Latest / Vegas Revealed / COVID Restrictions Dropped in Las Vegas | Ep. 71

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COVID Restrictions Dropped in Las Vegas | Ep. 71 · Vegas Revealed

• 0:00
  Dayna Roselli: It's Vegas Revealed, episode 71.
• 0:03
  Sean McAllister: Las Vegas is back to pre-pandemic life.
• 0:06
  Sean McAllister: Pools are packed, concerts are back, and so are the parking fees.
• 0:11
  Sean McAllister: We break down what's happening right now here in Vegas.
• 0:15
  Dayna Roselli: And our new Vegas Revealed interview with the head chef of Brezza, the new Italian restaurant set to open this month at Resorts World.
• 0:23
  SPEAKER_05: We have a gorgeous 110 seat patio, so it's like, gosh, I love it.
• 0:27
  SPEAKER_05: 3,000 square feet.
• 0:29
  SPEAKER_05: We also have the ability to do live music, a little lounge area that comes off of our PDR.
• 0:34
  SPEAKER_05: Our curb appeal is amazing.
• 0:35
  SPEAKER_05: We look out to the convention center, the wind, and the peppermint, so it's kind of bridges old Vegas and New Vegas together.
• 0:41
  Dayna Roselli: Plus, an in-depth chat with other Vegas restaurant owners on whether they're ready for full capacity crowds.
• 0:47
  Sean McAllister: There's a lot to unpack here.
• 0:50
  Sean McAllister: Let's get that wheel spinning.
• 0:55
  SPEAKER_07: Let's go to Vegas, baby.
• 0:57
  SPEAKER_07: Let's go tonight.
• 1:01
  Dayna Roselli: Alright, we're coming in hot.
• 1:03
  Dayna Roselli: Literally, for Vegas Revealed episode 71.
• 1:06
  Dayna Roselli: I'm Dana Roselli.
• 1:08
  Sean McAllister: And I'm Sean McAllister.
• 1:09
  Sean McAllister: And when Dana says we're coming in hot, literally we're like dripping with sweat because today, as we record, it is 108 degrees outside.
• 1:22
  Dayna Roselli: And already the complaints are coming in.
• 1:24
  Dayna Roselli: I'm seeing the it's too early.
• 1:26
  Dayna Roselli: I'm not ready for this.
• 1:27
  Dayna Roselli: Blah blah blah.
• 1:29
  Dayna Roselli: I mean, it's hot, and I get it, but we all know where we live.
• 1:33
  Dayna Roselli: As Karatop always says in his show, it's a dry heat.
• 1:36
  Sean McAllister: I was just gonna say, you know what?
• 1:38
  Sean McAllister: We live in the desert, and this comes with the territory, so we know it's gonna be hot.
• 1:43
  Sean McAllister: Sometimes it does come earlier than other times, but it it's here.
• 1:48
  Dayna Roselli: Exactly.
• 1:49
  Dayna Roselli: Yeah, and if you've never felt Las Vegas in the summer, it's an experience.
• 1:54
  Dayna Roselli: Listen, you stay in the air, you you go in the pool, and then at night you're very comfortable.
• 2:01
  Sean McAllister: Well, I don't even know about that.
• 2:03
  Sean McAllister: We took our dog for a walk last night, and I swear after the sun went down, it was still like 90 degrees.
• 2:10
  Sean McAllister: It's true.
• 2:11
  Sean McAllister: It's warm.
• 2:12
  Sean McAllister: It feels like a hot hairdryer on low temperature just like blowing in your face.
• 2:21
  Dayna Roselli: I know, I know.
• 2:22
  Dayna Roselli: If in a lot of times we don't even have a breeze, so then it's just like a stagnant, like the heat rising from the pavement.
• 2:28
  Dayna Roselli: Anyway, enough of that.
• 2:29
  Dayna Roselli: Um come visit us in the summer and experience something like no other.
• 2:33
  Sean McAllister: We have great pools and air conditioning.
• 2:35
  Dayna Roselli: Yes.
• 2:36
  Dayna Roselli: Okay, we're gonna get to the list of shows that were announced this week and just run down the list because they just keep coming.
• 2:42
  Sean McAllister: It's like rapid fire, I know.
• 2:43
  Sean McAllister: Uh we start with Brad Paisley, who has two shows that are coming up this month.
• 2:49
  Sean McAllister: They just announced it, and uh Brad Paisley will be making his debut at Wyn Las Vegas on June 25th and 26th.
• 2:58
  Sean McAllister: Tickets for those shows are already on sale.
• 3:01
  Dayna Roselli: Yeah, if you love Brad Paisley road trip, get in quick, right?
• 3:05
  Dayna Roselli: And then Adam Lambert announced five shows at the Venetian for September, and boy, the the Glamberts are excited.
• 3:11
  Sean McAllister: Man, they've been like tweeting up a storm since we put that news out.
• 3:17
  Dayna Roselli: Are dedicated, yes.
• 3:18
  Dayna Roselli: Um, Keith Urban returning to the Coliseum in the fall, so that'll be great.
• 3:22
  Dayna Roselli: Rave reviews about his show over there at the Coliseum at Caesars Palace.
• 3:26
  Sean McAllister: Yeah, he's got a residency that started before the pandemic even hit, and now that's resuming.
• 3:32
  Sean McAllister: Also, it was just announced that Miley Cyrus is going to headline the grand opening of uh the day club over at Resorts World on July 4th.
• 3:42
  Dayna Roselli: Yeah, that's a that's a good get to.
• 3:44
  Dayna Roselli: That weekend is gonna be packed where there's all sorts of stuff planned for the Las Vegas strip.
• 3:49
  Dayna Roselli: We have some intel, we don't want to give all the details, but expect a big event on July 4th when it comes to Las Vegas, and um, I think we'll see a lot of celebs in town for that.
• 3:59
  Sean McAllister: Absolutely.
• 4:00
  Sean McAllister: So uh that's just a handful of the shows that were announced.
• 4:03
  Sean McAllister: I know Alanis Morissette also coming here with her concert tour.
• 4:07
  Dayna Roselli: That's right.
• 4:07
  Dayna Roselli: And I think it's Joan Jett and the Black Hearts, which is popular, uh, but they're going down to a different part of town.
• 4:15
  Dayna Roselli: So they're not gonna be on this strip.
• 4:17
  Dayna Roselli: Let me look it up.
• 4:18
  Dayna Roselli: Yes, this is live and happening.
• 4:20
  Dayna Roselli: Uh action-packed.
• 4:21
  Dayna Roselli: Here we go, scrolling down.
• 4:23
  Dayna Roselli: Hold on.
• 4:24
  Sean McAllister: Oh, can we have some scrolling music?
• 4:26
  Dayna Roselli: Yeah.
• 4:27
  Dayna Roselli: Pause for this break as I scroll through my press release.
• 4:34
  Dayna Roselli: Okay, found it.
• 4:35
  Dayna Roselli: It's Joan Jet and the Black Hearts with special guest uh Leonard Skinnard as part of this concert lineup at the Laughlin Event Center.
• 4:44
  Dayna Roselli: So a little bit of a drive.
• 4:45
  Sean McAllister: Okay, and by the way, if you do go down to Laughlin, um, that's right on the Colorado River and lots of water activities down there, so a great place to people watching for sure.
