Hosting a three-day Formula 1 Grand Prix in Las Vegas is a massive undertaking. And it’s one that will come with plenty of extravagant, Vegas-style flair across the culinary experience. 

Running from November 21–23, the 65-year-old race that started in the early 1950s sells approximately 100,000 tickets per day, creating a city within a city during the event — one that comes stacked with layers of exclusivity and opportunity in the world of food and beverage.

Crafted with Vienna-based hospitality company DO & CO, Las Vegas catering company Cut and Taste, and New York’s Patina Restaurant Group, the Las Vegas Grand Prix team plans to showcase dining options that highlight “the quality and creativity for which Las Vegas is famous for,” says Alvin Young, assistant vice president of food and beverage for the race.

For the second consecutive year of F1 in Vegas, the team took feedback from fans at the 2023 inaugural race when crafting the plan, leading to an expanded number of food offerings in the fan zones and completely new menus each day. 

“When shaping the culinary program this year, we knew we wanted to spotlight the culinary and hospitality talent available in Las Vegas,” Young says. “As a new race, Las Vegas Grand Prix had the ability to curate a culinary program from scratch.” That means there’s a mix of all-inclusive food and select beverage offerings for most ticket types. “Think food festival meets concert and F1 racing.” Young says. 

The weekend event is split into four main groups: luxury hospitality for the most VIP of the VIPs, club hospitality, general admission and grandstand seating, and a special fan zone.

The luxury section features all-inclusive food and beverages for guests via the Paddock Club, Wynn Grid Club, and Skybox. The menus span from premium steaks and seafood to fresh-made pastas and craft cocktails. As part of the experience, two F1 garages get transformed into food-focused trackside experiences, one led by Gordon Ramsay and the other by Fontainebleau Las Vegas’ Papi Steak — experiences Young calls the most unique concepts for the weekend.

Ramsay’s Garage will feature surprise guest chefs at live-action stations on the opening day, an Asian-inspired “eating house” on day two, and a “cool Britannia” theme on the third day. The third day comes complete with a full tomahawk rack and giant shrimp luge. The Papi Steak F1 Garage plans an entertainment-packed setting, all surrounded by the extravagant steakhouse experience.

The Turn 3 Club and Club Overtake highlight the locations for club-ticket holders looking for an all-inclusive menu. Both locations expect to mix the Vegas nightlife scene into the offerings, with cocktails as a key feature. Fans can expect to see the Belvedere spiced pear, Volcan Blanco pomegranate margarita, and Hennessy tart cherry Sidecar creations daily. On the food side, ahi tuna tataki, sous vide beef tenderloin, and roasted cauliflower lead the offerings.

Plenty more club experiences abound, including the Bellagio Fountain Club, led by a mix of world-famous celebrity chefs such as Mario Carbone, David Chang, Alain Ducasse, Masaharu Morimoto, and Jean-Georges Vongerichten. Along with the Bellagio Fountain views and front-row seats to the track, Vongerichten says there is a “science to the magic” to ensure quality flavor and consistency in the dishes from the beginning of the race until the end.

Creating the menu is an intricate process that’s dependent on ingredients available at the time and has undergone a tasting to determine what makes the final cut. Vongerichten says that while he believes there will be “many incredible options” making it hard to choose, he recommends Wolfgang Puck’s smoked salmon pizza, Chang’s Momofuku pork belly buns, his own surprise dish, and a whole bluefin tuna carving from Morimoto.

The vast majority of the 100,000 daily fans with a way into F1 Vegas will have grandstand or general admission tickets. The menu highlights from the five main seating areas include a farro Mediterranean bowl with artichoke, feta, olives, and red wine vinaigrette; mushroom tinga tacos featuring macadamia nut ricotta and smoked pimento aioli on a corn tortilla; fried chicken wrapped in a potato bun with bread-and-butter pickles and ranch dressing; a pressed burger topped with American cheese, pickles, and a signature sauce inside a toasted potato roll; and an apple pie taquito finished with a maple caramel sauce.

The Flamingo Zone, located along the Koval Straightaway, mixes interactive F1 activations and live entertainment. Food and beverage options come thanks to local vendors. Expect to see Hawaiian food truck Antidote; Mexican-barbecue fusion from BBQ Mexicana; a plant-based menu of salads, sandwiches, and pizza from Down 2 Earth Plant Based; Japanese street food from GYU+; New York-style pizza from Naked City Pizza; and Filipino specialties from Oming’s Kitchen.

“Every F1 race is unique and celebrates the destination where they are racing, so it was important to bring Vegas’ incredible food and beverage scene to the track,” Young says. “From delicious fried chicken sandwiches and fish tacos to decadent Wagyu short ribs and lobster ravioli, there is something great for everyone to enjoy across the circuit, which is in line with the Vegas experience.”