Jaleo Las Vegas

							                                                                                           Media Contact
                                                                                               Alex Acuna
                                                                                            702.698.7140
                                                                     alex.acuna@cosmopolitanlasvegas.com

                                                                                           Bullfrog & Baum
                                                                                             212.255.6717
                                                                     thecosmopolitan@bullfrogandbaum.com

                                          Jaleo by José Andrés
   Jaleo Offers a True Taste of Spanish Cuisine, Culture & Design Crafted by Acclaimed Chef Andrés

LAS VEGAS – Nearly 20 years after the introduction of tapas to the United States with the creation of
Jaleo, José Andrés and ThinkFoodGroup open the fourth version of their celebrated restaurant at The
Cosmopolitan of Las Vegas. Building upon the restaurant’s storied history as one of Washington D.C.’s
most beloved dining destinations, this new incarnation maintains Jaleo’s playful approach to authentic
cuisine while introducing a vibrant modern new space designed to reflect the drama of Las Vegas, from a
showpiece paella kitchen to a lively bar area specializing in sangria and tapas.


“I am very excited to present a new Jaleo for Las Vegas,” explains Andrés, chef/owner of
ThinkFoodGroup. “Las Vegas is an exciting city and we wanted to re-imagine Jaleo to reflect its unique
energy.”


Jaleo, which translates to “revelry,” takes its name from a John Singer Sargent painting that depicts the
lively traditional Spanish dance by the same name. This spirit of celebration is reflected in the cuisine that
has been the foundation for Andrés and partner Rob Wilder’s successful ThinkFoodGroup restaurants,
which include three Jaleo locations in the Penn Quarter, Bethesda and Crystal City neighborhoods of the
nation’s capital. At Jaleo, guests can look forward to an array of Andrés’ signature tapas and paellas that
evoke classical and contemporary Spanish cuisine.


The centerpiece of the restaurant is Jaleo’s signature Paella Grill, the first specialized paella station in the
United States and a dramatic focal point for the space. The Paella Grill features an open-fire wood-
burning cooking surface that can hold four 36-inch paellas at a time, luring guests to watch and actively
partake in the dining experience. Andrés has perfected his paella technique since first cooking the dish as
a child, when his father charged him with tending the fire that cooked the family paella; today his versions
range from lobster to Ibérico pork ribs to seasonal vegetables.


Beyond paella, guests can enjoy some of the chef’s favorites from the “José’s Way” section of the menu,
such as Ostra con limon “Gin & Tonic”, oyster with gin and tonic or Corazones de alcachofa con huevos
de codorniz, artichoke hearts accompanied by a quail egg. The menu also features delicate little cones of
La Serena cheese with quince paste or salmon tartar and roe; and Spanish-style cans of lemon-accented
cockle clams or white asparagus with lemon and thyme. Andrés’ vast array of tapas are comprised of
inventive meat, seafood, and vegetarian options that cater to all tastes, from Canary Island-style rabbit
with apricot purée to a sea urchin Spanish omelet to grilled asparagus with black garlic. Offerings also
include bocadillos, Spanish sandwiches on crispy flauta bread; and an assortment of soups such as a
classic Andalusian gazpacho and Escudella i carn d’olla, a traditional Catalan pork and chicken stew.


Cocktail offerings include modern interpretations of classics and tableside preparations, plus Jaleo’s
renowned sangría prepared using barrel wine stored on site. Highlights from the bar also include the
Clara, the classic Spanish blend of beer and lemonade, and the Ponche de cava, a blend of Spanish
sparkling wine, liquors, and fresh fruit served at the table in a punchbowl. Guests have the option to order
some items including the Clara in a porrón, a traditional Spanish drinking vessel. A variety of Spanish
wines, ranging from top-rated selections to little-known treasures, along with an assortment of Sherry,
further transport guests to Spain.


