Park it Here

Get a little pick-me-up at Park on Fremont’s a la carte Orange Juice Blues brunch, featuring bottomless mimosas or bellinis made with fresh peach purée ($20) or mason-jar Bloody Marys. The Cap ‘N Crunch-fried chicken and waffle sandwich is a sweet and savory taste of nostalgia ($10). 506 Fremont St., 11:30 a.m. Sundays, ParkonFremont.com.

Get a little pick-me-up at Park on Fremont’s a la carte Orange Juice Blues brunch, featuring bottomless mimosas or bellinis made with fresh peach purée ($20) or mason-jar Bloody Marys. The Cap ‘N Crunch-fried chicken and waffle sandwich is a sweet and savory taste of nostalgia ($10). 506 Fremont St., 11:30 a.m. Sundays, ParkonFremont.com.

It’s been a minute since something new debuted on Fremont East. We’ve had a little time since Commonwealth cocktail bar opened its shiny red doors. But the moment has come for Commonwealth’s little sister, Park on Fremont, to put her carefully curated 1940s jukebox and pedal-up bar window to use.

From the same partnership behind Commonwealth (that being Vegas Seven publishers Ryan Doherty and Justin Weniger, local businessman Michael Parks, Insomniac Events CEO and founder Pasquale Rotella and hospitality veteran Kenna Warner), the gastropub and beer garden will soft-open later this month at 506 Fremont St. The 5,000-square-foot space has been given the patina of age, almost as if it had just been plucked from a rural back road and transported to Downtown Las Vegas. Mixologist Juyoung Kang once again does the honors, crafting a beverage program that complements Park’s refined-rustic menu.

The beverage program here is simple: beer (more than 100 selections), boilermakers (whiskey with a beer back) and Bloody Marys (the breakfast of champions). Kang’s menu conveys what she calls “the modern chill factor. It’s classic fun without the frou-frou.” Thinker-themed shooters such as the Oscar Wilde, Frida Kahlo and Mark Twain will be served in mason jars. Cocktails such as the bacon-rye Bloody Mary called the Derby Day Breakfast arrive in mismatched glassware with all manner of pickled vegetables and house-made ingredients. It’s a garden gone wild!

Derby Breakfast Club

As served at Park on Fremont, 506 Fremont St., $12

Add 1½ ounces bacon-infused Old Overholt rye whiskey and 4 ounces house-made Bloody Mary mix (gluten-free) to a mixing glass filled with ice and roll back and forth between that and another mixing glass. Transfer the cocktail and ice into a tall Collins glass, float 1 barspoon of hickory liquid smoke on top and garnish with half a pickled hard-boiled egg, a strip of cooked bacon and the pickled vegetable of the day. A tip from mixologist Juyoung Kang: Try bourbon for an overall sweeter taste.

Suggested Next Read

All Hail Kale!

Dining

All Hail Kale!

By Nikki Neu

Loaded with culinary possibilities, this inexpensive, green leafy superfood is popping up on menus across the Valley, and not just as stand-in for good ol’ spinach. Kale is a relative of cabbage, but proves to be much more versatile. We’re seeing this vegetable appear as a souped-up side dish, served as a hearty main course salad and even as kale chips, a healthful snack-food alternative to greasy potato chips. Kale can even be blended into smoothies for an extra power boost.

DTLV

RunRebs