At 1228 S. Main St., the newly opened 1228 Main brings the unique charm of San Francisco to Downtown Las Vegas’ Arts District. This culinary gem, presented by Wolfgang Puck and his long-time partners, David Robins and Tom Kaplan, transitions seamlessly from an artisan bakery and café during the day to a craft restaurant and bar at night. Their focus is on highlighting the diverse flavors of California, centering their menu around house-baked breads.
According to Robins, who drew inspiration from his early days as a Bay Area chef, 1228 Main is all about blending their passion for dining with the joy of harmonious experiences – encompassing food, drinks, music, atmosphere, and, most importantly, the people you share those moments with.
The menu features an array of delectable pairings, with artisanal breads taking center stage, complemented by seasonal accompaniments for breakfast, lunch, and dinner. Imagine toasted ciabatta topped with house-made strawberry jam, creamy goat cheese, pickled strawberries, and basil for breakfast, or multi-seed rye topped with fresh avocado, green chile cream cheese, and leeks. For lunch and dinner, they offer a variety of breads paired with delightful options like niçoise tapenade, Spanish anchovy, goat cheese, 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.
In the mornings, 1228 Main celebrates their bakery with an array of artisanal pastries, bread-based breakfasts, and mouthwatering dishes like Napa Valley smoked salmon with a potato latke, dill crème fraiche, salted cucumbers, and red onion. Another tempting option is the breakfast sando, made with rosemary focaccia, crisp bacon, griddled eggs, and Tillamook cheddar.
The lunch menu boasts a refreshing Sugar Snap Pea Salad with arugula, shaved radish, and pecorino cheese tossed in a Treviso mustard vinaigrette, a juicy 1228 prime burger topped with dijonnaise, American cheese, kosher dill pickles, and red onions, all served on a brioche bun with fries, and a savory smoked bacon BLT with mayo, heirloom tomato, and iceberg lettuce on rustic sourdough bread, also served with fries.
For dinner, guests can indulge in hand-cut steak tartare served with garlic-chili-almond salsa matcha, crispy potatoes, and garlic aioli, or a flavorful grilled California squid with gigante beans, Castelvetrano olives, herbs, and fresh lemon. The menu also boasts a truffled chicken pot pie made with market vegetables and thyme velouté in a house-made puff pastry, and a delectable grilled Snake River Farms Zabuton Steak prepared with a mustard-peppercorn au poivre and served with a potato-bacon terrine.
The masterminds behind this inventive and flavorful cuisine are Robins, Dustin Lewandowski, the culinary director, and Alex Huizar, the executive chef of 1228 Main. Heading the talented team of bakers, who create the daily fresh artisanal breads and pastries, are Kamel Guechida, the director of pastry development and operations for Wolfgang Puck Fine Dining Group, along with Sébastien Polycarpe, the executive pastry chef, and Brittany Simmons, the lead baker for 1228 Main.
Wine enthusiasts will be delighted with the thoughtfully curated wine collection that reflects the partners’ favorite selections. The list includes more than a dozen options available by the glass, emphasizing wines meant to be shared with friends rather than ostentatious statement bottles. Credit for this well-rounded wine selection goes to wine director David Morris.
1228 Main keeps the spirits high with a selection of next-level cocktails, including barrel-aged spirits used in their negronis, created by the talented mixologist and now director of operations, Doug Chippewa. The cocktail menu pays homage to the diverse playlist of 1228 Main and offers highlights like the 1228 Negroni, featuring Botanist Gin, Campari, Amaro Nonino, Carpano Antica, and house-made brine, or the refreshing “Mysterious Ways,” a ginger spice and stone fruit cocktail inspired by a Pimm’s cup, made with apricot Carpano Antica, Averna, cucumber, and Fever Tree pink grapefruit sparkling soda. Another standout is the rich and spiced “Somebody Else” rum punch, made with Diplomatico Reserva Exclusiva rum, Triple Sec, and pineapple.
1228 Main boasts a striking 6,000-square-foot restaurant, bar, and bakery design that artfully blends the building’s original brick bones with modern architectural elements. Brown banquettes, communal tables, and a slatted wood ceiling contribute to the inviting atmosphere, while vibrant art by local artist David Ryan adds pops of color to the bar and dining room. Graffiti by beloved local street artist Izaac Zevalking, known as Recycled Propaganda, adorns an exposed surface of the walk-in cooler, adding a touch of urban flair. For those who love outdoor dining, the restaurant offers seating on either side of the main entrance.
In addition to the dining experience, 1228 Main has expanded to house an ambitious bakery and catering business, efficiently serving orders throughout the Las Vegas Valley. With ample space, the venue can accommodate up to 130 guests, spanning the dining room, patio, and bar.
For those interested in making reservations, visit their website at www.1228mainlv.com, or simply give them a call at (702) 602-0531.
