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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.

About The Author

Originally from Chicago, where eating is a sport, Grace Bascos has honed her eating and drinking skills in Las Vegas since 2005. She keeps up with all the food that's fit to eat through her weekly Dishing with Grace column in Vegas Seven, as well as all things Sin City as a contributor to USA Today's Experience Las Vegas blog. When she's not dining in Las Vegas, she travels around the world in search of more good food and proper techno. You can follow her on twitter @gbascos.

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