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.
Category: The Sundry
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.
Diane’s Bloody Mary Bar
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.
Kávos Coastal Greek Grill
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.
Award-winning specialty coffee roaster headquartered in Los Angeles.
TableOne Hospitality teamed up with experiential hospitality platform SHŌ Group founded by Josh Sigel and award-winning San Francisco-based Japanese Chef Shotaro “Sho” Kamio to create a convivial temaki bar specializing in open-style sushi hand rolls in both traditional and innovative approaches. Chef Sho, of the Berkeley, California restaurant Iyasare, is known for his own unique interpretation of simple, Japanese comfort foods. Mizunara will be complemented by an adjacent bar housed in a whisky shipping container showcasing an expansive selection of Japanese Whisky, Sake and Whisky Hi-Balls.
Modern Filipino restaurant highlighting dishes with farm fresh ingredients created by LA native Chef Ria Dolly Barbosa and restaurant industry veterans Tiffany Tanaka and Robert Villanueva. Influenced by both the Philippines and Los Angeles, Petite Peso is a unique combination of fun, classic and approachable.