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corey harwell simon hospitality group
December 2016

Restauranteur of the Year


Desert Companion Magazine

by John Curtas

He's Blazing A New Trail In The Dining Scene - While Honoring A Legacy"
"Inextricably bound to that of the late, great Kerry Simon. Just as Simon broke new ground with his restaurants in the original Hard Rock Hotel and Palms Hotel and Casino, so did the two of them see gold in other hills when they formed the Simon Hospitality Group in 2012. Their partnership was based upon a love of refined, bold flavors in a laid-back setting - haute casual dining, if you will - and what Simon began in the late '90s is now the template for thousands of gastropubs across the country. Both had the genius to spot an untapped market in Downtown Las Vegas in 2014, and what they accomplished there - and what Harwell has continued to do since Simon's passing last year - is remarkable, both for the level of success achieved and as an object lesson for ambitious chefs looking to spread their wings.

Calling Carson Kitchen a trailblazer is an understatement. It not only blazed a trail, it started a revolution. There are at least a dozen great spots to eat in Downtown now, all of which owe a debt of gratitude to the vision of Cory and Kerry. Sadly, by the time Carson Kitchen launched in mid-2014, Simon's waning health forced him to cede the reigns to Harwell, but under his guidance, this little 50-seat powerhouse has redefined the Downtown eating and drinking scene. Lunch or dinner, day or night, this place dazzles a full house with its veal meatballs, bacon jam and outstanding cocktails."



Read More at Desert Companion
chris wessling las vegas food photographer
December 21, 2016

Best New Restaurants of 2016


Las Vegas Weekly

by Jim Begley & Brock Radke

"Simon Hospitality Group’s newest venture­—way out in Henderson—serves as a fitting bookend to Kerry Simon’s storied career. The essence of a chef famous for elevating comfort food can be found in mac and cheese finished with port wine sauce and a sharp, rich date and bleu cheese jam."


Read more at Las VegasWeekly.com
chris wessling las vegas
December 5, 2016

The Best Restaurants in Las Vegas, 2016


The Daily Meal

by Savory Experiments Contributor

"It is that time of year, our annual pilgrimage and eating marathon to bring YOU the best restaurants in Las Vegas! If you recall last year, we dined at 27 restaurants in 3 1/2 days, and came up with a pretty smashing list of “must try” dishes. On this trip it was difficult to not want to revisit those tried and true eateries (I still dream about that short rib benedict), but we did find NEW dining hot spots for your next Vegas trip."

Carson Kitchen– Old Vegas has been in the midst of a revival the past few years. We missed Carson Kitchen on our last visit, but made it a priority on this one. Known for their bacon marmalade with brie, baked mac and cheese with a proprietary cheese blend (I’m pretty sure there is gouda in there) and crispy chicken skins, we weren’t disappointed with anything on the menu. Carson Kitchen has fairly limited seating, so make a reservation."

Read more at TheDailyMeal.com
cory harwell simon hospitality group
July 27, 2016

Standard & Pour Gears Up For A Summer Opening in Henderson


Las Vegas Weekly

by Brock Radke

"New restaurant Standard & Pour is set to open in late August in the Anthem-area space once occupied by Firefly. But this one promises to be more than just another promising new eatery along Eastern Avenue.

Standard & Pour is the first team-up between Simon Hospitality Group (Downtown Las Vegas’ Carson Kitchen) and Titan Brands (Hussong’s Cantina, Slice of Vegas), but perhaps more notably, it’s the last restaurant from Kerry Simon. The iconic Vegas chef was working on the Standard & Pour concept when he died in September.

'The last conversation we had, I was reading him an article that was all about Kerry Simon starting a Downtown dining revolution. It was quite flattering and it brought quite a smile to his face,' says his business partner and friend Cory Harwell. 'And then he asked what was new with Standard & Pour. At the time it was still a little iffy. But the fact that it’s happening, and this is our first foray into a new neighborhood which was something we talked about a lot, for those aspects this is a very special project for us.'"


