Taste

Nug up at stoner sandwich heaven Cheba Hut

Image
Cheba Hut has the cure for your munchies.
Photo: Mikayla Whitmore

There’s a lot to like at the new Las Vegas location of weed-themed sub shop chain Cheba Hut. These guys make their own ranch dressing. There’s Kool-Aid on tap, and a great little beer list. It’s a very chill spot to cure a case of the munchies and not just because the Source dispensary is next door; there’s a patio with a bar counter, where it just feels like college again.

The best part might be the sandwich sizes. A foot-long is called a blunt; an eight-inch is a pinner. But the way to go is the four-inch nug, because you can get any of Cheba’s 26-plus sandwich options (there’s a secret stash menu, too) in this toasty, cute, little version. So you can easily take down the Thai Stick ($5)—teriyaki chicken, pineapple and pepperjack—and the Dank ($5)—salami, pepperoni and provolone smothered in house-made marinara—in one sitting; two fantastic flavors for about 11 bucks. (Not counting the Doritos Not’chos you have to order, too; they’re $4.)

If you’re coming from next door, there’s a good chance you could handle four different nug-wiches, in which case you should also check out the ranch-smothered White Widow or the veggie masterpiece Power Plant, which combines guac and hummus. Dude.

Cheba Hut 2550 S. Rainbow Blvd. #13, 702-685-0692. Sunday-Thursday, 10 a.m.-10 p.m.; Friday & Saturday, 10 a.m.-midnight.

Tags: Dining, Food
Share
Photo of Brock Radke

Brock Radke

Brock Radke has been writing about Las Vegas for almost two decades. He currently serves as editor-at-large covering entertainment and ...

Get more Brock Radke
  • Tender wrappers, each plumped up to the size of a playing card, swaddle a juicy pork/vegetable blend worthy of being trumpeted on the marquee.

  • La Monja will be a Mexican-style raw bar, while Hatsumi will offer a more elegant experience, focused on traditional robata and irori grilling.

  • Head to the bar for executive chef Mark Andelbradt’s counter-only menu and prepare for a range of explosive flavors.

  • Get More Dining Stories
Top of Story