Dominique Crenn among celebrity chefs coming to The Sundry in Las Vegas

When Patric Yumul, the Las Vegas-born restaurateur, and Michael Mina, the celebrity chef (Michelin stars, James Beard awards, restaurants around the world), were bringing together culinary talents for The Sundry, a food hall they created in the UnCommons development in Southwest Vegas was like hosting a friends feast.

Dominique Crenn, who holds three Michelin stars (the only American woman to do so) for Atelier Crenn, is a friend and colleague from San Francisco. She’s launching a plant-based taco restaurant at The Sundry. Another chef friend (and friend of Crenn’s) Matt Horn is opening a Divers branch of his Oakland, Calif. fried chicken spot.

Marko Sotto, owner of a cal-Italian restaurant at The Sundry, previously worked for Chef Mina’s restaurant group. Just like Eric Perlin, a veteran of Las Vegas hospitality; with Phil Park, he sets up an artisanal sandwich shop at The Sundry. Alexandra Lourdes and Lin Jerome bring their elegant donuts to the food hall; Lourdes is a longtime friend of Yumul.

And so on. And so on.

“We have a relationship with every chef and every operator,” said Yumul, CEO of TableOne Hospitality, which he recently founded with Mina and with hotel investment group Highgate. The food hall is TableOne’s first Vegas project.

The Sundry, with its own street entrance to UnCommons, includes two full-service restaurants, a dozen other food and beverage vendors (with menus via QR code), a communal kitchen (with chef’s table), a central bar, a common dining room, and outdoor spaces, on 20,000 square feet.

Sundry’s team gave the Review-Journal an exclusive look at all the tasty ones.

Two full-service restaurants

● The Madrina – Crenn will make its Vegas debut with plant-based cocktails and tacos featuring organic ingredients and global flavors and traditions. Tequilas and mezcals take on a star twist at the bar and with table service margaritas. La Madrina has a private terrace for outdoor dining.

● Mizunara – TableOne Hospitality has partnered with the Sho Group and San Francisco chef Shotaro “Sho” Kamio to create this friendly temaki bar specializing in traditional and modern sushi. Chef Sho, of Iyasare Restaurant in Berkeley, California, is known for reinventing Japanese comfort food. Mizunara is complemented by a bar housed in a whiskey shipping container featuring Japanese whiskey, sake and whiskey highballs. There is also a private dining terrace.

Six other concepts

● Oyster bar — Salty meets savory at this vendor offering a daily selection of seasonally harvested oysters and small plates of Iberian jamón, pata negra, prosciutto and serrano ham.

● BarZotto – Owner Sotto and Executive Chef Nicholas Pallone bring their sweet Cal-Italian sensibility from San Francisco to Vegas. Fresh seasonal ingredients, salads, homemade pastas and rotisserie meats help evoke the neighborhood vibe.

● Dhabaji — Alejandro Medina, owner of the Michelin-acclaimed Bibi Ji in Santa Barbara, California, and Rajat Parr, James Beard Award-winning sommelier, introduce this Indian restaurant featuring dishes from the original Californian and cuisine from dhabas, the popular Indian roadside food stalls. Rare, low-intervention wines complement the cuisine.

● Diane’s Bloody Mary Bar – The bar, named after chef’s wife Mina, will serve from a vintage Airstream trailer in the open air, with gory signatures like classic vodka, bloody Maria (tequila reposado), bloody Diane (mezcal smoky), a bloody, spicy Bourbon, and a non-alcoholic Mary mocktail made with an original bloody blend or jalapeño.

● Coastal Greek grills from Kávos – Chef-owners Girair “Jerry” Goumroian and Nikos Georgousis of Meráki Greek Grill in Vegas draw inspiration from coastal and island Greece for the grill. The menu offers fish and seafood from around the world to accompany classic salads and side dishes.

● Cowbird – Chef-owner Horn has been widely praised for the original Kowbird, a community-minded fried chicken restaurant in Oakland, Calif., known for blending innovation with tradition and focusing on flavor.

“I can’t wait to come and make a splash in Vegas,” said Horn. “I think Vegas allows us to do a little more, be a little more creative, and have a little more fun.” Look for chicken and waffles, a Korean fried chicken sandwich, and a version of smoky barbecue fried chicken (Horn is also celebrated for its Horn Barbecue in Oakland).

And six other choices

● Cafe Lamill — This Los Angeles-based specialty coffee roaster serves single-origin coffees and coffee blends from around the world.

● Small Peso – This LA restaurant is heading to Vegas with its signature blend of Filipino culture (in the Philippines and LA) and carefully selected ingredients that make for a modern Filipino menu. Chef Ria Dolly Barbosa and hospitality veterans Tiffany Tanaka and Robert Villanueva are behind The Sundry restaurant and outpost.

● Good sandwich company – Perlin and Park, longtime Vegas cooks, are currently celebrating their obsession with great sandwiches at Proper Sandwich on South Rainbow Boulevard. This obsession with creativity and top-notch ingredients continues at The Sundry. Will chicken bánh mi be on the menu? Let’s hope so.

● Donuts and donuts Saint-Honoré — The founders of Saint Honoré (and Café Lola), Lourdes and Jérôme, are two restaurateurs of the moment in Vegas; They seem to be everywhere. Including at The Sundry with their avant-garde donuts made daily from brioche dough. And donuts? They are made to order.

● Smoothie ice cream – Smitten Ice Cream began in San Francisco when Founder and CEO Robyn Sue Fisher patented an ice cream machine capable of producing ultra-smooth scoops in about 90 seconds. Today, Smitten still makes everything from scratch – from ice cream bases and cone batters to sauces, cookies and toppings. At The Sundry, customers can try what Vogue has called the world’s freshest ice cream.

● SoulBelly BBQ — Is it really only 16 months since James Beard nominee and former “Top Chef” chef Bruce Kalman opened SoulBelly BBQ? Barbecue has already become a Las Vegas institution, and Kalman is the town’s chief pitmaster. Burnt ends, pulled pork, pork belly, Texas brisket, and some of the best macaroni and cheese in town await.

The Sundry, designed by Studio 11 Design of Dallas, is located at 6840 Helen Toland St. in the UnCommons development. Follow updates at and @TheSundryLV on social media.

Contact Johnathan L. Wright at [email protected] Follow @ItsJLW on Twitter.

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