citycenter EDG “We really wanted to capture Wolfgang Puck’s contemporary Mediterranean menu concept and the olive was our inspiration. We crafted the host stand from an old olive press to set the stage at arrival. Other touches include olive-wood tables, a full scale olive grove mural that forms one wall of the restaurant, and a back bar of vivid glass panels in gold and green hues, which recall the palette of olive oils used in the cuisine. We wanted the design to be warm, contemporary, and authentic; to avoid thematic solutions and create a design that would balance dining intimacy and exposure to the Crystals shopping environment,” says EDG president and CEO Jennifer Johanson of Brasserie Puck and the Pods by Wolfgang Puck. “The [CityCenter] development has added another kind of design with urban character and modernity that is architectural and not overly themed. It’s more focused on luxury than fantasy.” Brasserie Puck at Crystals. (Photo by Matt Chichelli) Super Potato “We have used the best elements of the cultural and traditional differences between Las Vegas and Tokyo for our design, hence I feel that we were able to achieve an atmosphere like West meets East,” says Super Potato’s vice president Norihiko Shinya of the Spa at Aria. Favorite part: “I had goosebumps when the dynamical natural stone was brought in from Japan to install on site. “As an Asian designer, our collaboration with international designers becomes an inspiration to us. There were many star designers for this project making it even more exciting.” From top: The Spa at Aria’s salt room; a couples suite treatment room. www.hospitalitydesign.com April 2010 181http://www.hospitalitydesign.com