I’m watching night swallow up the day. Moonless, the darkness seems magnified by the electrifying light show. Each and every audacious neon starburst and revolution dances and fights for my dollars. All recklessly glowing until the sun clocks on for the day shift.
When it does, early morning machines wash the streets and nearly all traces of the night before. Day does the grunt work to re-supply the city and ensure each nightly show is brighter than before.
As sure as night follows day, Las Vegas’ essential promise has always been reinvention, from casinos and hotels to the latest street hustle. Old neon doesn’t get to retire; it’s repurposed and works every night at downtown’s Neon Museum, only in Las Vegas.
But there’s a new light show, a new face in town. An enormous, brightly animated emoji. Parked on prime real estate, it silently surveys tourists, conventioneers, big spenders and me on one of the world’s most photographed promenades – Las Vegas Boulevard, aka the Strip.
More otherworldly than creepy, this enormous yellow, expression-filled mug transforms in the blink of an eye into a snow globe kaleidoscope before changing into a spinning Mother Earth and next a crater-filled moon. These are some of the many faces of Sphere – Las Vegas’ latest, world-first LED-lit entertainment venue. Much like the city itself, Sphere doesn’t stay still for long.
Where else but the world’s capital of entertainment and distraction could this $3.4 billion marvel be? Officially launched by a series of U2 concert extravaganzas, now filmmaker Darren Aronofsky’s groundbreaking audio-visual production, Postcard from Earth, puts Sphere’s “22nd-century immersive technology” to the test.
Esta historia es de la edición March 2024 de Gourmet Traveller.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición March 2024 de Gourmet Traveller.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.