HOTEL CALIFORNIA RESTAURANT & CANTINA TRIES TO SHAKE THE JINX
Just in time for Cinco de Mayo, Hotel California Restaurant & Cantina opened its doors for a festive three-day celebration complete with Margarita flavored snow cones. But the restaurant‚Äôs owners, Jimmy and Candace Maddin, were not only celebrating the May 5 holiday they were also warding off the evil ‚Äúspirits‚ÄĚ — and we aren‚Äôt talking about bad liquor.
In honor of its grand opening, in a property that is rumored to be ‚Äėjinxed,‚Äô a ceremonial sage burning was held to clear the negative air and bring good luck to the location. A local Shaman performed the sage burning to bless the restaurant and spiritually cleanse away any bad energy left behind by other eateries that had inhabited the space.
To further play on the cursed location, Hotel California Restaurant & Cantina‚Äôs signature cocktail is ‚ÄėThe Jinx‚Äô and is made from fresh oranges, Jose Cuervo, apricot liqueur and sage. Other fun amenities include a custom designed Mezcal bar which features dozens of bottles of the signature liquor as well as a ‚ÄėMan Cave‚Äô cigar lounge that has a private entrance. It features flat screen TVs, an audio system and features a self-serve well-stocked humidor.
Hotel California Restaurant & Cantina serves up traditional Baja California cuisine with a modern twist. “I’ve spent most of my life in the culinary business, and without a doubt, the special flavors and overall vibe of Baja California have inspired me the most,” Jimmy Maddin says. “Our menu items are prepared daily with the freshest ingredients — our focus is to provide healthy food, quality service at an affordable price and an overall memorable experience for our customers. I want to change the way Las Vegas thinks about food.”
Chef San Roman has incorporated the cultural influences of Baja California using fresh ingredients like seafood, beef, tropical fruit, and chili sauces in signature dishes such as lime-marinated Ceviche de Tijuana, Flautas de Pato (slow roasted duck), Arrachera‚ÄėMarinada (marinated beef steak with house made spice rub), Pollo al Mole Rosarito (Achiote marinated grilled chicken breast), and Baja Tuna Salad with grilled Ahi tuna and cucumbers. Guests can also enjoy food off the grill and signature cocktails on the outdoor patio.
Hours: Open daily from 11 a.m. to 11 p.m. www.hotelcaliforniarestaurant.com
Hotel California Bar & Cantina, 1050 S. Rampart Blvd., 702-463-5200
This entry was posted on Tuesday, May 17th, 2011 at 12:48 pm
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