We’ve been keeping a close eye on what’s going to take place in the former Glutton space, since it’s a stone’s throw away from Vegas Seven and DTLV’s offices. The aptly named 7th & Carson, helmed by executive chef Gregg Fortunato, is serving up approachable food in shareable plates, infused with a spirit of fun.
The menu is divided in four parts: Oven, Garden, Land and Sea. From the Oven comes toasts and flatbreads with a variety of toppings such as prosciutto, lamb sausage, and spinach and mushrooms. The garden offers salads that are appealing when the temperature hovers in the triple digits, including the watermelon salad (with marinated feta cheese, toasted pine nut, mint and sumac) and the wood-roasted beet salad (with whipped goat cheese, olive crumb and orange vinaigrette). The Land portion of the menu has charcuterie, fried chicken, sliders and more, while oysters, ceviche, clams and salmon feature prominently in the Sea.
Fortunato’s Las Vegas culinary career began under Chef Roy Yamaguchi of Roy’s Hawaiian Fusion. He was at Blue Ribbon Sushi Bar & Grill at the Cosmopolitan in 2011 before opening Inyo in 2015 to great acclaim.
7th & Carson’s owner, Liam Dwyer, says that the focus of the restaurant will be on exceptional service. “At 7th & Carson, we look forward to adding our flair to the Downtown community. We want to contribute to the friendly neighborhood vibe our corner is known for,” he says.
In addition to a well-rounded menu, 7th & Carson also offers perfectly crafted cocktails. Guests can dine in the spacious dining room or the outdoor area, where fresh herbs and foliage line the brick walls. It’s a welcome addition to a neighborhood that’s fast becoming a culinary destination.