Revel lost one of its best restaurant’s Sunday when Michel Richard’s Central permanently closed after its last brunch.
“In response to guests’ requests for a more economically priced restaurant, Revel is developing Relish, a 24-hour, three-meal-a-day restaurant, which is expected to open before Memorial Day weekend … in what was the Central Michel Richard restaurant,” says Revel Public Relations Executive Director Maureen Siman in a statement. “In connection with this decision, Revel, together with Central LLC, have decided to discontinue their partnership. All current Central Michel Richard employees have been invited to apply for positions at Relish.”
Central, despite its greatness, is the fifth restaurant to close and/or be taken over by Revel since the casino debuted last spring. Central LLC’s rocky relationship with Revel was evident in October when Revel took over the operations of Richard’s O Bistro & Wine Bar and its adjacent Breakfast Room.
Then One, a dining meets nightlife concept from the New York-based The One Group, closed on Jan. 1, with Revel taking over and opening Two, a casual concept that recently closed to accommodate Lugo, an Italian restaurant that will relocate from another space in Revel in June. It is unclear whether the current Lugo space will be used for another concept at this point.
Central, which offered contemporary French twists on American classics and some of the best desserts you will ever devour, was one of the best restaurants in the city and was relatively affordable compared to some of casino’s other gourmet concepts. However, Central LLC never seemed to be able to make it financially successful.
Richard will be missed at Revel, which still features plenty of culinary star power with Iron Chefs Jose Garces and Marc Forgione, as well as acclaimed Washington, D.C., icon Robert Wiedmaier, local treasure Luke Palladino, and New York-based Mediterranean trendsetter Alain Allegretti.
But no one at Revel was more decorated — and perhaps respected — than Richard, the whimsical, creative French chef who has seemingly been honored with every food distinction that matters, including the James Beard Foundation's Outstanding Chef. Richard, who still has a Central location in Las Vegas at Caesars Palace, is credited with pioneering French/California cuisine using fresh ingredients to construct witty, innovative concoctions that are sometimes light and always interesting.
The restaurant also boasted some of the city’s best chefs, including Executive Chef Michael Williams and Executive Pastry Chef Michael D’Angelo.
Richard will open a multi-concept restaurant in New York this summer in the New York Palace hotel on Madison Avenue in the rooms which were once home to the famed Le Cirque.