A new food hall brings local chefs together with 20 different vendors just south of Ikea. The two-story, 18,000-square-foot Platform One plans to open at UnCommons, the $400-million project with office space, restaurants, and housing spread over 40 acres at the 215 Beltway and Durango Drive.
A new hospitality group is behind the food hall. Batch Hospitality from the classic Italian restaurant Piero’s owner Evan Glusman; Wayne F. Jefferies, the co-owner of Stoney’s Rockin Country; and Piero’s chef Chris Conlon. The trio worked with UnCommons to deliver 4,000 meals to health-care workers since the coronavirus pandemic broke out.
Platform One brings dining options from a dozen local chefs and food industry veterans.
Geno Bernardo, who had Nove Italiano at the Palms and ran Herringbone at Aria, plans to have an Italian raw bar with seafood and shellfish, serving dishes such as kanpachi crudo with pork crackling and banyuls vinegar, and wild mackerel with mustard greens, Aleppo pepper, and tangerine.
Claudia Andracki from Desert Bloom Eco Farm, a 10-acre farm near Pahrump, will bring organic, fresh produce to Platform One, along with dishes from Jessica Perlstein, the executive sous chef at Main St. Provisions, opening in the Arts District. That outlet will offer dishes such as white bean and Swiss chard soup, and roasted heirloom carrots with spinach, feta, and herb vinaigrette.
Roy Ellamar, who has Harvest at the Bellagio, also plans to bring his dishes to Platform One.
The design of the space offers an homage to the arrival of the Union Pacific Railroad in Las Vegas in 1904.
UnCommons plans to break ground this spring. Phase 1 of the project, from Matter Real Estate Group, which also opened the outdoor shopping center Town Square, includes $250 million in construction costs to bring office space, retail outlets, and a food hall with restaurants.
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