Specialty Food Magazine

PHOTOS: THE SUNDRY The market also offers a variety of high-quality perishable items, including an assortment of cheeses from around the world; a selection of 1855 Black Angus Beef and other hard-to-find cuts from premium suppliers; foie gras, and caviar. It also has a deli featuring imported gourmet meats. Lemon Tree also carries some local favorites, including packaged Luv-It Frozen Custard, which operates a dessert shop that has been a Las Vegas destination for 50 years. Local craft beers include offerings from Big Blue Van, College Street Brewhouse, and Bad Beat Brewing, along with other domestic and imported beers, hard kombuchas, coolers, and wines.—M.H. The Sundry Food Hall Las Vegas 6840 HELEN TOLAND STREET, LAS VEGAS The Sundry: An Elevated Food Hall, Both Global and Local 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, 16 SPECIALTY FOOD SPECIALTYFOOD.COM STORE & RESTAURANT TOUR

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