Standard & Pour gears up for a summer opening in Henderson

Cory Harwell is ready to bring Standard & Pour to Henderson.

New restaurant Standard & Pour is set to open in late August in the Anthem-area space once occupied by Firefly. But this one promises to be more than just another promising new eatery along Eastern Avenue.

Standard & Pour is the first team-up between Simon Hospitality Group (Downtown Las Vegas’ Carson Kitchen) and Titan Brands (Hussong’s Cantina, Slice of Vegas), but perhaps more notably, it’s the last restaurant from Kerry Simon. The iconic Vegas chef was working on the Standard & Pour concept when he died in September.

“The last conversation we had, I was reading him an article that was all about Kerry Simon starting a Downtown dining revolution. It was quite flattering and it brought quite a smile to his face,” says his business partner and friend Cory Harwell. “And then he asked what was new with Standard & Pour. At the time it was still a little iffy. But the fact that it’s happening, and this is our first foray into a new neighborhood which was something we talked about a lot, for those aspects this is a very special project for us.”

Harwell and Simon Hospitality culinary director John Courtney are tasked with carrying on Simon’s legacy at the new restaurant and they’re up for the challenge. Standard & Pour will tap into the spirit behind Carson Kitchen—presenting familiar dishes with modern twists or interesting techniques, and also introducing Asian, Italian and other cuisines into the cozy mix. “We figured you’re more likely to try something new if it’s wearing a dress or suit you recognize,” Harwell says. “If it’s rabbit or oxtail or foie gras or caviar, it’s coming in a recognizable vehicle, so you’re more willing to be adventurous. But where Carson is more traditional gastropub in presentation, Standard & Pour will be more vibrant and floral and sexier.”

Carson Kitchen’s executive sous chef Jake Dieleman will make the move out to Henderson to become exec chef at S&P. We can also expect an expanded beverage program—where the Pour part comes in. The bar will be carbonating and bottling its own specialty cocktails on the premises, adding more interesting twists to a space already equipped with ideal date-night views.

Photo of Brock Radke

Brock is an award-winning writer and reporter who has been documenting life in Las Vegas for 20 years. He currently ...

Get more Brock Radke
  • Diablo's Cantina takes a more authentic turn with executive chef Saul Ortiz, a native of Mexico City known for crafting authentic cuisine ...

  • The sandos lasso in ingredients obvious—beef brisket on the Dallas and pulled pork on the Houston—and not so much, like the Waco (ham and pineapple) ...

  • Fortunately for lovers of Athens fries, Paymon’s has expanded into the suburbs with locations in the southeast Valley and Summerlin.

  • Get More Dining Stories
Top of Story