New details on the two dining concepts Corey Nyman and chef Brian Howard are bringing to downtown hints at their ambition for integrating into the neighborhood.
Their ground floor, 4,530-square-foot space will be home to both the counter service Grazing Pig Charcuterie and full-service restaurant, Harvest & Larder — Honest American Cookery & Libations. They will be sharing a kitchen and creating an urban lounge for the area between the two ventures.
The charcuterie will be given its own door on the California Street side of the former Winfield Manor retail building. Inside, six window seats are available for purchasers of the house-made charcuterie, artisanal cheeses, freshly baked breads, specialty cuts of heritage meats and soups and sandwiches.
Diners can also eat at the 16 seats provided at sidewalk tables on this side of the building, featuring views to the south of the Stratosphere.
In the middle of the room, the lounge seats eight, while a U-shaped bar has space for 20 stools.
The main dining room of Harvest & Larder can seat 80, plus 24 more on a yet-to-be announced patio being built on the Casino Center Boulevard side of the building.
Harvest's menu will pair seasonal ingredients with "whole animals, seafood and vegetable-driven cuisine."
Proposed hours are 11 a.m. until 7 p.m. for the charcuterie and 11 a.m. until 2 a.m. for the Harvest & Larder, serving lunch and dinner and a brunch menu.
Extensive work is underway on the site, including making space available for future upstairs tenants and a fall opening date appears on track.