Wednesday, Aug. 20, 2014 | 7:58 p.m.
Friday night’s celebration for the grand opening of SLS Las Vegas, followed by the midnight debut to the public, will be one epic fete — a true champagne-and-caviar blast.
Forget the statistics for the construction transformation of the former Sahara; let’s look at the staggering party numbers.
SLS reports that 2,600 hours of planning will have gone into the festivities with 3,500 celebrities, VIPs and local dignitaries attending from as far away as Paris, New York, Miami, San Francisco and Los Angeles. All 1,600 hotel rooms are booked solid.
What does it take food- and drink-wise to keep the revelers fueled up? Servers plan to pour 25,000 cocktails and more than 12,000 glasses of champagne. There’s even a VIP poolside tent for vintage Dom Perignon Rose and Moet Chandon.
Lobster weighs in for a total of 275 pounds matched with 200 pounds of top tuna for sushi servings. Meat lovers will be happy with 200 pounds of short ribs.
SBE founder, Chairman and CEO Sam Nazarian (SBE is the parent company of SLS) vows not to run out of anything for the celebration. He promises that the red carpet fun will be legendary for the history books of Las Vegas openings.
Guest columns by SLS President and COO Rob Oseland and SBE Senior VP of Restaurant Operations Matt Erickson have already been posted. Our guest columnists Thursday, chef Danny Elmaleh and nightlife czar Mio Danilovic, discuss SLS’ restaurant and nightlife scenes.
Watch for the lavish fireworks Friday night to light up the Strip skyline ahead of opening to the public at midnight.
Robin Leach has been a journalist for more than 50 years and has spent the past decade giving readers the inside scoop on Las Vegas, the world’s premier platinum playground.
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