Fine Company — Restaurant in Summerlin South

22 September 2024 Had a craving for Fine Company's jidori chicken sandwich, after walking around Downtown Summerlin, so made a quick reservation for dinner. First time eating here since chef Roy Ellamar departed. Joke was on me; the sandwich was not an option on the dinner menu. Ordered the Summer Linen cocktail ($12) whilst I sought a culinary consolation prize. Pretty drink, leaned sweet, not much actual liquid volume in the glass. Settled on the Salt & Pepper Shrimp ($14) with the Caviar Fries ($18). Shrimp: Five pieces (seems odd-numbered appetizers have become the norm around town); breading was crispy enough but as the tails were resting on the slaw, got a bit soggy quickly. Shrimp itself were good. Dip had a decent kick. Caviar Fries: Well, at least I can say I've had this dish once. Volume of fries teetered toward unimpressive; batter was crispy and there was a sufficient amount of potato inside each spear. Dip was fun to eat with all the popping pearls but ultimately flavor was overwhelmed by the buttermilk. Also had a $9 glass of Three Brooms Sauvignon Blanc 2023 (though 2022 was listed on the menu). Full pour, the only clear value winner. Value: Struggling. On the surface the pricing of the items looked great, but taking into account the actual amount of food/cocktail provided, plus no wow factor in taste, lowers the score. Service: Attentive and sweet from Maya.

04 October 2023 Had a late lunch at most recent addition to Downtown Summerlin. Had liked Chef Roy Ellamar's food when he helmed Harvest at the Bellagio which influenced my decision. Hostess offered both indoor and outdoor seating; I chose the patio due to the fine weather. Selected out of the several interesting drinks the $14 The Big Dill and for food the $19 Fried Chicken Sandwich. Wrapped up with the $16 Pink Drink. The Big Dill - Herbaceous, almost savory. Large glass. Fried Chicken Sandwich - Gratifyingly large piece of juicy, crispy-skinned, flavorful chicken. A bit more red cabbage topping versus pickle (3), but the server quickly delivered a cupful of slices when asked. Bun held up to the last bite. Included crinkle-cut fries were good, subtly herbed. Pink Drink - Not a good choice for liquid dessert on my part, was swayed by the mention of coconut and strawberry. Too sharp to be a good finish to my meal, but I cannot fault the drink prep itself. Atmosphere - Patio was pleasant; the designer and staff were rearranging furniture to make the most of the space, which was amusing to watch. Indoors had more style, plenty of light and wood. Decor extended into the restroom, which had a quite restful vibe even for its small size. Value - The size and quality of the sandwich made its price seem closer to a bargain than I had initially thought when I ordered it. Service - could not have been more gracious or friendly from the hostess to server Heather. Miscellaneous Notes - Front door might benefit from some sign or decoration to draw attention; I nearly walked into next-door True Food Kitchen. The chef was in residence...

Returning to Fine Company for dinner was a delightful decision following an impressive brunch experience. The dinner menu, with its Asian flair, is a curated selection of dishes catering to a variety of tastes, ensuring everyone finds something to relish. Our culinary journey began with the cabinet papas, a unique offering paired with exquisitely prepared potatoes that simply cannot be missed. The dish was a prelude to an indulgent sampling of two types of caviar served over a sublime dip, proving to be a memorable start.

The pear and prosciutto appetizer was another standout, featuring crispy prosciutto and greens that provided a playful and enjoyable texture contrast. The combination of fresh pear and balsamic dressing added a beautifully balanced zing to the dish. Moving on to the mains, the pork chop and bone-in NY steak were the epitome of tenderness, making the steak knives at our table seem almost humorous. Both dishes, served a la carte, were complemented perfectly by the recommended mushroom polenta side. This side dish was a revelation in itself, with its spicy notes, textural mushroom bits, and dreamily creamy polenta.

The NY steak, adorned with pink peppercorns and chives, was my personal favorite. The peppercorns were toasted to perfection, adding a smoky, peppery burst that elevated the steak to new heights. The accompanying sauce was simply divine, as was the sauce served with the pork chop.

Dessert was an adventure of its own, with the date cake paired with ginger ice cream setting a new standard for indulgence. The miso caramel and crispy bacon added layers of complexity and delight, making it a must-try for anyone who appreciates dessert innovation. To complement the richness of the date cake, the in-house made soft serve with roasted pineapple provided a refreshing palate cleanse.

Fine Company stands out not only for its diverse and exquisite menu but also for the evident passion and care that goes into every dish. The experience left me an ardent supporter of the chef's creations, eagerly anticipating future visits to enjoy more of this exceptional culinary artistry. Fine Company is not just a restaurant; it's a testament to the love of food, promising an unforgettable dining experience for...

Referencing a recently heard quote "the end result is never better than the quality of the Product you start with" Roy Ellamar's new restaurant titled Fine Company is everything one might expect and more than one could possibly hope for in Downtown Summerlin.

Mostly quiet since departing his namesake Harvest at Bellagio in 2021, as seasonal and smart a Restaurant as Las Vegas Boulevard has ever hosted, Fine Company finds Roy and team cooking familiar Food flawlessly while the service is top notch.

A full rebuild of MTO, the space now warm and open with wood punctuated by spots of color plus cookbooks, it is once seated that guests will find the recently-adjusted Weekend Brunch menu filled with everything from tangy Peppers to the twice-baked Banana Bread that Ellamar's mother has been baking since his childhood in Hawaii.

Continuing a trend of Strip-Chefs flourishing in the community, Roy’s ability to prepare great Ingredients in a way that lets them shine amongst the best in Sin City, one need look no further than the aptly named “Heirloom Tomatoes” to understand as plump produe melds perfectly with Burrata Cheese, housemade Croutons and Vinaigrette.

Managed by Jamie Greco and backed by LEV, each server wearing a smile with comprehensive knowledge of the menu, the FILETO FISH Sandwich goes well beyond its tongue-in-cheek reference thanks to crispy Halibut and vibrant Remoulade while SALT & PEPPER SHRIMP burst to the tooth yielding sweet flesh.

Expanding the Sandwich menu at lunch, more composed plates now offered at dinner, Roy’s Burger excels thanks to good Beef while Caviar with crispy Potatoes proves an equally perfect pairing as Bacon and Eggs.

Undoubtedly a Brunch spot, Pancakes fluffy with hints of Malt complimented by top-shelf Syrup, Fine Company’s French Toast has disappeared which is unfortunate despite leaving more room to indulge in Desserts such as “Strawberry, Strawberry,” China Ranch Date Cake or an Ice Cream Sundae inspired by Pineapple...