Pot Liquor Will Fire Up a Smokehouse at Town Square

Las Vegas is frequently maligned for its barbecue options, but a newcomer hopes to fix that culinary gap at Town Square. Pot Liquor CAS, abbreviated from Contemporary American Smokehouse, is the new concept from Flip Arbelaez and Doug Bell, whose combined resume features experience with Todd English, StripSteak, Heraea at The Palms and Gallagher's Steakhouse at New York-New York.

Their smokehouse won't focus on a particular style or regional preparation and will also feature the duo's twist on Southern cuisine. Appetizers scheduled so far include stuffed trotters accompanied by brandy braised apples, "pepper greens and sticky sauce, grilled prawns with Boudin Noir and pork belly with country grits." Entrees include "Texas style sliced beef brisket, hangar steak over ox-tail ragu, fried catfish benedict and Carolina chopped pulled pork." A fried green tomato salad also makes the grade.

Pot liquor is the name of the broth used to cook meat or vegetables and they will be boiling their "signature side dish," collard greens, to create some new flavors. Bloody Mary mix will be added to the broth for some dishes.

The drinks menu will include an "extensive American whisky selection," plus a full cocktail list and variations of "sweet teas and fresh squeezed lemonades."

The 6,622-square-foot restaurant is located next door to Crazy Pita, adopting an "urban and rustic" feel with exposed brick walls featuring pieces from local artists. With the help of communal seating, the team hopes the environment will lend itself to a "festive and energetic vibe." They've already worked out the soundtrack, ranging from Motown and "soulful classic rock to contemporary hits and high tempo jazz. "

Pot Liquor is aiming for a late August debut.
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