Dining

New York-New York - Nine Fine Irishmen - Fact Sheet

New York-New York - Nine Fine Irishmen - Fact Sheet


Nine Fine Irishment Fact Sheet
 
LOCATION:                        
New York-New York Hotel & Casino
Phone: (702) 740-NINE (6463)         
Toll Free: (800) 693-6763
www.ninefineirishmen.com
 
OPENING DATE:               
July 1, 2003
 
MANAGEMENT:                
New York New-York Hotel & Casino
 
EXECUTIVE CHEF:           
Mitchell Roberts
 
SQUARE FOOTAGE:        
9,000 square feet
 
SEATING CAPACITY:       
Dining Room: 390
 
GENERAL OVERVIEW:   
This authentic Irish pub features Irish food, drinks and uniquely Irish song, dance and storytelling.  Based on the adventurous lives of nine Irishmen in the 1800s, Nine Fine Irishmen is located directly on the Strip at New York-New York and offers an outside balcony, an authentic décor and feel and traditional Irish entertainment.
 
HOURS:                                
Open daily, 11 a.m. – 11 p.m.
Bar open daily until 2:45 a.m.
Happy Hour, Monday Thursday, 2 p.m. – 5 p.m.
 
MENU DESCRIPTION:      
The menu offers everything from traditional pub favorites to a more sophisticated cuisine by delivering natural, fresh Irish flavors. Nine Fine Irishmen not only has imported their recipes, but also the ingredients needed to give the food an authentic taste. Nine of Ireland’s finest chefs provided their signature dishes to be incorporated into the menu.
 
SIGNATURE DRINKS:       
A full range of authentic Irish stouts, lagers, and creamy ales such as Guinness and Smithwick’s are available. Traditional Irish drinks are made with premium spirits such as Jamesons, Boru Vodka, and Bushmills Whiskey.
 
INTERIOR DESIGN:          
Nine Fine Irishmen is an authentic Irish Pub designed and built by the best of Ireland’s craftsmen and shipped directly to Las Vegas.  The pub replicates the styles of pubs found throughout Ireland in fine detail with Victorian bars, cottage areas and shop style snugs.
 
ARCHITECT:                      
The Irish Pub Company
 
PRIVATE PARTIES:          
Private dining and meeting rooms are available for parties and business functions seven days a week for breakfast, lunch or dinner.  For more information, please call (702) 740-6183.
 
FOR MORE INFORMATION:
Ashley Farkas, MGM Resorts International: (702) 692-6730
 


New York-New York - Nine Fine Irishmen - Executive Chef Mitchell Roberts

New York-New York - Nine Fine Irishmen - Executive Chef Mitchell Roberts


Mitchell Roberts
Executive Chef
Nine Fine Irishmen, 48th & Crepe

Hailing from Evergreen, Colorado, Mitchell Roberts paved an impressive path for himself from the Rocky Mountains to the Las Vegas Strip where he holds the executive chef position at Nine Fine Irishmen and 48th & Crepe at New York-New York Hotel & Casino. Here he manages all aspects of the traditional Irish pub and dessert venue. Roberts’ extensive career has made him an accomplished chef who certainly knows his way around the kitchen.

Roberts’ career first shifted into gear in Morrison, Colorado, when he began working as a dishwasher at 17 years old. He advanced quickly and at age 18, he earned a kitchen manager position where he was introduced to cooking and created the restaurant’s breakfast menu. After this experience, the decision to become a chef was simple as Roberts discovered that he enjoyed the creativity of combining flavors. “I really enjoyed making food that people wanted to come back for,” Roberts said. He then decided to further his culinary knowledge.

Roberts earned a degree in restaurant arts from Warren Occupational Technical Center in 1995. He then went on to earn a Certified Cook certification from the American Culinary Federation in July 1998. That same year, the Culinarians of Colorado Chapter for the ACF selected Roberts as Apprentice of the Year.

His impressive year continued as Roberts’ began working as assistant executive steward at the Hyatt Regency Downtown Denver where he supervised a 28-person staff. Running the steward department, Roberts gained perspective on both sides of the kitchen as he handled both the business and culinary aspects of the operation. He spent his time preparing for weddings, organizing and training kitchen workers, and attending banquet menu meetings. “The main reason I took that position was to learn how the kitchen and business aspects rely on each other and operate as one,” Roberts said.

