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The Sundry

Conceptualized by TableOne Hospitality, this upscale food hall is a hub for world-class culinary experiences. Whether you’re into Michelin-starred restaurants or experimental local chefs, you’d better start building up an appetite. Opens soon.

Bar Oysterette

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.

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San Francisco-based Cal-Italia style restaurant with old world charm and a hip modern sensibility from Owner Marko Sotto and Executive Chef Nicholas Pallone. This warm neighborhood gathering place will feature a creatively inspired fresh, seasonal menu. Friends and family will enjoy handmade pastas, salads, and roasted meats from the rotisserie daily.

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Dhaba Ji

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.

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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.

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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.

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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.

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Lamill Coffee

Award-winning specialty coffee roaster headquartered in Los Angeles.

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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.

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Petite Peso

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.

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Proper Sandwich Company

Artisanal sandwich shop focusing on making as many items in-house as possible with the highest-quality and freshest ingredients. From Las Vegas hospitality veterans Eric Perlin and Phil Park, Proper is obsessed with quality, passionate about great sandwiches, and cares deeply about its employees, guests, and community…doing things the proper way.

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Saint Honoré

The world’s first couture doughnut and beignet patisserie locally owned by female entrepreneurs, Lin Jerome and Alexandra Lourdes. Made from scratch daily with brioche dough, Saint Honoré pastry chefs produce the most delectable, stylish and delicious culinary doughnuts; along with made-to-order, French quarter style beignets.

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Smitten Ice Cream

On a mission to reengineer ice cream from the ground up, the San Francisco-based Smitten Ice Cream started when Founder, Robyn Sue Fisher, invented and patented her own ice cream machine that could churn ultra-smooth scoops in ~90 seconds. Touted by Vogue as “The freshest, if not the best, ice cream on Earth,” Smitten prides itself on its commitment to freshness, purity, impeccable texture, and quality of ingredients.

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James Beard-nominated Bravo “Top Chef” alum Chef Bruce Kalman brought SoulBelly BBQ to Las Vegas in 2021, combining fine dining techniques with time-honored practices. SoulBelly BBQ is Chef Kalman’s love letter to regional barbeque, focused on quality ingredients and fully-flavored sides that shine on their own.

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