If there’s a recipe for success in
opening a restaurant in Las Vegas, it might go something like this: Start with a
dynamite menu with bargain-priced selections; add a warm and friendly wait
staff; blend in an atmosphere of fun and good times; finally, cross your fingers
though the Central Park West restaurant in the Sahara ÂÃ‚ÂPavilion has been
open for only a few weeks, its Brooklyn-style charm and ambiance has already
generated a loyal word-of-mouth following. Either the operators have found the
formula for success, or they have friends in ÂÃ‚Âextremely high places.
Located just a few doors from several
other popular west-side restaurants, Central Park West is a 24-hour,
bar-and-grill style restaurant, whose extensive menu is available around the
At the heart of the restaurant is a
massive bar, which features slant-top gaming machines (multi-game) and overhead
TV monitors. The bar area is flanked by elevated dining ÂÃ‚Âareas which include
hardwood tables and upholstered booths decorated in green and tan.
Helping to isolate the diners from bar
patrons are etched glass murals depicting New York landmarks, such as the
Of course, the star of the joint is its
menu, a happy-go-lucky mix of pizza, pasta, deli sandwiches, juicy burgers,
classic entrees such as shrimp scampi and filet mignon ”” and everything in
“We wanted to open a place where you
could get a great corned beef sandwich or ”˜bada bing’ burger or anything
else at 2:00 in the morning,” said owner Ron Smilow, who previously owned and
operated Las Vegas restaurants that included Jerome’s. “Even though this is
supposed to be a 24-hour town, it’s surprising what you can’t get
In opening a New York-style “diner”
with a deli influence, Smilow enlisted the help of Kenny Burger and Bill Miller.
On the restaurant’s menu they are depicted as the “Three Wise Guys,”
though they collectively swear there’s nothing in the back room except a
pantry and a pasta-making machine.
“We really wanted to create something
like you find in the neighborhoods back in New York,” Burger said. “The idea
is to have a cool hangout where you can get great food and play your favorite
far, their idea is bearing fruit. A loyal legion of customers have rallied
around the wood-fired pizzas (the grilled eggplant is superb), 100 percent angus
Bada-Bing burgers (charbroiled and served on a Kaiser roll), homemade pasta (try
the gnocchi with pesto cream sauce), veal Parmigiana, and center cut pork chops,
to name a few.
Other great choices include a classic
bruschetta, grilled Italian sausage hoagie, piled-high corned beef sandwich, and
Park West also serves a complete
breakfast menu, an array of salads and soups, and desserts to die for, including
the Grand Marnier rice pudding and a unique, parfait-like Tiramisu.
desserts are something special, since we have Vera, the pastry chef from The
Rio, creating them,” Smilow said. “Try to save
room ”” or even make room! ””
for one of her desserts.”