Peyote, Las Vegas’ first live fire restaurant located within the eclectic Fergusons Downtown Motel at 1028 Fremont St., has introduced several new selections by executive chefs Daniel Arias and Isidro Marquez-Castillo, in addition to an array of new seasonal cocktails by lead mixologist Kaitlyn Yarger, which are now available.
Reflecting the restaurant’s from-scratch cuisine with Latin influences, new selections include the leche de tigre ceviche, made with the chef’s choice of fish, manzano chile and aji Amarillo sauce, lime juice, habanero, cucumbers, red onions, cilantro and watermelon radish salsa bendita; kampachi tiradito, made with sashimi kampachi, epazote agua chile, avocado, red onions, cilantro, fried epazote, and morita chile sauce; short rib barbacoa, prepared with bone-in short rib stew in dried chiles, achiote and red wine and topped with pickled onions, cilantro and roasted vegetables.
Also available is the fall beet salad, made with roasted beets, saffron cotija crema, beet gel, heirloom tomatoes, strawberries, radishes, guajillo dressing and spicy arugula; the fairytale pumpkin adobo, prepared with roasted pumpkin in adobo on a bed of citrus and dried fruit quinoa salad and tomato sofrito sauce; the mojo de ajo pork tenderloin, made with grilled pork tenderloin marinated in citrus garlic, served with a chorizo bean stew and crispy potatoes; and the brunch-exclusive shrimp tacos, made with beer battered fried shrimp, spicy mayo, cabbage, pico de gallo, pickled onions and green salsa macho.
Highlighting seasonal ingredients, Peyote’s new cocktails include the Drunkin’ Pumpkin, made with Corrido reposado, pumpkin purée, lime juice and orange bitters; Cumbia Del Epazote G+T, made with Spring44 gin, epazote simple syrup, lime juice, Top Note tonic, coriander, black peppercorn and rosemary; the Grow A Pear, made with Old Forester bourbon, St. George spiced pear liqueur, pear demi, tobacco bitters and star anise; and the Girls Just Wanna Have Rum, prepared with chai-infused Black Barrel Ron Cartavio rum, spiced plant-based butter and hot water.
Peyote’s cocktail menu can be found here.
Peyote is open for dinner from 5 p.m. to 10 p.m. on Thursday, Friday and Saturday; as well as for brunch from 11 a.m. to 3 p.m. Friday and Saturday and from 10 a.m. to 3 p.m. on Sunday.