ICONIC CHEF WOLFGANG PUCK TEAM TO BRING SENSIBILITY TO LAS VEGAS EATERY

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.

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 multiseed 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. Cur- rent 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 fo - continued on page 112