• 4:58
  Sean McAllister: And it's usually even hotter in Laughlin than it is in Las Vegas, so that cold uh Colorado River water feels good if you get out there uh to jet ski or boat or paddleboard, whatever you're gonna do down there.
• 5:12
  Dayna Roselli: And then Fremont Street is back with its free concerts, and everyone loves a good free concert, right?
• 5:18
  Sean McAllister: Yeah, absolutely.
• 5:19
  Sean McAllister: So uh concerts resumed on June 1st down uh uh on Fremont Street.
• 5:25
  Sean McAllister: And when we say June 1st, we mean like the stroke of June 1st.
• 5:30
  Sean McAllister: It was uh uh 12 01 a.m.
• 5:34
  Sean McAllister: when they officially kicked off the concerts down there on Fremont Street, and a longtime Las Vegas entertainer, Zoe Bowie, was the first to uh perform, and there was Pyrotechnics and Showgirls, and I mean downtown Las Vegas welcomed back live concerts on Fremont Street in explosive fashion.
• 5:56
  Dayna Roselli: And it's a fun show.
• 5:57
  Dayna Roselli: He does a lot of covers and it's just a wild, fun time, and it entertains the people as they walk back and forth to the different casinos and different restaurants there on Fremont Street.
• 6:06
  Sean McAllister: And the entertainers who are down there, the bands that play, are really good.
• 6:11
  Sean McAllister: So if you just happen to be downtown, uh there's a good chance that you'll hear some live music playing and you'll probably get sucked in.
• 6:18
  Sean McAllister: I know I do.
• 6:19
  Sean McAllister: I end up standing there at the stage for I don't know, 20 minutes, a half hour, and just like take in the live entertainment.
• 6:25
  Dayna Roselli: Right.
• 6:26
  Dayna Roselli: Are the street artists there, the you know, unfortunately they are, yeah.
• 6:31
  Dayna Roselli: Those guys addresses kiss.
• 6:33
  Sean McAllister: Oh, and then there's the topless nurses that really shouldn't be topless.
• 6:38
  Dayna Roselli: And Elmo that I call her Saggy Sally.
• 6:41
  Dayna Roselli: Saggy Sally.
• 6:44
  Dayna Roselli: Oh man, Saggy Sally's always there.
• 6:46
  Dayna Roselli: The Elmo with his costume kind of ripping like he needs a new one.
• 6:51
  Sean McAllister: Like it's kind of like pieces are falling off.
• 6:55
  Dayna Roselli: Oh, when we say people watching in Laughlin, we really mean people watching on Fremont Street as well.
• 7:03
  Dayna Roselli: Woo! All right, Hofrow House is back open.
• 7:05
  Dayna Roselli: That's exciting.
• 7:06
  Dayna Roselli: That is over on Paradise, kind of near the new Virgin Hotels, the old hard rock.
• 7:11
  Sean McAllister: Yeah, Hofbra House is where they do the big Oktoberfest uh celebration every year.
• 7:17
  Sean McAllister: They tap the kegs, the beer is flowing, they have the giant Bavarian pretzels, and if you're lucky and you go there, they may even get you up and give you a little paddle on the behind.
• 7:30
  Dayna Roselli: Yeah, it's always always interesting over there.
• 7:32
  Dayna Roselli: And they've been closed through COVID, so super excited to see them back open, and I know they're they're excited too, and our tourists too that go there and the locals uh at Hofbra House.
• 7:42
  Dayna Roselli: So congratulations about that.
• 7:44
  Dayna Roselli: Poshburger opening at Aria, and that's a new restaurant.
• 7:48
  Dayna Roselli: It's opening June 11th, and it's a new MGM resort's kind of like fast casual restaurant concept.
• 7:54
  Dayna Roselli: Um, and it'll be inside a luxury resort, so it's kind of like an interesting concept, but I hear a lot of people talk about it, and apparently it's good.
• 8:02
  Dayna Roselli: All sorts of different kinds of uh burgers, the ultra posh burger, the truffle mushroom burger, the impossible burger, the super deluxe.
• 8:11
  Dayna Roselli: The Wagyu, am I saying it right?
• 8:13
  Sean McAllister: The Wagyu.
• 8:14
  Dayna Roselli: Wagyu steak burger.
• 8:16
  Dayna Roselli: As you can tell, I'm not fancy.
• 8:17
  Dayna Roselli: That's a fancy burger.
• 8:18
  Dayna Roselli: I know.
• 8:19
  Dayna Roselli: I just read it, I never say it out loud.
• 8:21
  Dayna Roselli: And the spicy buffalo fried chicken sandwich, also, and a breakfast burger.
• 8:25
  Dayna Roselli: So anything that has an assortment of burgers, we're in for.
• 8:28
  Sean McAllister: I'm su I'm a sucker for burgers, man, every single time.
• 8:32
  Sean McAllister: Also, uh something that changes seasonally on the Las Vegas strip, the Bellagio Conservatory has just unveiled its new summer display.
• 8:42
  Sean McAllister: And as usual, it is just spectacular, and it's a huge attraction because it's free for uh tourists and locals for that matter.
• 8:51
  Sean McAllister: I know people who go down there and you know, take pictures, take their kids, they'll just go down to the Bellagio, maybe get some uh gelato, go through the conservatory, and it is uh refreshed for spring with an all-new display.
• 9:07
  Dayna Roselli: And the ropes are gone, which is uh great news.
• 9:10
  Dayna Roselli: During the whole pandemic, they had kind of ropes up and you had to wait in line to go through so that there could be separation and people weren't kind of like on each other taking pictures and all that kind of thing.
• 9:20
  Dayna Roselli: Um, but now apparently, if you go through, that's gone.
• 9:24
  Dayna Roselli: You can go through at your own pace.
• 9:26
  Dayna Roselli: You don't have to wait in line, and that's a good feeling.
• 9:28
  Sean McAllister: So it's back to every man for himself.
• 9:30
  Dayna Roselli: Exactly.
• 9:31
  Dayna Roselli: And like I've gone there sometimes where it's a little busy, but usually, I mean, even though it's busy, you can find your little spot.
• 9:36
  Dayna Roselli: It's not crazy.
• 9:37
  Sean McAllister: Yeah, it's not bad.
• 9:38
  Sean McAllister: And uh we're not even to our tips yet, but here's a tip go either uh early in the morning or uh late in the evening, and then you can beat the crowds.
• 9:48
  Dayna Roselli: Okay.
• 9:49
  Dayna Roselli: And speaking of Aria and Bellaggio, they're in the MGM family, and paid parking's back, so keep that in mind.
• 9:56
  Sean McAllister: That is true.
• 9:56
  Sean McAllister: So, yeah, if you are driving in from any of the surrounding states, Utah, Arizona, California, keep in mind there is paid parking, once again, on the Las Vegas Strip.
• 10:08
  Sean McAllister: So when we say that Las Vegas is getting back to pre-pandemic, the paid parking is a sure sign that that is actually happening.
• 10:17
  Sean McAllister: However, if you are a local and you live here, uh I know definitely at Caesar's properties, uh, you get uh free parking for locals uh for a limited time.
