Beer & Sear at Searsucker Las Vegas will encompass unique culinary creations from Searsucker Executive Chef Stephen La Sala. Comprised of three food and beer stations located throughout the restaurant, the menu will feature fresh salt and brine offerings, brunch favorites, and Chef Stephen’s traditional tacos, each paired with specialty craft beers. Guests attending this exclusive event can get a delectable taste of what is to come at the Great Vegas Festival of Beer’s “Get Motley VIP” section where Chef La Sala will be cooking up a variety of fun dishes crafted specifically for the festival.
Stephen LaSala moved to Las Vegas on a whim and ended up sticking around to rise to executive chef of Searsucker at Caesars Palace. He got a taste for the culinary industry while he was growing up in Northern California with his grandparents, cooking in the kitchen with his grandmother. After attending Lederwolff Culinary Academy in Sacramento, he moved to San Diego before joining the opening team at Fleming’s when it opened in Las Vegas. By 2007, he joined Mesa Grill, becoming the sous chef after four months. Stints at Novè Italiano and Brand Steakhouse came along before he joined Searsucker as a sous chef for its opening. In 2016, he became the executive chef. Here LaSala shares some of his favorite restaurants to frequent when he’s not creating Brian Malarkey’s vision of “Come Early, Stay Late” social dining.
Oysters on the half shell, spicy cocktail sauce, lager mignonette
Poke hand rolls
Bloody Mary shrimp cocktail with crackers
House cured salmon bennies
Beer Brined Pork belly Bennies
Short Rib Fries