A new food hall on the outskirts of Las Vegas brings together a variety of globally influenced culinary experiences from acclaimed chefs, along with some innovative local and regional foodservice concepts.
The Sundry, located in a mixed-use development called UnCommons in southwest Las Vegas, is the first project in the city from TableOne Hospitality, a partnership that includes acclaimed chefs and restaurateurs Michael Mina and Patric Yumul.
The 20,000-square-foot industrial space features a range of indoor and outdoor seating options and full bar service. Customers seat themselves and place their orders via a QR code-accessed menu on the table that includes all 14 restaurant concepts.
Many of the chefs hail from California, including Ray Garcia, who launched the Mexican-American restaurants Broken Spanish and B.S. Taqueria in Los Angeles in 2015, earning him Chef of the Year honors from Esquire Magazine. The Sundry includes a new outpost for the B.S. Taqueria concept (the “B.S.” stands for Broken Spanish), which offers creative twists on classic tacos, such as Cauliflower al Pastor and Swordfish al Carbon, served in freshly pressed heirloom corn tortillas, along with other Mexican-inspired fare.
Garcia, who also worked in the kitchens of fine-dining restaurants for several years, traces his culinary influences back to the dishes he ate growing up in a Mexican-American family in East Los Angeles, he said in a video posted on his website.
Another California chef making his Las Vegas debut in The Sundry is Alejandro Medina, whose Bibi Ji modern Indian restaurant in Santa Barbara, California, earned a mention in the 2021 Michelin Guide. In the new food hall, Medina and his business partner, James Beard Award-winning sommelier Rajat Parr, have opened Dhaba Ji, which features a handful of items from Bibi Ji along with new items that reflect the “dhaba” style cuisine popular at roadside restaurants throughout India and Pakistan. These restaurants often feature local specialties and regional variations of popular Indian dishes.
Also hailing from California is the first Las Vegas outpost for Kowbird, a Southern fried-chicken concept from Matt Horn, chef/owner of Horn Barbecue in Oakland, California.
“We wanted to do something that let our love of chicken shine through,” Horn said in an interview with a local CBS TV station. “We focus solely on the quality of our chicken here, and we don’t shy away from that.”
Local concepts have also made the cut in The Sundry, including Kávos Coastal Greek Grill, from Girair “Jerry” Goumroian and Nikos Georgousis, who also operate the Las Vegas-based Meráki Greek Grill regional chain. The new concept, inspired by the culinary traditions of coastal Greece and the Greek islands, sources fresh seafood and pairs it with classic salads and side dishes. Seafood entrées are simply grilled and finished with wild oregano, lemon, and extra virgin olive oil.
“Our philosophy is the more you do to it, the more you take away, so we keep it really simple,” said Goumroian, in a local NBC TV news show.
The roster of restaurant concepts also includes:
Bar Oysterette — a ham bar and “oysterette” developed by TableOne Hospitality featuring a daily selection of seasonally harvested oysters and small plates of Jamon Iberico, Pata Negra, Prosciutto, and Serrano Ham.
BarZotto — a San Francisco-based “Cal-Italia” style restaurant from Marko Sotto, owner, and Nicholas Pallone, executive chef, featuring a fresh, seasonal menu of handmade pastas, salads, and roasted meats.
Easy Slider — a classic American burger restaurant from TableOne Hospitality serving fresh Angus patties pressed and griddled with shaved onions on a soft potato bun.
Mizunara — open-faced sushi hand rolls from award-winning San Francisco-based Japanese chef Shotaro “Sho” Kamio.
Petite Peso — a modern Filipino restaurant from Los Angeles-based chef Ria Dolly Barbosa and restaurant industry veterans Tiffany Tanaka and Robert Villanueva.
SoulBelly — a regional barbecue restaurant from Top Chef alum Bruce Kalman, who first introduced the concept in Las Vegas in 2021.
Other concepts include The Happy Hoagie gourmet sandwich shop from Las Vegas restaurant veteran Eric Perlin; a donut and beignet shop called Saint Honoré; acclaimed San Francisco-based scoop shop Smitten Ice Cream, which has a patented process for quick-freezing ice cream on site; and Diane’s Bloody Mary Bar, operated out of a vintage airstream trailer in the outdoor area of The Sundry.
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Image: The Sundry