Electric Pickle to Open at The Bend with Eats, Drinks, and Recreations

The restaurant will feature “international/global comfort food” in an atmosphere of play and live entertainment.
Rendering: Official

The much-anticipated restaurant, retail, and entertainment center The Bend will include Electric Pickle, a restaurant and bar based around Pickleball, bocce, and other backyard games.

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Opening in 2022 or 2023, the restaurant will feature a menu of “international/global comfort food” in a social atmosphere of play and live entertainment.

“We didn’t want a huge menu,” Paul Frederick, Chief Development Officer at Eureka! Restaurant Group told What Now Las Vegas in a Tuesday phone call. “But we thought, within a 35-item menu, let’s make global comfort cuisine our lane: items that aren’t too expensive but delicious and high-quality.”

The menu will range from Mexico City-inspired tacos to Korean protein bowls, with permanent center items and specials-of-the-day like Sunday Paella.

Asked about the significance of Pickleball to the restaurant’s atmosphere, Frederick said, “It’s a rapidly growing sport. There’s just something in the DNA of the game that brings people closer together, more than other racquet sports. There’s a very strong social component. With food and beverages it’s the perfect combination.”

Frederick spoke as well about the changes in night life everywhere. “It’s Vegas. There will always be night clubs. But this is an alternative.” The Bend, he said, will be a “revolutionary entertainment complex.”

Upon opening at 8700 Sunset, The Bend will be home to Galaxy Theaters and other dining, shopping, and entertainment locations.

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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