Joe Isidori, the Executive Chef for the Trump organization called Tuesday to inform me that DJT would be closing immediately, and the concept of the restaurant would be “reworked” to fit better with the economic times.
Whatever DJT becomes it will never be what it once was. For barely four months it’s been bucking the tide of vacancies, foreclosures and recession, and trying to carve a niche for itself as a premium restaurant experience, in an intimate setting, with superior food, that isn’t driven by a casino marketing machine or an absentee celebrity chef.
That it failed is due more to a perfect storm of negative market forces than from anything else. The 1,200 unit Trump International Hotel/Condominium Tower has closed on less than 300 units to date, and the rooms are being rented at 1990 prices, by bargain hunters with no interest in Tasmanian sea trout with yuzu emulsion, roasted jidori chicken with Oregon morels, slow roasted halibut with sweetbreads, or one of the best steaks in town.
But its closing also underscores the tenative nature of our high end eateries. None of those super jewels in the crown of MGM-Mirage, Wynn or Caesars like Joel Robuchon, ALEX, or Guy Savoy, make money. They exist as status symbols to attract and keep the high rollers happy, and to maintain enough street cred to keep the food world’s attention focused here. Big money folks always want to believe they’re getting the best of everything, even when they’re not, and our super-swanky casino restaurants create and maintain that illusion for them.
DJT created no illusions. It simply tried to sell excellent, creative food made by a couple of talented young chefs – with spirits, wines and cheeses to match. I can forgive the casino crowds for not discovering it, because on the whole they prefer to be led like lambs to whatever “name” restaurant they’re directed to by the avaricious hotel staffs. But local gastronomes never gave it a chance either. Candidly though, how many Vegas gourmets are there out there in our nouveau-riche neighborhoods?
Methinks we are years away from having enough people with the curiosity and educated palates (not to mention the money), to independently support any true gastronomic quality in our non-casino restaurants.
Sad isn’t it?
DJT RIP.
Yes, it is so sad that a inspired young great chef cannot see the dream continue. DJT’s must close but not because of the concept rather because the management could not step up to the plate and get the people there. They simply did not offer anything to draw the public in!
Hats off to the Chef for trying but the heads failed not the help.
A sad day indeed. I’ll join the ranks and give a sigh for the closure of DJT.
I never had the pleasure of dining there-and I was so looking forward to it based on John’s reviews. I sadly have to cross DJT off my list-it was supposed to be the restaurant where I was going to celebrate a friend’s recent appearance on the Food Network.
I’m hoping the Chefs will find a welcome kitchen to somewhere else in town.
I agree this is a sad day for DJT. I have had the pleasure of experiencing the fabulous food prepared by Chef Joe Isidori. He is creative, talented and never fails to impress.
I think there is something greater lacking here and it is not the food. Perhapes a casino?
I want to cry …
I’m set for another Las Vegas vacation in two weeks and had plans to eat at DJT with a few friends (including you John, if you were in town and you wanted to). And now, DJT is closing.
David Ross, I don’t know what is worse:
1. Never having eaten at DJT, or
2. Having eaten at DJT once, but never again.
John, how “immediate” is this closing of DJT? I’m hoping for one last dinner, one last taste, one last hurrah … I want to try that mushroom broth in the brandy sniffer, if at all possible.
Chef Joe et al., thank you for that wonderful dinner I had back in May.
I had the pleasure of eating at DJT and other Trump venues that Joe Isidori was at. His food has always been creative, excellent and far surpasses the competition. It is very sad that DJT was a product of the economic times and the failed management of the hotel. There is no doubt DJT was a success and the hotel was a disaster. My hats is off to you Chef Joe! And”rjwong” go ahead and go to DJT. They are not closed, they have reworked the menu. And David Ross, give Chef Joe a call when you want to come. He will definately take care of you. I have never met such a talented, accomodating Chef as Chef Joe.
GOOD LUCK CHEF JOE!
Mr. Curtas,
I ask you to not let this one go , DJT was a spectacular restaurant that deserves more than just a “rework”. All the fans out there, keep talking and keep writing and something will come of it. I am very sad over the fact that one of my favorite restaurants here in LV will be no longer.Chef Joe Isidori is top notch and deserves to run a kitchen of the highest level.