Designed by Rockwell Group, the sprawling 7,200-square-foot Jaleo Las Vegas is inspired by the
Spanish food and craft rituals that define Andrés’ cuisine. Jaleo’s open, welcoming façade features doors
decorated with names of popular tapas leading to an entrance flanked by two long wooden bars, one
specializing in sangria and Sherry, and the other in tapas. At the tapas bar, the terrazzo flooring
incorporates bronze patterns of seafood, shrimp, olives and napkins – a decorative play on the whimsical
tradition of tossing things onto the floor at tapas restaurants in Spain.


Perched atop a raised platform beyond the bars and Paella Grill, the main dining area of Jaleo is
surrounded by fabric inspired by the Spanish mantilla, a handcrafted embroidered shawl. Intricately laser-
cut embroidery patterns on the walls give diners the sense of being enveloped inside a vast mantilla.
Around the 130-seat main dining room are interactive stations that celebrate many different Spanish food
rituals, including hand-carved Serrano ham and Spanish cheese carts.


Setting the dramatic backdrop of the main dining room is an art installation by Barcelona graphic design
firm Toormix based on traditional house curtains from the Spanish countryside. Traditionally a collage of
little pieces of wood that provide shade and keep insects out, the wall installation at Jaleo juxtaposes the
wood pattern against imagery of the Spanish countryside for a stunning visual effect. Low, casual tables
and chairs, sculptures and other curios selected under the direction of Spanish designer Juli Capella are
interspersed throughout the main space. Featured Spanish designers include Guillem Ferran, Brosmind
Studio, Vibia and Vinçon. Tucked into a corner of the restaurant, a private dining room for 10 is
surrounded by an open wine cellar and adorned with a contemporary Spanish art. With Andrés’ guidance,
nearly all of the elements in the restaurant, including plateware and serviceware are sourced from Spain.
Jaleo is situated within P3 Commons at The Cosmopolitan of Las Vegas, an innovative neighborhood of
restaurant experiences that convey the makings of the perfect dinner party. Not only welcoming and
highly personal, but also spontaneous with a delightful sense of discovery, the P3 culinary collection
embodies a synergistic approach to the modern face of Las Vegas dining. Jaleo is open for dinner
Sunday – Thursday 5 p.m. to 11 p.m. and Friday – Saturday 5 p.m. to 12 a.m. For reservations, please
call 1-877-893-2001 or 702-698-7950. Visit www.cosmopolitanlasvegas.com or www.jaleo.com for more
information.

About José Andrés’ ThinkFoodGroup
Led by celebrated chef José Andrés and award-winning restaurateur Rob Wilder, ThinkFoodGroup is the
talented team behind Washington’s landmark dining concepts Jaleo, Café Atlántico, Zaytinya, Oyamel
and the critically acclaimed minibar by josé andrés. In 2008, ThinkFoodGroup opened The Bazaar by
José Andrés, the centerpiece of the SLS Hotel at Beverly Hills where Andrés serves as culinary director,
and one of the most exciting restaurants in Los Angeles. The luxury hotel brand, a collaboration with sbe,
and Philippe Starck, will next open in Miami in 2012. Recently, TFG partnered with one of DC’s premiere
caterers to create José Andrés Catering with Ridgewells and was awarded the food service management
at Arena Stage in Washington. In December 2010, TFG takes the stage in Las Vegas at The
Cosmopolitan introducing a redesigned Jaleo and a festive Chinese-Mexican restaurant called China
Poblano. The dynamic company also oversees all of José Andrés’ creative endeavors beyond the
restaurants including the PBS television series "Made in Spain," cookbooks, food products, as well as
developing new restaurant concepts. Andrés, with the help of his TFG team, worked with Harvard to
develop the ground-breaking course “Science & Cooking” where he led several lectures. Andrés and
ThinkFoodGroup are currently establishing the humanitarian organization, World Central Kitchen, which
aims to feed and empower vulnerable people in crises around the world.


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