Junior’s Restaurant and Bakery, a beloved New York City institution known for its legendary cheesecakes, has expanded its reach beyond the city’s limits for the first time. “Hitting the jackpot doesn’t get sweeter than this,” Co-Owner Alan Rosen said in his Grand Opening remarks in February. “We’re beyond thrilled to bring a slice of Brooklyn to the West Coast, nestled right here at RWLV in the vibrant heart of Las Vegas. My grandfather and father loved coming here, so it’s a dream to share our family’s legacy and the cheesecake that has charmed New Yorkers for decades with new friends and fans.”
Junior’s Restaurant & Bakery: Where New York Tradition Meets Las Vegas Excitement
The iconic chain recently opened a new location at Resorts World Las Vegas, bringing its renowned desserts and classic diner fare to the vibrant heart of the Las Vegas Strip. Patrons can now indulge in the same mouthwatering cheesecakes and hearty meals that have made Junior’s a staple in NYC since 1950. Fans can enjoy the same menu items made the same way and sourced from the same suppliers for the perfect taste of Brooklyn in Sin City. “All the pastrami, all the corned beef is coming from New York, the cheesecake is coming from our bakery, everything is exactly the same as our restaurants in New York.”
“I knew Resorts World was the right partner to bring my family’s life’s work here to Las Vegas,” Rosen said of the decision to partner with Resorts World Las Vegas. Their appetite for what was real New York and what would work at this location was ravenous. After 15 entrees, chicken parmesan, ruben sandwiches, cheeseburgers, corned beef, pastrami, and, of course, cheesecake, all before 12 noon, we had a deal to bring Junior’s here to Vegas. Resort World wanted to replicate what we’ve been doing since 1950, almost 74 years. Together with the food and beverage team…I believe we are well on our way to achieving that goal, and today is just the beginning. We look forward to welcoming visitors and locals alike to Junior’s—2,525 miles away from our Brooklyn home.”
The restaurants are a testament to the company’s commitment to providing New York favorites to the masses. “I think what sets us apart is our commitment to our traditions and how we prepare food,” Rosen said. “Everything in this restaurant is from scratch. Every sauce, every salad dressing, every chicken stock, every matzo ball is homemade right here in that kitchen as if my father and grandfather were making it.” So, what’s his favorite out of all the decadent desserts? “I love all my children the same. But if I have to pick one, I like either a plain cheesecake, or I like a devil’s food cheesecake, which is a plain cheesecake inside of a chocolate layer cake.”