• 10:27
  Sean McAllister: It's not like you can park all day.
• 10:30
  Sean McAllister: Um but if you're just going in for dinner or something, that's usually covered, and you just scan the little barcode on the back of your ID.
• 10:37
  Sean McAllister: And here's another tip, Dana.
• 10:39
  Sean McAllister: Uh you need to hold your ID down toward the bottom of the little scanner thing, and you'll see a little X and the X needs to line up with the small barcode on the back of your ID because I have s been behind people who have not known that.
• 10:57
  Sean McAllister: Well, that would be and it takes forever to scan the damn ID.
• 11:02
  Sean McAllister: Well and then the ramp gets backed up, everyone's honking.
• 11:07
  Sean McAllister: Oh no.
• 11:08
  Dayna Roselli: I went to Matt Franco with you, I met you there, but on the way out, me and my friend Mingo, that was us.
• 11:14
  Dayna Roselli: But we were at the stand-up paid parking that before you get to the garage.
• 11:19
  Dayna Roselli: We were trying to scan the license, it wasn't working.
• 11:22
  Dayna Roselli: Mingo gave up, he just pressed the call the attendant button.
• 11:25
  SPEAKER_02: Uh-huh.
• 11:25
  Dayna Roselli: And they're like, All right, what you know, what's wrong with you guys?
• 11:29
  Dayna Roselli: Why can't you figure it out?
• 11:30
  Dayna Roselli: Anyway, they let us through, and but we were those people.
• 11:34
  Sean McAllister: I you know what, but those scanners are finicky, so just keep that in mind.
• 11:39
  Sean McAllister: If you're going through there, hold your ID down low and watch for the little X that appears in the little laser beams, and hold that over your barcode, and you'll be good to go.
• 11:50
  Dayna Roselli: Okay.
• 11:51
  Dayna Roselli: That definitely is a good tip for the locals.
• 11:53
  Dayna Roselli: We have a lot more tips coming up later, too.
• 11:55
  Dayna Roselli: There's so much stuff going on.
• 11:57
  Dayna Roselli: Uh, one thing we're gonna talk about in just a minute is this uh celebration of 100% capacity for all of Las Vegas, but the restaurant community.
• 12:05
  Dayna Roselli: I attended a women's round table, and let me tell you how much I learned by listening to these restaurant owners of what they've been through, what the struggle is now, what they're looking forward to, the patterns that they're realizing and the changes they've had to make.
• 12:19
  Dayna Roselli: So that's coming up in just a few minutes.
• 12:21
  Dayna Roselli: But first, we wanted to talk about another restaurant, and that is Hell's Kitchen, and the new season that again is taking place in Las Vegas, and you will see our Sean McAllister on episode one, the season premiere.
• 12:37
  Dayna Roselli: And I thought you were gonna be on for a hot second, but you were in there.
• 12:40
  Sean McAllister: I mean, it was like the it was welcoming the new chefs into Hell's Kitchen as they arrived off of their big party bus.
• 12:50
  Sean McAllister: Uh, I was standing there with uh Merino, the longtime you know restaurant manager for Hell's Kitchen, and uh I was a tour guide.
• 12:59
  Sean McAllister: I guided the new chefs through this uh exhibit that really celebrated all of the past you 20 seasons of Hell's Kitchen and had all the historic moments and milestones, and it was fun, it was really exciting to be able to help in a small way welcome the new chefs on Hell's Kitchen.
• 13:21
  Dayna Roselli: Yeah, I mean you looked fabulous, you sounded fabulous.
• 13:24
  Dayna Roselli: I mean, and if people don't know, Sean and I do this for a living.
• 13:28
  Dayna Roselli: You know, we are available to host your show, event, live stream.
• 13:34
  Dayna Roselli: Yes, we're available for hire.
• 13:36
  Sean McAllister: And we've done it for more than 20 years, so we like to think that we're pretty decent at it.
• 13:41
  Dayna Roselli: You were great.
• 13:41
  Dayna Roselli: Listen, I had people calling from all across the country going, is that your business partner?
• 13:45
  Dayna Roselli: Is that your co-host?
• 13:46
  Dayna Roselli: Is that Sean?
• 13:47
  Dayna Roselli: Wow.
• 13:48
  Dayna Roselli: And uh that was really cool to see you on there.
• 13:50
  Dayna Roselli: And and you're always good at that stuff.
• 13:51
  Dayna Roselli: And I know you get along well with Gordon.
• 13:53
  Sean McAllister: Yes, Gordon is a great pal, and we have a great relationship.
• 13:58
  Sean McAllister: I've never been yelled at by Gordon.
• 14:00
  Sean McAllister: Um, but in case you missed the season premiere of season 20 of Hell's Kitchen on Fox, here's a little clip of uh the welcome of those young gun chefs.
• 14:12
  SPEAKER_00: Welcome to Hell's Kitchen! For our 20th season, Chef Ramsey has created a Hell's Kitchen Museum to celebrate uh the past 19 seasons of our wonderful history.
• 14:27
  SPEAKER_00: Please meet uh Shakela and Sean.
• 14:31
  SPEAKER_00: They will be your tour guides of the Hell's Kitchen Museum.
• 14:34
  SPEAKER_02: Guys, ready?
• 14:35
  Sean McAllister: Join me inside the Hell's Kitchen Museum.
• 14:38
  SPEAKER_02: Woo!
• 14:39
  Sean McAllister: Chefs, we have reached the final part of the museum tour.
• 14:43
  Sean McAllister: Chef Ramsey has put together a documentary film all about Hell's Kitchen history.
• 14:48
  SPEAKER_02: I'm super pumped to watch the documentary, especially because we're all young and we all kind of want to know what we're walking into.
• 14:54
  Sean McAllister: We hope you enjoy the presentation.
• 15:04
  Sean McAllister: And Dana, as I mentioned, this season is called the Young Guns, and these are all like millennial chefs who were, I don't know, probably still in diapers when Hell's Kitchen originally started airing here in the U.S.
• 15:18
  Sean McAllister: And the prize this season is really cool, and unlike any other season, since they are so young, they will not be getting a head chef position at one of Gordon Ramsay's restaurants.
• 15:29
  Sean McAllister: Instead, they're going to work under Gordon Ramsay, and he will uh essentially be their mentor to turn them into uh the type of chef that will be able to head a restaurant like he has in his restaurant empire.
• 15:45
  Dayna Roselli: Yeah, and that's important.
• 15:46
  Dayna Roselli: I mean, a a a mentor like Gordon Ramsay, that's a big deal.
• 15:50
  Dayna Roselli: So this is a big season.
• 15:51
  Sean McAllister: It's a huge deal.
• 15:52
  Sean McAllister: And it I will just tell you that from uh knowing uh Gordon Ramsay uh personally over the years, uh one of the things he takes the most pride in is uh really sharing his knowledge and really helping people grow in under his his tutelage.
• 16:13
  Sean McAllister: And he uh really does take pride in that and he does a great job.
• 16:17
  Sean McAllister: He's an incredible teacher.
• 16:19
  Sean McAllister: Despite what you see on TV, he's really not a mean guy.
• 16:23
  Sean McAllister: He does demand excellence, but he he really will help you in the journey to get there.
