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This page updated
03/13/10 03:41:57
1958 Opened - 3000 Las Vegas Blvd. S $10 M (Moe Dalitz / Rella Factor / Allard Roen)
Architect/Consultant - Jack Miller Assoc. / Paul Williams & John Replogie
1958 Incorporates Royal Nevada (1955-1958)
Architect/Consultant - Jack Lessman
1964 Addition East Tower
Architect/Consultant - Jack Taber
1976 Addition $2 M
Architect/Consultant - Martin Stern Jr
1985 Sold to Boyd Gaming
1991 New Tower and Convention Center plus Restaurant and Gaming Area Renovation $81 M
Architect/Consultant - Marnell Corrao Associates
2000 Remodel
Architect/Consultant - Boyd Gaming Corporation (Design)
2004 $1.3 B Merger with Coast Casinos (Includes Other Assets)
Closed November 2006
Demolished 2:30 AM on March 13 2007
Tony Cornero opened the Meadows Club on East
Charleston in 1931, then operated three gambling ships, S.S. Tango, S.S.
Rex, and S.S. Lux, off the coast of California between 1934 and 1946.
When the Federal Government shut down his gambling ships, he opened the
S.S. Rex Club in the Apache Hotel on Fremont Street in downtown Las
Vegas. In 1954 Tony started construction on the 1,065 room, $10-million
Stardust. He died of a massive heart attack while shooting dice at the
Desert Inn on July 13th 1955.
The Stardust
Hotel & Casino project was taken over by Moe Dalitz and opened to the
public at 3000 Las Vegas Boulevard South on July 2nd 1958. The sign on
the front of the Stardust was 215 feet long and 27 feet tall. It
contained over 6 miles of wiring, 7,100 feet of neon tubing, and 11,000
light bulbs. Producer Donn Arden opened the Parisian extravaganza "Lido
de Paris" in the Stardust's showroom where it remained for over 30
years. Suspicions, accusations, and
controversy about the Stardust's mob owners over the years including Moe
Dalitz, Sam Giancanna, and Allen Glick were squelched when Sam Boyd
purchased the Stardust in 1985.
Today, the Stardust grounds
include a 2 1/2 acre outdoor recreational complex which has two swimming
pools enjoined by neatly manicured tropical gardens. With
2431 rooms, it is situated on the Strip and just a short distance to the
Convention Center. The Stardust gets a lot of the tour and travel
market. It also works out particularly nice for trade show attendees.
There is a 35,000 square foot conference center for conventions and
meetings. There is RV parking in the outer lots on the north side of the
hotel complex. All this situated on a 62 acre site.
Stardust, 3000 Las Vegas Boulevard South
In 1958, the Stardust opened under ownership of Moe Dalitz and Rella
Factor. Architects in charge of the original construction were Jack
Miller Associates and Paul Williams & John Replogie for $10 million and
having 1065 rooms available. Also in 1958, the Stardust incorporated the
Royal Nevada. Conjunction of the buildings was designed by Lessman and
added 230 more rooms to the hotel. An addition to the hotel was made in
1976 under design of the infamous Martin Stern, Jr. The addition cost $2
million and increased room capacity to 1550 at 32 stories high.
Ownership shifted in 1985 with the purchase of the Stardust by Sam Boyd
of Boyd gaming. The Stardust's luxurious 2 1/2 acre outdoor recreational
complex includes two swimming pools enjoined by neatly manicured
tropical gardens. Graceful palm trees enshroud winding promenades that
lead to the waterfall spas and Fitness Center.
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Stardust Hotel & Casino - Image Gallery
Chip scans courtesy of Ross Poppel
and Silver State Treasures
Ads from Fabulous Las Vegas Magazine
Click on Thumbnail for full-size view
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Stardust's Famous Chili
Ingredients:
Ground beef (medium grind) — 3
pounds
Kidney beans — 2 regular size cans (rinsed)
Whole pinto beans — 2
regular size cans (medium spice)
Diced tomatoes — 2 regular size cans
Whole white onion — diced
Beef stock — 3 ounces
Granulated garlic — 1 teaspoon
Tabasco sauce
— 1 teaspoon
Chili powder — 1 teaspoon
Water — 24 ounces
Method:
Add ground beef to skillet and simmer for
approx. 5 minutes; pull and drain grease, return to heat, and add diced
onions, 1 teaspoon garlic, 1 teaspoon chili powder, and 1 teaspoon
Tabasco sauce. Allow to simmer for 5 minutes.
While still simmering, add
diced tomatoes, kidney and pinto beans, and 3 ounces beef stock. Add 24
ounces of water and let simmer for 15 minutes or until desired
consistency.
Note: If needed, add beef stock and additional spice for
desired taste.
For spicier chili, add three fresh finely diced jalapeno
peppers while cooking.
Recipe courtesy of Chef Rocky at the Palms and The Las Vegas Advisor.
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