Edward Tracy, general manager for Brasserie B by Bobby Flay at Caesars Palace, hates to admit it’s been more than 30 years since he began his career in the restaurant industry, but it’s a career that’s become a passion, he says.
“I’ve been in restaurants for three-plus decades and in every role from sous chef to general manager,” says the Detroit native. Tracy has worked at restaurants from his hometown and California to the Bahamas and Las Vegas. He first came here in 2010 to work at chef Michael Mina’s different establishments. After some time, he ended up leaving to work in other spots around the country before eventually returning to Vegas last year to help open chef Bobby Flay’s newest French-inspired restaurant.
“Brasserie B has a very unique energy when it’s busy,” Tracy says. “The hum of a restaurant—they did a fantastic job with the design so when the room is full it just feels alive.” And it’s Tracy’s job to keep things running smoothly. “I’m just as happy to jump in and bus a table as I am happy to open a bottle of champagne.”
When Tracy isn’t at Brasserie B by Bobby Flay, you can find him tending to his garden with his wife. They grow their own peppers and make their own hot sauces. And in June, you’ll also find him at UNLV working on getting his master’s degree in business management. “I enjoy the constant learning, and improving myself,” he says.
Libation: New York Sour
The cocktail menu at Brasserie B by Bobby Flay is made up of riffs on the classic martini, and a shaken and stirred section that leans toward sours. This version of a New York Sour is a take on the whiskey sour, with bourbon, simple syrup and lemon, with a Beaujolais wine float serving as the bitter element of the cocktail.
Benefit: Enjoy Grower champagnes poured by the glass as well as Cru Beaujolais wines, which are rare to find by the glass.
Caesars Palace, 866.227.5938. caesars.com
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