• 16:30
  Dayna Roselli: My mom always says Gordon swears a lot.
• 16:33
  Sean McAllister: He does.
• 16:33
  Dayna Roselli: And I'm like, well, that's yeah, he does.
• 16:35
  Sean McAllister: That is true, but he's nice.
• 16:36
  Sean McAllister: So do I every now and then.
• 16:38
  Sean McAllister: Guilty as charged.
• 16:40
  Dayna Roselli: Well, speaking of executive chefs, head chefs, I was able to pull Nicole Brisson aside the other day at this women's round table.
• 16:47
  Dayna Roselli: We're gonna get into all that, but I wanted to pull her aside just to even speak about Bresa, the new Italian restaurant going into Resorts World.
• 16:55
  Dayna Roselli: Um, Sean, the way she describes this, it sounds incredible.
• 16:59
  Sean McAllister: I can't wait.
• 17:00
  Sean McAllister: So Resorts World is opening June 24th.
• 17:03
  Sean McAllister: That's a big grand opening celebration, opens to the public on June 25th.
• 17:08
  Sean McAllister: And uh Brezza is one of the restaurants that is going to be opening inside Resorts World.
• 17:14
  Dayna Roselli: Right, and I asked all the important questions.
• 17:16
  Dayna Roselli: I talked to Nicole for a few minutes, so let's play that clip and your mouth's gonna water.
• 17:21
  Dayna Roselli: Okay, I'm here with Nicole from Brezza, and you guys are opening on June 24th when Resorts World opens.
• 17:26
  SPEAKER_05: Is that the goal?
• 17:27
  SPEAKER_05: That that is the goal.
• 17:28
  SPEAKER_05: So, I mean, I'm not even in my kitchen yet, but uh, we're testing out of a couple test kitchens, my home kitchen, and kind of just getting everything in place.
• 17:36
  SPEAKER_05: But uh, yeah, we should be on property in the next week or so, and um, then I'll just be training and getting the doors open, so we're really excited.
• 17:44
  Dayna Roselli: And so many people are looking forward to Resorts World open.
• 17:46
  Dayna Roselli: We have tons of listeners from around the world.
• 17:48
  Dayna Roselli: Tell me a little bit more about your restaurant.
• 17:50
  Dayna Roselli: If you go to Resorts World and we want to come to Brezza, what can we expect?
• 17:54
  SPEAKER_05: Well, I think the really fun part about Brezza is you can't travel to Italy right now, or you will be able to soon, but we're hoping to kind of transport you into that Italian environment.
• 18:04
  SPEAKER_05: You know, like you're we're welcoming you into our family.
• 18:07
  SPEAKER_05: We have a beautiful 110-seat patio that's lined with 65 plus-year-old olive trees that were transported from startups.
• 18:15
  SPEAKER_05: Um, we're really just taking clean, simple, fresh ingredients.
• 18:19
  SPEAKER_05: I've got a beautiful wood-fired grill where we're doing white oak, charcoal, and olive branches.
• 18:25
  SPEAKER_05: I've got a great dry aging program that I'm managing myself, um, all handmade pastas.
• 18:29
  SPEAKER_05: We've got uh tons of shapes, whether it be capillacci, telietelle, um garganelle, all made-in-house fresh daily, uh, tons of really simple antipasti items that are we're pulling from local farms.
• 18:41
  SPEAKER_05: So we're getting in beautiful tomatoes, watermelon, citrus, whatever it may be locally here.
• 18:47
  SPEAKER_05: Um, I've got a beautiful herb farmer, herbs by Diane.
• 18:50
  SPEAKER_05: All these local farms I've been supporting for years and just bringing them to the table and celebrating the simplicity of the cuisine.
• 18:57
  SPEAKER_05: My mouth is watering.
• 18:58
  SPEAKER_05: Are you guys gonna be open uh breakfast, lunch, and dinner or just dinner?
• 19:02
  SPEAKER_05: Thankfully, not breakfast.
• 19:04
  SPEAKER_05: We will be open lunch and dinner daily.
• 19:06
  SPEAKER_05: Uh on Sundays we'll be doing a beautiful brunch with a a great spritz spritz collection, um, obviously fresh breast juices, uh, really, really exciting kind of offerings, um, Italian influenced brunch offerings as well.
• 19:20
  SPEAKER_05: Uh so brunch just on Sundays, lunch, the other six days a week.
• 19:23
  Dayna Roselli: And I know they talked a lot about the restaurants, they're a majority of them having patios.
• 19:28
  Dayna Roselli: Do you have a patio?
• 19:29
  SPEAKER_05: We have a gorgeous 110-seat patio.
• 19:31
  SPEAKER_05: So it's like gosh, I love it! 3,000 square feet.
• 19:34
  SPEAKER_05: Uh we also have the ability to do live music, a little lounge area that comes off of our PDR.
• 19:39
  SPEAKER_05: Um, our curvative field is amazing.
• 19:41
  SPEAKER_05: We look after the convention center, the wind, and the peppermint, so it kind of bridges old Vegas and New Vegas together.
• 19:46
  SPEAKER_05: That's awesome.
• 19:47
  SPEAKER_05: And you were saying you've worked in other places in Las Vegas for a long time, right?
• 19:51
  SPEAKER_05: So I've I've been in Vegas for almost 20 years now.
• 19:54
  SPEAKER_05: Uh I ran the Batali Bastianich Empire at the Nation Palazzo for about 12 years.
• 19:58
  SPEAKER_05: I opened the win initially when I came out from New York.
• 20:01
  SPEAKER_05: Uh, I opened uh my own office trip restaurant about a year and a half ago.
• 20:05
  SPEAKER_05: Uh, got my James Beard nomination, Best New Restaurant, and uh now this will be my first first gig under not in the umbrella of a celebrity chat, so it's really exciting, and I feel like it's it's changing, changing the dining scene of Vegas.
• 20:19
  Dayna Roselli: Yeah, it's gonna be great.
• 20:20
  Dayna Roselli: I think the patio thing, it's kind of it is interesting because there aren't a lot of patios in Las Vegas where people would think, well, the weather's good all year round except a couple months in the summer, right?
• 20:28
  Dayna Roselli: But it's becoming something that people really want, I think.
• 20:32
  SPEAKER_05: I think so as well.
• 20:33
  SPEAKER_05: You know, I mean it's we love people watching and it's we have the the Elon Musk hyper loop that's living out there, the new extension of the convention center.
• 20:42
  SPEAKER_05: So, I mean, this will be a place that transports you away from all the madness.
• 20:45
  SPEAKER_05: You know, you can really just hang out, have a great spritz, have a great pasta, a simple cooked steak, and just really enjoy life and the atmosphere.
• 20:54
  SPEAKER_05: It's exciting.
• 20:54
  SPEAKER_05: Are you guys hiring?
• 20:55
  SPEAKER_05: Are you looking for employees?
• 20:56
  SPEAKER_05: I I think in the restaurant business we're always hiring.
• 20:58
  SPEAKER_05: That's it.
• 21:00
  SPEAKER_05: So uh we're we're doing great um coming out of coming out of COVID and just assembling our core crew, but uh we're always looking to bring new talent.
• 21:09
  Dayna Roselli: Oh well it sounds delicious.
