Nestled in Downtown Summerlin, this hip spot serves up delicious comfort food and brunch staples, highlighted by warm service and a cozy vibe.
"For a more elevated young palate, this casual neighborhood restaurant in Downtown Summerlin has kid’s meals like organic chicken strips with honey mustard, grilled cheese, and pasta with “fancy butter” and parmesan cheese. All meals include pineapple or vanilla soft serve for dessert. The outdoor patio provides a great spot for families to sit and enjoy the Las Vegas weather." - Emmy Kasten
"This new neighborhood restaurant in Downtown Summerlin serves brunch Saturdays and Sundays from 9:30 a.m. to 2 p.m. Since opening in September, guests have been lining up early to order a loaf of its banana bread, which sells out almost daily. Other popular items include the brown butter pancakes, açaí bowl, and salt and pepper shrimp served with fennel salad and Calabrian chili oil." - Janna Karel
"At Fine Company, chef Roy Ellamar takes his talents honed at Harvest by Roy Ellamar in the Bellagio, into his cozy restaurant where he serves brunch, lunch, and dinner. Dinner has a spicy tomato pasta, spiced salmon with crispy skin, and a really good burger. But no matter what time you dine, make sure to order the banana bread — spread with butter, honey, and sea salt." - Janna Karel
"Fine Company at Downtown Summerlin quickly became a destination known for its banana bread, dates stuffed with savory lamb sausage, Jidori fried chicken sandwich, crispy salt and pepper shrimp, and brown butter pancakes. The restaurant expanded its hours to serve dinner with dishes like tomato gazpacho and eggplant parmesan, and a midday happy hour with cocktails and bites including pastrami melt egg rolls and salmon tartare with Sriracha aioli." - Janna Karel
"Chef Roy Ellamar is a veteran of Las Vegas Strip kitchens, most recently at Harvest by Roy Ellamar inside the Bellagio. His newest restaurant is off-Strip, in Downtown Summerlin. Here, he dabbles in New American cuisine, influenced by his life journey as a Filipino American born in Hawai’i. His small loaves of banana bread are a must with any breakfast or lunch. And dinner calls for soft, rich-flavored dates stuffed with savory lamb sausage and a Jidori fried chicken sandwich swathed in a honey cumin glaze." - Janna Karel
