Filipino Gastropub sets Debut in Buffet Space


Cutting Board
 has set a formal opening date inside the former 5,918-square-foot Lin Buffet on Rock Springs Drive. Created by Barry Picazo and his team from South San Francisco’s four-year-old Fort McKinley restaurant, the doors will open to locals on May 23 at 5 p.m.

Prior to the completion of the Las Vegas kitchen, the Cutting Board menu was road-tested in California, creating “signature and traditional” dishes, sandwiches, noodles, soup, “casa rice,” “Gastro sides” and dessert.

Menu choices are being tested with tasting parties at the Fort McKinley base, where they discovered the Pinoy Jambalaya didn’t make the cut, but the Black Dulong was a “big hit.” Already previewed dishes include “crispy pork sisig,” longsilog, paella, escargot in spicy coconut milk and a Fort McKinley favorite dessert, bibingka soufflé. In recent weeks roasted herbed bone marrow and spinach noodle ramen soup have also been approved for Las Vegas.The large Cutting Board space, complete with a karaoke area, parquet dance floor and a DJ booth if needed, once operated as a Chinese buffet and as a previous Filipino restaurant, Pancit Adobo.