DJT’s failure certainly wasn’t because of the service, the food or the experience. It was one of the best new restaurants in the town – maybe the US – and the kitchen (David Varley and Joe Isidori) and front-of-house staff should be saluted for their efforts at excellence. Were the dishes too confusing for the simpletons of Vegas? Sometimes. Were the great, if obscure wine labels not recognizable to these same “gourmands”? Probably not. Did anyone who wasn’t “in the know” ever hear about this place, see an advertisement or read a substantial article – aside from John’s site or the three that hit this month when it was already too late? I doubt it. A huge and dedicated marketing plan is absolutely necessary to launch and sustain a restaurant of this nature – one that is off the strip, doesn’t have a casino or a celebrity chef to bring in the masses. To only give them four months is a shame – I say to the Trump folks – they should be fired…
I am deeply saddened to find out that DJT will no longer be the restaurant that it began as, and by all means deserves to continue as. It is by far the finest new restaurant that I have patronized in Las Vegas, if not the entire US. I have had the opportunity to delight in Mr. Isidori’s culinary creations on a few occasions, and am upset Mr. Trump is not allowing one of the most innovative chef’s in our country to continue his legacy. Mr. Trump, shame on you. I am looking forward to dining in whatever kitchen Mr. Isidori runs next.
I am convinced that when one door closes another opens. I only hope that I find out where the talented Chef Isidori finds his next venue. Chef Joe is the man, the management team who screwed up should all hear “your fired” I wish I could back a talent like that I would make a Billion, oh wait maybe I can, we will see!!!!!!
Anyone interested in a joint venture?? I have direct contact with the man and I am sure he is ready, lets put it together. Don618@aol.com
The other Don
Dear Mr. Curtas,
My husband and I recently celebrated our 40th birthdays in Las Vegas and one of the highlights of our trip was our dining experience at DJT. We were guided by some local restaurant reviews and were thoroughly impressed and delighted with the ambiance, professional staff and the delicious, creative dishes prepared by Chef Joe Isidori. In fact, when someone informed the chef of our respective celebrations, he graciously made it a point to come to our table. DJT was a restaurant designed to serve its patrons with superior quality dishes and it seemed to us that this restaurant was like no other in Las Vegas. We would like to thank Chef Joe and his wonderful staff for a night to remember!
Lisa & John Celentano
I have been coming to Las Vegas for the last 15 years as I am involved in the yearly Jewelry Show which convenes in this city. Throughout the years, I have dined with clients in many, many of the “top-notch” restaurants. This past June, I had the opportunity to dine at DJT and I have to say that this was a most unique, enjoyable experience. The quality of the food, the creative presentations, the “five star” atmosphere and service was above and beyond any other restaurant in Las Vegas. Chef Isidori received my highest compliments. I did question, however, how this Trump Hotel would compete with the other large hotels with casinos. Next June, I’ll check Mr. Curtas’ site to find out where Chef Isidori is creating his magic.
I feel bad for all of the people that poured there life into that place. To see what could have been a James Beard Best New Restaurand and a mobil 5 star michelin 2 star restaurant turned into a sorry bistro is a dissapointing display of the Las Vegas food scene. Its not only the fact that the PR for DJT was almost non existent except for the efforts of true foodies like Mr. Curtas its the lack of commitment by the upper managment. To shut the doors on anything after only four months in the slowest summer in years just shows how miss guided these New Yorkers really are. Its to bad that the man who preached about how great he is at bussiness threw away the only shining star at his Las Vegas venture. Checkin will still take 5 hours but atleast youll get a comped BLT at DJT. Its a sad day for all of those who love great dining, and appreciate and know what it takes to be great.
Many thanks to all of you for these wonderful comments. It’s gratifying to know how many serious foodies there are out there, and that great minds think alike!
All this great support of the public who us suppost to matter most and yet such a disasater….The food scene here in Vegas is going to greatly miss the talents of these youngs chefs….John please follow Chef Isidori and let us know where he will be next!
A restaurant built on relentless attention to detail, passion & integrity,which was obvious from the view of the patron.
A real shame. Within 12 months this restaurant would probably have enough national attention to fill this hotel most of the year. Trump is obviously a genius, so we must assume he wasn’t the swinger of the axe. If he was, he should swing on those whose bright idea this was.
