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Come Early, Stay Late at Searsucker Restaurant

Searsucker Brings "Social Dining" to Las Vegas

While the arrival of OMNIA Nightclub was one of the most highly anticipated openings this year, Searsucker, the “little sister next to the big girl,” as described by celebrity chef Brian Malarkey, caused its own bit of excitement. Malarkey’s newest outpost at Caesars Palace joins his growing empire. Expect Searsucker’s signature core menu—a 38-ounce bone-in ribeye “tomahawk,” eggs and bacon “pork belly” and beer-braised short ribs—but at 7,500 square feet, Malarkey’s larger kitchen allows him to be more daring.

“Vegas is over the top, so we’re going to let our wild horse run free as far as the menu goes, and push the envelope,” he reveals. “Searsucker is all about having fun, so we also have pork cheek, a dish we call ‘cowboy caviar’ and some other fun things.”

The space, designed by Thomas Schoos, draws on the classic roadside diners and the American West with rustic wood and marble tables, coarse-rope chandeliers that look like lassos and light fixtures inspired by tumbleweeds.

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