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California Pizza Kitchen opend new store at The Park in Las Vegas

California Pizza Kitchen opened its new flagship Las Vegas restaurant at The Park, MGM's new outdoor dining and entertainment district on the Las Vegas Strip.

April 6, 2016

California Pizza Kitchen opened its new flagship Las Vegas restaurant at The Park, MGM's new outdoor dining and entertainment district on the Las Vegas Strip, according to a company press release. Located between New York-New York and Monte Carlo resorts, CPK at The Park features the introduction of new food and beverage items highlighting seasonal ingredients, premium proteins, new main plates, hand-crafted cocktails, as well as CPK's pizzas and other favorites. With a focus on sustainable materials and reclaimed elements, CPK at The Park's is near the new T-Mobile Arena and Las Vegas Blvd.

"CPK at The Park celebrates the spirit of innovation that's the hallmark of the California Pizza Kitchen experience," said G.J. Hart, CEO of California Pizza Kitchen. "The Park truly is a one-of-a-kind destination on the Las Vegas Strip, so for our sixth location in the area, we're turning up the volume on culinary and design in a big way. We're introducing several incredible new dishes and drinks that showcase our culinary creativity – like a Hearth-Roasted New York Strip served with chimichurri rojo, our first-ever burgers with Wagyu beef or wild-caught Ahi, inventive new hand-tossed pizzas and reimagined takes on classic cocktails – all set within a beautifully designed, modern space."

The dining experience offered at The Park is the latest step in CPK's "Next Chapter" initiative, introduced last year.

"CPK's Next Chapter brand transformation elevates the casual dining experience through an inspired approach to food and beverage, best-in-class hospitality and a new look and feel within our restaurants that's fresh and full of energy, comfortable and with a neighborhood feel," said Natalia Franco, EVP and chief brand officer at CPK.

"We are passionately committed to offering the freshest ingredients on our menu, in unique preparations inspired by bold, global flavors," said Brian Sullivan, executive chef and SVP of Culinary Innovation at CPK. "Our newest dishes we've created for CPK at The Park really exemplify that, from our nutritious Power Bowls packed with super grains, fresh vegetables and bright vinaigrettes, creative small plates and shareables, new entrees like sashimi-grade seared Ahi, and our sangrias and hand-crafted cocktails that elevate the classics with small batch spirits and fresh garnishes like grilled lemon and herbs."

Highlights of the new menu available at CPK at The Park include:

• CPK's first burgers, including the CPK Classic Cheeseburger, with a blend of Wagyu beef topped with melted American cheese, Nueske's Applewood-smoked bacon, caramelized onions, tomato, pickles, lettuce and housemade burger sauce on a toasted brioche bun; and the Seared Ahi Tuna Burger, with a housemade wild-caught Ahi patty topped with crispy nori, fresh avocado and arugula, tomato, and wasabi aioli.
• Small plates and shareables, including Charred Shishito Peppers, Spicy Buffalo Cauliflower and handmade Burrata Cheese with Grilled Baguette.
• Premium proteins, including hand-cut New York Strips, a Fire-Grilled Ribeye roasted with Pinot Noir Sea Salt and wild-caught Sesame Seared Ahi.
• Options under 650 calories, including three Power Bowls featuring fresh vegetables, super foods and ancient grains.
• New hand-tossed pizzas, including the Carne Asada Pizza with marinated steak, fire-roasted poblanos, cilantro pesto, mozzarella cheese and Monterey Jack cheese, and cilantro, alongside the Original BBQ Chicken Pizza. Gluten-free pizzas also are available

Beverages include hand-crafted cocktails, premium wines and non-alcoholic offerings:

• Reimagined takes on classic cocktails with craft spirits and unique preparations, such as the Whiskey Cider Press with Maker's Mark Bourbon, apple cider, fresh lemonade, ginger ale, spiced cherries and fresh apple; the Socialite Cosmo, with Deep Eddy Ruby Red Grapefruit Vodka, Pavan orange blossom liqueur, cranberry, and fresh agave sour, topped with bubbles; and the Cha Cha Agua Fresca, with Sauza Cucumber Chili Tequila, Cazadores Reposado Tequila, fresh cucumber, pineapple juice, and agave sour, garnished with a cilantro sprig.
• Seasonal spirited cocktails, like the Blood Orange Tequila Mule, with Cazadores Reposado Tequila, ginger beer, blood orange puree, fresh lime, and orange juice, and Seasonal Harvest Sangria, made with a mix of Bacardi Superior Rum, St. Germain Elderflower and Kendall-Jackson Chardonnay with muddled grapes, basil and fresh agave sour.
• Bubbles — Sparkling wines such as Le Grand Courtâge Blanc de Blancs Brut and Rose, by the glass or bottle, with floats, including Pavan orange blossom liqueur, St. Germain, Grand Marnier Raspberry Peach, and Chambord.
• Lighter, healthier options, including Fresh Pressed Juices and Uniquely Non-Alcoholic beverages, which are low-calorie, handcrafted "mocktails" with fresh fruit and vegetable purees, herbs, chia seeds, and other fresh ingredients topped with sparkling water.

Designed in partnership with Aria Group Architects, Inc., the 7,987-square-foot restaurant features high ceilings and an open kitchen centered around the open-hearth pizza oven, where guests can watch their meals prepared. It also features natural elements like reclaimed wood seating, metals, light fixtures, and décor accented with colorful barstools, chandeliers and artwork of local landmarks. The façade incorporates reclaimed wood, wall planters and antique terra cotta pots. The "garage-style" glass doors offer an inside-outside patio bar overlooking an outdoor water feature, desert landscaping, steel shade structures, and "Bliss Dance," a 40-foot-tall art installation of a dancing woman.