Two chefs team up to bring a new breakfast and lunch restaurant to the former home of Standard & Pour, one of the final restaurants Kerry Simon put together before his death in 2015. Antonio Nunez, formerly of Kitchen Table in Henderson, and Scott Commings, the season 12 winner of Hell’s Kitchen who has Freedom Beat at the Downtown Grand, plan to open The Stove by July 2 with a menu of American cuisine with regional influences.
Open seven days a week, the restaurant sits on the second floor of the building with a Coffee Chill Room, dining room, and “Mad Hatter”-styled Twisted Tea Room.
The dining room features views of the mountains to the south and the city to the north. An exhibition kitchen has its own sustainable indoor garden with 900 leaf greens and herbs, which spills into the dining room to make it feel like an indoor patio. Diners can pick up pastries from a muffin bar in the middle of the restaurant that offers “grab and go” service in the Coffee Chill Room. Then there’s the Twisted Tea Room with its own vintage 1950s feel, featuring mismatched sets of bone tea china, gold tables, and a loose-leaf tea counter. Servers here plan to prepare teas or serve small bites of pastries or canapes. A patio offers al fresco dining with views of the valley. A private dining room can host up to 45 guests seated.
The menu includes vegan dishes such as the Benedict Arnold with vegan Hollandaise; a vegan burrito with black beans, avocado, vegan chicken, greens, cheese, and cilantro rice; and a Unicorn Burger with a plant-based burger patty, gluten-free bun, and (almost) cheese.
Dishes for the meat lover include a muffalata, Benedicts, savory and sweet waffles, traditional breakfast plates with smoked eggs, pecan pie pancakes, breakfast salads, and a Mexican Scottish egg.
• All Coverage of The Stove [ELV]
• Where To Dine in Henderson [ELV]