Issue link: https://digital.copcomm.com/i/133302
O pening on January 1 of this year, Poppy Den is a refreshing idea: a Las Vegas restaurant for locals. "We really wanted this to have a neighborhood pub feel," explains founder Kelley Jones. "The people in Las Vegas have access to amazing cuisine, but so rarely have a place to call their own. Poppy Den is by locals, for locals." So what do the people of Sin City think? "We've been open for such a short amount of time and already have regulars," Jones continues. "We are very excited by our customers' response." The Asian gastropub is a partnership between Jones and celebrity chef Angelo Sosa. Sosa, a previous contestant on Bravo's Top Chef D.C. and Top Chef All Stars, is acclaimed for his seamless blend of Asian flavors and familiar, approachable cuisine. Jones also has a long restaurant history: His career started in a Greek diner in New Jersey at the age of 14 and includes an early stint living and working in Tortola, in the British Virgin Islands. Jones and Sosa paired up in October 2012 and the idea for Poppy Den quickly became a reality. "For Poppy Den," says Jones, "our goal was to stay true to the Asian gastropub idea. We explain it as an American pub with a nod toward Asia." With menu items such as crispy pork dumplings, roasted duck breast with poppy honey and, Jones's favorite, miso salmon with shishito peppers, Sosa's expertise in blending flavors is creative without being overwhelming or intimidating. For their beverage program, Jones and Sosa wanted to stay consistent with their nod to Asia. "I'm a big believer in continuity in food and beverage," explains Jones. The cocktail list includes such Eastern influences as Thai chili, lychee and green tea. The beer list includes brews from Chef Angelo Sosa's insistence on quality flavor matches the mission of Vinturi Aerators. Japan, China and Thailand, and an extensive saké menu gives patrons another libation option. A mostly American wine list allows for Jones and Sosa to stick to the American pub idea and more easily adjust according to their customers' feedback. On the Aer with Vinturi "When I first tasted the difference in a wine after using the Vinturi Aerator—it was simply astounding, " explains Jones. "I was just compelled to bring it in to Poppy Den. It didn't take long for Vinturi to find its " place in the Poppy Den program, either. "As soon as we brought it in, we included it in our wine program and it quickly became more and more integrated. " Poppy Den incorporated the Vinturi Aerators in mid-March and, within weeks, was using them on all the single-glass wine pours. "Our customers just love it, says Jones. "Plus, they love learning about " what it does to the wine. It is a great way to educate customers. The restaurant's focus on their locals " has also benefitted from the system. "I've overheard our regulars explaining the Vinturi Aerators to other customers, and it just makes me smile, admits " Jones. "It's a point of pride to have such loyal and knowledgeable customers. " For more information on the benefits of Vinturi's On-Premise program, contact Todd Kunesh, todd@vinturi.com/702-375-8100. For general information, visit www.vinturi.com or call 1-877-VINTURI (846-8874). june 2013 / the tasting panel / 103 TP0613_080-119.indd 103 5/23/13 5:30 PM