DOWNTOWN LAS VEGAS’ NEWEST RESTAURANT, GLUTTON, THE PLACE TO ENJOY LIFE’S INDULGENCES, TO OPEN JANUARY 2015
A heartfelt passion for savoring life’s flavor drives Chef Bradley Manchester, who will debut Glutton in downtown Las Vegas next month. Glutton will feature an eclectic menu of New American cuisine for lunch and dinner daily, as well as brunch on Sundays. The exact opening date will be announced in the coming weeks.
Located on Carson Avenue, across 7th Street from Downtown Container Park, Glutton will showcase savory meats, locally sourced produce, house-made pastas and seafood from the Pacific Northwest. Created with an adventurous palate in mind, the cuisine will appeal to diners who enjoy trying new things and appreciate fresh, flavorful ingredients.
“I equate the enjoyment of good food with living life to the fullest,” says Manchester. “Glutton is about satisfying culinary desires with really great food and enjoying life’s indulgences.”
A wood-burning oven will impart rustic flavors to roasted meats and vegetables, enabling Manchester to make the most out of simply prepared yet wholesome and high-quality ingredients. Offerings will include wood-oven roasted sea bream with fennel seed, concord grape, cara cara orange and white balsamic, as well as an arugula and almond wood-fired flatbread topped with goat cheese, robiola, shishito, honey and pesto.
Through a partnership with local farms, Glutton will offer custom herb and greens mixes, which will provide the foundation for his surprising fresh salad and vegetable dish repertoire, such as a shaved apple and celery salad, served with torn herbs, crushed hazelnuts, Manchego cheese and a Riesling vinaigrette. Rather than heavily salting or adding fats to many of his dishes, Manchester is fond of using generous amounts of herbs and acids—such as citrus and vinegars—to brighten his creations and “wake up” diners’ palates. A dish of shaved Brussels sprouts with kale, dill, shaved fennel, parmesan and tahini vinaigrette represents another glimpse at the lighter, yet incredibly flavorful, side of Glutton’s menu.
On the flipside, Manchester will offer some dishes crafted to be truly indulgent, such as lamb ragu with smoked pappardelle, rapini pesto and ricotta salata or Buffalo-style sweetbreads with pickled celery and whipped bleu cheese. A charcuterie plate will feature chicken liver mousse, house-made head cheese, La Quercia Rosa, mustard, pickles and toast. Desserts will incorporate wood-roasted fruits, homemade ice cream, and comfort-food offerings such as apple and olive oil upside-down cake with spiced pecan streusel and cider ice cream.
A vibrant bar program will feature barrel-aged cocktails, such as the Glutton for Punishment, composed of Seagram’s gin, Cointreau and Krogstad aquavit, as well as six craft beers on draft and a variety of beers and ciders served in cans and bottles. A thoughtful wine list will offer bottles as well as many options for wine-by-the-glass.
Glutton is housed in a renovated midcentury building and maintains the original oak ceiling from its original 1955 construction. Stained concrete floors, exposed brick and a solid stone chef’s counter combine to create an industrial yet comfortable atmosphere. The restaurant seats approximately 78 patrons indoors and an additional 25 on an outdoor patio, where guests can dine among the fresh herbs Manchester will cultivate there.
Glutton will be open Monday through Saturday from 11 a.m. to 2:30 p.m. for lunch and 5 to 11 p.m. for dinner. On Sundays, the restaurant will open from 9 a.m. to 3 p.m. for brunch and 5 to 11 p.m. for dinner. For more information, visit www.GluttonLV.com, like it on Facebook or follow it on Twitter or Instagram @GluttonLV.
ABOUT BRADLEY MANCHESTER
Chef Bradley Manchester believes in living life to the fullest and enjoying life’s indulgences. His culinary style combines clean, ingredient-driven dishes that rely upon interesting textures, an abundance of fresh herbs and acids, such as citrus and vinegars, to enliven the palate and invigorate the senses. Devoted to locally and regionally grown produce and cultivator of his own on-premises herb garden at Glutton, Manchester incorporates the most vibrant flavors of the season into every dish he creates. Glutton is the embodiment of Manchester’s philosophy that making good food isn’t rocket science, but requires making the most out of the best quality ingredients available. Prior to developing Glutton, Manchester oversaw the culinary program for five restaurants at Red Rock Resort. Previously, he served on the opening team of The Cosmopolitan of Las Vegas, at the Wit Hotel in Chicago, Caesars Palace and the Renaissance Hotel in Las Vegas and Monarch Urban Bistro & Lounge, which was named one of Houston’s best restaurants by The New York Times. When he is not in the kitchen, he enjoys traveling, spending time on the beach with his family and reading. On Sundays, he looks forward to relaxing with friends, watching football and—of course—having the grill going.