Toasting the Town at Scullery

Photo by Anthony Mair

Photo by Anthony Mair

Despite the current breadth and depth of our city’s bar scene, a few gaps do exist. One of those recently filled was the need for an intimate place to enjoy a cocktail or glass of wine, share some conversation and a little nosh, and maybe catch some live entertainment. No smoking, no gaming, no velvet ropes—just a little much needed simple sophistication. The new spot for that is Scullery in the Ogden, and it’s quietly creeping to the top of the charts as Downtown’s new favorite spot for starting a night off, wrapping it up or everything in between.

Although wine and beer provide the backbone of the menu here, a handful of interesting cocktails complement the artisan charcuterie boards, such as the aptly named Sixth & Ogden ($11), which combines Imbue’s Petal & Thorn domestic brandy-based vermouth from Oregon with Maurin Quina, a French liqueur of wild cherries and quinine, and 2005 Gerard Bertrand Banyuls, a French aperitif.

The powerfully sweet, savory and complex mixture of three fortified wines is served with an orange peel over crushed ice in a snifter, which allows for ample dilution. It also doesn’t hurt that the name reminds you where you are.

Sixth & Ogden
As served at Scullery in the Ogden, 150 Las Vegas Blvd. North, Suite 190, $11

Insert a long swath of orange peel into a 12-ounce snifter and fill halfway with crushed ice. Add 1½ ounces of Imbue Petal & Thorn vermouth, 1½ ounces Maurin Quina liqueur and ½ ounce 2005 Gerard Bertrand Banyuls aperitif.


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