Boyd Gaming has gone all-in on gastropubs.
In the past few years, the Las Vegas-born company founded in 1975 has debuted gastropubs — casually stylish spots serving chef-driven American standards — in four of its local properties: Bailiwick All American Pub + Eatery at The Orleans, Charter 75 Modern Kitchen at the Gold Coast, Ninety Bar + Grill at Suncoast and Tin Lizard Bar & Grill at the new Cadence Crossing.
Boyd has also opened gastropubs in some of its properties beyond Vegas, including in Iowa and Missouri, and has two more planned here, one in Aliante and one in the Fremont. Most recently, Boyd launched STG Bar & Grill, a gastropub in Sam’s Town in east Vegas.
“They have been very successful for us, so we embarked on this initiative to open other gastropubs across our company,” said David Strow, vice president of corporate communications for Boyd.
“In F&B (food and beverage), you have to be constantly innovating, constantly offering guests new experiences to keep our properties fresh, keep existing customers coming back and draw new people into the building.”
Design details; on the menu
The new STG Bar & Grill draws on a loftish, urban-industrial look and feel with open ductwork, herringbone wood floors, brick walls, steel alloy paneling, and a custom steel and concrete decorative screen commanding the center of the restaurant. Crystal chandeliers and semicircular booths provide a counterpoint. STG also encompasses a 21-seat bar and a 14-seat private dining room.
The menu spans breakfast, lunch and dinner.
In the morning, there are bowls of loaded oatmeal with granola and fresh berries, a warm cinnamon roll drizzled with cream cheese icing, huevos rancheros with avocado and chipotle cream, and corned beef hash with poached eggs. A Deuces Wild breakfast pairs pancakes or French toast with eggs, smoked bacon and sausage.
At lunch and dinner, look for a bay shrimp cocktail, a build-your-own backyard burger, Cajun penne with blackened chicken and sausage in cream sauce, grilled Scottish salmon in lemon butter sauce, and seasonal fruit cobbler with brown butter crumble and vanilla bean ice cream for dessert.
Larger strategy
In the past few years, Boyd has introduced 17 food and drink concepts across its Vegas holdings, said Strow, the Boyd communications executive. The launches, he said, form part of the company’s reinvestment in its properties and contribute to the goal of lifting Boyd’s culinary programs.
The company operates casinos in 11 states, manages a tribal casino in Northern California and owns and operates Boyd Interactive, an online gaming platform. Visit boydgaming.com.
Contact Johnathan L. Wright at [email protected]. Follow @JLWTaste on Instagram.