Special Event
Martin Heierling
Martin Heierling

Restaurant Preview

Martin Heierling
Sensi at Bellagio | Las Vegas

Thursday, November 18, 7:00 pm
Members $90, guests $115

Las Vegas isn’t just a playground for the Rat Pack anymore. In recent years, the city that was once the exclusive domain of the cigar and martini has made room for the likes of the Detox-Thalasso Seaweed Wrap and other beauty treatments. When the Bellagio resort unveils the 65,000- square-foot Spa Tower in December, the fast life will have officially slackened to a more pampered pace.

But even if Vegas is more than just a gambling destination nowadays, visitors still expect to take in a good show. Sensi, the new restaurant opening in the Spa Tower, will surely provide a spectacular dining experience. Designed by the edgy, Tokyo-based firm Super Potato, the Sensi dining room will redefine the concept of dinner theater. Tables will be arrayed arena-style around four, open, sunken kitchens. Executive chef Martin Heierling will lead the four kitchens directly under the gaze of the dining audience. Judging from his past experience, Heierling should be more than up to the task.

Born in Germany and raised in New Zealand, Heierling has built a sterling résumé, with stints in some of the top kitchens of Germany, Switzerland, and the United States, including the Michelin two-star Schwarzer Adler, the venerable Badrutt’s Palace, and Restaurant Essence. Heierling counts some of the greatest chefs of contemporary cuisine as his mentors, including New Zealand’s Michael James and Gray Kunz of Lespinasse in New York. For the last four years, Heierling has perfected an international style while calling the luxurious Bellagio Resort home.

In his first job as executive chef, Heierling has created a menu for Sensi that reflects more than admirably on his mentors. From Sensi’s Italian kitchen, diners may choose braised oxtail cappelletti with black truffles, peas, and Pecorino Romano; from the Grill, Kansas City steak; or, from the Asian kitchen, seared tuna tataki with a ginger-citrus glaze. As Vegas develops apace into a new era, resorts like the Bellagio create innovative spaces like Sensi. And for those of us who delight in watching new talent blossom, the new Vegas sets a stage, where young chefs like Heierling can step into the limelight. (As far as we’re concerned, Heierling has already proved himself a star. Last time he cooked at the House in the summer of 2003, his food—some 16 boxes that had taken Heierling and several sous-chefs some 30 hours to prepare—never arrived from Vegas! Cooly and calmly, he and his team pulled off a sold-out, off-the-cuff, spectacular dinner nevertheless.)

Chilled 42 Below Vodka and Clear Tomato Water Shooter with Golden Iranian Caviar Pearls

Roasted Duck and Crab Soup with Tapioca

Air-Dried, Smoked Speck on Buffalo Mozzarella Panini

Taittinger Brut Prestige Rosé NV

Hudson Valley Foie Gras, Duck Sausage, and Candied Lady Apple Terrine

Marc Kreydenweiss Pinot Gris 2001

Steamed Atlantic Turbot with Three-Flavored Sauce, Seasonal Mushrooms, and Fried Holy Basil

Reinhold Haart Riesling 1998

Braised Oxtail Cappelletti with Black Truffles, Peas, and Pecorino Romano

Poderi Aldo Conterno Barolo 1999

English Cucumber and Gin Granité with Mint

Oven-Roasted Baby Squab with Orange Spice Topping, Parsnip Purée, and Whole-Wheat–and– Giblets Spaetzle

Rombauer Zinfandel 2001

Roasted Chestnut Parfait

Triple Chocolate Indulgence

Royal Tokaji Wine Company Tokaji 1995

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