Read more at Las VegasWeekly.com
chris wessling las vegas food photographer
July 11, 2016

Simon Hospitality Group and Titan Brands Team Up To Open All-New Standard & Pour in Henderson


Vegas24Seven.com

"Simon Hospitality Group and Titan Brands are teaming up to debut their all-new joint venture restaurant, Standard & Pour. Set to debut late summer, guests will soon be treated to a unique gastro lounge style restaurant featuring a collection of social plates, led by Co-Owner/Chef Cory Harwell and Culinary Director of Simon Hospitality Group John Courtney, coupled with a distinctive beverage program.

'The Henderson-Anthem area is the perfect location for Standard & Pour,' said Scott Frost, President at Titan Brands. 'Locals will soon be able to experience an independent restaurant in a neighborhood environment, and enjoy quality food and service with a spectacular view. While this is the first collaboration between Simon Hospitality Group and Titan Brands, Standard & Pour has been a long-time vision between myself, Jeffery Marks, Cory Harwell and the late Kerry Simon, and we are excited to see the restaurant come to life.'"


Read more at Vegas24Seven.com
standard & pour henderson nv logo
June 29, 2016

Updating Henderson's Standard & Pour, Kerry Simon's Final Restaurant


Eater Las Vegas

by Bradley Martin

"Chef Kerry Simon was still working on new ventures right up to his untimely death and his creative twist on the gastropub is once again moving closer to fruition in Henderson, a little later than originally planned.

Standard & Pour is scheduled to take over the former 4,732-square-foot Firefly space later this year at the Terraza D' Alessio Plaza. It sits at the intersection of Eastern Avenue and Pecos Ridge Parkway, behind the new Kneaders Bakery and directly above The 052 bar and restaurant.

The Simon legacy is being handled by Cory Harwell of Simon Hospitality Group and Titan Brands' Scott Frost, the man behind Hussong's Cantina.

The 'gastro lounge' is only now heading through the Henderson permit stage, making previous estimates of a July or August debut very unlikely."


Read more at Eater Las Vegas
ronda churchill for the new york times
August 12, 2014

Las Vegas, Off the Eaten Path


New York Times

by Pete Wells

"Mr. Simon runs restaurants in casinos on and off the Strip, but Carson Kitchen has a personal point of view that’s hard to find in dining rooms located within sight of the slot machines. On a chef’s counter facing the kitchen, a glass urn labeled “Swear Jar” is quickly filling up with dollar bills. It’s hard to imagine a swear jar on the Strip, where nothing is supposed to get in the way of the implicit message that everything is permitted.

Mr. Simon, who recently learned that he has a severe form of Parkinson’s disease, installed Matt Andrews as executive chef. The menu of small plates is antic and border-crossing in a way that could be awful or great. It turns out to be mostly great. A vertical caprese salad deserved sweeter tomatoes, but the gyro tacos were fantastic, with grilled pita instead of a tortilla, holding spiced lamb that spills juice as you eat it. Veal meatballs in a rich, camel-colored sauce of foie gras and sherry played the high-low comfort food game as well as any dish I’ve come across."


Read more at The New York Times
ronda churchill for the new york times
January 31, 2014

Chuck's Chicago


Chicago Tribune

by Phil Vettel

"Though he was born in Evanston and famously won an Iron Chef America cooking challenge (in the “Battle Hamburger” episode), Kerry Simon is far better known outside Chicago than here, thanks to his restaurants in Los Angeles, Las Vegas and Atlantic City.

For Chicago Restaurant Week, Simon’s place is offering lunch and dinner menus, and either way, there’s only one dessert: The Junk Food Platter, a Proustian collection of unapologetically unhealthy childhood treats.

Along with a huge cloud of pink cotton candy, the platter presents house-made Cracker Jack in a Chinese takeout container, chocolate moon pie, chocolate-chip cookies, brownies, a Hostess-inspired cupcake (right down to the white curlicue topping the chocolate icing) and some Rice Krispies-style treats made with Cocoa Pebbles and Fruity Pebbles. It’s more a visual treat than a gustatory one, but those seeking a sugar rush can’t improve on this."


Read more at Chicago Tribune