Casino del Sol Hotel & Conference Center

This 160,000 square foot, $130 million expansion added a 215 room hotel with three restaurants, four bars, pool deck, 800-seat event center and warehouse.

The restaurants include the new 250-seat Festa Buffet featuring Italian, Asian and Southwest favorites as well as salads and desserts. The central production kitchen supports the buffet as well as the event center and includes a bakery and a butcher shop. The 100-seat PY Steakhouse features steak and seafood with fine wines displayed throughout the bar and private dining room. The bar serves the steakhouse but is also convenient to the gaming floor. This kitchen also provides room service to the hotel and pool.

An Del Sol is a partnership with Mr. An, a local restaurateur and offers sushi as well as other Asian favorites and includes its own bar with signature cocktails. The Prema Lobby Bar offers a quiet respite for hotel guests, and the Oasis Bar serves the beautiful pool deck and cabanas. Finally, the VIP lounge includes its own bar as well as a granite buffet that can be made hot and cold with the flip of a switch.


Location: Tucson, AZ
Opening Date: November 2011
Owner: Pascua Yaqui Tribe


Asian Restaurant
Steakhouse & Bar
Room Service Kitchen
Central Production Kitchen
Hotel Lobby Bar
VIP Lounge
Pool Bar

“frk has had the good fortune to with Rippe Associates for more than 20 years on many projects together. Our focus is the K-12 market and we have always appreciated the deep knowledge base, attention to detail, and extensive experience the team at Rippe Associate provides for educational design. We have also greatly valued the professional, yet personal approach, their designers take with our clients. When working with Rippe, we are always confident the project will be a success!”

Thomas C. Wollan, AIA, LEED AP

Partner at frk architects + engineers

“When it comes to dietary planning, Rippe is always first on my list when team building. They have a strong understanding of all the issues, are creative problem solvers, and are consistent with their execution.”

Daniel J. Rectenwald, AIA, ACHA, NCARB

Vice President, Principal at HGA

"The development of Elmhurst Hospital’s replacement campus was complex. The Rippe team supported our vision to transform healthcare foodservice. The result was exceptional reviews from our patients and staff, along with a facility that supported efficient operations."

David E. Reeves

Past President of the Association for Healthcare Foodservice (AHF)

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