This is all along with debuting a reimagined Venetian pool deck, a 47,000-square-foot, $50-million TAO Beach Dayclub in partnership with TAO Group, and the primary U.S. outpost from acclaimed chef Tetsuya Wakuda this year. Everything begins with the easiest ingredients — from milk-fed veal to fresh-picked seasonal produce and herbs. Plates that look like art and, more importantly, taste divine are paired with natural wine. Michelin-rated Cozna attracts diners with its accolades which are backed up by the scrumptious, harvest-driven meals and relaxed ambiance. The menu modifications with the season; latest standouts included smoked eel maki with cabbage and mussels,…

This is all along with debuting a reimagined Venetian pool deck, a 47,000-square-foot, $50-million TAO Beach Dayclub in partnership with TAO Group, and the primary U.S. outpost from acclaimed chef Tetsuya Wakuda this year. Everything begins with the easiest ingredients — from milk-fed veal to fresh-picked seasonal produce and herbs. Plates that look like art and, more importantly, taste divine are paired with natural wine. Michelin-rated Cozna attracts diners with its accolades which are backed up by the scrumptious, harvest-driven meals and relaxed ambiance. The menu modifications with the season; latest standouts included smoked eel maki with cabbage and mussels,…