Here in the city that never sleeps, it can be brunchtime at any time of day, and there’s no shortage of great spots for bottomless mimosas in Las Vegas.
We all know that Vegas is renowned for its nightlife and casinos, but as brunch is the most important meal of the day, the city is also bustling with brunch spots.
If you want some of the best bottomless mimosas in Las Vegas, then you’ll be pleased to have stumbled across this article.
Have a read through, make a note of your favorites, and get ready to get boozy.
There’s something for everyone here in Sin City!

Hearthstone Kitchen & Cellar

Address: 11011 W Charleston Blvd, Las Vegas, NV 89135
Phone number: 702-797-7344
Price: From $25 per person + price of brunch dish

Hearthstone Kitchen & Cellar is one of the very best spots for bottomless mimosas in Las Vegas, there’s no doubt about it.
It’s a rustic-chic eatery for creative comfort food, and I just know that you’re going to leave this place with a smile on your face.
They’ve got a bunch of bottomless options available too, with mimosas or Aperol spritzes costing $25 per person, or Whispering Angel rosé at $29 per person.

I love a glass of Whispering Angel, so that would have to be my choice!
Go for the California Benedict with a side of crispy skinny fries for a proper brunch.
This place is what dreams are made of!

By Emma Krasov. Photography by Yuri Krasov

A lively, chatty crowd that gathered by the water’s edge at the Port of San Diego, California, was actually a queue, divided according to each group of passengers’ designated boarding times. Ready for a week-long Mexican Riviera cruise aboard majestic Koningsdam, we found our time slot group on B Street Pier, and stood at the end of the line that immediately extended further away behind us.

Even though my husband and I spend all our family vacations traveling the world, and at any given time we can be caught plotting our next trip, cruising hasn’t been our preferred pastime, for better or for worse.

Holland America Line made us change our minds and embark on an ocean liner adventure thanks to their newly implemented Culinary Cruises program and a promise of master chef and Culinary Council chairman Rudi Sodamin’s highly entertaining cooking demo and a lavish Chef’s Table dinner onboard Koningsdam.   

Looking ahead, with the promise gloriously delivered, plus the ship’s sleek contemporary design, abundance of wonderful contemporary art, impeccable service, and an amazing array of stylish restaurants and entertainment venues, our cruise turned out to be a success, and the most memorable trip of 2022, when we feverishly tried to catch up with travel after two and a half years of COVID-induced isolation.     

Dedicated in 2016, and registered in the Netherlands, Koningsdam is a 975-ft midsize ship with the 2,650 passenger capacity—one of the biggest, most technologically advanced and luxurious vessels of Holland America Line. The latter, originally named, Netherlands-America Steamship Company, was founded in 1873, and headquartered in Rotterdam, the Netherlands with the goal to provide freight and passenger services to the Americas. Now, the company offers more than 500 cruises on its 11 vessels to hundreds of ports on all seven continents.

Along the decks of the gorgeous Koningsdam, we found elegant staterooms of several categories; a spacious World Stage Theatre, equipped with the newest audio-visual devices; dozens of cozy, artfully appointed public spaces; fitness and wellness facilities, a spa, a casino, a sizeable Lido Deck Pool under a movable glass dome, and both upscale and casual eateries to meet every demand and satisfy every palate.  

On the very first evening, right after watching the San Diego skyline disappearing in the golden hue of an early sunset, framed by flocks of seagulls up in the sky and tiny sailboats underneath, we dined at the posh onboard steakhouse, Pinnacle Grill. The restaurant has a nightly menu of outstanding stakes and other signature dishes, rivaled by the beverage list of classic cocktails and exceptional wines, mostly from Washington State, due to Holland America Line headquarters being located in Seattle.

Many special menu items at this white-tablecloth establishment were created exclusively by David Burke, one of the Culinary Council distinguished chefs.  

His incredibly flavorful Clothesline Candied Bacon, glazed with maple syrup and spiced with black pepper, is served hanging from a “clothesline,” indeed, garnished with a wedge of lemon and a slice of half sour pickle, while Beef Tenderloin with Lobster Dumplings presents the best of surf and turf, enhanced by a touch of seasonal veggies, celery root purée, horseradish bordelaise sauce, and lobster béarnaise.

There are too many wonderful menu choices at Pinnacle Grill to mention them all, but some of the most popular seem to be the venue’s signature appetizer, Jumbo Lump Crab Cakes with cucumber and sweet chili-mustard, and a main course of a Double-cut 14 oz Kurobuta Pork Chop with caramelized onions in Walla Walla apple pan jus.

Equally remarkable dessert menu features Jacques Torres Chocolate Soufflé with vanilla Chantilly foam and crème anglaise, and Key Lime Pie with whipped cream.

