Ryan Doherty, founder of the company behind some of Downtown Las Vegas’ top bars and restaurants, Corner Bar Management, will bring retro desert charm and a touch of glamour to Fergusons Downtown Motel with the company’s latest boutique restaurant and bar, Peyote, opening in early September.
A Fremont East Entertainment District landmark since 1960, Fergusons is a retro haven where modern desert architecture, captivating retail and live music collide as one eclectic community. A 3,400-square-foot, color-soaked oasis, Peyote will enhance the mix with distinctive brunch and dinner dishes, creative cocktails and funky, laid-back décor. A cactus and succulent garden will welcome and inspire a sense of free-spirited wanderlust as a harmonious arrival.
A collection of local culinary, cocktail and design architects join Doherty as partners in Peyote. They include Kim Owens and Chef Justin Kingsley Hall, who are behind community-oriented restaurant, Main St. Provisions, located in Las Vegas’ Arts District, and Jolene Mannina, widely recognized as Las Vegas’ culinary events maven as the founder of both Secret Burger and Vegas Test Kitchen, as managing partner running the front of house. Max Solano, most recently head of whisky education and a new brand partnership acquisition analyst for Southern Glazer’s Wine & Spirits of Nevada, completes the team as the beverage and cocktail program consultant for Peyote.
“I’m thrilled to collaborate with some of the most talented and creative culinary minds in Las Vegas on what is Corner Bar’s first concept centered on elevated cuisine,” said Doherty. “We’ve assembled an incredible team and look forward to continuing to shape Downtown Las Vegas as an unmatched destination.”
Courtesy of Keegan Arthur Olton, the artist behind Corner Bar’s other light installations at Discopussy and Lucky Day, Peyote’s patio will be adorned with desert-hues and a custom 3D-mapped LED bistro-light canvas. Contrary to the average bistro light, more than 1,500 individually addressable lights include full color RGB pixels to work together, creating a glimmering mirage from above that responds to music controlled by custom lighting control software.
Guests will be invited to quench the desert heat with handcrafted dinner cocktails including the Tea For Two, a refreshing shared beverage for two capturing the fresh essence of summer, made with either certified organic vodka or small batch bourbon, OM organic lemon and ginger liqueur, fresh lemon juice, fresh white peach and cold-brewed organic earl grey tea served in a modern presentation; El Camino, a deliciously fascinating libation with gentle smoke notes is made with Joven mezcal, Alpine Preserve liqueur, passion fruit puree, fresh lime-agave sour and smoked sea salt; Hey, Smokey!, a 30-day barrel-aged cocktail made with bourbon, apple brandy, Aperol, Amaro Nonino and orange and tobacco bitters gently smoked with a proprietary wood blend and fully blinged; and more.
Peyote’s upscale dinner menu will offer a decadent arrangement of appetizers, such as an heirloom tomato summer squash tart; mini shrimp toast topped with wild smoked salmon roe; American country ham on toast served with tangy pickled mustard seed, carrot aioli and wild arugula topped with red eye gravy; and more. Savory main dishes include Carolina Gold rice risotto with grilled corn, sunflower seeds, leeks and almond milk; heritage pig sandwich with grilled pork belly, grass-fed butter, radish, plum mustard, rouge creamery cheese and red pepper pickles; Santa Maria vintage tri-tip grilled on oak served with grilled baby gem, corn salad, pickles, chili preserved radish, butter ball potatoes and fry bread designed to feed three to six guests; and more.
Guests will be encouraged to bask in the sun on the open-air terrace and enjoy a fresh brunch from noon to 4 p.m. on Friday through Sunday. Peyote’s aspirational brunch menu will include an array of on-trend dishes, from grilled and chilled shellfish, served on a platter with half dozen chilled oysters on the half shell, chilled smoked mussels, grilled prawns and a half lobster tail; plant-based JUST egg quiche with red kitten spinach, caramelized leeks, lions mane mushroom and JUST eggs baked in a non-dairy pie crust; fire roasted tomato and American ham which consists of an heirloom tomato roasted over oak, shaved American country ham, smashed then fried fingerling potatoes, red-eye gravy with two eggs; and more.
Peyote will be open from 6 p.m. to 2 a.m. on Wednesdays and Thursdays, and from noon to 2 a.m. from Fridays through Sundays.
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