Day One: The Man Upstairs creates light.
Day Today: The owners of Blackout “Dining in the Dark” show up and turn them all off.
Yes, that’s Blackout, now open on Vegas’s westside to heighten your senses in a pitch-black dining experience where you can’t see your hands, let alone your food, in front of your face.
You’ll enter through this minimal lobby. Enjoy it, as that’s the last thing you’ll see before a server wearing night vision goggles leads you to a table outfitted in fine linens—according to your sense of touch.
Your ears may pick up Sinatra playing overhead. But your eyes will be rendered useless for the next hour and a half. Having your pick between a savory, spicy or sweet meal is your only hint of what’s to come.
As the first of your four lunch or six dinner courses arrive, your server will guide you toward your utensils, then leave you to determine what’s on your plate. Relying on your nose and mouth alone in one major trust-fall of an eating experience.
The chef won’t reveal what’s going to be on his menus. He wants you to be surprised. He will say that you can expect international flavors, seasonal menu changes and wines paired to each course.
You didn’t see that coming.
Day Today: The owners of Blackout “Dining in the Dark” show up and turn them all off.
Yes, that’s Blackout, now open on Vegas’s westside to heighten your senses in a pitch-black dining experience where you can’t see your hands, let alone your food, in front of your face.
You’ll enter through this minimal lobby. Enjoy it, as that’s the last thing you’ll see before a server wearing night vision goggles leads you to a table outfitted in fine linens—according to your sense of touch.
Your ears may pick up Sinatra playing overhead. But your eyes will be rendered useless for the next hour and a half. Having your pick between a savory, spicy or sweet meal is your only hint of what’s to come.
As the first of your four lunch or six dinner courses arrive, your server will guide you toward your utensils, then leave you to determine what’s on your plate. Relying on your nose and mouth alone in one major trust-fall of an eating experience.
The chef won’t reveal what’s going to be on his menus. He wants you to be surprised. He will say that you can expect international flavors, seasonal menu changes and wines paired to each course.
You didn’t see that coming.
