JAMÓN JAMÓN

Why More Vegas Chefs Are Moving From the Strip to the Suburbs | Eater Vegas

"Owned and run by Rafael Salines Catalá after a long Strip career, this small tapas spot began as a successful ghost kitchen in summer 2020 operating out of a commercial kitchen in North Las Vegas and moved to an in-person location just before Thanksgiving 2020. Housed in a quiet strip mall, the kitchen staff is a tight team of about nine and a busy day looks like roughly 120 guests, a dramatic contrast with the high-volume Strip environment Catalá left behind. He cooks every day, prefers close relationships with his team and customers, and uses the freedom of independent sourcing to buy products from around the country for what he describes as purer flavors; the operation focuses on affordable tapas with a more personal, hands-on approach than corporate kitchens." - Maddy Sweitzer-Lamme