• 21:10
  Dayna Roselli: And listen, congratulations on everything.
• 21:12
  Dayna Roselli: We look forward to coming by soon.
• 21:14
  Dayna Roselli: Thank you.
• 21:14
  Dayna Roselli: Can you believe it?
• 21:15
  Dayna Roselli: Almost around the corner.
• 21:17
  SPEAKER_05: Very soon.
• 21:18
  Dayna Roselli: Thank you.
• 21:18
  Sean McAllister: Oh, you are right, Dana.
• 21:20
  Sean McAllister: My mouth is watering.
• 21:21
  Sean McAllister: I am ready for a nice, fresh Italian meal.
• 21:25
  Sean McAllister: Love that there's a big patio, and also I it was really cool hearing uh Chef Brisson say that in the restaurant industry, they're always hiring and looking for new staff.
• 21:37
  Dayna Roselli: Isn't that the case?
• 21:37
  Dayna Roselli: I know she and she's right.
• 21:39
  Dayna Roselli: I mean, literally, especially in Las Vegas with the amount of restaurants that we have, you can probably find a job at a restaurant somewhere.
• 21:47
  Sean McAllister: Yeah.
• 21:48
  Sean McAllister: Yeah, you just can't be picky on where you want to go.
• 21:50
  Dayna Roselli: Right.
• 21:51
  Sean McAllister: But yeah, if you want to be in the industry, there is plenty of opportunity.
• 21:55
  Dayna Roselli: Well, Nicole was part of this round table that I went to.
• 21:57
  Dayna Roselli: It was on June 1st, it was the celebration of 100% capacity, the woo-hoo, we're excited, cheers.
• 22:04
  Dayna Roselli: I mean, you know, it's been a struggle for a lot of these restaurants.
• 22:07
  Dayna Roselli: And it's interesting because all of them chose to do something a little different, had to make decisions that were best for them.
• 22:13
  Dayna Roselli: Some decided to open when all the closures were going on and just do takeout.
• 22:18
  Dayna Roselli: And some decided to remain closed.
• 22:20
  Dayna Roselli: Others decided to open and have a few tables and have, you know, wait staff on on site with the 25% capacity.
• 22:27
  Dayna Roselli: But, you know, it really depended on what was a good fit for every owner.
• 22:32
  Dayna Roselli: And they were talking about all that at this uh luncheon.
• 22:36
  Dayna Roselli: But, you know, the challenges that they're still facing right now when we talk about staff is getting quality staff into the restaurant because it is so competitive right now, right?
• 22:48
  Dayna Roselli: So people are wanting to go back to work, but maybe they're wanting to, you know, make a little more than they did before or want more days off and have time with their families.
• 22:56
  Dayna Roselli: All the owners were saying that family time has become a huge thing when these folks are applying for jobs now.
• 23:03
  Dayna Roselli: And I think it's something we all discovered over COVID.
• 23:05
  Sean McAllister: Yeah, in this round table, it was a discussion among all female restaurant owners, which it's really cool that you were uh invited and a part of that, Dana.
• 23:16
  Sean McAllister: And uh I thought it was also really interesting that one of the restaurant owners who took part decided to open a brand new restaurant, smack dab in the middle of the pandemic.
• 23:28
  Dayna Roselli: I know.
• 23:28
  Dayna Roselli: Main Street Provision.
• 23:29
  Dayna Roselli: So we're gonna talk to that restaurant owner in just a little bit and you'll hear kind of what she went through.
• 23:34
  Dayna Roselli: Um, but yeah, you know, some people that's the thing.
• 23:36
  Dayna Roselli: It's like, well, we planned this.
• 23:38
  Dayna Roselli: We can't just kind of like close up shop now, you know?
• 23:41
  Dayna Roselli: What do we do?
• 23:42
  Dayna Roselli: Do we open?
• 23:42
  Dayna Roselli: Do we wait?
• 23:43
  Dayna Roselli: And yeah, they decided to open when it was 25% capacity.
• 23:46
  Dayna Roselli: So interesting stuff.
• 23:47
  Dayna Roselli: Uh some of the others were talking about how when they hire now, they make sure to let people know we're not open on like holidays so that you can you will be able to have Christmas and Thanksgiving with your family.
• 23:58
  Dayna Roselli: Because they said that's a huge, huge thing that's very, very important to people that are applying for jobs, and if not, they'll go down the street and and find one somewhere else.
• 24:07
  Sean McAllister: And that's something that's been born out of the pandemic when people have been able to stay home and be with their families.
• 24:14
  Sean McAllister: They want to continue that now that they're getting back out into the workforce, too.
• 24:19
  Dayna Roselli: Exactly.
• 24:20
  Dayna Roselli: And uh, one woman was saying that she had eight interviews scheduled and all in one day, and not one single person showed up for their job interview.
• 24:29
  Dayna Roselli: She said it was the most frustrating, you know, day to her, and and it's it's just been a challenge to get quality people in there.
• 24:36
  Dayna Roselli: They have ads, they have job fairs out there.
• 24:38
  Dayna Roselli: So if you're looking for a job, these restaurants definitely need people and they want, you know, committed people who want to you know enjoy the the feeling of kind of feeling like a family in a workplace.
• 24:50
  Dayna Roselli: So um they also talked about these QR codes, you know, that people are doing the menus on now.
• 24:55
  Dayna Roselli: Right.
• 24:55
  Sean McAllister: Scan open the camera on your phone and scan it and you get the menu pulled up digitally.
• 25:00
  Dayna Roselli: Right.
• 25:00
  Dayna Roselli: So I was thinking like, okay, everyone's using the QR codes and it's great.
• 25:04
  Dayna Roselli: But it was interesting to hear the pros and cons from everyone.
• 25:07
  Dayna Roselli: Um one of the Thai restaurants was saying, We love the QR codes because it tracks where you come from.
• 25:12
  Dayna Roselli: So they know like someone from California came to our restaurant or someone from Utah, or and they can see kind of who their patrons are.
• 25:20
  Dayna Roselli: So they love that.
• 25:22
  Dayna Roselli: Someone else said, Well, we have a really long menu, and you know, people get kind of sick of scrolling through to like page 10, and the QR codes don't really seem to work for us.
• 25:33
  Dayna Roselli: Um, others said they love the paper menus, but they feel like they're killing trees with the amount of stacks of paper they're buying and printing and then having to throw these menus out.
• 25:42
  Dayna Roselli: So it was interesting uh listening to their take on that as well.
• 25:47
  Dayna Roselli: And then they also talked about the frustrations over the pandemic of having to deal with you know what they're most excited about, Sean, is not having to be the mask police.
• 25:55
  Dayna Roselli: Yes anymore.
• 25:57
  Dayna Roselli: Because they said that was the fights that they got in.
• 25:59
  Dayna Roselli: Uh one woman was saying that she'd got in her car every day after work.
• 26:03
  Dayna Roselli: Um, I think she was a bartender at one of the restaurants, and she was saying, I at the time, now she's management, she's been promoted since then, and she's very thankful for that.
• 26:11
  Dayna Roselli: But she said, I used to cry in my car at how mean people were to me.
• 26:14
  Dayna Roselli: Like, I'm not wearing a mask.
