A
heartfelt passion for savoring life’s flavor drives Chef Bradley Manchester,
who will debut Glutton in downtown Las Vegas on Friday, April 10 at 5 p.m.
Glutton will feature an eclectic menu of New American cuisine for lunch and
dinner daily.
Located
on Carson Avenue, across 7th Street from Downtown Container Park, Glutton will
showcase savory meats, locally sourced produce, house-made pastas and seafood
from the Pacific Northwest. Created with an adventurous palate in mind, the
cuisine will appeal to diners who enjoy trying new things and appreciate fresh,
flavorful ingredients.
“I
equate the enjoyment of good food with living life to the fullest,” says
Manchester. “Glutton is about satisfying culinary desires with really great
food and enjoying life’s indulgences.”
A
wood-burning oven will impart rustic flavors to roasted meats and vegetables,
enabling Manchester to make the most out of simply prepared yet wholesome and
high-quality ingredients. Offerings will include wood-oven roasted sea bream
with fennel seed, concord grape, car acara orange and white balsamic, as well
as an arugula and almond wood-fired flatbread topped with goat cheese, robiola,
shishito, honey and pesto.
Through
a partnership with local farms, Glutton will offer custom herb and greens
mixes, which will provide the foundation for his surprising fresh salad and
vegetable dish repertoire, such as a shaved apple and celery salad, served with
torn herbs, crushed hazelnuts, Manchego cheese and a Riesling vinaigrette.
Rather than heavily salting or adding fats to many of his dishes, Manchester is
fond of using generous amounts of herbs and acids—such as citrus and
vinegars—to brighten his creations and “wake up” diners’ palates. A dish of
shaved Brussels sprouts with kale, dill, shaved fennel, parmesan and tahini
vinaigrette represents another glimpse at the lighter, yet incredibly
flavorful, side of Glutton’s menu.
On
the flipside, Manchester will offer some dishes crafted to be truly indulgent,
such as lamb neck sugo with smoked pappardelle or Buffalo-style sweetbreads
with pickled celery and whipped bleu cheese. A charcuterie plate will feature
chicken liver mousse, house-made head cheese, bresaola, mustard, pickles and
toast. Desserts will incorporate wood-roasted fruits, homemade ice cream, and
comfort-food offerings such as apple and olive oil upside-down cake with spiced
pecan streusel and cider ice cream.
A
vibrant bar program will feature barrel-aged cocktails, such as the Glutton for
Punishment, composed of Seagram’s gin, Cointreau and Krogstad aquavit, as well
as six craft beers on draft and a variety of beers and ciders served in cans
and bottles. A thoughtful wine list will offer bottles as well as many options
for wine-by-the-glass.
Glutton
is housed in a renovated midcentury building and maintains the original oak
ceiling from its original 1955 construction. Stained concrete floors, exposed
brick and a solid stone chef’s counter combine to create an industrial yet
comfortable atmosphere. The restaurant seats approximately 78 patrons indoors
and an additional 25 on an outdoor patio, where guests can dine among the fresh
herbs Manchester will cultivate there.
Dinner
hours will be 5 to 10 p.m. Sunday through Thursday and 5 to 11 p.m. on Friday
and Saturday. Lunch service will begin on April 20; lunch will be served Monday
through Saturday from 11 a.m. to 2:30 p.m.
For
more information, visit www.GluttonLV.com, like it on Facebook or follow it on
Twitter or Instagram @gluttonlv.
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