A neighborhood Italian restaurant and wine shop by Las Vegas hospitality veteran Jason Rocheleau, AMARI offers classic Italian American cuisine, including handcrafted pasta, pizzas, and more. The restaurant houses a market in the front, where guests can purchase a bottle of wine to enjoy in the restaurant, or in the quad, or to take home.
Ham bar and oysterette developed by TableOne Hospitality which will feature a daily selection of seasonally harvested oysters and small plates of Jamon Iberico, Pata Negra, Prosciutto and Serrano Ham.
San Francisco-based Cal-Italia style restaurant with old world charm and a hip modern sensibility from Owner Marko Sotto. This warm neighborhood gathering place will feature a creatively inspired fresh, seasonal menu. Friends and family will enjoy handmade pastas, salads, and roasted meats made fresh daily.
Critically acclaimed B.S. Taqueria showcases Chef Ray Garcia’s uniquely Mexican American approach to cooking in a casual yet lively atmosphere. The ingredient driven taqueria offers creative twists on classic tacos like chile-rubbed al pastor made with cauliflower roasted over a wood fired grill along with time honored favorites like carnitas and house made chorizo all served on freshly pressed heirloom corn tortillas. The menu is rounded out with dishes intended for sharing, all which channel elements of long-established tradition yet are presented with modern appeal. Margaritas, craft beers, and agave spirits are the cornerstone of B.S. Taqueria’s dynamic bar program.
An exciting new Indian food concept with a focus on rare low intervention wine from Alejandro Medina, owner of the Michelin-recognized California restaurant, Bibi Ji, along with founding partner and James Beard Award-winning sommelier, Rajat Parr. The menu will feature a few favorites from the beloved Santa Barbara restaurant along with new offerings highlighting roadside “dhaba”-style culture and cuisine.
Served up in an outdoor vintage airstream, Diane’s Bloody Mary Bar will feature Diane Mina’s signature bloody mary’s such as: Diane’s Classic made with vodka; The Bloody Maria with rich Reposado tequila; The Dirty Diane made with the smokey spirit of mezcal; the unexpected and delicious Bloody Bourbon; the bright and spicy refresher, Mama’s Chelada’s; and the spirit-free, Mary Mocktail made with customers’ choice of Diane’s Original or Dirty Diane’s Jalapeno mix, all rich in antioxidants and health benefits.
Easy Slider brings the time-honored tradition of the classic American burger to The Sundry. Fresh Angus patties will be pressed and griddled with shaved onions and served on a soft potato bun to create the perfect balance of savory and sweet. Our commitment to using simple, yet high-quality ingredients will be evident in every bite.
The Happy Hoagie believes that sandwiches are a lot like life. Fill both with only the best possible ingredients and then enjoy. Fresh and high quality ingredients, made-in-house whenever possible, are front and center at Eric Perlin’s new gourmet sandwich concept. The dynamic menu changes frequently and offers a variety of sandwiches, salads, and sides. Sandwiches pay homage to both the classics from across the globe while also offering a variety of playful creations. The Happy Hoagie hopes to evoke a bit of nostalgia with every bite.
A new concept from Chefs Girair “Jerry” Goumroian and Nikos Georgousis from Las Vegas-based Meráki Greek Grill inspired by the coastal regions throughout Greece and the Greek Islands. The menu will source fresh fish and seafood from the Mediterranean and pristine waters from around the world, paired with classic salads and side dishes that are an equally important part of a traditional Greek table.
Award-winning Oakland-based Chef Matt Horn comes to Las Vegas for the first-time with his popular California restaurant, Kowbird, a soul-infused, family-owned fried chicken joint with a community-minded ethos and exceptional attention to flavor and detail. Inspired by family, legacy, and tradition, Horn has created soul food that acknowledges culture and comfort.