Sunday, June 10, 2018 | 2 a.m.
An Eastern Avenue restaurant site that’s seen plenty of turnover in recent years is about to open with a brand new identity.
Local chefs and restaurateurs Antonio Nunez and Scott Commings plan to debut their new breakfast, brunch and tea room concept The Stove in early July at 11261 South Eastern Avenue #200, the second-story restaurant just outside the tony Henderson neighborhood of Anthem. The 4,700-square-foot space with tremendous views of the Vegas Valley was most recently home of the Standard & Pour gastropub, which closed last summer, but it has seen several different operations over the years.
“It doesn’t matter where you are, the Strip, Summerlin or Henderson, you have to take your time and learn your neighborhood,” said Nunez, who created the concept for the popular Kitchen Table restaurant also in Henderson. “We’re lucky we were able to negotiate the right deal for this space. The thing here is everyone wants to come in with guns blazing [because] the people here have money, but they have money for a reason and they don’t want to go out and drop two or three hundred dollars on dinner, especially if they’re not on the Strip.”
The Stove will be a brunch-focused destination, open daily from 7 a.m. to 5 p.m. The cuisine will range from the simple and familiar including a reasonably priced bacon and eggs, Nunez says, to more creative dishes the two partners are known for, such as the crispy golden caviar egg — “The best of best both worlds,” says Nunez.
He’s a Las Vegas native and graduate of Rancho High School and the College of Southern Nevada who worked in restaurants in Chicago, Denver and Phoenix before coming home to open the legendary Le Cirque and Circo restaurants at Bellagio twenty years ago. After recently departing from his partnership at Kitchen Table, Nunez created Established Culinary Management with Commings, a winner of Gordon Ramsay’s popular “Hell’s Kitchen” reality competition show and chef and partner at Downtown Grand’s Freedom Beat restaurant. The duo continues to work on culinary projects at Lake Las Vegas, at the Mayfair Hotel in Los Angeles and others.
“Everything we’ve done so far we’ve been able to grow and control and we’ve done well,” Nunez says. “Scott has a very good grasp on service as well as the back of the house and having a partner that can also do all that is great because we can bounce off each other.”
The Stove will also have an 8-foot living garden wall provides vegetables and herbs for use in the kitchen, as well as grab-and-go service, a coffee room for those who want to break out the laptops, and the “twisted tea room” featuring afternoon tea service and unique beverages like tea-infused beers. Eventual plans call for a guest chef dinner series.
The main objective is to create something that will last, delicious food with high value and top-notch service. “We call it the ‘Cheers’ effect. We want everyone who walks in to feel like Norm,” Nunez says. “We don’t have customers, we have guests.”