Pure Management Group has announced its intention to convert Company Kitchen & Pub House at the Luxor in Las Vegas into Company Lounge, “a casual nightlife venue.”
This is the second such change for the 11,000 square-foot venue, which opened in November 2007 as Company American Bistro. Originally helmed by Chef Adam Sobel (formerly of Restaurant Guy Savoy, currently executive chef of RM Seafood), the über-chic, ski lodge-inspired venue’s opening celebrity investor lineup included such Hollywood luminaries as Nick Lachey, Nicky Hilton and Wilmer Valderrama. Following Chef Sobel’s March 2008 departure—as well as that of Top Chef’s foam-of-famer Marcel Vigneron—Company briefly shut down to transform into the more approachable, American tapas iteration.
A PMG representative reports that the Company Lounge schedule has cut back from the resto’s Wednesday through Sunday, 5 p.m.-late, to just “Wednesday, Friday and Saturday evenings.”
Pure Management Group in Las Vegas recently introduced new dinner and late night dining menus at Company Kitchen and Pub House at Luxor Hotel and Casino. The menus introduce the Company Kitchen and Pub House take on neighborhood pub cuisine along with a late night menu to satisfy the heartiest of late night appetites.
“The new menus are designed around our take on comfort foods that guests would find at their favorite bar or late night haunt. There is something for everyone, and I think the late night dining crowd will be especially fond of the late night selections such as the Signature Fried Egg Sandwich,” said Deborah Krause, executive vice president of Pure Management Group.
The new Company Kitchen and Pub House dinner menu offers familiar dishes to satisfy every taste from simple to sophisticated at a price that anyone can appreciate. Menu specialties include Fried Mash Potato Sticks with sour cream, bacon and cheddar cheese for $9; Deep Fried Kobe Sliders on a Hawaiian sweet roll with aged cheese for $12; Farmer’s Greens with cucumber vinaigrette for $7; Bacon Wrapped Shrimp with garlic dipping sauce for $12; Pork Spare Ribs with cole slaw and cilantro for $12; BBQ Pulled Pork and Andouille Sausage Sandwich for $13 and a 24-oz. Cajun Prime Bone-In Ribeye for $41. Sides include Yukon Gold Mashed Potatoes for $5, Spiced Fries with Japanese seven spice for $5 and Chili Garlic Asparagus for $7.
Their new Late Night Menu comes with its own motto that says it all: “The More Grease The Better.”
The Late Night Menu selections include Chicken Wings with buffalo, teriyaki or yuzu chile sauce for $10; “The Hangover” Pizza with scrambled eggs, sausage, roasted peppers, sour cream and tomato sauce for $10; Dirty Fries with muenster cheese, bacon, chives and sour cream for $10; Signature Fried Egg Sandwich with English muffin, onion, bacon, cheddar cheese, all smothered in chili for $8. For dessert there is a Classic Hot Fudge Sundae with vanilla ice cream, hot fudge and nuts for $6. The Late Night Menu is served Wednesday, Friday and Saturday from 10:30 p.m. to 2 a.m.