Chef Bradley Ogden Opens Ogden's Hops & Harvest Pub At Tivoli Village

Chef Bradley Ogden, of the eponymous culinary and hospitality development company, Bradley Ogden Hospitality [BOH] announce the opening of Ogden’s Hops & Harvest pub along with partners chef Bryan Ogden, Tony Angotti and Bill Feather, Frank Tucker and Kelley Jones of Epicurean Ventures, LLC, a hospitality management company. It is an upscale casual pub in Summerlin’s Tivoli Village.

Real Food by Chef Bradley Ogden

Ogdens Hops and Harvest
Ogden’s Hops & Harvest at Tivoli Village

Ogden’s Hops & Harvest is a 180-seat loft-like, contemporary space with spacious outdoor dining. The restaurant showcases Ogden’s well-known dedication to fresh ingredients and farm-to-table fare.

“My goal for Ogden’s Hops & Harvest was to create a menu that’s at once familiar and adventurous and that allows guests to experience as many local ingredients as possible,” said Chef Bradley Ogden. “By using local products, we’ve been able to create a recognizable yet refined menu, allowing diners to enjoy themselves in a comfortable atmosphere that fosters a sense of community. We look forward to pleasing the palates of Las Vegas once again.”

Chef Bradley Ogden At LA F&W by DeathbedFood

Menu options range from appetizers, small plates/snacks, sandwiches, mains/salads, sides and desserts. Grilled Cheese Bites served with tomato herb sauce; Short Rib Nachos made with melted cheddar and horseradish sour cream; and Iva’s Fried Chicken Salad, a dish made with gemstone lettuce, pickled beets and a creamy buttermilk herb dressing are a few of the crave-worthy ways to begin the meal.

Sandwiches such as Short Rib & Pork Belly Patty Melt with provolone, Gruyère, mushrooms and “fancy sauce”; and Bradley’s Meatloaf Sandwich, a twist on the classic dish, served with garlic mashed potatoes on a toasted bun give diners an authentic pub-style experience. Beer Battered Fish and Chips with hand-cut fries and Bradley’s tartar sauce and a classic Steak and Potato dish are hearty additions to the Hops & Harvest menu.

For dessert, guests can dine on Bradley’s acclaimed Butterscotch Pudding served alongside warm snicker doodle cookies or Cinnamon-Sugar Donut Holes served with milk chocolate custard, among other sweet choices.

A comprehensive beverage program includes handcrafted cocktails, craft beer [draught and bottle], an All-American wine list including eight on tap, all which complement Ogden’s signature cuisine. As does the décor; from polished concrete floors to the pressed tin ceiling, cozy booth seating accentuated by arched windows, Hops & Harvest exudes the welcoming vibe of a favorite neighborhood eatery.

Widely regarded as the innovator of farm-to-table cuisine, Chef Bradley Ogden is a decorated restaurateur who has been named Best Chef California by the James Beard Foundation, one of the Great American Chefs by the International Wine & Food Society, won the Golden Plate Award from the American Academy of Achievement and Chef of the Year by the Culinary Institute of America.

In 2004, his namesake restaurant, Bradley Ogden at Caesars Palace, received the Best New Restaurant award from the James Beard Foundation.

Chef Bryan Ogden, son of Bradley, is regarded as one of the nation’s top young chefs. He led Bradley Ogden at Caesars Palace to the James Beard Award as the nation’s Best New Restaurant, and Four Star Mobil and Michelin star ratings. His passion for wine is as deep as his passion for the kitchen.

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Bill Cody is an entertainment, technology and luxury travel reporter in Las Vegas. He reports on celebrities, events, tech, food, Las Vegas and luxury travel.

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