Hearthstone Kitchen and Cellar Is Back at Red Rock Casino

Wood-fired pizzas. A bucket of fried chicken with buttermilk biscuits and honey butter. $1 oysters every Wednesday. A raw bar with Maine lobster tail. Weekend brunch with $25 bottomless mimosas and Bloody Marys. Lemon curd pancakes. Rotisserie prime rib. A redesigned dining room, expanded bar with classic games, and a curated wine cellar. Hearthstone Kitchen and Cellar is back at Red Rock Resort in Summerlin and the neighborhood showed up immediately.

The Neighborhood Called for It. Red Rock Listened.

Hearthstone Kitchen and Cellar first opened at Red Rock Casino Resort and Spa in 2014 and spent nearly a decade as one of the most beloved restaurants in the Summerlin community before closing in April 2023 to make room for a new Mexican concept. That concept lasted less than two years. The call to bring Hearthstone back was loud and clear, and on January 30, 2026, it reopened in the same 6,500-square-foot space it had occupied before, with a redesigned dining room, expanded bar, and a fresh menu built by Executive Chef Jason Janson.

“It’s been great,” said Chef Janson shortly after reopening. “You can tell how much this concept and restaurant meant to the people of Las Vegas and Summerlin. We’ve been packed to the gills the whole time we’ve been open.”

“Hearthstone has always been about bringing people together,” said Clique Hospitality founder Andy Masi. “Reopening the doors and seeing the space filled again, with longtime regulars and new guests alike, has been incredibly rewarding. We honored what people loved about Hearthstone while evolving the experience.”

Chef Janson’s background includes a stint at é by José Andrés, one of the most technically demanding kitchens in Las Vegas, and his approach here balances that precision with the comfort-forward spirit the neighborhood expects from Hearthstone. “As far as food, we want to be respectful to nostalgia,” he said. “There are probably four or five things that are direct translations from the original menu and another half-dozen things that were on that menu but we developed the recipe from scratch.”

The Room: Redesigned for Comfort and Connection

The reimagined interior was designed by Celano Design Studio and strikes a balance between familiarity and refinement. Mismatched chairs, custom marble-and-wood tabletops, and brass details give Hearthstone a warm lived-in feel designed for comfort and connection. A redesigned dining room, expanded bar with classic bar games, and lounge create a space for casual dinners, celebrations, and long conversations. The curated wine cellar is one of the most significant additions to the new space, with an expanded selection and a dedicated room that functions as both storage and visual centerpiece. The two rustic wood-burning ovens that anchored the original Hearthstone are still at the heart of the kitchen and define the character of the menu throughout.

What to Order: Old Favorites and New Additions

The menu threads nostalgia and new energy across every section. Classic dishes from the original Hearthstone have been brought back as direct translations or carefully developed from scratch. New additions reflect Chef Janson’s ambition and the kitchen’s wood-fire capabilities.

Returning Favorites

• Apple and Quinoa Salad ($18): a Hearthstone institution, back exactly as regulars remember it
• Yellowfin Tuna Pizza ($27): truffle aioli, olive oil, the wood-fire char that makes it work
• Bacon-Wrapped Dates ($15): a crowd-pleasing starter, refined and better than the original
• Rustic Beef and Pork Meatballs ($18): developed from scratch but unmistakably Hearthstone

New Additions Worth Ordering

• Bucket of Fried Chicken ($48): original or hot honey, served with buttermilk biscuits, honey butter, coleslaw, and housemade sauces. The most talked-about new item on the menu
• Beef Short Rib Pizza ($23): eight-hour slow-cooked short rib on wood-fired dough. A serious addition to the pizza lineup
• Rotisserie Prime Rib: a new centerpiece entree, slow-cooked on the rotisserie and carved tableside on select nights
• Pan-Seared Halibut: clean and precise, one of the strongest fish preparations on the current menu
• Orecchiette: pasta done with the same ingredient-first discipline as the rest of the menu

Raw Bar

• Fresh oysters including $1 oysters every Wednesday
• Half Maine lobster tail
• Roasted garlic hummus with warm garlic naan

Weekend Brunch: The Reason to Make the Drive on Saturday or Sunday

Weekend brunch runs Saturdays and Sundays from 10am to 3pm with $25 bottomless mimosas and Bloody Marys. The brunch menu leans into indulgence throughout: almond brioche French toast, lemon curd pancakes, lobster Benedict, a shareable bagels and lox tower, and classic eggs Benedict. The bottomless mimosa and Bloody Mary pricing at $25 is one of the stronger brunch value propositions in the Summerlin and northwest valley corridor, and the wood-fire energy of the kitchen carries through to the brunch menu in a way that distinguishes it from standard hotel restaurant brunch offerings. The brunch crowd fills up quickly on weekends. Reservations are recommended.

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