An Addition to Downtown Dining 22 Months in the Making

Just opened: Main St. Provisions

By Rob Kachelriess 

The Deets

WHAT: Main St. Provisions

IT’S: A new restaurant that offers surprising takes on comfort food.

OPENED: Dec. 14, 2020

WHO’S BEHIND IT: Owner Kim Owens and Executive Chef Justin Kingsley Hall

FUN FACT: The Utah Woman’s Steak (a 10 oz. New York Strip) is named in honor of Chef Hall’s wife, who’s from The Beehive State.

LOCATION: 1214 S. Main St.

HOURS: 4 to 10 p.m. Wednesday through Saturday and 11 a.m. to 7 p.m. Sunday. Closed Monday and Tuesday. 

WEBSITE: Meat lovers and vegans will both find something to love.

INSTAGRAM: Take a look at what the kitchen is up to

Familiar Flavors in New Packages

Main St. Provisions wants to change the way you view comfort food. The restaurant is a collaboration 22 months in the making between owner Kim Owens and Executive Chef Justin Kingsley Hall, who have developed an intriguing menu of traditional regional favorites with fresh, contemporary modifications.

The gumbo is a great example, prepared with smoked quail and andouille sausage for a mix of robust flavors elevated even higher with the crunch of pickled okra. Smoked and seared ham steaks are equally complex in taste and texture, served with a tomato and sweet drop pepper sauce, grilled endive and seasoned pistachios. The Rabbit Boudin is one of the restaurant’s most popular dishes—a juicy, rich rabbit-and-pork sausage with sauteed mushrooms and potato dumplings.  

Something for Everyone

It’s clear the meats are a labor of love, from sourcing to preparation and presentation, yet the menu at Main St. Provisions isn’t always easy to define. A few global touches work their way into the mix, most notably the thin, tender venison tataki with whiskey shoyu dressing.

Meanwhile, the hummus appetizer is given an American reboot with hominy in place of chickpeas. It’s served with Navajo-style fry bread, which also accompanies the ever-changing butcher plate of house meats.  

The plant-based recipes are much more than a mere obligation or afterthought. The Carolina BBQ’d Yam, slow-roasted and stuffed with glazed beets and crispy onions, is a savory and satisfying meal all by itself, while the harissa carrots and oat milk grits are perfect side dishes for the table to share. Even a dessert sundae holds appeal for vegans thanks to locally produced dairy-free Paradise City ice cream, molasses fudge, peanuts and coconut milk whipped cream.

The drink list is an affordable selection of beer, wine and cocktails. If you don’t have room for dessert, try The Dark of Night chocolate martini or The Downtown Heritage combination of bourbon, coffee and soft whip as a post-dinner libation. 

A High-Energy Hotspot

Main St. Provisions is a high-energy social spot that’s carving out its own niche in the bustling Downtown Arts District. The restaurant has a prime location on Main Street and a long, rectangular dining room with an open kitchen where Chef Hall and his team are easy to see in action. The restaurant is open four nights a week for dinner, plus an all-day brunch on Sundays.

The Cost

Cold plates are $17 to $29, warm plates are $19 to $59, sushi is $5 to $45 (for sashimi omakase), beer is $6 to $12, sake is $6 to $555, wine glasses are $9 to $15, wine bottles are $13 to $95, whiskey is $8 to $50, cocktails are $12 to $14 (with discounts available during Happy Hour from 5-6:30 p.m. daily).

The Gist

As the Downtown Arts District continues to develop at a rapid pace, Main St. Provisions stands out as a must-visit culinary destination in a neighborhood already full of great restaurants. While much of the competition is more specialized, Main St. Provisions succeeds with a diverse, well-crafted menu and an engaging dining room.

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