• 26:16
  Dayna Roselli: And she's like, Well, and they would say, like, well, if you want to pay our$10,000 fine, write me a check, leave the the box blank, and then take off your mask.
• 26:24
  Dayna Roselli: Right.
• 26:25
  Dayna Roselli: You know, because we aren't paying it.
• 26:27
  Sean McAllister: Well, and uh, you know, that is an example of the additional responsibilities that were thrown on so many people during this unprecedented time uh over the past 14 months.
• 26:41
  Sean McAllister: And you know, it is interesting to hear the perspective of these restaurant owners, an industry that was just so hard hit uh during this pastime.
• 26:53
  Dayna Roselli: Yeah, it's uh it w it's tough.
• 26:55
  Dayna Roselli: Listen, I talked to um three restaurant owners.
• 26:58
  Dayna Roselli: I talked to Natalia, who's the owner of Big B's Barbecue.
• 27:01
  Dayna Roselli: They have a location in Henderson and also in southwest Las Vegas.
• 27:05
  Dayna Roselli: Then I talked to Kim Owens, who is the owner of Main Street Provisions in the downtown arts district area of Las Vegas, and also talked to Brandy Thompson, who's the owner of actually where we had the round table and lunch, um, DiAgostinos Treteria, which is kind of in the center of town.
• 27:24
  Dayna Roselli: I talked to all of them about what they've been through and also their outlook moving forward.
• 27:28
  Sean McAllister: Uh that's really interesting.
• 27:30
  Sean McAllister: Uh let's take a listen to those conversations.
• 27:33
  SPEAKER_01: Uh yes, it's definitely been a hell of a year for all of us, not just us.
• 27:37
  SPEAKER_01: And uh I'm really I feel really lucky that we made it through without shutting down.
• 27:42
  SPEAKER_01: Um I feel like after this, I feel very hopeful.
• 27:44
  SPEAKER_01: I feel very optimistic, and I feel like I can get through anything after this, because that was pretty tough.
• 27:49
  SPEAKER_01: Yeah.
• 27:50
  SPEAKER_01: Most of restaurants right now have uh a few big hurdles to jump through, one of them being being short staffed because a lot of people are still not ready to come back to work, whether it's uh financial uh because of the unemployment, or they're just not comfortable to going back out in the world due to COVID.
• 28:08
  SPEAKER_01: So if we have a little bit short staffed, just be a little bit more patient, we're gonna be doing our best.
• 28:12
  SPEAKER_01: The staff that did come to work probably working overtime and doing their best to keep up.
• 28:18
  SPEAKER_01: So please be nice and not be rude.
• 28:20
  SPEAKER_01: Um the second big turtle the restaurant is right now is the pricing.
• 28:23
  SPEAKER_01: Everything has gone up drastically.
• 28:26
  SPEAKER_01: We're trying our best to keep our prices in line where we used to be, but when every single item on the menu has uh nearly doubled the price, especially meats like beef, pork, chicken, but you do know basically gas pricing going up.
• 28:40
  SPEAKER_01: Every other item, including your vegetables, including your potatoes, every single thing is going up in price.
• 28:46
  SPEAKER_01: And if you see your restaurant increase the prices a little bit, they'll never double, obviously, but there'll be some kind of uptick in pricing.
• 28:55
  SPEAKER_01: Please understand it's not because we're trying to uh gouge, to gouge anybody.
• 29:01
  SPEAKER_01: It's because we're trying to not to lose money.
• 29:02
  SPEAKER_01: A lot of times, small price increase just barely keeps us above the water at this time.
• 29:08
  Dayna Roselli: And Sean Natalia made a point to tell me that they opened during the pandemic with the you know the pickup and and that kind of thing.
• 29:16
  Dayna Roselli: You could come and order barbecue.
• 29:18
  Dayna Roselli: And they said she said the one thing that they have noticed is all those people who came to them, new faces, have stuck with them now.
• 29:26
  Dayna Roselli: Wow, so they have new customers.
• 29:28
  Dayna Roselli: Exactly.
• 29:28
  Dayna Roselli: So she said it was a huge benefit for us, even though it was a lot to, you know, make sh the changes and get staff in to do the orders and all that.
• 29:37
  Dayna Roselli: She said it was worth it.
• 29:38
  Sean McAllister: Well, and I'll tell you what, we've been loyal in our house to the restaurants that we were able to order from uh during the the past year as well.
• 29:46
  Sean McAllister: So I have a feeling that people kind of uh got the impression that restaurants were looking out for them by providing meals during a time when so many businesses were shut down.
• 29:59
  Dayna Roselli: Yeah, and then I talked to Kim Owens, who's the owner of Main Street Provisions, and you had mentioned this that they have never been at 100% capacity because they actually opened during the year.
• 30:10
  Dayna Roselli: So they had to open at the 25% capacity, you know, and then they were at the 50 and the 80, but they've never been able to have 100% capacity.
• 30:17
  Dayna Roselli: So she's like, I'm excited to see who we bring out.
• 30:20
  Dayna Roselli: But and I've never been either.
• 30:21
  Dayna Roselli: Have you ever been?
• 30:22
  Sean McAllister: No, I haven't.
• 30:23
  Dayna Roselli: Yeah, so I mean it's someplace I'm excited to check out, but she said their menu is a little bit of something for everyone.
• 30:28
  Dayna Roselli: There she said they've got a great bar and cocktail.
• 30:31
  Dayna Roselli: So she's super excited.
• 30:32
  Dayna Roselli: It's in the arts district.
• 30:34
  Dayna Roselli: And I talked to her about what it was like during COVID too and what they're looking forward to.
• 30:39
  Dayna Roselli: We were talking at the round table.
• 30:40
  Dayna Roselli: Everyone's asking customers to be patient right now, too, right?
• 30:43
  Dayna Roselli: Enjoy the experience, enjoy that you're out.
• 30:45
  Dayna Roselli: And you'll be back and things are gonna get better.
• 30:47
  Dayna Roselli: But you guys are hiring and trying to get staff in, and it's it's a time of change.
• 30:52
  SPEAKER_03: It is a huge time of change.
• 30:54
  SPEAKER_03: And one of the things that one of the words I use most frequently is everyone just needs to practice some grace.
• 30:59
  SPEAKER_03: Just have some grace right now.
• 31:02
  SPEAKER_03: Forgive people a little bit, a little bit quicker than you normally would.
• 31:06
  SPEAKER_03: And understand that we're all going through something.
• 31:09
  SPEAKER_03: Not only people in the restaurant business, but in many, many careers.
• 31:13
  SPEAKER_03: People are everybody's going through something.
• 31:15
  SPEAKER_03: So just practice a little grace.
• 31:17
  Dayna Roselli: Listen, I agree.
• 31:18
  Dayna Roselli: And you know what?
• 31:19
  Dayna Roselli: People that are leaving reviews right now, I find it kind of cruel.
• 31:23
  Dayna Roselli: Because it's like, you know, this is a time of everyone's adjusting, and I think I think patients, like you said, great, it's just it makes sense.
• 31:31
  SPEAKER_03: It does.
• 31:32
  SPEAKER_03: Yeah.
• 31:32
  SPEAKER_03: You know, and if there is something wrong, give the operator, the restaurateur, give the server, give the bartender, give them an opportunity to make it right.
