Culinary Dropout, Fox Restaurant Concepts' little "rebel child" breaks all the rules with its uniform-free staff and relaxed, soulful ambiance. Five-time James Beard Foundation semi-finalist for Outstanding Restaurateur, Sam Fox, brings Vegas a hip and funky hangout to sip creative libations, savor tasty pub grub and take in live music every weekend.
Conveniently located near the casino floor and adjacent to the pool, this 6,000-square-foot venue with a 3,000-square-foot patio can accommodate up to 320 hungry and thirsty Vegas foodies.
Executive chef Eric Suniga brings his worldly culinary experience to unique and simple pub fare - ranging from fried chicken and biscuits to rainbow trout and rib eyes. Suniga began his career in California at age 14, washing dishes and learning about the buzz and dynamics of a professional kitchen. He was instantly "hooked" and has showcased his talents at many locations around the United States, including Thomas Keller's Bouchon in Yountville, Calif., and most recently as executive chef at SEABLUE in Las Vegas.
Start your flavor journey at the raw bar or with amped-up pub-style appetizers and unique antipasti offerings showcasing delicious and hard-to-find meats, cheeses and vegetables. Next, dig into turkey pastrami wedged between fresh pretzel bread and garnished with coleslaw, or get inspired by a Southern favorite: crispy fried chicken accompanied by warm buttermilk biscuits drizzled with honey.
Two-thirds of the menu is dedicated to beer, wine and innovative cocktails; so enjoy! Master mixologist Mat Snapp uses creative libations like the signature After School Special, a combination of raspberry tea-infused tequila and Modelo Especial, and the El Matador, combining Hornitos Tequila and St. German Elderflower topped with soda and a flamed orange. These creations pay homage as artful sippers for the local cocktail scene.