That night, the World Stage Theatre had a full house for a deeply moving Origin Story video presentation with a live narrator talking about Holland America Line‘s 150-year history, rich with international adventures, heroic voyages, great celebrity names, and historic events.

The next day, World Stage’s enormous space was transformed into a live Rudy’s Cooking Demo with Chef Sodamin presenting his kitchen staff to the public, and then sharing his soufflé recipe, prepared right in front of our eyes with a help from a few volunteer assistants from the audience.

With egg whites whisked at a cosmic speed, Grand Marnier flowing, and powdered sugar flying, the cooking demo was as much first class entertainment as it was an educational session on how to make a finger-licking dessert by the Chef’s best recommendations.

“If I can do it, you can do it! Hello!” proclaimed Chef Rudi to his team, and shared other tidbits of wisdom, accumulated in the course of his 50-year culinary career, like “Without humor in the kitchen the food won’t be good,” and “If your cooking doesn’t work out, you try it again! Keep going,” interspersed with practical advice to make sure the eggs are room temperature, and all doors and windows are closed for the soufflé making to avoid drafts that can ruin whisked egg whites.

He encouraged his helpers with lots of cheers, and concluded with, “Let’s put it in the oven, and pray!” to the audience’s delight.

A detailed recipe, printed on a celebratory card, was distributed among the present public for everyone to try and replicate it at home.

The full spectrum of Chef Sodamin’s mastery, best understood at his signature restaurant, Rudi’s Sel der Mer, shined that evening at the long-anticipated Culinary Council Dinner. The Chef’s Table menu sounded like a piece of heaven, especially since we knew that the Line was committed to sourcing only Alaskan fresh-caught sustainable seafood, and local produce in any destination.

Our five-course dinner started with a cute amuse-bouche of salmon pate on a fish-shaped cracker, and proceeded to Langoustine Bisque, poured tableside, and made with monkfish, shrimp, grouper, clams, fennel, and brandy cream. Sacha Lichine’s 2018 “Whispering Angel” Rosé from Caves d’Esclans, Côtes de Provence, France, made a great pairing for this velvety seafood soup.

The Master Chef’s tradition of using fresh produce and seafood for his art started long ago, and resulted in hundreds of photographs, depicting people’s smiley faces, dressed in tropical fruit and lobster tails as well as “faces” made entirely of foodstuffs, funny and inventive, and rather expressive of the celebrity chef’s convivial character.

“In three years I made 400 Food Faces,” said Rudi, and added that when feeling a creative impulse, he composes a distinct funny face out of his market finds in less than 30 minutes.

“The kitchen work is the hardest work,” he said, and shared, “It’s fun to be in the kitchen because of ‘Yes, Chef!’ and because Holland America has the best cuisine in the industry.”

From his kitchen counter, Rudi Sodamin’s food art moved to the richly illustrated coffee table books, unique serving plate designs, and real-life edible Food Faces, like the ones on our plates—with pouty caramel lips, ice cream and strawberry cheeks, dark chocolate eyes, white chocolate bangs, and berry hair ornaments. As a souvenir, a “talking” bubble-head Chef Rudi was placed by my dessert plate, overlooking his own creation—all in all that was an evening to remember!..

There are quite a few upscale, reservation-only restaurants onboard Koningsdam, that also include Tamarind, representing the cuisines of Southeast Asia, China and Japan, the newest specialty restaurant Nami Sushi with a sushi chef’s demonstration counter, and Canaletto offering a classic Italian menu.

Casual eateries, fully included in the cabin price and open to walk-ins, are nevertheless decorated with the same panache and attention to detail, like the light-filled Dining Room—the largest white-tablecloth double-deck restaurant on board with glass walls and shiny chandeliers made of red and white spheres; the Grand Dutch Café that replicates Amsterdam’s popular watering holes with traditional Dutch snacks and beverages; Lido Market, where multiple stations serve all kinds of hearty breakfasts from dumplings to omelets to almost 400 of cruise passengers at a time, plus poolside Dive-In burger place, New York Deli and Pizza, and Café Gelato with everyone’s favorite treats for adults and children. That not to mention multiple bars, from small and simple to fancy and artfully decorated, accessible practically at any time on various decks of the giant ship.

The Koningsdam’s Culinary Cruise included and highlighted signature dishes from different chefs—members of the Culinary Council—on all restaurant menus for the entire week we were circling the Pacific coast of Mexico and stopping in Cabo San Lucas, Mazatlán, and Puerto Vallarta.

Culinary Cruises on other Holland America ships also offered cooking demonstrations and exclusive chef’s dinners from the elite chefs, like Ethan Stowell aboard Westerdam, on 7-Day Alaskan Explorer, Jacques Torres on Zaandam for 9-Day The Atlantic Coast, David Burke on Nieuw Amsterdam, 7-Day Eastern Caribbean, and Andy Matsuda on Nieuw Statendam, 10-Day Southern Caribbean Seafarer.

