Seasoned restaurateur Kim Owens lifts the curtain on her first independent undertaking, Main St. Provisions, an upbeat, polished resto serving modern comfort food, in Vegas’ buzzing Arts District.
Tell us about the inspiration behind Main St. Provisions.
I wanted to create a neighborhood social house where locals and visitors alike feel comfortable coming in for a quick bite after a long day, or when they want to sit down and enjoy a full dining experience.
How would you describe the cuisine?
The menu is a modern take on comfort food. It is driven by sustainable meats and fish, and when available, we will source vegetables from local farmers. There will also be a presence of smoke in some of the items (no surprise from [chef Justin Kingsley Hall).
Any standout dishes?
Some of my absolute favorites are the Idaho ‘Scotch’ egg, smoked trout and whipped potato around a soft-boiled egg, finished with trout roe in verbena sour cream; and the pasture-raised chicken cooked in the charcoal oven with lavender and honey. Did I mention the corn bread stuffing that accompanies the chicken?
Main St. Provisions is your first solo venture. What has that process been like?
This first time out solo has been so interesting! I was so lucky that through the years I have worked with some very talented people. There was so much support, and I am happy that I paid attention to what they were doing every day and asked so many questions.
What’s going to set the restaurant apart from others in the area?
The most exciting thing about the Arts District is that it is developing into an area with so many unique options, but there’s nothing like the food at Main St. Provisions yet. The drinks are a nod to the classics from the ’50s and ’60s. The space will be colorful and open, with a look of comfortable and casual sophistication.
What has it been like working with chef Hall on this project?
When I decided to open a restaurant, I wanted to find a chef who could take the vision and put his or her own twist on it. I was a fan of what Justin was doing and knew that he could bring the food to the level I was looking for. What I didn’t realize when we first started working together was that I was going to love the stories that he tells from his life that make him create the way he does. This menu has so much history that drove it, and there is so much passion behind the food he cooks.
Food photo by David Leibner; Portrait by Emily Wilson