Hearthstone’s kabocha squash with Burrata and brown butter nut granola.
In a city once known for its single strip of fine-dining venues, Hearthstone Kitchen & Cellar is continuing evidence that off-Strip dining is coming into its own. Part of Red Rock Resort’s big $35 million renovation, it promises to be a magnet for Summerlin’s food-loving locals and tourists alike. Sure, Hearthstone will have the high-design interior, can’t-make-it-at-home dishes, and alluring vibe of any top-flight dining spot. But it will also offer the seasonal comfort food, wide-reaching wine list, and sense of inclusiveness that make neighborhood joints so special.
“Hearthstone is a community restaurant,” says The Light Group’s executive chef, Brian Massie. “It’s the kind of place that you find in Chicago and San Francisco. I want it to be the restaurant that Summerlin residents go to four nights a week.”
Those who do will enjoy wood-fired flatbreads and carefully sourced items such as peekytoe crab on rustic toast. An abundance of shared plates—excellently done charcuterie and crudité, wood-roasted clams, and beautiful salads, for example (like the harvest quinoa salad, with chickpeas, apple, Gouda, and pumpkin seeds)—play nicely with an accessible wine list designed for taking your plate of chorizo-stuffed dates outdoors to watch the sun set by the heat of the blazing fire pit. One autumnal winner: Vegetable side meets dessert in a roasted kabocha squash with Burrata and brown butter nut granola.
The rustic American restaurant—plates are custom-made in South Carolina; salt and pepper shakers are crafted from reclaimed materials—also features a dining bar from which you can watch Massie and crew in action. “As soon as you walk in, you’ll realize that the restaurant is chef driven,” he says. “This is a real restaurant for real people who like great food.” Red Rock Casino Resort & Spa, 702-693-8300