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F. Pigalle, an Ode to Paris' Red Light District, Debuts on Fremont East

The fondue restaurant from Sam Marvin and Jeffrey Fine features savory and sweet dips.

F. Pigalle
F. Pigalle
Amelinda B Lee

F. Pigalle
Address: 508 Fremont St.
Phone: 702-489-3525
Status: Open from 4 p.m. to 4 a.m. daily

Echo & Rig’s Sam Marvin and LEV Restaurant Group's Jeffrey Fine debuted their very first restaurant project together under their new Foodcult brand with the opening of F. Pigalle, a fondue spot that pays tribute to Paris’ Red Light District. The new spot in Downtown Las Vegas takes over the former home of Radio City Pizza.

Las Vegas artist Pete Castro created the bright mural that sets the tone for the space, depicting Paris’ Quartier Pigalle, home to the dancers of the Moulin Rouge. Guests can sequester themselves in private red booths and concrete steps with room for about 75 inside and 45 in the outdoor bar area. The space itself is decked out in old French newspapers on the walls.

Guests can dine on fondue in options such as cheese for $22, shrimp for $25 or steak fondue for $25, as well as a chocolate fondue, mais bien sûr, for $9. Marvin uses produce from Wiser Farm and steak from Double R Ranch.

"I've had a vision for years of a sultry, intimate dining experience where my guests indulge in the art of eating, share the fun of preparing their fondue feast, while sipping on wine in a manner that [harks] back to the days of Napoleon," Marvin says in a press statement. "Downtown Las Vegas is the perfect location for our new venture — it’s lively, gritty, relevant and in the heart of one of greatest playgrounds in the world."

The unlimited wine here is served in baby bottles, an ode to a Parisian glass tax levied on stemmed glasses in the early 1800s. In the rear of the restaurant, in the former home of Retroscena, the Red Light Bar takes over the back alley. The bar takes its inspiration from the cocktail haven The NightJar in London.

Radio City Pizza

508 Fremont St, Las Vegas, NV 89101 (702) 982-5055 Visit Website

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