Wanderlust, another secret entrance reveals a waterfall-projected hallway to chef Hisae Stuck’s Lucky Mizu - translating to “lucky water” - which specializes in shabu-shabu and seiro-mushi. “But we all have the same goal: We want the same success for everyone.”Īt the other end of Mr. “It’s a lot, it’s definitely that,” Gil said of Level 8’s many moving parts. While his chefs don’t actually spit fire, there is an air of theatricality as fire shoots up from the grills. Gil, who worked with Level 8 culinary director Richard Archuleta previously, wanted to go big after he was approached for the project - so big that he wondered if all his cooks could also be fire breathers. Maison Kasai is chef Joshua Gil’s French-Japanese “house of fire.” Gil - who also is the chef behind Mírame and Mírate - and his team sear seafood, steaks, poultry and vegetables at large teppanyaki tables. “It was like, ‘Why are we even doing this? Why did we put this much stress on ourselves?’” “There are like 1,000 things that we’ve dealt with where my brother and I lost countless hours of sleep and stress,” said Mark Houston. According to the Houstons, it might’ve worked things ran more smoothly after the multiday site cleansing. After a litany of inexplicable occurrences, such as sprinklers bursting and lights shorting, one contractor told the brothers there could be an angry spirit, and they hired a shaman. For a live luchador stage that floats above one bar, “Everything that could go wrong went wrong,” said Jonnie Houston, including the hydraulics and other mechanisms. Level 8 took five years to build, with plenty of troubleshooting. The process of bringing it all to life hasn’t been easy. A comedian dines in one restaurant while a world-famous DJ eats in another. Wanderlust as an aerialist twirls behind the host stand cloaked in red light. A traffic jam clusters in the hallway outside of Mr. Glowing model types take photos of one another against the sunset. Visitors crane their heads around hallway corners, unsure of what new performance or doorway awaits them. All but one have debuted in the 30,000-square-foot-space: Oyster and Champagne bar Mother of Pearl is expected to open this fall. The grandiose project imagined by nightlife impresarios the Houston Brothers (who also own hot spots No Vacancy, Black Rabbit Rose and more) is nearly complete, with a range of concepts that have been slowly rolling out since late summer. Level 8, a colossal new collection of eight restaurants and bars, is located under one roof at the combined Moxy and AC hotels near Arena and the convention center. There are luchador matches held in a wrestling ring suspended over an agave bar rows of gold-hued hot pots filled with simmering soup beneath a 40-foot harp and hidden passageways inside a fictional adventurer’s library bar. Then take the elevator of a new skyscraper hotel and step out onto the eighth floor into a maze-like restaurant and nightlife complex. Enter through a long hallway tucked just off a downtown alleyway, where a projected light show twirls and pulses around you.
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