“Holland America Line’s culinary program is guided by some of the world’s foremost talents, and no other cruise line has this level of experience from such a team of experts,” said Michael Stendebach, vice president of food, beverage and guest services, Holland America Line. “It’s not every day you learn a recipe directly from the famous chef who created it and hear their secrets to success in the kitchen. We have been eager to reengage our talented Culinary Council chefs to come back on board and offer guests this exclusive level of access.”

Holiday parties are in full swing and whether you are hosting a soirée at home or are out and about, here is what we are leaning towards. We’ve also got you covered on ideal hostess gifts if you are doing the rounds this season. Cheers!

Rosé wine no longer has a season! Thankfully, because we can’t get enough of Whispering Angel. Made from Grenache, Cinsault and Rolle (Vermentino), its pale color is pleasing to the eye and the rewarding taste profile is full and lush while being bone dry with a smooth finish.

Sacha Lichine, the winemaker and founder of Whispering Angel, says it’s about time rosé took off in Singapore

Sacha Lichine will tell you it takes a lot of ‘shoe leather’ to build a brand. Gauging by the meteoric success of Whispering Angel by Chateau d’Esclans, the brand he created, Lichine must have worn out his fair share of shoes.
Sixteen years ago, Lichine introduced 130,000 bottles of the first vintage of Chateau d’Esclans, including Whispering Angel, the entry-level superstar, Rock Angel, Les Clans and Garrus, the most expensive rosé to hit the market at €100 (S$140). The four rosés were of similar hues of pink and, yet, of different tastes, textures and flavours.
Unlike most Provencal rosés made in stainless steel, his wines are barrel fermented—except Whispering Angel—and lees-stirred to give them body and a creamy texture, all while preserving the alluring colour.

Recently part-acquired by the Moet Hennessy group, Lichine won’t share the sales numbers anymore, but we estimate sales to be well above and beyond the 6 million mark recorded in 2007. More so, Whispering Angel is well established as the market leader for the Provence rosés and has contributed, in a large way, to the rosé revolution sweeping the world.

Having washed the world in hues of peach and pink, Lichine’s eyes are now set on Singapore. “I think it’s about to take off here,” he says in a quietly confident tone.

Not that he hasn’t tried to charm the red dot before. Back in 2011, he introduced the wines to Singapore when the market was seduced by powerful Robert Parker-approved reds. Rosé, as he recalls, was “a bit ahead of the game.”

As we take our seats, Lichine, in his signature open-collar blush pink shirt and dark suit with his glasses resting on his head, shares the details of the Chateau d’Esclans sales blitz taking place in real-time. How does it work? The seasoned entrepreneur obliges: “You go out, you shake hands, you make friends, and you sell wine.”

Read more: Colin Seah and Sonia Chew Celebrate Creativity With The Dom Pérignon and Lady Gaga Champagnes

“Born in Bordeaux, baptised in a barrel.”

No stranger to the vinous world, Lichine absorbed the craft from his illustrious father, Alexis Lichine—the Bordeaux producer and wine writer.

His fondness for rosé developed during family holidays. “My father used to go to Cote d’Azur, and we used to bring our wines.” At the time, he says, “We were making some rosé in Bordeaux, just for ourselves, not to sell.”

Yet another style of rosé formed the inspiration for Chateau d’Esclans. “I think rosé champagne helped me a lot. Twenty-five years ago, you couldn’t sell rosé champagne because it just was unknown.” The category has since blown up with Billecart-Salmon, Ruinart and Bollinger leading the way, and it’s even more expensive than blanc de blanc. “So, I said to myself, if rosé sparkling can sell for a premium … why couldn’t still rosé.”

The lifestyle brand with terroir-driven wine

After selling his father’s property in Bordeaux, he moved to Provence and found a beautiful estate in La Motte. “I’d visited 32 properties for eight years, and I just kept returning to this place because it was magical. It was beautiful,” he says. Chateau d’Esclans is a 267-hectare property in La Motte-en-Provence, which has now expanded to 400 hectares.

By his side was Patrick Léon, the former winemaker of Mouton Rothschild. Together, they brought Bordeaux first growth wine-making standards of hand-picking grapes, optimal sorting, and rigorous quality control. Notably, they developed a state-of-the-art temperature-controlled barrel for vinification.

Each wine has its distinctions. For instance, the light and fruity Whispering Angel picked its name from two angel heads at the property chapel, who appear to be whispering to each other and at the highest echelon, Garrus, is made exclusively from 80-year-old Grenache and Rolle vines found on the estate.

