New Arts District Bar Will Pay Homage to Local Artists

With an eclectic menu and locally sourced ingredients, Palate will offer eats, drinks, and live performances
Photo: Google Earth Pro

Currently under construction on the southeast corner of the Main StColorado Ave intersection, the Arts District’s upcoming Colorado building will soon be home to Palate, a new restaurant and venue with a major local focus. Palate recently submitted paperwork to the Las Vegas Planning Commission for a Tavern license.

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“It’s going to be a bar restaurant catering to, and giving homage to, the locals artistically,” owner Eugene Belvis told What Now Las Vegas in a Friday morning phone call.

The menu will be an eclectic selection of small plates, with choices varying from bruschetta to soup dumplings. At a charcuterie station, guests will be able to assemble their own charcuterie boards, picking their own cheeses, meats, and the like—all while enjoying the creativity of many of the Arts District’s local arts practitioners: paintings, murals, music, poetry open mic nights, and more.

“We’re going to do as much farm to table as we can,” Belvis said, adding that the menu will accommodate diners with food allergies as well as those with plant-based diets. Much of the menu will also involve support for other local brands, including a local vegan ice cream stand.

“It’s local from start to finish: local architects, local consultants. Everyone involved is local-based.”

Delayed several years by the complications related to the COVID-19 pandemic, Palate looks to be finally moving forward. No official opening date has been announced, but check back soon for updates!

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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