ML - Vegas Magazine

2013 - Issue 5 - September

Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.

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Page 154 of 163

T he THIS MONTH THE VERY BEST OF Guide acquire: gala wear imbibe: champagne cocktails beauty: hair salons A Familiar Family FATHER-SON CHEF POWER DUO BRADLEY AND BRYAN OGDEN'S LATEST VEGAS VENTURE, HOPS & HARVEST, BLOSSOMS AT TIVOLI VILLAGE. BY DEVIN HOWELL PHOTOGRAPHY BY CHELSEA LAUREN R enowned celebrity chef Bradley Ogden staked his Vegas claim with his long-running eponymous restaurant at Caesars Palace. After he shuttered it in 2012, he shunned early retirement and instead teamed with his chef son, Bryan, to whip up a new hot spot where they could serve up their signature farm fare. But this time around, Bradley hit the 'burbs, opening their casual gastropub, Hops & Harvest, in Summerlin's Tivoli Village in June. "The emphasis is on the quality of the product, but we wanted to present it in an approachable format, so people could come in and enjoy a few times a week," says Bryan. "We wanted it to be a home away from home." In addition to weekend brunch and a daily Taps & Apps happy hour, diners will find a menu with a bit of everything, including Bryan's personal favorites: crispy polenta bites with green goddess dipping sauce, the short rib patty melt, and Bradley's highly lauded butterscotch pudding. Other highlights include grilled cheese bites, fried chicken salad with pickled beets, Maytag blue cheese soufflé, and mini Dungeness crab cake sliders. "The pudding has been a huge seller," Bryan says. "Everybody raves about the blue corn muffins, so you get a basket of them fresh out of the oven when you sit down. Of course, we have [Bradley's] famous burger as well." Bryan is also quick to point out their locally sourced ingredients, noting that they buy herbs, eggs, and vegetables from nearby farms, in addition to bringing product back from farmers markets in Los Angeles. "We also have the wine on tap—it's very green," he says, mentioning their locally sourced beers, too. "The beverage program consists of small-batch or local breweries and craft beers. To complement this, we use some of those beers in our dishes." Tivoli Village, 702-476-3964; V VEGASMAGAZINE.COM 145 145_V_BOB_G_Opener_Sept13.indd 145 8/6/13 5:49 PM

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