Lost Spirits Distillery at Area 15
3202 WEST DESERT INN ROAD, LAS VEGAS
Lost Spirits Offers a Jules Verne-
Inspired Dining Experience
Described as "an amusement park for adults,"
the Lost Spirits Distillery in Las Vegas and its
accompanying 16-course dinner bring the concept
of eat-ertainment to new levels.
In fact, for diners willing to spend $295 for
the optional dinner to go along with the immersive
distillery tour, the experience takes them 20,000
Leagues Under the Sea, to be precise.
"We're a really cool boutique distillery, and we
also happen to have one of the best-selling shows
in Las Vegas, and we have a super over-the-top
restaurant inside," says Bryan Davis, co-founder
and CEO of Lost Spirits.
Davis invented a method for aging spirits in a
laboratory several years ago while operating Lost
Spirits in Los Angeles with his partner, Joanne
Haruta. He also created a dinner show at that
distillery, themed around The Island of Doctor
Moreau, but was forced to shut it down at the start
of the pandemic.
He then took his creative talents to Las
Vegas's Area 15, which is a venue for immersive
entertainment and events, where he created the
unique Lost Spirits Distillery tour and the 20,000
Leagues Under the Sea fine-dining experience
together with Haruta and chef Taylor Persh,
formerly of Bazaar by José Andres and a handful of
Los Angeles restaurants.
Featuring acrobatic performers in a series of
tasting rooms, the Lost Spirits Distillery tour is
considered a show by itself.
"You're not really in a seat watching it,"
says Davis. "As you wander around through the
different sets, you encounter different stages with
different performances on them, and various sort-
of speakeasies tucked inside where you can taste
different booze."
For those who choose the added dinner
option, the experience includes 16 courses themed
loosely after events from the Jules Verne adventure
science fiction novel, which is about a mad
submarine captain who takes his American captives
on an undersea tour of the world. While several
extravagant meals are described in the book, the
restaurant doesn't seek to duplicate any of them
directly, Davis says.
"For all of his brilliance, Jules Verne wasn't
really a cook," says Davis. "He has a lot of
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PHOTOS: LOST SPIRITS
