Columnist Muriel Stevens: Lake Las Vegas makes a scrumptious debut

Friday, Jan. 21, 2000 | 9:43 a.m.

Muriel Stevens' dining column appears Fridays. Her shopping column appears Wednesdays. Reach her at muriel@vegas.com or 259-4080.

Congratulations to Hyatt Regency General Manager Mark Heinzelman and all the staff for giving invited guests such a memorable grand opening event at the Lake Las Vegas, Moroccan-themed property. Included was a magnificent fireworks display, the kind that could have put Las Vegas on the map New Year's Eve.

It was a grand party with a very large guest list, but the handsome hotel was ready.

A sizable line was already at valet parking when my group pulled up, but our wait was short. I've never seen so many expert parking attendants. Within minutes we had registered, received a program and were at the cocktail reception, lakeside. We could have remained inside at the cozy Lotus Court lounge, but we didn't want to miss the water skiing exhibition.

The crack team of Florida water skiers who appeared have performed at events around the world; this was their American debut. Daredevils all, we held our breath as they performed the impossible.

For dinner, I decided to check out the Grand Ballroom where the largest display of food would be. All of the restaurants participated, but they would always be available, so I opted for the one-time only party in the ballroom.

A Moroccan bazaar filled the foyer. There were belly dancers and musicians, fortune tellers, an artist doing caricatures, hand painting (henna) and marketplace displays of fruits and vegetables. It was colorful and exciting.

When the fireworks display started I watched it from the terrace outside the ballroom. What a vantage point. What a display! The extravagant show included lasers, holographic images and, of course, those amazing fireworks produced by Pyritz Pyrotechnics, a Las Vegas-based company, in association with Cosorzio, a communications and convention service company. Executive Producer H. Manuel Patina and the show's audio visual producer, Enrique Yvker, created a fabulous display.

Equally gorgeous were the food displays in the ballroom. A lavish seafood station included mountains of jumbo prawns, oysters, mussels, clams crab claws and lobster tails. Above the station was a huge wall of ice containing seafood arranged like an art form. A cascading waterfall flowed over a dazzling wall of fresh fruits. Tables in front of the waterfall groaned with sliced fresh fruits and berries.

All around the room there were sumptuous food offerings. A salad bar included couscous, salads and roasted vegetables; a circular buffet with a variety of foods from pasta to a carving station filled the center of the ballroom; and one corner was devoted to grilled meats from Japenga, the hotel's premium Pacific Rim eatery. I couldn't resist this station. I've eaten at Japenga in San Diego many times and have never been disappointed.

Another corner was devoted to an array of delectable desserts and candies. After eating we toured the other restaurants. Food service in the restaurants was from 8-11 p.m. The Moroccan Marketplace where we had dined was open until midnight. These generous hours assured that the flow of diners would be smooth and easy.

Japenga was still swinging when we arrived. Chefs at the elegant sushi bar never stopped. The food counter was covered with dozens of small plates, each holding a different kind of food. Such delicious generosity.

We weren't going to eat, but of course we tasted. Purely as research, you understand. We also stopped by the Cafe Tajine and a small take-out cafe where guests can have coffee, salads, sandwiches and desserts. All very attractive.

Replete with good food, and the pleasure that comes from such a well-orchestrated party, we made our way home, vowing all the way to return soon for a view of the sunset followed by dinner at Japenga.

Sushi King at Stardust: Fans of authentic Japanese food will find much to like at Sushi King Japanese restaurant at the Stardust. Sushi King originated in Hawaii, has a restaurant in Los Angeles and is now at the Stardust.

For the opening, the small eatery had been turned into a wall-to-wall buffet. Sushi of every description, and many hot dishes: almond-crusted shrimp, chicken, stews, skewers, noodles and all kinds of Japanese tidbits filled every table and counter top. Take time to look at the attractive display windows. They're filled with realistic plastic versions of the various foods on the menu. There are many.

Best of all, Sushi King has extended hours. Dinner is served nightly, 5 p.m to 1 a.m.

Short orders

Rene Werner at Silverton: Rene Werner, for many years the executive chef at the Riviera, has been named executive chef at the Silverton, 3 miles south of the Strip at I-15 and Blue Diamond. Born and raised in Germany, Werner moved to Las Vegas with his family in 1970. In addition to his seven years at the Riviera, the chef also worked at Caesars Palace and Main Street Station. Werner will manage a staff of 145, and oversee the hotel's three restaurants.

New hours at Rio: Hours at the Rio's excellent Village Seafood Buffet have been changed. The dinner-only buffet is open Sunday through Thursday, 4-10 p.m.; Friday and Saturday, 4-11 p.m. Dinner is $24.95.

Gold Coast buffet change: As of Feb. 1, Gold Coast will no longer have the Friday night seafood buffet, only its regular nightly buffet. Prices and hours for the breakfast, lunch, dinner and Sunday brunch remain the same.

Price change at Excalibur buffet: Beginning Feb. 16 the Round Table buffet at the Excalibur will institute the following changes: breakfast, $6.99; lunch, $7.99; the prime rib and shrimp dinner served Monday through Friday 4-10 p.m. is $9.99. Saturday and Sunday the dinner buffet remains open until 11 p.m. Children under 4 dine free, ages 4-10 get $2 off.

Buffet changes at Boulder and Palace Stations: New prices and speciality night changes at Boulder Station Feast Gourmet Buffet are: breakfast, $4.99; Sunday brunch, $8.99; lunch Monday through Saturday, $6.49; dinner Sunday through Wednesday, $8.99; Thursday T-Bone night, Friday New York strip night and Saturday prime rib night are all $9.99. Gone are the baby back rib night and the seafood night. Children under 4 dine free; kids 4 to 10 dine at reduced prices.

The same price changes and speciality night changes are in place at Palace Station's Feast Gourmet Buffet.