Promising a gastropub twist on "Filipino-Spanish-American" dishes, Cutting Board has set a formal opening date inside the former 5,918-square-foot Lin Buffet on Rock Springs Drive. Created by Barry Picazo and his team from South San Francisco's four-year-old Fort McKinley restaurant, the doors will open to locals on May 23 at 5 p.m.
Prior to the completion of the Las Vegas kitchen, the Cutting Board menu was road-tested in California, creating "signature and traditional" dishes, sandwiches, noodles, soup, "casa rice," "Gastro sides" and dessert.
Already previewed, oxtail Kare-Kare in peanut sauce, tamarind pork ribs, "Chori Burger Meatballs," a Kobe beef burger with "sweet longganisa, Tabasco fried onions and arugula," "crispy pork sisig," longsilog, paella, escargot in spicy coconut milk and a Fort McKinley favorite dessert, bibingka soufflé.
The roomy interior includes a separate bar and seven 60-inch TVs. Among their draft selections, a Purple Haze raspberry beer, Alaskan White Ale, their Belgian-style witbier and a Joseph James Citra Rye Pale Ale.