• 31:42
  SPEAKER_03: Don't just walk out and write a terrible review.
• 31:45
  SPEAKER_03: Give us an opportunity to fix it if there's a problem.
• 31:49
  Sean McAllister: Yeah, Dana, she makes a good point about the reviews because and if you uh directly go to the restaurant owner or manager before leaving a bad review online, that gives them the opportunity to fix an issue that they may not have been aware existed.
• 32:07
  Dayna Roselli: Exactly.
• 32:08
  Dayna Roselli: Or say, hey, okay, listen, this is we're having a rough time.
• 32:12
  Dayna Roselli: Here's whatever, a voucher, a gift card, come back and see us, you know, in a couple months.
• 32:17
  Dayna Roselli: I promise we're gonna get things um and all those restaurant owners at that round table were saying, Patience, please have patience.
• 32:24
  Dayna Roselli: People have to have patience.
• 32:25
  Dayna Roselli: And um, you know, Kim Owens was saying, have grace, just have some grace, like she mentioned there.
• 32:31
  Dayna Roselli: Um, I talked to Brandy Thompson, she actually hosted this luncheon, and she's the owner of Diagostino's Tractoria, a great little Italian restaurant.
• 32:39
  Dayna Roselli: It's in a little plaza kind of to the west of the Las Vegas Strip, over there at uh Flamingo in Buffalo.
• 32:47
  Dayna Roselli: And she talked to me about what she's looking forward to when it comes to 100% capacity.
• 32:53
  SPEAKER_04: I'm looking forward to all of the families, the large family is being able to dine in again.
• 32:59
  SPEAKER_04: The parties of 10 or more, they don't have to split up or be secretive about coming here for dinner because they couldn't invite the rest of the family.
• 33:09
  SPEAKER_04: Now they can all come together and dine again.
• 33:12
  SPEAKER_04: No more secrets.
• 33:14
  SPEAKER_04: We can be open, free.
• 33:16
  Dayna Roselli: I'm just excited about that.
• 33:18
  Dayna Roselli: I mean, and you I would imagine by looking around at your restaurant, it is a very family-oriented restaurant where families do come in and it's almost like that Sunday dinner experience.
• 33:27
  Dayna Roselli: Definitely.
• 33:28
  Dayna Roselli: And something else, Sean, she told me, she said, they don't even bother with the QR codes because they have an older clientele.
• 33:33
  Dayna Roselli: She said, our clientele, they all have flip phones.
• 33:37
  Sean McAllister: Yeah, flip phones aren't gonna read those QR codes.
• 33:40
  Sean McAllister: Uh-uh.
• 33:40
  Dayna Roselli: And she said, and people that even come in from the strip, their phones are dead from using it all day, taking pictures.
• 33:45
  Dayna Roselli: And so she's like, We just, you know, we do the menus.
• 33:48
  Dayna Roselli: And you know, that's how it is.
• 33:49
  Dayna Roselli: Every restaurant kind of analyzes their situation and figures out what's best and what works for them.
• 33:55
  Sean McAllister: Yeah, and that really is uh great perspective that you don't have unless you've been running a restaurant or been really entrenched in the uh food and beverage industry.
• 34:07
  Sean McAllister: So uh thank you, Dana, for going out and and getting these interviews so that we can share these perspectives that not a lot of the general public have.
• 34:16
  Dayna Roselli: Right.
• 34:17
  Dayna Roselli: It's so true.
• 34:18
  Dayna Roselli: I was chatting with some family about it, and they're going, oh yeah, that makes sense.
• 34:21
  Dayna Roselli: Oh, that's true, you know, oh yeah.
• 34:23
  Dayna Roselli: You know, so so everyone everyone gets it.
• 34:25
  Dayna Roselli: It's just sometimes you have to be reminded that you know it is important to have patience.
• 34:28
  Sean McAllister: You know, until you see the other side of an issue, you may not understand the full breadth of the issue.
• 34:34
  Dayna Roselli: Exactly.
• 34:35
  Dayna Roselli: All right, should we do some tips?
• 34:36
  Sean McAllister: Let's do it.
• 34:38
  Dayna Roselli: We've already had a few tips throughout the podcast, but we've been tip heavy as we've gone along.
• 34:43
  Dayna Roselli: We have been tip heavy.
• 34:44
  Dayna Roselli: And listen, we love all our listeners that come in and visit Las Vegas.
• 34:47
  Dayna Roselli: We also have a lot of people that listen that live here in Las Vegas.
• 34:51
  Dayna Roselli: So I wanted to mention a couple places that have kicked up entertainment that are off the strip.
• 34:56
  Dayna Roselli: And one of them is a classic: Stoney's Rockin' Country, and they are thrilled because full capacity and line dancing has returned.
• 35:07
  Dayna Roselli: Okay, very important.
• 35:09
  Dayna Roselli: Line dancing is huge at Stoney's.
• 35:12
  Dayna Roselli: People love it.
• 35:13
  Dayna Roselli: They go, they make a night of it, and it's back.
• 35:16
  Sean McAllister: Stoney's is so fun.
• 35:17
  Dayna Roselli: It really is.
• 35:18
  Sean McAllister: And the line dancing is fun.
• 35:20
  Sean McAllister: I always get really nervous uh about going because you know everybody goes and the it looks like they're professionals.
• 35:28
  Sean McAllister: Right.
• 35:28
  Sean McAllister: Like everybody knows how to do all these dances, and I'm thinking to myself, how the hell do they know how to do this stuff?
• 35:34
  Sean McAllister: But uh if you go and and talk with the staff or even call ahead, I know before it gets busy, uh, they'll offer uh line dance classes.
• 35:45
  Sean McAllister: If you go into the if you go into the bar early, they do have classes to teach you all the steps so that once it really gets rocking, then you'll know the steps and you can get out there and look like a pro.
• 35:57
  Sean McAllister: You can boot, boot scoot, and boogie.
• 35:59
  Dayna Roselli: Oh yeah.
• 35:59
  Dayna Roselli: Well, can I say you get nervous?
• 36:01
  Dayna Roselli: It's almost like when you walk up to like a blackjack table at gamble.
• 36:04
  Dayna Roselli: Like you kind of know the rules, but you're worried that everyone's around you is gonna get mad.
• 36:08
  Dayna Roselli: That intimidates me.
• 36:09
  Dayna Roselli: Because you're not gonna do it right.
• 36:10
  Dayna Roselli: That's how I would feel about line dancing.
• 36:11
  SPEAKER_07: That's why I stick to slots.
• 36:13
  Dayna Roselli: Exactly.
• 36:14
  Dayna Roselli: Like, what if I go to the left and everyone's going to the right and they're gonna be like, get this girl out of the line.
• 36:22
  Dayna Roselli: It's scary.
• 36:23
  Dayna Roselli: Uh, station casinos has kicked up uh entertainment as well.
• 36:27
  Dayna Roselli: So station uh is Red Rock and Green Valley Ranch and Palace Station and Boulder Station and entertainment's back at those properties as well.
• 36:37
  Dayna Roselli: So if you go to any of those resort casinos off the strip, you will probably hear some music playing, the lounges will be open and all that.
