Chef Dorian Southall describes his approach as an immersive narrative, where each menu item reflects seasonal ingredients and cultural homage, marrying bold innovation with tradition.
"I have some anxiety that people are going to say, 'Oh, he's a hypocrite.' But I know that the best way to continue to champion plant-based cooking is to let everyone participate around the table."
"This isn't just a restaurant; it's a revival," said entertainment director Sunni Stephens. "We're bringing back the spectacle, the tease and the intimacy of classic cabaret with a multicultural edge. It's seductive, soulful and unforgettable."
Tendrils of steam curl out of the bread basket, spreading a warm, yeasty scent as my server unfurls the linen cover to reveal a plump kind of sourdough with a golden-brown crust.
Research suggests diners spend more freely when prices are listed without currency symbols - possibly because the visual cue of a dollar sign reminds people they're parting with money.
With the appointment of Chef Nicola Gelli and Chef Keshar Singh Negi, Sandos Playacar is set to elevate its culinary offerings, reflecting a commitment to unforgettable gastronomy.