Chef Roy Ellamar connects with the community in his New Neighborhood Restaurant
Chef Roy Ellamar, in partnership with The LevGroup, has announced the opening of his New Neighborhood restaurant, Fine Company, in Downtown Summerlin this Spring. After 15 years as an Executive Chef on the Las Vegas Strip and operating Harvest by Roy Ellamar at the Bellagio, Chef Roy is shifting his focus to opening an off-strip restaurant and serving the local community.
“The local restaurant and food scene has been exploding with talented chefs, a lot of them coming off the strip and putting down roots in the community. I’m really excited to be a part of that and look forward to cooking in Summerlin” says Chef Roy.
What is a New Neighborhood Restaurant? As Roy explains, “We have seen a shift over the years and an increase in the quality of restaurants off strip. Our locals have decided they want better dining experiences in their neighborhoods and chefs and restauranteurs have been successful in delivering. I feel like there is a whole different segment of “New Neighborhood” restaurants now. It’s like a neighborhood restaurant where you go for any occasion, multiple times a week, but the food is better, the ingredients are better, there are real Chefs cooking, the cocktails are creative, the wine list has interesting labels and varietals, and the service is familiar but polished and the price point is comfortable. I lived in Chicago and LA, that kind of neighborhood restaurant is everywhere, but there weren’t that many in Vegas when I got here in 2007. I have been a fan of The Lev Group and owner Jeff Fine and their portfolio of great restaurants in town like La Strega and Harlo with Chef Gina Marinelli and Al Solito Posto and Ada’s Wine Bar with Chef James Trees. When the opportunity to work with Lev Group presented itself, I did not hesitate, I’m really excited to add to the already great restaurant landscape in Summerlin.”
The 80-seat dining room designed by AK Design Network feels airy and light. Its warm, blonde-wood-clad walls and banquettes are reminiscent of Scandinavian and Japanese aesthetics, punctuated with colors and textures inspired by the desert landscape.
The California chic-casual feel of the room is also reflected in the menu and is a showcase of Chef Roy’s signature and seasonal dishes for brunch, lunch and dinner daily. Utilizing the freshest and finest ingredients the cuisine tells Roy’s story of his cooking career, from his upbringing in Hawaii, his culinary travels and his respect for the ingredients and craft.
Brunch and Lunch items are rooted in classics but updated with quality ingredients and technical execution. Items like “Mom’s Banana Bread” is a literal childhood memory, upgrading his mother’s original recipe with cultured butter, local desert sage honey and Jacobson’s sea salt. “Brown Butter Pancakes” with bourbon maple butter and Harry’s Berries compote is the best pancakes you’ve never had and “The Muffin Man” breakfast sandwich is a playful poke at the Chef’s guilty pleasure, Sausage McMuffin, featuring housemade breakfast sausage with inspirational cues from Spam and the Vietnamese Nem Nuong.
The Lunch menu features sandwiches, salads, shared plates and lunch sets. The Le Roy Burger is a custom grind of brisket, chuck and shortrib and tastes like a steak burger meets a smash burger, with aged cheddar, top secret sauce and brioche bun.
The Porchetta sandwich is a labor of love, it’s 3-day process creates a tasty, tender, crispy-skinned pork product that shines in every bite, accented with hot giardiniera and arugula pesto. Salads change micro-seasonally and feature organic opulence from the Intuitive Forager Kerry Clasby and her California Family Farms.
Share plates like Salt and Pepper Fried Shrimp is the chef’s take on the classic menu staple but feature Szechuan, Calabrian and jalapeno chilies tempered with aromatics and paired with shaved fennel and tangerines to equalize the heat.
“Baked Cheese and Bread” is Manouri Feta wrapped in kataifi and baked golden brown, covered on a sweet and sour caponata of Castelvetrano olives, scarlette raisins and rosemary preserved tomatoes, served with grilled country bread for slathering. Lunch Sets like Steak Frites, Fried Chicken Cutlet and Grilled Steelhead Trout are served with soup or salad and dessert.
The 50-seat patio with its signature olive tree, at the intersection of Rosemary Park and Festival Plaza is the perfect spot for afternoon people-watching and unwinding with an Aperol spritz or champagne cocktail during “Fine Time”, their take on the tradition of Aperitivo with drink specials and small plates. At night the twinkle of the Tivoli lights invites you to dine al fresco. The raw bar menu with crudos, poke, oysters and prawns allows Chef Roy to highlight the freshest seafood from his network of fish suppliers. Prime and grass-fed steaks, whole fish and Jidori chicken highlight the dinner menu.
Hours of Operation
10 am to 9 pm Sunday – Thursday
10 am to 10pm Friday and Saturday
Brunch daily from 10 am to 2 pm
Fine Time (Happy Hour) from 2pm – 6pm
Dinner from 5 to close
Fine Company is located in Downtown Summerlin at 10970 Rosemary Park Dr., Suite 100.
About Chef Roy Ellamar
Roy Ellamar, Chef Partner of Fine Company has been a chef in Las Vegas since 2007. He was the Executive Chef of Harvest by Roy Ellamar and Sensi at the Bellagio.
Born and raised in Hilo, Hawaii surrounded by a family that farmed, fished and raised animals, Roy learned early on the lessons and importance of knowing food sources. After leaving Hawaii to work in Chicago and Los Angeles, Roy moved to Las Vegas in 2007 to work at L’atelier Joel Robuchon where today his son Tayden is the Executive Chef.
Two years later He joined the team at Sensi at the Bellagio and in 2015 he closed Sensi and reopened it as Harvest by Roy Ellamar. In summer 2021 Roy left Harvest to travel and focus on opening his own restaurant off the strip for the Las Vegas community.
About Fine Company:
Fine Company is Chef Roy Ellamar’s New Neighborhood restaurant located in Downtown Summerlin. After a successful run as an Executive Chef on the Las Vegas Strip and operating Harvest by Roy Ellamar at the Bellagio, Chef Roy has shifted his focus to the local community and continues his goal of bringing people together to share Great Food and Fine Company.
The warm, wood-clad space, designed by AK Design Network, is punctuated with colors and textures inspired by our desert landscape. The chic-casual feel of the room is also reflected in the menu and is a showcase of Chef Roy’s signature and seasonal dishes for brunch, lunch and dinner daily.
Utilizing the freshest and finest ingredients the cuisine tells Roy’s story of his cooking career, from his upbringing in Hawaii, his culinary travels and his respect for the ingredients and craft. Brunch and Lunch items are rooted in classics but revisited with quality ingredients and technical execution.
The creative cocktails feature seasonal produce and flavors, while the wine list is concise but thoughtfully curated by General Manager, Jamie Greco to be familiar yet interesting. The patio is the perfect spot for afternoon people-watching and unwinding with an Aperol spritz or champagne cocktail during “Fine Time”, our take on the tradition of Aperitivo with drink specials and small plates.
Fine Company is the “every day, anytime” place in the heart of Downtown Summerlin.
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