The 32 room Kit Carson Motel opened in approximately 1949. It advertised all units were fully carpeted, with full-tile showers, and a radio in each room. The Kit Carson was steam heated in the winter and air-cooled in the summer. Its telephone number was 2525.

In 1953 and 1955, it advertised a heated swimming pool, theater restaurant, casino, cocktail bar and adjoining coffee shop.

Sitting to the left of the Kit Carson Motel was the Villa Venice Restaurant. The exact opening date for this restaurant is unknown but I found a 1955 ad that stated it was on the Strip since 1946. The owner of the Villa Venice was Sam Baker and the operators were Abe Schur and Ralph Wood.

On Friday, June 13, 1952, at 5:45pm, a fire broke out at the Villa Venice and burned almost unchecked until the entire building was razed. All available city, county and volunteer fire equipment was pressed into service to control the blaze and protect the adjacent buildings. Despite an acute shortage of water for tankers' use, fire crews saved the Kit Carson Motel, only a few feet to the south. All contents of the motel were evacuated as a safety measure. No one was injured.

The following scan shows spectators pitching in to aid the owners and residents of the Kit Carson in getting valuables out of the motel area and away from the flames.

Fire fighters battled for nearly three hours to extinguish the flames and one tanker crew stood by at the scene all night. Off duty firemen, members of the Vegas Heights Volunteer Force and on-duty firemen joined in fighting the blaze, which was discovered between the roof and ceiling of the Villa Venice.

Smoke covered the entire Strip area and traffic was brought to a standstill as the firefighters pressed all available tank trucks into service to haul water to the spot far out on the Strip.

Soon after the blaze was discovered, spectators led by Lieut. Gov. Cliff Jones worked together to move everything from the threatened Kit Carson Motel, whose north wall was four feet from the destroyed restaurant. Regular firemen were credited with saving the Kit Carson, which had only a scorched north wall by the time the restaurant fire was brought under control. One fireman had the hot job of standing on the lower roof of the motel, covering it with water, while another fireman was on the ground spraying the fireman on the roof.

The following picture shows the Villa Venice on Fire. The taller building right behind the restaurant is the Kit Carson with the fireman standing on the roof, hosing it down.

Only three walls of the restaurant were left standing at 7:30pm, when the danger to the motel had passed. A pumper truck from the central station remained at the scene until late in the night.

The fire was believed to have started from kitchen operations in the long stucco structure which houses the restaurant. By the time fire tucks had arrived, the entire attic area was ablaze.

The firemen at first attempted to save the restaurant, but the water lack prevented more than a holding action. One water truck parked in the Strip area was pressed into service, and Sheriff's Deputies Ralph Lamb and Lloyd Bell went to the airport to get the county fire pumper there.

The firemen had to send the tankers to the Last Frontier and to hydrants at Fifth and Main to keep a supply of water coming.

The following picture shows a fireman with the nozzle of his hose trained on the flaming interior of the Villa Venice.

As the fire swept through the restaurant, volunteers, and several ex-firemen took water-soaked blankets and spread them at the edge of the motel's roof.

Climax of the fire came as the restaurant roof began to go. A huge neon sign over the roof collapsed into the flaming interior, glass-brick windows began to pop and the roof disappeared.

Heat was so intense that coins were found melted in a wrecked cigarette machine discovered later in the ruins. Some furnishing of the restaurant and bar were saved, including slot machines, liquor and furniture. No estimate of the monetary loss could be learned immediately.

George Frisby, operator of the Kit Carson Motel was high in praising the firemen and volunteers who helped save his structure.

In March of 1956 an articles was written about the Venice Villa.

"A favorite topic of conversation these days seems to be the success of a given business entity in the face of the failure of another. The example pointed out by many is the Villa Venice. Owned, built and operated by Sam and Louigi Baker, the original restaurant enjoyed a fabulous trade. . . so much so in fact that many operators dropping in for dinner were impressed enough that they were standing in line to buy the business. However, when a deal was made and the new operators took over, their business would fall off at a very rapid rate - until, finally, the Villa would revert back to Sam a completed dead enterprise.

