Coming Soon Downtown: The Goodwich


Chef Joshua Clark

The little kiosk that once housed Viva Las Arepas in the Dino’s parking lot is taking on a new tenant, The Goodwich (Las Vegas Boulevard and Wyoming Avenue, The brainchild of chef Joshua Clark and business partner Jake Leslie, the sandwich emporium is slated to open January 28 from 11 a.m. to 2 p.m. to start, with dinner hours beginning February 4.

“It’s a ham-and-cheese concept where you have two slices of bread, and fun stuff in the middle,” Clark says. Categorized into odd-numbered price points of $3, $5, $7 and $9, the sandwiches are as simple or as fancy as stuff between sliced bread can get. “It’ll run the gamut from $3 for a fried-egg sandwich to a grilled cheese to a foie gras sandwich with chicken skin.”

Clark and Leslie both have worked stints on the Strip; Clark was part of the opening team at Bradley Ogden in Caesars Palace and held front of house positions at Bouchon, Craftsteak and Nobhill, while Leslie most recently served as bar manager at Aureole. But the opportunity to start their own business off-Strip has always been a dream. Clark had been toying around with a few different concepts when the opportunity for the booth became available. But in the end, he decided, everybody loves sandwiches.

The Goodwich will stay open until 1 a.m. (“-ish,” Clark says). You’ll also be able to order from Dino’s and have it delivered to you at the bar. Clark’s kitchen will be making many of the sandwich fixings in house, including bacon, pickles and pork-belly confit, which you can order stacked with arugula, Fontina cheese, truffle vinaigrette and potato-chip bits. Clark’s Reuben features house-made corned beef, braised cabbage with fennel and The Goodwich’s own spin on Thousand Island dressing, in accordance with the shop’s “Stacked-Rite” philosophy. “You can put anything in a sandwich as far as I’m concerned,” Clark says. “And that’s what’s fun about it. You can take classic dishes or ethnic dishes and turn them into a funky, cool sandwich.”


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