramel, and a whiff of whipped cream.

"I needed to find a way to keep cake without refrigeration," she says. "So I'd put it inside a cooler and grill it right before serving."

About five years after Henderson opened the first Malibu Farm, her restaurant empire has reignited the Nobu Eden Roc just as it revitalized the Pacific Coast pier. Her attention to detail and passion for local food make the oceanside restaurant much more than a typical beach-hotel haunt. And its accessibility to locals, with an entrance that allows them to avoid setting foot inside the hotel, is just as unique. If Henderson's cuisine and service remain topnotch, Miami should be as successful as California.

Keep Miami New Times Free. Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.


Watch the video: Nobu hotel Las Vegas penthouse suite (July 2022).


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