Cablp
Restaurant · Moapa Valley ·
East Coast pizzas, burgers, and breakfast fare.
East Coast pizzas, burgers, and breakfast fare.
"A comfort-food–leaning American diner owned by a Las Vegas magician, known for flame-grilled burgers and chewier, East Coast–style pizzas; sweet endings include a warm skillet cookie with vanilla ice cream and house-made Italian ices." - Rob Kachelriess
"Opened in late July in Overton in the former Sugars Home Plate space, Cablp (pronounced cuh-blip) launched on July 24 and immediately drew about 750 customers a day, which overwhelmed staff, exhausted food and supplies, and caused repeated POS crashes; Angel tweeted on July 30 that volume exceeded projections by fourfold. After a month-long closure to hire more staff, install new refrigerators, walk-in freezers and ice machines, upgrade the POS system, and provide elevated training, the restaurant prepared to reopen on September 2 with dine-in and a walk-up takeout window (initially Thurs–Mon). Partners Criss Angel, pizzamaker Mike Baram and brother Costa Sarantakos brought on executive chef Amy Coram Reynolds and Kurt Calabrese to craft a something-for-everyone menu of breakfast staples, burgers, pizza, sandwiches and more, with Javafreak coffee handled by brewmaster and roaster William Swaney; Angel also hand-delivered free pizza slices during the hiatus to drum up interest and teased that rotating-flavor Italian ice made at his Mindfoods plant in Las Vegas is headed to the Strip, while planning 20 more locations in Nevada, Arizona and California over the next year." - Susan Stapleton
"Opened July 24 in the former Sugars Home Plate location about 65 miles northeast of Las Vegas in Overton, this new restaurant from magician Criss Angel offers breakfast, lunch and pizza and launched with partners pizzamaker Mike Baram and his brother Costa Sarantakos and executive chef Amy Coram Reynolds, who has crafted a ‘something-for-everyone’ menu. Overwhelming demand — with customers reportedly lining up since 7 a.m. and averages exceeding 750 guests per day — led to daily shortages of food and supplies and multiple POS system crashes. Management announced an immediate closure of roughly 30 days to add staff, expand the kitchen, and install a new refrigeration system to bring operations up to the required volume." - Susan Stapleton
"Opened by magician Criss Angel, Cablp transformed the former Sugars Home Plate in Overton into a dining and takeout spot (with a takeout window); Angel and partners pizzamaker Mike Baram and brother Costa Sarantakos brought on executive chef Amy Coram Reynolds to deliver a broad, something-for-everyone menu. Breakfast (served 7–11 a.m.) features the Mindfest (two pancakes, bacon or sausage, an egg, and hash browns), omelets, Illusia’s buttermilk or chocolate chip pancakes, Xristo’s Yanni’s French toast made with cinnamon swirl bread, a Belgian waffle, and a breakfast sandwich. Lunch highlights include the Mindfreakburger (cheddar, bacon, barbecue sauce, topped with onion rings), the Patriot (sans bacon and barbecue), the Funguy (sautéed mushrooms and melted Swiss), and sandwiches such as the Overton wrap with grilled chicken and mozzarella, Brother Costa’s ultimate turkey, a monster BLT club, and a grilled cheese topped with bacon — all served with coleslaw and a pickle and priced at $10.99 or less. The pizza offerings include an East Coast Mindfreak classic with optional toppings (pepperoni, extra cheese, sausage, ham, bacon, grilled or breaded chicken, black olives, tomatoes, jalapeños, onions, mushrooms, green peppers, red roasted peppers, Monterey Jack, or cheddar), plus a Margherita, Jersey Shore calzone, and garlic knots in personal or shareable sizes. Entrees range from Long Island fish and chips and Moapa chicken fried steak (a Sugars Home Plate holdover) to spaghetti, Mike B’s homemade chicken Parmesan, and a sizzling fajitas skillet; kids’ meals (Coney Island corn dog, grilled cheese, spaghetti with tomato sauce, chicken poppers, cheeseburger, seasonal fruit cup) even include instructions on how to perform a magic trick. Angel frames the restaurant as a celebration of his family’s restaurant roots and a community investment, with plans for a Free Meal Outreach program for underprivileged and pediatric cancer families, participation in the Earn & Learn youth job program, and a longer-term Escape Camp Adventures vision. Cablp is open daily from 7 a.m. to 8 p.m." - Susan Stapleton
"After a five-week remodel, this new Overton spot — taking over the former Sugar’s Home Plate location — blends breakfast, lunch and pizza and opens with a grand opening on Friday, July 23. The team stripped the interior down to the walls and cement floor and added playful features including a couples-only Love Table and a clue-driven Magic Room with no door; guests can use a walk-up window or dine in. The menu covers Belgian waffles, French toast, pancakes, omelets and breakfast sandwiches, plus burgers, sandwiches, calzones, wraps, salads and pizzas, with entrees such as Moapa chicken-fried steak, chicken Parmesan and Long Island fish and chips; beer, wine and cocktails are served, including a vodka-based Mindfreeze made with one of more than 100 flavors of Italian ice. The preview soft-opening was overwhelmed and ran out of food, and the owner — a Las Vegas-based entertainer — plans to be on site for the opening; he partners with his brother Costa Sarantakos (who ran their father’s New York restaurants) and pizza maker Mike Baram of Baldwin Pizzeria & Restaurant in Parsippany, New Jersey. The location was discovered while dirt biking with family in Moapa Valley near Valley of Fire State Park, a place they frequent while caring for the owner’s son who was diagnosed with leukemia, and the restaurant plans to be open daily from 7 a.m. to 8 p.m." - Susan Stapleton