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December 19, 2014

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Hash House a Go Go opens at M Resort

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Dylan Scott

Hash House A Go Go opened its third location in the valley at the M Resort and Casino on Thursday.

Hash House A Go Go at the M Resort

Patrons filled many of the tables and booths on Thursday when Hash House A Go Go debuted its new location at the M Resort and Casino. Launch slideshow »

With some expansive views of the valley and its tailored “twisted farm food,” Hash House a Go Go opened its third Las Vegas Valley location Thursday at the M Resort in Henderson.

The 250-seat restaurant will serve all three meals with a special focus on breakfast, which will be served all day. Owner Jim Rees debuted an M&M pancake with the store’s opening, which he said is exclusive to the M Resort location.

Business “opened with a bang” on Thursday, Rees said.

Hash House opened another location at Imperial Palace 10 months ago. Its combination of hearty “comfort food” such as huge pancakes or eggs benedict and reasonable prices has propelled the company’s success, Rees said.

“I was not a big believer that people came to comfort food in tough times,” said Rees, one of three original owners who started the franchise in San Diego 10 years ago. “But I became one.”

Hash House doesn’t try to hide its down home roots — a 1914 farm tractor welcomes customers from the casino floor — because it’s a destination restaurant, Rees said. Opening in Henderson gives residents easy access to the restaurant’s dining experience without making them trek to the Imperial Palace or the location on Sahara, the company’s first Las Vegas eatery.

Rees said the chain is likely done expanding in the valley for now, but the company has plans to add one or two more restaurants in the next year elsewhere in the country.

He said the company received 2,000 applications for 100 jobs.

Two balconies with seating for 50 people offer views of the M’s pool area on one side and most of the valley on the other. At night, the Strip lights up the sky for diners, Rees said.

The recipe for success boils down to those “twisted” delicacies on the plate, Rees said.

“It’s just like mom’s cooking,” he said as he approved of a gargantuan quesadilla ready to leave the kitchen, “probably as good or better every time.”

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  1. Easy on the potatoes...