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The Light Group

Italian hearth ovens to highlight dining room; wine program to feature rare labels & on-tap option
Opening this fall inside Red Rock Resort, the Light Group’s Hearthstone Kitchen & Cellar is set to bring partner and Executive Chef Brian Massie’s cuisine for the first time off the Las Vegas strip with a focus on seasonal ingredients, graceful dishes and simple food, all paired with an evolving wine and cocktail list.
“Differing from most restaurants, our menu will be continually changing, and we’re really putting the personal spin on everything so that our guests have a fresh experience every time,” Light Group Executive Chef Brian Massie said.
Two oversized hearth ovens imported from Italy will sit in the middle of the dining room as the highlight and focal point of the Summerlin-area outpost. With cooking taking place in the heart of the restaurant, guests will have the ability to interact with the chefs as they create succulent roasted dishes in the hearths, including cast iron steaks, baked ricotta with truffle honey and wood-roasted bouillabaisse, among others. The seasonal, straight-forward fare coupled with Massie’s sophisticated, yet subtle technique will create a culinary timestamp where dining expe-riences will be treasured. Within the warm environment of Hearthstone, a charcuterie bar will be integrated, serving the freshest, highest quality meats, cheese and oysters.
The foundation of Hearthstone will also revolve around its unique wine program. Two rotating wines on-tap will accompany an always-evolving cellar holding upwards of 75 labels from both large-production winemakers, such as Sonoma’s Jordan and Italy’s Renato Ratti, and smaller-production winemakers, including Australia’s Two Hands and France’s Faury. Much like the food, wines will continually change based on availability.
“It’s really a passion driven program,” said Hearthstone Wine Director Troy Kumalaa. “At its core, wine is really about creating memories and we’re excited to help our customers create new memories with some of their favorite wine labels, or maybe introduce them to different la-bels that they may not try otherwise.”
With a retail market attached, customers will be given the ability to purchase wine on-site and take the bottle directly to their table to enjoy with meals, or they can to take a bottle home to re-live their evening.
Massie said, “It’s not about being farm to table, because you should be doing that anyway. It’s not about the food being homemade, because you should be doing that anyway. This is our op-portunity to express our love of dining. In Las Vegas we have enough overbearing restaurants with big steaks, loud decor and even louder music. This is the antithesis of that. This will be great food and great wine in a warm, welcoming environment.”

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