Chef Talk

Chatting with Robert Irvine as he readies his restaurant at the Trop

Chef Robert Irvine looks forward to working with Three Square
Photo: Courtesy

You’ve got a busy weekend. You’re doing a sneak peek dinner of Robert Irvine’s Public House at the Tropicana, then you’ve got the big Summer Cookout to kick off Restaurant Week for Three Square. I’m really excited about that. The last time I was in Vegas I got to go to Three Square, and I could not believe how much amazing work they do there and how many volunteers they get. The amount of food that travels through that place is incredible, and it’s really exciting to see people who are as passionate as I am in my world. I’m really looking forward to doing a lot more with them for the community. I’ll be in Vegas a lot more than other people, and you’ll see me. I won’t be an absentee owner. And the cookout is just the beginning of this tremendous relationship.

Your restaurant will open in late July. How will it be different from other pub-style restaurants on the Strip? The food style. The waiter interaction. The inside of the restaurant. I don’t want to give too much away, but we’re really taking care of all five senses. I think you’ll find it’s going to be very different from every restaurant on the Strip, not just the so-called pubs. Our point of view is just different—it’s comfortable yet traveled—and also the experience of the guest is going to be completely different. I guarantee a lot of people will try to copy it.

I guess you have to do something crazy after you announce your restaurant by rappelling down the building, which you did last year. Don’t worry, we’re doing to do something even more stupid for the opening. You can’t go into Vegas and not do something big, because everything’s been done. We wanted to make a splash, and I think we achieved that. But yeah, wait until the morning of the opening.

Summer Cookout Featuring Robert Irvine June 16, 7-10 p.m., $99-$125. Sky Beach Club at Tropicana,

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