Success is a given for Isidori, but eateries like this are a product of a team commited to greatness. I wish the members of his team satisfaction and recognition for their efforts.
Keep us posted Mr. Curtas!
So…when can we expect this place to be revamped and turned into the medicore food-mart that Company was relegated to just a few months ago? I’m certain that is where this is headed – you don’t lose the likes of Dave Varley (who was the real talent in the kitchen by the way…no disrespect to Chef Isidori but I don’t think serving as the personal chef to Donald Trump – a guy who likes burned steak and ice cream sundaes – a great chef makes) and a talented front-of-house staff and sommelier if you are planning on keeping the menu even close to ambitious as it was. As for “disappointed’s” comments above – I agree with the lack of PR and marketing put forth to support this venture. I noted that in my first post. A few little items have popped up recently and I’m sure it would have continued as time went on – but too little too late. Where were the splashy features, magazine articles and buzz-worthy news coming out of the hotel’s PR team? Do they even have a PR team? People need to know about a place before they can decide to eat there – and this blog was really the only media outlet smart enough to endorse the product…and knowing how he works I know he found the place all on his own.
Hey threebagger, you obviously do not know Chef Isidori too well. He is a superb chef! As well as Dave Varley. These two chefs have mega talent! Sorry to hear Dave is gone but Chef Isidori is still there stuggling with the loss of “the concept” of DJT which he put his heart and soul into. The economy was a big factor but the major factor was the management who did not properly promote the hotel and restaurant. Shame on them.
John Curtas please keep us posted where Dave Varley is and where Joe Isidori will be going.
RIP DJT!
You are right, DJT Fan, I don’t know Chef Isidori well at all. I’m very interested to see this new concept and get a look at his cooking chops and see what he can do!
Lets be honest…….DJT and the Trump Hotel was one of the biggest gambles in a city known for brazen uncalculated moves. To open a very straightforward hotel….. a large one at that, in a city of mega resorts is a gamble. To expect those guests to stay on property and utilize the dining venues is idiotic, especially because there are no reasons for guests to stay on property, and no reasons for outsiders to visit. Its like running a youth hostel on Ibiza. There was a surplus of talent propertywide from the people behind the scenes to those in direct contact. The F&B team was the finest I have worked with outside of the St Regis NYC. The enthusiasm, passion and commitment in that department from Joe on down to the stewards was the finest in the city. I am glad to have been a part of it and am as disgusted as everyone else that it failed. Bottom line as the monday morning quarterback we all should have seen that coming like a freight train.
Well, I would agree and disagree with mon ami DV. Whatever brazenness once existed in Vegas left with Lefty Rosenthal and his gang of thieves back in the early ’80’s. Every move of every hotel these days – from the napery to the nachos – is calculated to within an inch of everyone’s life, and DJT was no exception. By the way, I will cherish the ultra-fine table linens I successfully stole from DJT, and now only regret I didn’t take more of them (to complete my set).
Such a fine operation was planned and executed to perfection by everyone on the ground (as the current saying goes), but a perfect storm of bad market conditions (really bad), and no marketing (that I was aware of, and….uh…it is my business to be aware of these things), conspired to do it in. With more hotel customers (or how about ANY! – the Trump International is about 20% occupied these days), a marketing plan, and a corporate commitment to push such excellence out there to the national and international media for a year or so, it would’ve been a shining star in our restaurant constellation.
As it was, it was but a small meteor streaking through the night sky…but like all meteors, it was something to behold.
I think it is important to note that the highest cost of running a restaurant is physically building it. Day to day operations certainly take their toll and should not be ignored, but at the end of the day, Trump seems to have jumped the gun on pulling the plug. The money has already been spent- turning it into a lighter fare place will increase the all important margins and help control staffing, but is that how you become known as the best? For a man who has an incessant desire to be the best, he looks like a fool right now. Perhaps he should stick to what he’s best at- taking other’s money and squandering it in places where the competition isn’t as thick.
Welcome to Vegas, Donald!
I stopped by the Trump Hotel and I asked for a menu and thought I was in the wrong restaurant. When I asked to see Chef Joe Isidori I was told he was no longer there. I politely got up and left. John Curtas, can you tell us where Joe has gone so we can once again enjoy his fantastic creations?
Word has it that Chef Joe Isidori has been hired to work at NOHO in New York.