“It’s a labor of love,” Ye said of the burger. Snow, olive and Kobe wagyu join forces again in a custom grind for the Nicco’s 28 Burger cooked on a plancha, and nestled in a brioche bun with a Thousand Island-style sauce. People are looking for that connection to the farm, that connection to the rancher.” “That’s our entry into the market with Kobe. “In July, I was in Japan, and I got to see the cattle, talk to the farmers, touch the dirt, see what their feed is like,” Ye said. Hokkaido Snow Beef, luscious olive beef (from cows finished on olives), and true Kobe beef (approved for sale at Nicco’s by Kobe authorities) are sliced almost sashimi-style, then cooked by staff over almond wood on a tableside grill. Three rare, highly prized and difficult to obtain wagyu selections make up the wagyu flight. Dry aged? There’s a brawny 36-ounce South Dakota porterhouse, among other options.

A Prime bone-in filet mignon comes out of southern Nebraska. An Australian wagyu tomahawk checks in at 32 ounces. Wagyu (American, Australian, Japanese), USDA Prime grade steaks and beef dry aged privately in Chicago for Nicco’s anchor the beef program. We want to coax the best flavors from the ingredients and do that with finesse and honor and respect.” “We want to treat ingredients with respect, to use our collective knowledge and best possible technique and execution to honor the ingredients. “That’s our ethos, our culinary direction, our North Star: to get the best ingredients,” said Daniel Ye, executive chef of Durango, who joined with Frankie Gorriceta, executive chef of Nicco’s, to source the menu. Sourcing is essential at the restaurant, as much a philosophy as a practice. The Station Casinos property, like Nicco’s, is launching Nov.

These globally sourced products - and many other products uniting history and husbandry - are set to make their menu debut at Nicco’s Prime Cuts & Fresh Fish, the flagship restaurant at the $780 million Durango resort. In Chicago, a center of American meat since the Civil War, Nebraska prime rib is aged for 21 days, South Dakota porterhouse for 30 days, Nebraska bone-in ribeye for 45.

In the Mediterranean, off the Spanish coast, branzino are caught, then swiftly killed and bled and iced, for later dry aging on hooks in temperature-controlled refrigerators, a process that yields better texture, cleaner flavor and less fishiness. In Japan, wagyu cattle are raised on a certain farm in the snows of Hokkaido Island, the cold producing marbling nearly as fine as the veins of a snowflake. Daniel Ye, property executive chef at the $780 million Durango Casino & Resort, set to open Nov.

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