For the first 20 or so years, Las Vegas Strip casino restaurants were strictly loss leaders, with the fare passable but nothing to write home about.
Chester Simms, general manager of the Flamingo, changed that when he opened the Candlelight Room, the Strip’s first real gourmet restaurants, in 1961. Today we’re used to casinos sourcing seafood from all over the world, but flying in fresh Maine lobsters daily was innovative fifty years ago.
You can read much more about the Flamingo and other casinos, in Las Vegas and around the world, in Roll the Bones: The History of Gambling.
Go here to read an excerpt from the book, or learn where to buy your copy.