Sam would take it over, add a few dashes of paint, modify a menu and soar into the prime restaurant position in town. Again, another buyer - again another failure - again Sam had out the paint brush restoring the lustre that lured his trade. Of course, it is well realized that it takes considerably more than tinsel to satisfy the appetite of a diner. But, the fact is that the story has just completed another cycle - with Sam back in charge.

It is interesting to note that with many resort hotels closed and several more in trouble - with other businesses in town 'crying the blues' - it took Sam one week to pack his establishment with the finest people in town.

The answer basically is simple . . . Sam is an 'operator'. Being an operator, Sam figures that his operation is very simple. Simple? He'll tell you he only gives the people what they want. The more 'simple' his explanation - the more 'complex' his formula becomes. And, yet, he is right - it is 'simple' because he knows HOW. He has trimmed his prices without trimming the size or quality of his steaks. He greets you at the door and makes regular treks to the kitchen to personally inspect the preparation of your order. He knows when to pick up a check or buy a drink. In addition his whole operation is full of surprises. You may finish dinner and find a pizza boxed to take home with you - with the compliments of Salvatore and Louigi, cocktails are served by Louigi in person. It is quite a 'gag' to try and give her a tip. The kitchen is spotless and Sam really wants you to see it. He enjoys watching you select your own steak, if you so desire. He enjoys his 'store' and enjoys having you in it. It rungs off on you. You, in turn, enjoy yourself every time you go there . . . and 'you tell your friends'. This, then, could be a thumbnail sketch of the success of Sam and Louigi Baker, Mr. and Mrs. Restaurant Business. Everybody wonders what they could do with a resort hotel."

In May of 1958, Villa was reported that the opening will be one of the grandest showcases and Italian restuarants on the Strip. The restaurant was installing special wallpaper and marble fixtures imported from Italy, and the decor was strictly "old-world." Over $100,000 was spent on the remodeling. Mrs. Sam Baker stated that they will not lease out the place at any price.

In 1959 this property opened as the Anjoe's Continental Restaurant owned by Joe Gordon and Andy Fava. The Continental Restaurant's decor had a cellar effect with beams and spots throughout the place for wine bottles in the walls. In attendance at the opening was Grace Hayes of the Red Rooster.

"This romantic restaurant is the most novel we've seen in a very, very long time. The entire decor has a cellar effect - beams and everything - plus spots throughout the place for wine bottles in the walls. It has been jammed-packed since the ribbon-cutting ceremony. If you want to meet any of your friends, we know you'll find them at Anjoe's. When we visited the place, it seemed that everyone in Las Vegas was there, and it brought back the wonderful feeling of years ago when you'd see friends at any spot. It is almost impossible to describe their very novel cuisine. It must be seen and tried and you will know what we were trying to write." - Jack Cortez, April, 1959

In 1960, it stated that Andy Fava was back at the helm of the restaurant. This time, he had no partners and was the solo director of the club.

Some may recognize the structure as it is now the Rosewood Grille. People going to the Strip is familiar with the posters and advertisements of the gentleman in a tuxedo holding a giant lobster.

Sometime later the Sands bought the Kit Carson Motel and there was still a portion of it left until the late 1980s. There was small building in the rear driveway of the Rosewood Grille where some vagrants had set it on fire and thus destroying the only remaining structure of the motel.

The property that the Kit Carson Motel sat on is now part of the Venetian Hotel and Casino.

In late 2001, the county okayed for Rosewood owners Alan and Kevin LeWinter to build a shopping on the less than an acre of property. The restaurant would be atop the proposed nine story building.

1999-2002, Deanna DeMatteo - All rights reserved. The contents of this website, in whole or in part, may not be copied or duplicated in any manner without written permission from the owner.