New venue Born and Raised is for Las Vegans, by Las Vegans


For Las Vegans, by Las Vegans. Introducing Born and Raised, or BAR, for short.

The lounge and tavern near Buffalo and Warm Springs taps people from this city and their history as key components in creating BAR’s ambiance and atmosphere.

“It’s a family affair,” says owner and Vegas native Scottie Godino Jr. “My little sister is doing the marketing, Dad is the business partner, and my step mom is working on the interior design.”

That design is decidedly local. Upon entering 7260 S. Cimarron Rd, a circular chandelier adorned in miniature slot machines will be engraved with the names of the first 100 patrons native to the Valley that stop by, birth certificate in hand. 10 percent off VIP cards will also be given to Vegas-born patrons. To the right, a wall of photographs will be partially contributed by visitors as well. “We’re looking for original photos to add to the wall, but not typical Vegas shots,” says Godino. “More like a showgirl grocery shopping or a kid splashing in a fountain at Caesars. Stuff people can relate to, not archived photos.”

Where this side of BAR reflects the “born” concept, “raised” would be the lounge to the left. Modern drapery with a Victorian touch, an assortment of club chairs, over 30 televisions in the space and plans for live music and comedy reflect where the city is now. BAR’s soft opening is scheduled for September 22 with a grand opening at midnight on 10/10/10 where patrons will enjoying 20 different beers on tap and a menu featuring 18 different sliders and more 24/7. You don’t have to be a Vegas native to appreciate that.

Photo of Deanna  Rilling

Deanna Rilling

Get more Deanna Rilling

Previous Discussion:

  • He envisions an outdoor dining space—using descriptions like “boho” and “western chic”—where diners can enjoy plates of New York strip steak and Argentinian chorizo over ...

  • The extensive whiskey list is organized first by country of origin and then type. For example, you can try Nikka Taketsuru, a pure malt from ...

  • The bird is poached, served skin-on and accompanied by a bowl of chicken-stock-seasoned rice and three sauces.

  • Get More Dining Stories
Top of Story