Culinary Dropout Opens!
Call 702.522.8100 to book your reservation today!
Hours of operation:
Monday - Thursday: 5PM - Midnight
Friday: 5PM - 2AM
Saturday: 9AM - 2AM
Sunday: 9AM - Midnight
Culinary Dropout, Fox Restaurant Concepts' little "rebel child" breaks all the rules with its uniform-free staff and relaxed, soulful ambiance. Five-time James Beard Foundation semi-finalist for Outstanding Restaurateur, Sam Fox, brings Vegas a hip and funky hangout to sip creative libations, savor tasty pub grub and take in live music every weekend.
Conveniently located near the casino floor and adjacent to the pool, this 6,000-square-foot venue with a 3,000-square-foot patio can accomodate up to 320 hungry and thirsty Vegas foodies. As you enter through the industrial steel doors, you'll notice deep green worn leather sofas serve as banquettes and are paired with a variety of different chairs in various patterns to create an eclectic feel. Grab a table and enjoy your food and drinks under the soft lighting of an assortment of chandeliers and pendants hanging throughout the space. Or, take a seat at a large Carrera marble-topped dining bar and peer into the charcuterie window, where succulent proteins are roasted on the rotisserie and plates of cured meats and artisanal cheeses are assembled. Follow the line of the zinc-topped main bar to the outdoor patio and nestle near the fire pits or catch a glimpse at those taking a dip in the Hard Rock Hotel & Casino pool.
Executive chef Eric Suniga brings his worldly culinary experience to unqiue and simple pub fare - ranging from fried chicken and biscuits to rainbow trout and rib eyes. Suniga began his career in California at age 14, washing dishes and learning about the buzz and dynamics of a professional kitchen. He was instantly "hooked" and has showcased his talents at many locations around the United States, including Thomas Keller's Bouchon in Yountville, Calif., and most recently as executive chef at SEABLUE, Las Vegas, Nev.
Start your flavor journey at the raw bar or with amped-up pub-style appetizers and unique antipasti offerings showcasing delicious and hard-to-find meats, cheeses and vegetables. Next, dig into turkey pastrami wedged between fresh pretzel bread and garnished with coleslaw, or get inspired by a Southern favorite: crispy fried chicken accompanied by warm buttermilk biscuits drizzled with honey.
Culinary Dropout is the perfect destination for day-drinking and late-night carousing with two-thirds of the menu dedicated to beer, wine and innovative cocktails. Master mixologist Mat Snapp uses creative libations like the signature After School Special, a combination of raspberry tea-infused tequila and Modelo Especial, and the El Matador, combining Hornitos Tequila and St. German Elderflower topped with soda and a flamed orange. These creations pay homage as artful sippers for the local cocktail scene.