In addition to Grenache and Rolle or Vermentino, which adds texture and richness, there’s a smidgen of Cinsault and Tibouren for floral notes. The range has since expanded to new labels like Pale and The Beach, which appeal to the younger market.

But no one was drinking rosé then. The category at the time was represented by “either Zinfandel or Rosé d’Anjou with 17 grams of sugar that your grandmother drank,” Lichine says.

Through sheer tenacity and a little inspiration from Estée Lauder, Lichine found worldwide success. “We did things the old-fashioned way. I remember reading stories of Estée Lauder who went around America and shook retailers’ hands, and they never forgot it.”

Chateau d’Esclans wines are sold in 106 countries and the brand is registering a 25 to 30 per cent yearly growth.

Is rosé a serious wine?

The indefatigable 62-year-old is far from resting his feet. He is intent on having rosé accepted in the wine world as a serious wine, not just an aperitif.

The ‘lifestyle’ image of the wine, which helped make it popular with the largest consumer group, the millennials, is the same that prevents some from taking rosé seriously. And he has yet to win over his sternest critics, the sommelier community. “The sommeliers have never taken rosé seriously. They don’t like them. They don’t want them. They don’t think it’s real wine,” he says. 

Irrespective, Lichine is not one to throw in the towel. “I think the market is still very small, but the time is right,” he declares when talking of Singapore. “When we started in the US, the market was nonexistent as well. And now we’re the largest selling French wine in the US.”

Mixed news last week for wine drinkers. Research by scientists at Rush Medical Center in Chicago claims that a glass of red with dinner could slash your risk of developing dementia. Just don’t start too young, say rival researchers at the Uniformed Services University in Maryland, who claim that children who are given even a sip of l’eau rouge – water reddened by wine – are more likely to end up with addiction problems.

Perhaps the answer, then, is for the children to drink natural wine, which might be at least good for their digestive system, according to another study. Or barolo, the preferred grape of “emotionally stable” drinkers, according to an investigation into links between wine preference and personality by researchers at Italian universities. Either way, if you are among the 60% who are now “sober curious” – intention, rather than action, being the operative here – the chances are you’ll be decanting your cellars into your moisturiser, as Brad Pitt does with his new wine-inspired skincare line, Le Domaine. So long as everyone avoids Buckfast wine. Sales are up in Scotland, leading some to (incorrectly) fear an increase in crime. Happy fortified wine season, one and all.

These are all reports from the news last week. Reports that might lead you to need a glass of chablis if only to offset the last item. Because there are few things that capture the British imagination like the pros and perils of drinking wine. There may well be something in the often contradictory science, but the fact it’s investigated in the first place suggests there’s a market for the results. Gin might be mother’s ruin, but it’s wine that will finish off the rest of us.

“Wine pushes people’s buttons,” agrees Aaron Ayscough, a well-regarded American wine writer living in Paris. “Readers tend to have an emotional response to it. Probably because [it is] laden with two, often contradictory associations: that of luxury, and that of a rural, pastoral milieu. When we examine wine as a dietary component, we are making an implicit appeal to the wisdom of a [lost] rural past.”

“Everyone is chasing a notion of pastoral lifestyle purity that has become immensely valued today precisely because it has mostly vanished in contemporary society,” says Ayscough. Wine’s centrality to that vision of a lost idyll is part of its symbolic potency. And if you like drinking wine and see the drinking of wine as being part of your character, you’re not going to like being told you shouldn’t be doing it.

My generation grew up with Lambrini girls, while Gen Z apparently prefer Whispering Angel

Last year, the UK produced 67,097 hectolitres (one hectolitre equals about 133 bottles). Italy, however, produced more than 50 million. Climate change might alter this. But wine, on these northern isles, is still a symbol of the other, the exotic.

It’s the stuff of rural holidays and European dining, but there’s also an idea that it’ll get you drunk in an acceptable, but cleansing way. For some middle- and upper-middle-class baby boomers, this is pretty much a philosophy to live by. “Wine, and particularly natural wine, has become a potent symbol within this cultural phenomenon,” Ayscough says.

It’s also, increasingly, pan-generational, recently acquiring a sort of millennial/hipster following. Annabel’s, which calls itself “one of the most elegant clubs in the world”, has just launched wine nights for younger clients. @dalstonwineclub, a fun women-led initiative, run Beaujolais nights and feature shots of wine bottles on its Instagram, run through a soft filter. There’s a wine shop down the road from me whose name is written in bubble writing but which I’m too intimidated to enter, despite being its target audience.

Class-association is the thing that no one wants to talk about. My generation grew up with Lambrini girls, while Gen Z apparently prefer Whispering Angel, a sparky rosé Adele raves about. My friends and I dabbled in both. But Whispering Angel is not cheap. It just positions itself as fun rather than earnest.