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SLS Las Vegas to Participate in Three Square’s Las Vegas Restaurant Week

SLS Las Vegas to Participate in Three Square’s Las Vegas Restaurant Week
SLS Las Vegas acclaimed restaurants, Bazaar Meat by José AndrésKatsuya and Cleo, will join Three Square’s 12th annual Las Vegas Restaurant Week to aid in the fight to end hunger in Southern Nevada from Monday, June 18 through Friday, June 29 (Pictured: SLS Bazaar Meat Lamb Rack – Photo credit: Anthony Mair)

Each restaurant will offer a prix-fixe menu featuring signature dishes with a portion of the proceeds benefiting Three Square.

Bazaar Meat by José Andrés will offer an eight-course menu including cotton candy foie gras; littleneck clams and Rueben air bread; albóndigas Spanish meatballs in a saffron-almond sauce, josper-roasted padrón peppers with lemon and La Maja olive oil; and Catalan-style pa’amb tomàquet with pan de cristal bread and fresh tomato for appetizers; a choice of Magneson organic Hereford ribeye or Merino lamb rack served with buttered potato purée and Brussels sprouts for the entrée; and an assortment of cream puffs, tarts and little cakes for dessert. The menu is priced at $80.18 per person, with wine pairings available for an additional $25 per person.

Katsuya will offer a four-course dinner with a choice of crispy rice with spicy tuna, yellowtail sashimi with jalapeño or spicy albacore sashimi with crispy onions for the first course; crispy chicken salad, creamy rock shrimp or crispy Brussels sprouts for the second course; seafood yakisoba, mushroom bop or omakase sushi for the third course; and assorted mochi ice cream and seasonal fruit for dessert. The menu is priced at $50.18 per person.

Cleo will offer a five-course dining experience, with a choice between hummus with tahini or lebneh with feta, served alongside warm laffa bread for the first course; Greek salad, beets salad, or quinoa and roasted vegetable for the second course; spicy cigars, falafel or Brussels sprouts for the third course; grilled hanger steak, chicken tagine or garlic shrimp for the fourth course; and sticky toffee pudding with vanilla gelato or flourless chocolate cake with vanilla gelato for dessert. The menu is priced at $40.18 per person.

Reservations are encouraged and may be made by visiting or calling 702.761.7100.