Brian Howard and Corey Nyman are on the verge of bringing two of the most exciting new restaurant concepts to the Arts District. Next fall, they plan to open Harvest & Larder — Honest American Cookery & Libations and Grazing Pig Charcuterie on the first floor of 1130 S. Casino Center.
Howard, the former corporate executive chef at Comme Ça at the Cosmopolitan of Las Vegas, and his business partner Nyman, partner and founder of boutique winery Labor Wines from Oregon's Willamette Valley, teamed up on Grazing Pig Food Group.
[Photos: Bradley Martin]
Both restaurants will be housed under one roof, sharing a kitchen in the 8,000-square-foot-plus space.
The two say that Harvest & Larder will pair seasonal ingredients with whole animals, seafood and vegetable-driven cuisine, "sourced as responsibly as possible from small farms that are local, regional and around the country.
"It is about the dedication to Old World-style cookery using wood-fire, embers, cast iron and preservation mixed with modern plate presentations," they tell Eater Vegas exclusively. "H&L is all about sharing and giving back within the community; creating a social environment where everyone can connect through great food, beverages and experiences at a reasonable price."
On the charcuterie side of the restaurant, find "Old World charm with new world flavors in an urban setting, to reflect the community around."
Grazing Pig Charcuterie will be a seasonal butcher shop and neighborhood sandwich counter that plans to have a seasonal menu as well, along with house-made charcuterie, artisanal cheeses, freshly baked breads, specialty cuts of heritage meats and soups and sandwiches.
UPDATE: Apparently, the two restaurants will only take up 4,600 square feet of the space downstairs.