Boarded-up construction sites and idled cranes are reminders of a recession, but there are those bold enough to press ahead with their plans.
The latest example is The Cosmopolitan of Las Vegas, a two-tower, 2,995-room resort sandwiched between CityCenter and Bellagio.
The German bankers behind the project are confident they’ve got a different, and therefore successful, formula.Those differences are apparent right in the stylish lobby, which can assume a variety of themes through video columns that recreate everything from an autumn forest to a stately library.
A Break in Tradition
Breaking with a time-honoured Vegas tradition, guests will only have to walk a few feet from check-in to the elevators. There’s no need to schlep suitcases through a cavernous casino.
Another switch from typical Sin City are the floor-to-ceiling windows in the casino overlooking The Strip. The feeling of entrapment in a time-and-space vacuum has vanished.
“You have a beautiful view in any direction, and you get to engage with Las Vegas in a way that you can’t do anywhere else,” says hotel CEO John Unwin.
Everything You Want in One Spot
Each of The Cosmopolitan’s shops is unique, and on a boulevard with three Tiffanys, four Diors, and six Chanels, that’s saying something. But guests of The Cosmopolitan can find everything from retro eyeglasses to swimwear without stepping off the grounds.
Well-known to night clubbers, DJ Vice (a.k.a. Eric Aguirre) now spends his days at CRSVR Sneaker Boutique as co-owner. “You can wear a plain white T-shirt and just a pair of Levis, but when you have the right shoes, the shoes are what bring the whole package together,” he says.
One floor up, on three, is the “restaurant neighbourhood.” Fourteen eateries await, including a hidden, Manhattan-style pizzeria and The Strip’s first Greek restaurant.
“We [Greeks] ended up with a terrible image when it comes to food,” says Costas Spiliadis, the owner of Estiatorio Milos. “Greek food was supposed to be greasy-spoon, inexpensive, unhealthy [and] irrelevant to the mainstream of fine cuisine. But our fresh fish is flown in daily from Europe, and diners can choose their catch from a large iced display before deciding on a particular preparation.”
Nearby, contemporary artists demonstrate their skills in an interactive studio.“People go to New York and Chicago and lots of places to view Old World Art Masters, but they come here to look at these works and have fun,” Unwin observes. “It’s a bit of a wink, but it’s real quality stuff.”