The triple play of new dining headed Downtown onto Carson Avenue will roll out over time, not all at once. Located just down the block from the John E. Carson Hotel and diagonally across the street from Eat, thanks to project overseers Breslin Builders we know now this site dubbed the Sears Building was not an actual Sears retail outpost, rather once owned by a Mr. Sears.
As first uncovered by Eater Vegas, three diverse restaurants will be slotted in the property, alongside the existing and upgraded A Cut Above The Rest barbershop. All three eateries will feature outdoor dining and drinking on their own private, rear patios.
The corner spot facing Container Park will host Glutton from chef Bradley Manchester. The 2,000-square-foot restaurant will feature a bricked-in 700-square-foot rear patio. Their Facebook page is promoting a mid-November debut.
The small plate-menu featuring whole roasted meats and fish will be created on wood-burning grills and ovens, with the ambition that the "aromas coming from the wood burning oven will hypnotize you." The menu will be based around "snacks, small & large plates, both meant for sharing, and flat breads."
Glutton will also feature a full-service bar, an open kitchen and a chef’s table to bring guests even closer to the aromas. Glutton will be open for lunch and dinner, seating 70 inside and 30 on the patio.
Next door, Vegenation from chef Donald Lemperle sits between Glutton and the barber shop which has remained open during all the construction. One-hundred percent vegan, this breakfast, lunch and dinner spot will aim for a healthier antidote to the nearby Fremont Street dining experience. A November debut is also hoped for.
On the corner is the least known entity. Zydeco Po-Boys a Cajun concept created by Brandon Trahan has no social media presence. Back in March, original plans described this as a "soul food" venture, with live music at least twice a week.
The 875-square-foot, thin rectangular space with a painted brick veneer, will include a 760-square-foot patio on the western side of the building. Thirty-two outdoor seats at eight tables was the plan and a service window for take-out was imagined for the front of the restaurant. No menu other than the obvious promise of po-boys, nor a date for completion has been offered.