Prendi Restaurant now open at SAHARA Las Vegas
LAS VEGAS (Feb. 13, 2020) – Prendi, the latest addition to the SAHARA Las Vegas culinary program, is now open. The all-new grab-and-go eatery offers a fresh menu with items made in-house including cold-pressed juices, focaccia pizzas, pastries, salads and sandwiches. Located in the newly updated hotel lobby, Prendi is open daily from 7 a.m. to 7 p.m
Prendi’s beverage section boasts a selection of cold-pressed juices including Green Earth made with kale, spinach, celery, green apple and cucumber; Heart “Beet” made with beet, ginger, lemon and parsley; and Beta made with carrot, honey, orange and turmeric. The quick-serve culinary spot also offers a selection of afternoon treats including Pound Cake, Pop Tart, Brioche Bun, Savory Bun, Macaron Trio, Madeleine, Financier, Chocolate Dome, Fruit Tart and Napoleon desserts.
A unique-to-Vegas Focaccia Bar features a variety of focaccia pizzas including Margherita; Carni with pepperoni, Italian sausage and ham; Fungi with wild mushrooms, roasted garlic, arugula and pine nut pesto; Sausage & Peppers with caramelized onion; and Chicken Pesto with caramelized onion and peppadew peppers.
Breakfast items include a wide assortment of pastry flavors like Cruffin, Kouign Amann, and Seasonal Muffins, as well as items such as Coconut Chia Pudding Cup, Cocoa Quinoa Cup, and Greek Yogurt Parfait. Hot breakfast items include the Ham & Cheese Croissant, the “Impossible” Breakfast Burrito made with vegan egg and plant-based ground beef, the Breakfast Sandwich with egg, black forest ham and cheddar, or Frittata.
Prendi also offers a variety of salads and sandwiches made fresh daily. Salad options include Chicken Caesar Salad; Kale & Ancient Grain Salad with butternut squash, pomegranate seeds and citrus dressing; Mediterranean Salad with garbanzo beans, green beans, tomato, cucumber, olives and oregano vinaigrette; and Chinese Chicken Salad with Asian mixed greens, crispy wontons and plum vinaigrette. Sandwiches include Roast Beef with country bread, cheddar and horseradish mayo; Caprese served on Ciabattina with tomato, mozzarella, basil, pesto and balsamic; Curried Chicken Salad served on whole grain bread with apple, celery, cashew and Madras Curry aioli; and Smoked Salmon served on a French Baguette with red onion, capers and cream cheese spread.
The distinctive menu is curated by Executive Sous Chef Lyle Kaku and Pastry Chef Christina Roed. Kaku brings nearly 20 years of experience including posts with Wolfgang Puck and at the Fairmont San Francisco prior to joining SAHARA Las Vegas. Prior posts with SAHARA Las Vegas include roles overseeing the menu at Cleo as well as overseeing Banquets and the Main Kitchen as the resort’s executive sous chef. Roed’s culinary talent is demonstrated through more than a decade of experience as a pastry chef at Las Vegas resorts including Ritz-Carlton Lake Las Vegas and Mandarin Oriental. Originally from Oahu, Hawaii, she studied at the Fordham and French Culinary Institute in New York, now known as the International Culinary Center.