Capriotti’s Sandwich Shop Pulling into Boulder Station

Capriotti's serves a variety of subs and sandwiches, with vegetarian options like the Impossible Cheese Steak
Photo: Official

Boulder Station Hotel and Casino will soon be home to a new Capriotti’s Sandwich Shop location, according to paperwork filed recently with Clark County. A building permit application estimates a budget of $70,000 for work on the new sandwich shop to be constructed within the hotel.

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Capriotti’s serves a variety of subs and sandwiches. Its branded subs include the Capastrami (hot pastrami, Swiss cheese, Russian dressing, and coleslaw), the American Wagyu Cheese Steak (ultra premium American Wagyu beef from Snake River Farms, melted white American cheese, fried onions, and hot or sweet peppers), and the Bobbie (homemade turkey, cranberry sauce, stuffing, and mayo). Sandwiches include Homemade Turkey and Homemade Tuna.

The menu features several salads, including the Cap’s Chopped and the American Wagyu Black and Bleu, along with Cap’s Creation, a garden salad with mixed greens completed by guests’ choices of toppings.

Capriotti’s also offers a number of plant-based sandwich options, like the Impossible Cheese Steak and the Veggie Turkey.

Boulder Station is home to a number of dining destinations, including surf n’ turf restaurant The Broiler, Mexican restaurant Guadalajara, and lounges like Kixx Bar and Havana Cigar Bar & Lounge.

What Now Las Vegas reached out on Thursday afternoon to Jeffrey Klein, a contact at the project, who said the schedule for the Boulder Station Capriotti’s rollout was not yet established. Klein declined to comment further on the project.

Photo: Official
Photo: Official
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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