An immersive entertainment complex with an all-electric, all-RATIONAL kitchen.
With four spectacular stories housing 103 golf bays, bars and restaurants on each floor, a tap room, event space and meeting rooms, and two kitchens, Atomic Golf in Las Vegas is much more than a golf venue. It’s a tech-driven entertainment experience where people come for food, drinks, and fun in an energizing, interactive atmosphere.
Atomic Golf opened in the spring of 2024 just north of the Las Vegas strip next to the Strat Hotel, Casino, and Tower, in a dazzling new 99,000 square feet venue that can accommodate up to 3.000 people. Corporate Executive Chef Robert Lomelli and his team of 30 kitchen staff feel a strong sense of pride in bringing new jobs, people, and energy to a still-developing part of Las Vegas.
“We’re going to make sure we offer amazing food, because we’re not going to let the neighborhood down,” Lomelli says. “Downtown Las Vegas, it’s booming right now with restaurants, with chefs. My friends are down the street making great food. We’re going to do that same thing. We’re going to make sure we uplift the neighborhood in that way. It’s a beautiful community and we’re just proud to be part of it.”
Chef-inspired menus with fresh ingredients and flavor profiles.
Lomelli decided to take a different approach when creating the menus, taking familiar items and turning them upside down. If you order Chicharron nachos, for instance, don’t expect the typical tortilla chips with cheese and jalapeños.
“Well, the plate is pork skins; we don’t do tortilla chips,” Lomelli laughs. “Pork skins, cheese, chorizo, pickle radish, pickle jalapeños, a lot of flavor and different textures. That’s what separates us from a lot of the venues, you know; it’s the playfulness that we’re doing with this menu.”
When it comes to ribs, he chose Korean ingredients: gochujang and a bit of rice wine vinegar, flavors that are earthy, sour, spicy, and highlight the Korean barbecue flavor. The ribs are accompanied by cooling ranch and yuzu sauces to counter the spices and finished with a Thai cabbage slaw seasoned with fish sauce, lime juice, and chiles.
Kitchen design that inspires creativity and efficiency.
Derek Austin, director of facilities for Atomic Golf, agrees that the food is special. “Our culinary program is one of the best I've ever seen. The kitchens here are one of a kind, all electric, that I don't think anybody else is doing. The equipment has been phenomenal. The people at RATIONAL have been great to work with. The way that the kitchen design has been implemented allows our chef and his culinary team to be so creative.
“What you'll see with Chef Robert's team is his passion for cooking and understanding that food isn't just to eat,” Austin adds. “It's more of an art, and whether it's aesthetically pleasing, or he wants you to feel something when you're tasting the food and how it all comes out, it's one of a kind.”
While artistic and creative, the kitchen at Atomic Golf is also incredibly efficient. “We have full venue buyouts that have one, two, sometimes up to three thousand people,” Austin says. “RATIONAL has been able to design us two kitchens, one on the second floor, one on the fourth floor. At no point are we ever worried about what we can cook; each one of those sections of lines of those kitchens can turn into anything that we need it to, at any time.
“We’ve got so many dishes here. Ticket times are down, which is going to enhance guest happiness if you can come in and get food within 10, 15, 20 minutes on a busy day. It's phenomenal efficiency, and we can't do that without the RATIONAL equipment, and we can't do that with the leadership of Chef Lomeli. It’s just such a fun group to walk into on a busy Friday night…it's one of a kind.”
“When it comes down to hot cooking, RATIONAL is the only way we do it,” Lomelli adds. “The fact that you’re looking at an all-electric kitchen; I didn’t realize the level we could take this to. The great thing about having that burger on the iCombi Pro, it cooks for two and a half minutes. Cooking a medium steak – perfectly cooked – in seven minutes, I mean, that just says everything.”
- Industry:
Dining/entertainment - Core business:
Casual dining/banquets - Location:
Las Vegas, Nevada, USA - The challenge:
Provide a unique culinary experience to hundreds (and often thousands) of guests from an all-electric kitchen - The solution:
iCombi Pro
iVario Pro XL
Benefits:
- iCookingSuite – monitoring and support to deliver the results you want, exactly as specified
- iProduction Manager – allows you to prepare different foods at the same time
- iCare System – automatic cleaning and descaling
- iDensity Control – intelligent climate management for exceptional productivity and results
- UltraVent – traps steam and vapors using condensation technology