Las Vegas Sun NewsMexican restaurant’s design includes a rope canopy and chainsaw wood mural
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30 November 2012
2 a.m.
It takes more than good food for a restaurant to succeed on the Las Vegas Strip. Atmosphere can be equally important. Many local restaurateurs import the country’s top designers to create restaurant settings that are just right. One such designer is Peter Bowden, director of design and development for Dodd Mitchell, a global design firm. He is the mastermind behind Javier’s, a new high-end Mexican restaurant in CityCenter’s Aria. The 9,000-square-foot restaurant opened this fall. Bowden said one of his biggest challenges was making the restaurant stand out from the nearby casino while still providing an intimate setting for diners. ...
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Having lived in Mexico for ten years, nothing in these pictures reminds me of Mexico.
Comment removed by moderator. Off Topic
You can do a lot of things differently as a restaurateur on the Strip and get away with it: lousy service, surly employees, long waits and long lines, unbussed tables as far as the eye can see. My 20 years of experience in the business tells me that eventually, they will catch up with you. But, serve food that tastes like apcray or worse, and you'll wind up like so many others did - out of business - in less time than it took to construct the restaurant in the first place. Just ask Eva Longoria, B. B. King and other "celebrity" restaurant owners. They think their name & fame will be such a draw that little else matters. Wrong! And that's why so many "celebrity" restaurants crash & burn. True - location is Numero Uno in the business and cleanliness is of utmost importance but, if you can't get them to come back again and again and they bad-mouth your joint to others - forget about it - you're a goner! You can take that bit of free advice to the bank!