Roberts’ career continued to advance when he moved to New Mexico and secured a restaurant chef position with the Hyatt Regency Tamaya Resort & Spa in April 2001. Here Roberts utilized his talents to create daily specials and oversee food service, production and presentation for multiple dining venues. Most notably while working here, Roberts was the acting chef de cuisine at The Corn Maiden, a Brazilian-style restaurant that featured an expedition kitchen. He particularly enjoyed working here because he was able to speak directly with the customers as he prepared their meals.

Las Vegas became Roberts’ next destination on his culinary journey. In 2006, he began as a sous chef at Studio Café at MGM Grand where he oversaw the culinary production and 40 cooks. Roberts advanced to the executive sous chef position four years later. Roberts was then named the executive room chef after one year where he was fully responsible for all aspects of Studio Café. “Studio Cafe was a really good match for me, and I was able to change up the menu and use my creative side and cooking influences,” Roberts said. When the opportunity presented itself, he accepted the executive chef position at Nine Fine Irishmen and 48th & Crepe at New York-New York. Roberts used his expertise to create the entire menu for the newly opened crepe venue as well as redesigned the menu at the Irish pub.

Some of his many notable achievements include appearing as a guest chef on “Cooking with Costa” on the New England Cable Network, winning the Critics’ Choice Award in the 2002 Souper Bowl Competition and spending a week cooking for the country of Japan at the G8 Summit.

Roberts’ culinary journey has provided him with a wealth of experience which enab


New York-New York - America - Fact Sheet

New York-New York - America - Fact Sheet


Location                                                  
New York-New York Hotel & Casino
 
Phone                                                      
(702) 740-6969
 
Website                                                   
www.nynyhotelcasino.com
 
Cuisine                                                    
American
 
General Manager                                   
Kelly Rosas
 
Executive Chef                                       
Jerome Lingle
 
Capacity                                                  
500
                                                                 
Restaurant Hours                                  
Daily, 24 Hours
 
Price Range                                            
Entrees: $8.00 - $15.00
                                                                 
Credit Cards        &nb


New York-New York - Chin Chin Cafe - Fact Sheet

New York-New York - Chin Chin Cafe - Fact Sheet

 
Location                                                  
New York-New York Hotel & Casino
                                                                 
Phone                                                
(702) 740-6300
 
Website                                                   
www.nynyhotelcasino.com
 
Cuisine                                                    
Chinese
 
General Manager                                   
Linda Vy
 
Executive Chef                                       
Jose Campos
 
Capacity                                                  
176
                                                                 
Restaurant Hours                                 
Sunday – Thursday, 7:30 a.m. – 11 p.m.
Friday & Saturday,  8 a.m. – 11 p.m.
Lounge, Friday and Saturday, 11p.m. – 2 a.m.
 
Price Range                                            
Entrees: $7 - $13               


New York-New York - Gallagher's - Fact Sheet

New York-New York - Gallagher's - Fact Sheet


Location                                                  
New York-New York Hotel & Casino
                                                                 
Phone                                                      
(702) 740-6450          
 
Website                                                   
www.arkvegas.com/gallaghers
 
Venue                                                      
New York Style Steakhouse
 
Cuisine                                                    
Mesquite Grilled Steaks and Seafood Specialties
 
Owner                                                     
Ark Restaurants
 
General Manager                                   
Justin Weiss
 
Head Chef                                               
Paul Savoy
 
Capacity                                                  
Bar and Lounge                      20
Dining Room  &


New York-New York - Il Fornaio Fact Sheet - Fact Sheet

New York-New York - Il Fornaio Fact Sheet - Fact Sheet

Location                                                  
New York-New York Hotel & Casino
                                                                 
Phone                                                      
(702) 740-6403          
 
Website                                                   
www.ilfornaio.com
 
Cuisine                                                    
Authentic Italian
 
General Manager                                    
Melissa Villatoro
 
Capacity                                                  
Bar: 33          
Dining Room: 120                                                              
Private Dining Room: 32
Indoor Patio: 150                                                       
Café: 30
                                                                
Restaurant Hours            



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