The main support beam, steel painted brown, stretches down a slatted walnut ceiling. Elsewhere, 1228 Main retains some of the original bricks, painted white. A brick wall with rectangular cutouts, window-style, partitions the dining room from the bar. There’s also a catering company “out the back door,” Robins said, and a marble bar built, in part, for a late-night scene. Menus are seasonal, built on a foundation of California cooking and artisan producers, with French and Italian influences. At night, elevated dinner offerings take pride of place. During the day, 1228 Main is a place for breakfast, lunch and coffee. Hopefully, 1228 Main is something we will use as a jumping-off point to go into other cities and their neighborhoods.”īut back to the bakery program, which features eight different loaves and 10 pastry varietals for the menu, counter sales to customers and trade sales to other restaurants. “This is part of the fabric of the growth of the street. “We’re not going to come downtown with a branded piece like we have with Spago on the Strip,” Robins said. 1228 Main is a first for the Wolfgang Puck organization: a restaurant the chef is involved in that’s not positioned as a Wolfgang Puck restaurant. A start date for bar and dinner service is still being determined. It’s inspiring - and freeing.”ġ228 Main () opens Monday for breakfast, lunch and sales of baked goods. This is an opportunity to make my own decisions. “For 30 years, for every restaurant I’ve run for him, I’ve made decisions by putting on my Wolfgang Puck hat. “It took me 30 years to develop a team that would allow me to come down here,” Robins said. Main St.) has been a restaurant three decades in the making, Robins said, gathering long-standing culinary confrères and younger kitchen colleagues to break bread together, as it were. Robins extended the rear of the 1950s building, which his company bought in 2021, to accommodate baking operations.ġ228 Main (address: 1228 S. The bakery is a central point of the restaurant.”Īnd so the pastry case lies just inside the door, offering croissants and pain au chocolat, flaky danish cradling heaps of blueberries, and cruffins (croissant-muffins) provisioned with tangy lemon curd.īehind the case, crusty loaves of artisan bread, artfully arranged just so, fill wooden shelves 1228 and MAIN logos are baked into the loaves. “I’ve always wanted to have here a neighborhood spot like that or like the neighborhood spots where I grew up in San Francisco. You would come into a bakery run by a family and smell the bread, smell the pastries, smell the coffee. Robins, who is keeping his day gig, has ranged the world opening restaurants for Puck, and “my love of bread, my love of pastries, comes from my travels in Europe. (Daniel Pearson/Las Vegas Review-Journal)Īt the new 1228 Main in downtown Las Vegas, baked goods are these things all at once: menu staples and works of art, purveyors of sense memory and inspiration for the restaurant.ĭavid Robins, a former San Francisco chef and the longtime director of culinary operations for Wolfgang Puck, created 1228 Main, and the celebrated chef is one of his business partners in the venture. An assortment of artisan bread at David Robins’ new restaurant, 1228 Main, in the Arts District on Wednesday, May 31, 2023, in Las Vegas.
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