London- and Los Angeles-based firm Fettle has begun to unveil its work on the revitalization of the Rio Hotel & Casino in Las Vegas. The transformation will be revealed in phases through the remainder of 2024.
Working in collaboration with local practice Marnell Architecture and interior design studio GGID, Fettle spearheaded the property’s public spaces, including a new food hall, pool deck, conference rooms, casino, reception, and bar venue.
With an intention to reignite the Rio’s 1990s heyday, the design concept leans into Brazilian art, as well as the mix of grit and lushness found across the cityscape of Rio de Janeiro.
Redesigned public spaces at the Rio Hotel & Casino
The Canteen Food Hall draws inspiration from street markets found throughout Brazil. An industrial aesthetic is achieved through patchwork concrete floors, exposed ceiling and ductwork, and the strategic use of aged cedar shiplap walls. At the center of the food court sits Nama Nama sushi, which showcases a mythical mural by local artist Donovan Fitzgerald.
The hotel also boasts a 65,000-square-foot pool deck with two destination bars that evoke midcentury Brazilian landscapes via a custom floor pattern and abundant greenery.
The casino, meanwhile, embodies subtle glamour with glistening glass chandeliers and custom carpets inspired by Tijuca National Park.
Fettle also renovated the porte-cochère, reception, and Lapa Lounge in collaboration with GGID. Upon arrival, guests will be greeted by the refreshed porte-cochère, which leads to a grand green marble reception adorned with ceramic glazed globes backed by a carved millwork wall.
Off of the lobby, guests will find the Lapa Lounge, which channels the flora and fauna of Rio de Janeiro through a gold textured ceiling adorned with brass monkeys and jaguars.
At the heart of the space is a striking blown-glass chandelier suspended above a backlit honey onyx bar. Warm elements, such as reclaimed teak and leaf-inspired hues, pair effortlessly with a veined black marble floor that radiates underfoot.
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