Peyote, Corner Bar Management’s eclectic new boutique restaurant and bar, located at 1028 Fremont St. inside Fergusons Downtown Motel, has added several new seasonal dishes and cocktails inspired by and prepared over crackling flames.
Available now, open fire-prepared appetizers include wood-roasted French onion soup, with onions charred and stewed on the fire, grilled crouton and melted beehive cheese; beet in endive, made with roasted golden beets, caramelized onion puree, smokey pomegranate dressing and sunflower crunch; and vintage beef tartare, made with diced beef, smoked yolk, herbs, fried onion, pickled fig and country bread; among others.
New dinner selections, also prepared over an open flame, include the Peyote fried chicken sandwich, made with Jidori chicken thigh, iceberg slaw, Peyote hot sauce, blended mustard and B&B pickles; wood fire steak and fries, featuring a 10-oz. vintage beef sirloin tip and smoke ancho béarnaise; nopales-stuffed chile relleno, with wood-roasted carrot mole, mixed pickles and togorashi; and more.
To complement the new dishes are handcrafted seasonal cocktails, including the crimson chai mojito, made with chai-infused rum, cranberry, mint and lime; chorizo margarita, mixed with chorizo fat-washed tequila, agave and lime; and hot libations, such as mulled wine, a red wine blend infused with warm spices, orange and brandy; among others.
Peyote’s new hours of operation are 6 p.m. to 10 p.m., with the bar open until midnight, Thursday through Saturday; and from 11 a.m. to 6 p.m. on Sunday. For more information, visit www.peyotedtlv.com. Reservations for brunch and dinner at Peyote can be made here.
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