Imaginative Flavors at GYU+ and Moignet
GYU+ and Moignet are reshaping the Las Vegas culinary landscape by pairing premium craftsmanship with approachable, all-day dining formats. Operating under Elevate Hospitality Group, both venues demonstrate that luxury ingredients and meticulous technique belong just as comfortably in relaxed settings as they do in white-glove dining rooms. By focusing on genuine warmth, culinary restraint, and an unwavering commitment to quality, these sister concepts offer memorable food without unnecessary pretense.
Masterful Sandwiches and Speakeasy Vibes at GYU+
GYU+ takes its name directly from the Japanese word for beef, setting an immediate focus for its intentionally curated menu. While high-grade Wagyu stands as the ultimate hero product, the restaurant maintains a balanced selection of sandos featuring steak, chicken, egg, shrimp, and mushroom. Chef Danny “Izzy” Cabrera, Corporate Executive Chef for Elevate Hospitality Group, explains that “Wagyu is our hero—it’s the indulgent option if you want to splurge—but our focus has always been sandwiches. We keep the menu small and intentional, offering Wagyu alongside steak, chicken, egg, shrimp, and mushroom sandos so there’s something for everyone.” The focus remains on delivering an exceptional product quickly without ever falling into the rhythm of fast food.
To maintain total consistency and provenance, the kitchen sources its beef exclusively through a specialist distributor based in Japan that supplies major resorts along the Strip. The meat is never frozen, ensuring every sandwich is prepared fresh to order. The definitive expression of this philosophy is the signature Wagyu Sando, which relies on extreme culinary restraint, pairing perfectly cooked beef with soft shokupan baked fresh daily by sister concept Milk Bread. As evening arrives, the energy shifts toward GYU+ Social, a Little Tokyo–inspired speakeasy offering Japanese whisky, sake, cocktails, and elevated tapas. Chef Cabrera notes that “at the heart of GYU+—and all our concepts under Elevate Hospitality Group—is hospitality over service. It’s not just about what we serve, but how we make people feel.”
French Elegance and Asian Influence at Moignet
Moignet offers an all-day sanctuary designed around the charm of traditional French café culture, subtly layered with Asian inspiration. The welcoming space accommodates guests at any hour, whether they are dropping in for a quick morning coffee, enjoying a light lunch, or lingering over afternoon desserts. As Chef Yuka Takamizawa, Corporate Executive Pastry Chef for Elevate Hospitality Group, observes, “Moignet was designed as a café you can enjoy any time of day—breakfast, light lunch, snacks, dessert, or just coffee. The inspiration comes from French café culture, but with Asian influence layered in, creating something refined yet relaxed.”
The undisputed centerpiece of the menu is the trademarked mochi beignet. This unique creation merges classic French pastry technique with a chewy mochi texture and a dusting of matcha powdered sugar. Moignet stands as the first and only establishment in the world to serve this trademarked treat. Seasonality drives much of the remaining bakery program, where fresh mango mochi creates immense anticipation among returning guests when in season. At the same time, an evolving lineup of seasonal cakes gives visitors something fresh to look forward to with every visit. Ultimately, Chef Takamizawa emphasizes that “what sets Moignet apart isn’t just the menu—it’s the feeling. Like GYU+, Moignet is rooted in the EHG belief that hospitality matters more than formality. We’re not trying to be fine dining—we’re focused on genuine connection, warmth, and consistency.”
