UnCommons, a first-of-its-kind development coming to Durango Drive and the 215 Beltway in late 2021, has unveiled plans for Platform One, Las Vegas’ first neighborhood food hall.
Concepted by Batch Hospitality (Batch), Platform One will call on some of the city’s best culinary talent to contribute their individuality to a harmonious space of shared passion for unsurpassed gastronomy.
The announcement comes on the heels of Batch’s participation in “UnCommons Heroes,” the delivery of nearly 4,000 upscale meals to healthcare professionals at hospitals throughout the Las Vegas. Evan Glusman, a partner in Batch along with Wayne F. Jefferies and Chef Chris Conlon, provided more than 1,000 dinners from his family restaurant, Piero’s Italian Cuisine.
“The delivery of meals through UnCommon Heroes in response to COVID-19 has become a strong foundation for us to kick off our partnership with Batch Hospitality,” said Jim Stuart. “It has also brought us to reevaluate this project and what the future of our food hall will look like. We want to bring people together, but we want to do it safely. We are building Platform One as a solution, so if there comes a future need for social distancing and enhanced sanitation measures, we’ll be ready.”
Paying homage to the arrival of the Union Pacific Railroad in Las Vegas in 1904, Platform One will introduce yet another first to the Las Vegas Valley.
From Reading Terminal Market in Philadelphia to Istanbul’s Grand Market, food halls have attracted some of the most imaginative chefs and adventurous diners for centuries. Platform One will carry on that tradition and create some of its own as home to over a dozen local chefs who will stretch their creativity while showcasing artisanal and local products.
The two-story, 18,000-square-foot Platform One will house a collection of 20 novel culinary experiences that will showcase the talents of more than a dozen local chefs, including Roy Ellamar, Claudia Andracki, Jessica Perlstein and Geno Bernardo, in addition to an upper level private events space.
Bernardo, a 20-year veteran of the Las Vegas culinary scene, will serve fresh seafood and shellfish inspired by Italian raw bars. His creations will include kanpachi crudo with pork crackling and banyuls vinegar, and wild mackerel with mustard greens, Aleppo pepper and tangerine.
Desert Bloom Eco Farm will bring organic, fresh produce to Platform One stemming from Andracki’s 17 years learning the nuances of Southern Nevada farming in gardens, greenhouses and aquaponics systems combined with Perlstein’s seasonal creations. Desert Bloom will offer guests the best of the garden in bowls, soups and salads like hearty white bean and Swiss chard soup, and roasted heirloom carrots with spinach, feta and herb vinaigrette. Ellamar, an accomplished chef from Hawaii who was selected by readers of Eater as “2017 Chef of the Year,” will bring his cuisine to Platform One.
“Piero’s opened in 1982 and while the restaurant has evolved with the times, the core of our success has remained impeccable service, outstanding cuisine and personal relationships. We’ve always treated our customers like family and will bring that same family feeling to Platform One,” said Glusman. “I am proud of where I’ve been and extremely excited about the future of Las Vegas’ restaurant industry. Together, with my partners Chris and Wayne, I’m excited to be part of another ‘new’ in the business. Platform One at UnCommons, is an amazing opportunity to collaborate with and unveil concepts from top local chefs in our close-knit community, all under one roof.”
Designed to foster an inspiring workplace, UnCommons has nearly 100,000 square feet of restaurants, entertainment and residences, a multi-purpose conference center and inspirational art, all showcasing the design of the globally-renowned architecture firm, Gensler.
Situated within a walkable micro community, the 40-acre site will include a beer garden and fitness studios in addition to a variety of entertainment programming.
A $400 million project, UnCommons will also offer more than 830 apartment units and over 500,000 square feet of office space ranging from small creative spaces to full floor opportunities for corporate tenants with integrated amenities to promote collaboration, flexibility, wellness, quality work and social interaction for today’s employees who prioritize community, inspiration and lifestyle.
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