Your First Look Inside Bailiwick

Meet the newest restaurant at the Orleans. Bailiwick combines a gastropub with an entertainment venue with brunch on Saturday and Sunday from 10 a.m. to 3 p.m. and dining every Thursday through Monday from 4 p.m. to 1 a.m.

The space features steel I-beam detailing and industrial sash windows with the look of a repurposed 19th century industrial building. Guests walk in through a steel louvered entryway to find a rectangular bar made with a custom, reclaimed hickory wood bar top and polished blackened-steel bar face, lined with more than 40 taps.

A lounge sits to the right with a collection of antiques anchored by a quirky aubergine velvet sofa and leather seating area.

Guests look to the left to find a gaming area with two custom pool tables with gray felt, a glossy wood shuffleboard table and chandeliers made from steel pipe fittings. A performance stage with a graffiti art backdrop, herringbone-patterned wood plank floors and antique brick-clad walls fill out the bar area.

Guests can sit at a large, 14-seat private dining room with leather-tufted walls.

The menu features more than 100 beverages and table snacks such as hand-dipped carnival bites, featuring smoked sausage coated in corn dog batter and deep-fried as well as Japanese fish tacos, mini corn tortillas stuffed with miso-grilled Pacific tuna then topped with toasted sesame slaw and Sriracha cream. Other dishes include poutine, featuring hand-cut Kennebec potatoes fries, topped with squeaky cheese curds, savory brown gravy and a fried egg.

Also on the menu, flatbreads, sandwiches and a variety of sliders, including the chicken and French toast, served with spicy Southern-fried chicken tenders sandwiched between mini-slices of almond French toast, and served with a rich dark amber maple syrup; and the BLT sliders, which feature a house-made bacon marmalade, gem lettuce, fried green tomatoes and pimento cheese, served on potato slider rolls.

Vegetarians can dine on a black bean burger or try the grilled cheese sliders with butter-griddled brioche with gooey American cheddar and pepper jack cheese, served alongside oven-roasted tomato soup.

Guests can finish the meal with one of Bailiwick’s signature desserts, including the smooth and sticky S’mores; the sugar-coated doughnuts with dipping sauces; or the toffee cake drenched in a Macallan 12 whisky sauce.

Bailiwick serves 38 beers on tap that are nearly all on rotation, including a monthly "tap takeover," with a featured brewery offering six of its brews.

Bailiwick Porter, brewed by Downtown Las Vegas’s Triple 7 Brewery at Main Street Station, makes the menu.

Bailiwick also serves more than 20 specialty cocktails, including three drinks that are barrel-aged in-house for at least 30 days, including the Old Fashioned, Manhattan and Blood & Sand, also available to sample in a flight.

Other signature cocktails include Bailiwick’s Baili-Blu with Stoli blueberry vodka, house-made blueberry syrup and fresh lime; The District, a mix of Zacapa 23 rum, house-made ginger cinnamon syrup, orange bitters and an orange twist; and iced coffee brews, like the Morning Glory with iced coffee spiked with Bailey’s Irish Cream and Jameson Whiskey.

Bailiwick has nightly entertainment with three different entertainers each night.