San Francisco chef and restaurateur Dominique Crenn is planning to open a new concept in Las Vegas early next year in partnership with Michael Mina Group spinoff TableOne Hospitality.
Crenn is among a number of restaurant industry stars that will be part of a new destination food hall that TableOne is developing there—and not on the Strip.
The Sundry, as the multiconcept project is called, will be a 20,000-square-foot space within UnCommons, a new $400 million mixed-use development under construction in southwest Las Vegas, a growing residential area.
The lineup at The Sundry pulls from California, mostly, but also will feature local concepts.
California operators will include San Francisco chef Shotaro “Sho” Kamio; Oakland, Calif., barbecue master Matt Horn; Santa Barbara, Calif., restaurateur Alejandro Medina and more.
It’s the first Las Vegas project from TableOne, which was launched officially earlier this year by former Mina Group president and co-founder Patric Yumul.
Based in Las Vegas, TableOne is designed to build a portfolio of restaurants around talent that has developed through Mina Group but is looking to step out from under Mina’s shadow—though Mina is a board member and advisor to TableOne.
TableOne also has a partnership with hotel investment and management company Highgate, which includes hotel brands like Hotel Figueroa, The Newbury Boston, Park Lane and The Knickerbocker.
Earlier this year, TableOne opened La Société Bar and Café at the Hyatt Regency San Francisco Downtown, for example, a Highgate property. The brasserie opened with executive chef Alexandre Viriot, who worked previously with French chefs Guy Savoy, Joel Robuchon and Alain Ducasse.
TableOne is also behind the concept Mother Tongue in Los Angeles, in the high-end private fitness club Heimat. Next month the group will open a bar concept in San Francisco with Mina Group alum Carlo Splendorini.
In Las Vegas, The Sundry will include two full-service restaurants:
La Madrina will be Crenn’s first move into Las Vegas. Like her San Francisco restaurants Atelier Crenn and Bar Crenn, La Madrina will be entirely plant-based and will feature tacos and cocktails “full of love and soul,” according to press materials. The restaurant will have an extensive list of tequilas and mezcal with tableside margarita service.
Mizunara is the second full-service concept planned for The Sundry. This restaurant comes from Japanese chef Kamio, known for his Berkeley, Calif., restaurant Iyasare. But Kamio is also working with SHŌ Group to develop the splashy restaurant called SHŌ in San Francisco’s Salesforce Park, a multi-menu operation that also includes an exclusive NFT-backed private membership club. SHŌ is scheduled to open next year.
The 20,000-square-foot food hall will be part of the $400 million mixed-use development called UnCommons./Rendering courtesy of TableOne Hospitality.
The Sundry will also house 12 limited-service concepts:
Kowbird will be the second outlet for Horn, who launched this soul food fried chicken concept in early 2022 after developing a devoted following at Horn Barbecue, which opened as a brick-and-mortar in 2020. Before that, Horn sold his slow-smoked meats at farmers markets and popups.
BarZotto will be a second unit of the Cal-Italia-style concept from owner Marko Sotto (a Mina Group alum) and executive chef Nicholas Pallone. BarZotto offers fresh pastas in a counter-service setting.
Dhaba Ji will offer Indian food and natural or organic wine. Helmed by Medina, Dhaba Ji will offer some menu items from the Santa Barbara restaurant Bibi Ji, which the chef founded with sommelier and Mina alum Rajat Parr. Dhaba Ji, however, will also include “dhaba-style” dishes, inspired by Indian roadside truck stops.
Kávos Coastal Greek Grill is a new concept from Las Vegas restaurateurs Girair “Jerry” Goumroian and Nikos Georgousis of Meráki Greek Grill. Kávos will feature fresh fish and seafood with traditional Greek salads and sides.
Petite Peso is a Filipino restaurant in Los Angeles by Mina Group alums chef Ria Dolly Barosa, with partners Tiffany Tanaka and Robert Villanueva.
The Sundry will alsoinclude several TableOne-developed concepts, such as Bar Oysterette, a ham bar and oysterette that will feature a daily selection of seasonally harvested oysters and small plates of Jamon Iberico, Pata Negra, prosciutto and serrano ham; as well as an as-yet-unnamed burger concept, Yumul said.
There will also be outlets of “Top Chef” alum Bruce Kalman’s SoulBelly BBQ and local artisan sandwich shop Proper Sandwich Company, as well as the couture doughnut and beignet bakery Saint Honoré, and Smitten Ice Cream.
Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.