Sacha Inchi. Mesquite powder. Moringa leaf. Lucuma. If these names don’t sound familiar now, don’t worry. In a week when Panacea (750 S. Rampart Blvd.) opens at Boca Park, they will.
The brainchild of Shane Stuart, formerly of Downtown’s Grassroots Juice Bar, he and his team are introducing a new concept to the Las Vegas dining scene: a restaurant that delivers superfoods via cold-pressed juices, smoothies, nut milks, mocktails and cocktails (debuting at the end of the month), and, of course, bites.
Diners can chow down from breakfast (complete with a porridge bar with more than 80 toppings available Monday–Friday) through nightcap at this new plant-based restaurant that aims to change what we put into our bodies.
“I wanted to build a bridge for people with all kinds of dietary backgrounds to come and learn about the healing powers of food,” Stuart says. “We are creating an experience that brings in different cultures and philosophies surrounding natural, healthy, healing foods.”
To do this, Stuart and co-owners Dillon Berkabile and Vanessa Chamberlin brought in executive chef Shawn Giordano (formerly of Spago and PublicUs) and executive pastry chef Jenna Barr (Hard Rock Hotel & Casino). Neither of them had experience preparing plant-based dishes.
“I wanted a chef who had the taste buds of someone not yet in the plant-based world to re-create dishes without faux meats, and to celebrate fruits and vegetables,” Stuart explains.
Signature dishes include the Ultimate Burger; Panacea meatloaf made with saffron risotto, carrots, beets and spinach; and rice-paper tacos filled with curried eggplant, black rice, hummus, thai basil and more.
As for plant-based desserts, Barr has raised the bar with creations such as the Lucuma Chocolate Cake, a superfood dessert high in vitamin D3 and protein, as well as cinnamon rolls and a nut-free blueberry and lavender cheesecake.