Ogden’s Hops & Harvest Now Open

Hops & Harvest interior
Hops & Harvest interior vegas.eater.com

Chef Bradley Ogden announced the opening of his latest Las Vegas restaurant, Ogden’s Hops & Harvest, an upscale pub in Summerlin’s Tivoli Village shopping and dining destination.  Ogden, of the eponymous culinary and hospitality development company, Bradley Ogden Hospitality [BOH] along with partners Chef Bryan Ogden, Tony Angotti, and Bill Feather, joined forces with Frank Tucker and Kelley Jones of Epicurean Ventures, LLC, a hospitality management company to open the restaurant.

Ogden’s Hops & Harvest is a 180-seat loft-like, contemporary space with spacious outdoor dining.  The restaurant showcases Ogden’s well-known dedication to fresh ingredients and farm-to-table fare. A comprehensive beverage program includes handcrafted cocktails, craft beer [draught and bottle], an All-American wine list including eight on tap, all which complement Ogden’s signature cuisine.  As does the décor: from polished concrete floors to the pressed tin ceiling, cozy booth seating accentuated by arched windows, Hops & Harvest exudes the welcoming vibe of a favorite neighborhood eatery.

Menu options range from appetizers, small plates/snacks, sandwiches, mains/salads, sides and desserts. Grilled Cheese Bites served with tomato herb sauce; Short Rib Nachos made with melted cheddar and horseradish sour cream; and Iva’s Fried Chicken Salad, a dish made with gemstone lettuce, pickled beets, and a creamy buttermilk herb dressing are a few of the crave-worthy ways to begin the meal. Sandwiches such as Short Rib & Pork Belly Patty Melt with provolone, Gruyère, mushrooms, and “fancy sauce”; and Bradley’s Meatloaf Sandwich, a twist on the classic dish, served with garlic mashed potatoes on a toasted bun give diners an authentic pub-style experience. Beer Battered Fish and Chips with hand-cut fries and Bradley’s tartar sauce, and a classic Steak and Potato dish are hearty additions to the Hops & Harvest menu. For dessert, guests can dine on Bradley’s Butterscotch Pudding served alongside warm snicker doodle cookies or Cinnamon-Sugar Donut Holes served with milk chocolate custard, among other sweet choices. 

“My goal for Ogden’s Hops & Harvest was to create a menu that’s at once familiar and adventurous and that allows guests to experience as many local ingredients as possible,” says Bradley Ogden. “By using local products, we’ve been able to create a recognizable yet refined menu, allowing diners to enjoy themselves in a comfortable atmosphere that fosters a sense of community. We look forward to pleasing the palates of Las Vegas once again.”

Widely regarded as the innovator of farm-to-table cuisine, Ogden is a decorated restaurateur who has been named Best Chef California by the James Beard Foundation, one of the Great American Chefs by the International Wine & Food Society, won the Golden Plate Award from the American Academy of Achievement and Chef of the Year by the Culinary Institute of America. In 2004, his namesake restaurant, Bradley Ogden at Caesars Palace, received the Best New Restaurant award from the James Beard Foundation.

Chef Bryan Ogden, son of Bradley, is regarded as one of the country’s top young chefs. He led Bradley Ogden at Caesars Palace to the James Beard Award as the nation’s Best New Restaurant, and Four Star Mobil and Michelin star ratings.


News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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