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Yes, that’s a real shark

Palms Resort Casino puts artists’ work front and center

Lisa Jennings, Executive Editor

June 19, 2018

1 Min Read
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Las Vegas may be a long way from any ocean, but a shark at the Palms Casino Resort is getting a lot of attention.

A $620 million remodel of the property earlier this year has included the addition of a world-class art collection. Among them is a piece by artist Damien Hirst called “The Unknown (Explored, Explained, Exploded),” which serves as a centerpiece for the resort’s bar, also dubbed Unknown.

The sculpture consists of a 13-foot tiger shark, divided into three parts, with each section suspended in a formaldehyde solution within a steel tank. According to the Los Angeles Times, Hirst acquired the shark from an Australian fisherman. And, though versions of Hirst’s sharks have been in museums around the world, the three-part sculpture has never been exhibited.

Hirst’s work also appears throughout the venue, including 16 paintings from his “Pharmaceutical” series, which was created specifically for the bar. The artist also designed the bar’s logo, napkins and cocktail stir sticks.

Hirst, who has been sober for 11 years and doesn’t drink, told the Los Angeles Times that he was excited to design a Las Vegas bar because of the counterintuitive nature of the exhibition space.

“A lot of museums can feel like they’re made for dead artists — not very exciting place to hang art,” he told the Times.

“I’ve always liked how art can exist anywhere. You don’t always need white walls and a perfect white room to show contemporary art. What we’ve done here, with the Unknown Bar, the art really stands up and feels so alive.”

About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

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