Downtown’s hipster hangout Park on Fremont (506 Fremont St., parkonfremont.com) has made some changes recently. At the end of May, the whimsical eatery that celebrates the great outdoors as its design motif, debuted breakfast. In June, new executive chef Ron Sapp arrived, making changes that kick the spot’s menu up a notch from typical bar fare. His goal is to expand Park’s culinary range, while maintaining the fun vibe.
“Since I come from the South, I’m doing Southern-inspired [dishes],” says the chef, who moved to Las Vegas at 16 via Savannah, Georgia.
The new items at Park include both sweet and savory breakfast favorites: the Hella Nutella, thick-cut brioche toast with burrata and cream cheese spread, Nutella and toasted almonds; and the Park Ranger, a beef patty topped with bacon, egg, cheese and a spicy aioli.
Sapp also added a slow-roasted pastrami and smoked honey turkey breast sandwich with melted provolone and Muenster cheeses, cherry peppers, guacamole and more on a toasted garlic French roll; vegan lettuce cups with an eggplant crumble, baby bok choy, toasted peanuts, green scallions and white miso-soy glaze; and a Greek salad.
Prior to joining the Park team, Sapp worked in the kitchens of several well-known restaurants around town, including The Mansion at MGM Grand, Honey Salt and, most recently, Lola’s Louisiana Kitchen.
Sapp wasn’t always going to be a chef, but when he was in college and taking general courses, his girlfriend at the time (now his wife) encouraged him to do what made him happy.
“I thought back to when I was cooking with my grandma in the kitchen and the first time I flipped an egg at 6 years old,” he recalls. “If I can be happy in the kitchen, then why not do it as a career? Once you peer through that peephole into the culinary world and see that little bit, you fall in love.”
[Editor’s Note: Park on Fremont is owned by Corner Bar Management, which is affiliated with Vegas Seven’s publishing company Wendoh Media.]