Bandito Latin Kitchen & Cantina (located in the Hughes Center at 325 Hughes Center Dr., suite 100, Las Vegas, NV 89169) will open its doors on Monday, June 5th at 11am. The highly-anticipated restaurant is the first from Owner / Operator Kent Harman, a local hospitality professional with more than 30 years in the industry.
The 4,000 square feet restaurant was designed by Harman along with Punch, the architect of record. Its décor is a mix of rustic and modern, with plenty of finished metal, hand-distressed wood and vibrant colors, all bathed in natural light that fills the restaurant through its 30-foot tall glass windows. As guests enter the restaurant they are greeted by a hand-pressed tortilla station that anchors the open kitchen. Its rectangular bar is a show-stopper, surrounded by distressed butcher-block counters, hand-laid tile and backed by a 30-foot steel shelving structure that houses a variety of liquor bottles and a pair of 60-inch television sets.
Two larger-than-life murals by local artist, Brett Rosepiler, depicting “Bandito” and “Rosie” create eye-popping visuals within the main dining room. Bandito will cater to locals, tourists and large groups alike, with seating for 150 available both inside the cantina and dining room, and also on its outdoor patio that provides stunning nighttime views of the Las Vegas Strip.
The kitchen, led by Executive Chef Chris Kight, turns out dishes inspired by the food of Latin America, with a heavy emphasis on Mexico. Signature items include fried octopus (green onion, yellow peppers, Romanesco, red Bandito sauce, lemon pepita salt), chicharron and arugula salad (rainbow baby carrots, roasted corn, shallots, heirloom tomatoes, queso fresco, agave guajillo vinaigrette), turkey chorizo albondigas (creamed salsa verde, cotija, popcorn shoots), habanero shrimp (jalapeno and cheese tamale, roasted vegetables, pickled onion) and a pan-roasted daily catch (roasted vegetables, black bean relish). Bandito will also serve a variety of tacos including braised octopus, baja fish, carnitas and carne asada, all served on fresh house-made tortillas. Charro beans and achiote rice anchor a list of sides that also include potatoes al pastor, Mexican street corn and roasted seasonal vegetables.
The cantina program, led by Jair Bustillos, will work in harmony with the kitchen to create a line of creative cocktails that not only stand on their own, but also compliment the cuisine. While they will rotate seasonally, signature cocktails include La Paloma Blanca (El Silencio Mezcal, Luxardo Maraschino Cherry, fresh pink grapefruit juice, lime), Fashionista Ovo (Absolut Elyx vodka, Cinazano Bianco, fresh cucumber, pineapple juice, Sauza tequila) and Mojito Cubano (Cruzan Rum infused with cigar notes, fresh mint, lime, Chandon Sparkling Champagne). Bandito will also offer a thoughtful selection of interesting wines and craft beer, including a rotating handle from Las Vegas-based Big Dog’s Brewing Company, plus a variety of signature margaritas, agua frescas and micheladas.
“While Bandito has physically been in the works for the past several months, it’s been a dream of mine for as long as I can remember,” said Harman. “The entire team at Bandito has been working around the clock to bring this concept to life and we can’t wait to share it with Las Vegas as a gathering place for friends to enjoy fresh food and creative cocktails in a fun, friendly atmosphere.”
Bandito Latin Kitchen & Cantina is open daily from 11am to 10pm, with dinner service extended until 11pm on Friday and Saturday nights. Learn more of the story and become part of the Bandito Posse by registering for its customer loyalty program www.BanditoLV.com.
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