A column dedicated to the bar’s whiskey menu pays homage to the liquor by making a variety of old-fashioned cocktails using whiskey sourced from Mexico, Tokyo or North Ireland, each priced at around $18.ĭukes said his approach to mixing cocktails involves incorporating fresh pressed juices, dehydrated teas for in-house syrups and local ingredients that move away from the average club cocktails and into more signature territory.

The more expensive liquor bottles run up to $7,000, but guests can purchase single glass pours that are still pricy, but only commit them to a partial bottle with the high-end price tag. The bar includes local and international selections from around the world, and the higher the shelf, the more rare and higher the price. They are both working to expand the wine and liquor options throughout the casino, including servings at the steakhouse.

Pechanga added property mixologist Nicholas Dukes and sommelier Zachary Abeyta to its team along with the new space. Hungry guests can order food earlier off of the bar menu, which includes smashed sliders ($24), shrimp and scallop toast ($22) and wagyu and tuna belly ($35). The space has two TVs behind its bar for sporting events and opens daily at 3 p.m., two hours before the steakhouse and Paisano’s next door. Part of the expansion of the steakhouse was the lounge bar, which seats about 40 people, including the 14 bar-side seats and 10 tables that can each seat up to four guests. Currently, guests can expect favorites such as the American and Japanese Wagyu lobster served with sweet onion soubise, lardons, pearl onions and roasted potatoes and Scottish salmon served with seasonal vegetables and trout roe. The regular menu for the steakhouse will be seasonal and changed every three months. “One of the dishes is going to be a loco moco, and it’s something that when you look at the plate, it does not look like one, but when you bite into it, you’ll know the flavors.” “We’re going to take guests through a journey of the menu and the tastes of Pechanga,” Pinto said.

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