• 36:44
  Dayna Roselli: And then also one of our spots downtown, a really cool place called Ferguson's, which is like an old motel that has turned into all these little shops and restaurants.
• 36:52
  Dayna Roselli: They're doing entertainment as well.
• 36:55
  Dayna Roselli: They just partnered with downtown Las Vegas and did this outdoor concert, and it was really cool.
• 37:01
  Dayna Roselli: I'm sure they'll have more entertainment throughout the summer.
• 37:03
  Sean McAllister: Yeah, that's a really neat new spot.
• 37:05
  Sean McAllister: Uh also in downtown Las Vegas, this is my tip, Dana, is to visit uh notoriety.
• 37:12
  Sean McAllister: This is a theater that uh sprung up really in the middle of the pandemic to offer a venue where uh entertainers could go and perform, obviously with limited audiences up until this point.
• 37:27
  Sean McAllister: Now it's you know wide open.
• 37:29
  Sean McAllister: Uh they have a few shows that have been going on there.
• 37:32
  Sean McAllister: One of them that's uh going on now is called M is for Magic with illusionist David Goldrake.
• 37:41
  Sean McAllister: Also Fabulous, the show is like the ultimate drag queen experience.
• 37:48
  Sean McAllister: But you know how when you go to drag shows the performers are usually lip syncing.
• 37:54
  Sean McAllister: Well, these drag queens sing live and they are fantastic.
• 37:59
  Sean McAllister: And Edie, who was the mistress of sensuality at Zumanity, the Cirque show that ended up closing over at New York, New York, she is the host of the show, the host in MC, and Edie is literally fabulous.
• 38:15
  Sean McAllister: Yeah.
• 38:16
  Sean McAllister: And it's fabulous with three A's.
• 38:18
  Sean McAllister: Fabulous.
• 38:21
  Sean McAllister: The show.
• 38:22
  Dayna Roselli: Thanks for explaining that.
• 38:23
  Dayna Roselli: You weren't just adding your own twists.
• 38:25
  Sean McAllister: No, I wasn't.
• 38:26
  Sean McAllister: I was reading the name.
• 38:27
  Sean McAllister: I had to do all the A's.
• 38:30
  Sean McAllister: Again, that is uh notoriety in downtown Las Vegas.
• 38:34
  Sean McAllister: That's at 450 Fremont Street, and it's the third floor if you're familiar in the the Neonopolis complex down there with shops and restaurants.
• 38:44
  Sean McAllister: Uh, it's in that complex.
• 38:45
  Dayna Roselli: All right.
• 38:46
  Dayna Roselli: Hey, and I feel like the tips keep going on.
• 38:48
  Dayna Roselli: I gotta mention you and I went to Mott 32 again at the Venetians for an amazing uh dinner.
• 38:53
  Dayna Roselli: Oh wow, it was so good.
• 38:55
  Dayna Roselli: And this is something that they they did to partner with the LGBTQIA community and the center, which is one of our local um centers that supports that community and has a lot of services that they offer.
• 39:09
  Dayna Roselli: Um and they did this whole dinner to celebrate diversity, which was really cool, and it was all to kick off Pride Month.
• 39:16
  Dayna Roselli: And speaking of Pride Month, uh something I wanted to mention real quick, I got a message from Grant on LinkedIn, and he just recently founded a nonprofit in Las Vegas to support LGBTQ and youth and allies.
• 39:28
  Dayna Roselli: Um it's called the Pride TreeLV.com.
• 39:32
  Dayna Roselli: And when I say it's called, that's the website to go to them.
• 39:34
  Dayna Roselli: It's the Pride Tree, and if you click on it, you'll see tons of different ways that you can help support the community, and and they're celebrating a whole 30 days of pride, and it's a good great new organization.
• 39:45
  Sean McAllister: I love that.
• 39:45
  Sean McAllister: Also, uh the Tau Group, which owns and operates you know, big nightclubs and restaurants here in Las Vegas as well as New York, Los Angeles, Chicago, uh at select uh venues that they operate, they're giving guests the opportunity to round up their bill to the nearest dollar, and that will be donated to groups that support LGBTQ plus youth.
• 40:11
  Sean McAllister: So lots of uh great organizations.
• 40:14
  Sean McAllister: Be on the lookout.
• 40:15
  Sean McAllister: The month of June, Pride Month, uh for different restaurants and uh, you know, entertainment venues that are going above and beyond to support the LGBTQ plus community.
• 40:27
  Dayna Roselli: I love that.
• 40:28
  Dayna Roselli: You know what?
• 40:28
  Dayna Roselli: The roundup is my favorite.
• 40:29
  Dayna Roselli: I think everyone should do that.
• 40:30
  Dayna Roselli: I can only imagine it's easy.
• 40:33
  Dayna Roselli: You're always like, yes, just because it just makes sense, just round it up.
• 40:37
  Dayna Roselli: Everyone wants an even number on their bank statement, right?
• 40:40
  Sean McAllister: No kidding.
• 40:40
  Dayna Roselli: And then I'm sure that it adds up and they make a lot of of money from that.
• 40:44
  Sean McAllister: It really does.
• 40:45
  Sean McAllister: Yeah.
• 40:45
  Sean McAllister: Because when you think about the number of people who go through these establishments, they're high volume uh, you know, bars, nightclubs, restaurants.
• 40:54
  Sean McAllister: So if everybody just round it up, that makes a lot of money and makes a big difference.
• 40:58
  Dayna Roselli: That's right.
• 40:59
  Dayna Roselli: Hey, another quick, quick mention and a tip.
• 41:01
  Dayna Roselli: If you love jewelry, I know it's never ending.
• 41:03
  Dayna Roselli: Go to the fashion show mall right on the strip, and there's a jewelry store there called Burger and Sons.
• 41:08
  Dayna Roselli: And Orianne Collins, Phil Collins' ex-wife, just launched a line there, and that also goes to a good cause.
• 41:15
  Dayna Roselli: 20% of all the sales go to two foundations that she created: the Little Dreams Foundation and the Never Give Up Foundation.
• 41:23
  Dayna Roselli: But she has a new collection called OC Jewelry, and it'll be featured there at the fashion show.
• 41:29
  Sean McAllister: Man alive.
• 41:30
  Sean McAllister: Episode 71 has just been packed with information, tons of tips that we weren't even expecting to throw in.
• 41:37
  Sean McAllister: They just kind of uh happened.
• 41:39
  Sean McAllister: That's right.
• 41:40
  Sean McAllister: Which I love that when that kind of happens.
• 41:42
  Sean McAllister: But thanks so much for listening.
• 41:44
  Sean McAllister: Lots going on in Vegas, and we'll have lots more for you next week on episode 72.
• 41:49
  Dayna Roselli: Have a great week, everyone, and enjoy that 100% capacity if it allows where you are.
• 41:56
  SPEAKER_07: Oh, and the 108-degree weather.
• 41:58
  SPEAKER_07: Dripping.
• 41:59
  SPEAKER_07: My tan's looking good though.
• 42:01
  SPEAKER_07: Bye.
• 42:02
  SPEAKER_03: Let's go with that.
• 42:04
  SPEAKER_03: Let's stay upon.
• 42:06
  SPEAKER_03: Let's go with that, baby.
• 42:08
  SPEAKER_03: Let's go.