Alex Meruelo closes on SLS Las Vegas acquisition

Alex Meruelo acquired ownership of SLS Las Vegas Hotel & Casino, naming Paul Hobson as the property's new senior vice president and general manager.

"Paul Hobson brings extensive experience in gaming and hospitality and valued insight into the ever-evolving North Las Vegas Strip to SLS Las Vegas," said Alex Meruelo, principal of the Meruelo Group. "We are thrilled to have him lead the team in ushering in this exciting new era for the historic property."

Mr. Meruelo adds SLS Las Vegas, a 1,616-room, three-tower resort-casino, including the W Las Vegas, to a gaming and hospitality portfolio that includes Grand Sierra Resort and Casino in Reno, Nevada. The acquisition of the SLS Las Vegas marks the first ever privately held affiliation of large resort properties in both Reno and Las Vegas.

Hobson was most recently general manager of Stratosphere Casino, Hotel & Tower. He joined Stratosphere in early 2011 from sister property, Aquarius Casino Resort, where he also held the title of general manager. Previously, Hobson has held senior management positions with MGM Resorts International, Caesars Entertainment and Affinity Gaming.

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SLS Las Vegas to host exclusive culinary event

In collaboration with the 2016 Las Vegas Food & Wine Festival, SLS Las Vegas Hotel & Casino invites guests to experience two exclusive events at its award-winning restaurants, Bazaar Meat by José Andrés and Cleo.

Whole-Ox Feast at Bazaar Meat
Thursday, Sept. 15, 6:30 – 9:30 p.m.
Join James Beard Award-winning chef José Andrés, legendary Bay Area rancher Bill Niman and acclaimed butcher expert Adam Danforth for a special reception at Bazaar Meat by José Andrés. The menu of signature dishes will showcase various cuts from a single 2,200-pound, naturally-fed, pure Black Angus ox raised on Niman's BN Ranch (Bolinas, California) and handpicked by Andrés. Guests will also experience demonstrations by Danforth and enjoy select specialty cocktails and wines. Tickets are now on sale for $95, with a portion of proceeds benefiting Andrés' nonprofit organization, World Central Kitchen, an international organization that focuses on smart solutions to hunger and poverty.

Menu highlights include:
-Oxtail Croquetas (creamy béchamel filling with braised oxtail)
-The Classic Tartare (ox sirloin, savora mustard, egg yolk, HP Sauce, anchovy, Parker House rolls)
-Sloppy Joes (ox bolognese, fried straw potatoes, steamed bun)
-Cotton Candy Foie Gras (crispy amaranth)

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