The profound influence of Wolfgang Puck on the culinary landscape of Las Vegas cannot be overstated. This maverick chef has left an indelible mark, shaping and transforming the vibrant restaurant scene in this desert oasis.
With his discerning culinary acumen, Puck has navigated the intricacies of flavor and presentation, captivating the palates of locals and tourists alike.
Wolfgang Puck and his team are writing a new chapter with the opening of the new 1228 Main. The new eatery brings a San Francisco sensibility to the laidback vibe of Downtown Las Vegas’ Arts District, presented by Wolfgang Puck and his longtime partners and Las Vegas locals, David Robins and Tom Kaplan. An artisan bakery and café by day and craft restaurant and bar by night, 1228 Main showcases the diverse flavors of California with a menu centered around house baked breads.
“1228 Main is built on a foundation of the new and enduring talents within Wolfgang Puck Fine Dining Group,” said Robins, whose early career as an up-and-coming Bay Area chef inspired much of the cuisine. “It blends our passion for dining and the joy that is felt when everything harmoniously comes together– the food, the drinks, the music, the atmosphere, and, most importantly, who you share those experiences with.”
1228’s artisanal breads are paired with seasonal accompaniments that vary for breakfast, lunch and dinner. For breakfast, toasted ciabatta is topped with house-made strawberry jam, creamy goat cheese, pickled strawberries and basil; and multi-seed rye is topped with fresh avocado, green chile cream cheese and leeks. Lunch and dinner pairs an assortment of breads with niçoise tapenade, Spanish anchovy, goat cheese and fresh thyme; organic chicken foie mousse with port wine syrup and tart cherries; and sheep’s milk ricotta served with Tuscan olive oil and cracked black pepper.
Breakfasts celebrate the bakery with artisanal pastries, breads and breakfasts made with breads. Current selections include Napa Valley smoked salmon with a potato latke, dill crème fraiche, salted cucumbers and red onion; and the breakfast sando made with rosemary focaccia, crisp bacon, griddled eggs and Tillamook cheddar. Lunch highlights include a Sugar Snap Pea Salad made with arugula, shaved radish and pecorino cheese tossed in a Treviso mustard vinaigrette; the 1228 prime burger, topped with dijonnaise, American cheese, kosher dill pickles and red onions, served on a brioche bun and served with fries; and smoked bacon BLT with mayo, heirloom tomato and iceberg lettuce in rustic sourdough bread and served with fries.
Signature dinner selections include hand-cut steak tartare served with garlic-chili-almond salsa matcha, crispy potatoes and garlic aioli; grilled California squid with gigante beans, Castelvetrano olives, herbs and fresh lemon; truffled chicken pot pie made with market vegetables and thyme velouté in a house-made puff pastry; and grilled Snake River Farms Zabuton Steak prepared with a mustard-peppercorn au poivre and served with a potato-bacon terrine.
Behind the inventive, flavorful cuisine is Robins, executive vice president of domestic operations for Wolfgang Puck Fine Dining Group, culinary director, Dustin Lewandowski, and Alex Huizar, executive chef of 1228 Main. Artisanal breads and pastries are made fresh daily by a talented team of bakers led by Kamel Guechida, director of pastry development and operations for Wolfgang Puck Fine Dining Group; along with Sébastien Polycarpe, executive pastry chef; and Brittany Simmons, lead baker for 1228 Main.
The wine collection is inspired by the partners’ favorite selections and reflect new finds one might look forward to sharing with friends versus statement wines. Created by wine director, David Morris, the wine list includes more than a dozen selections by the glass.
In keeping with downtown Las Vegas’ eclectic bar scene, 1228 Main offers next-level cocktails, including barrel-aged spirits that are used in the negronis, by talented mixologist and now director of operations, Doug Chippewa. Debuting with cocktails showcasing flavors of summer, the menu honors 1228’s diverse playlist. Highlights include the 1228 Negroni, made with Botanist Gin, Campari, Amaro Nonino, Carpano Antica and house-made brine; “Mysterious Ways,” described as a ginger spice and stone fruit cocktail inspired by a Pimm’s cup, is made with apricot Carpano Antica, Averna, cucumber and Fever Tree pink grapefruit sparkling soda; and “Somebody Else,” described as a rich, spiced and slightly bitter rum punch, is made with Diplomatico Reserva Exclusiva rum, Triple Sec and pineapple.
Prepared from an exhibition bakery, artisan breads range from classic sourdough to seasonal creations. An assortment of pastries, breads, desserts and craft coffees are served from a counter throughout the day. .
The design of the 6,000-square-foot restaurant, bar and bakery blends the bones of the building with modern architecture, from an array of materials mirroring the original brick to rich brown banquettes, communal tables and a slatted wood ceiling. The art, by celebrated local artist David Ryan, adds pops of color to the bar and dining room. Recycled Propaganda, the moniker for favorite local street artist Izaac Zevalking, is behind graffiti that spans an exposed surface of the walk-in cooler. Outdoor dining is available on either side of the main entrance.
An expansion to the building houses an ambitious bakery and catering business that is equipped to facilitate orders throughout the Las Vegas Valley. 1228 Main can host up to 130 guests between the dining room, patio and bar.
To learn more about 1228 Main from Wolfgang Puck, visit their website.
