A year after opening Bread & Butter, restaurateur Chris Herrin is opening a second establishment to offer a nighttime component for customers.
“It’s essentially filling the void that is left when (Bread & Butter) is not open,” Herrin said.
Herrin is setting up Meat & Three and Bread & Butter in the same center at 10940 S. Eastern Ave. Meat & Three was scheduled to be open from 3 to 9 p.m. starting Oct. 15. Bread & Butter is open from 7 a.m. to 4 p.m.
Described as a Southern-style restaurant, Herrin said the establishment will let patrons mix and match a variety of meats with side dishes.
“We set it up so if you come several times a week, you’ll never run out of combinations,” Herrin said.
Herrin, a former chef at Bouchon inside The Venetian, opened Bread & Butter on Oct. 1, 2011. He called his concept bread cuisine and sells anything from baked goods and breakfast items to sandwiches and pizzas.
Herrin’s idea went beyond just owning a bakery.
“We wanted a place rooted in the community,” Herrin said, “a place you could grab a cup of coffee and a bagel and hang out. We have exceeded our expectations.”
Herrin said Bread & Butter has appealed to customers through quirky gimmicks and deals posted on Facebook.
For the past year, Herrin has learned to run a restaurant by trial and error.
“It has been a lot of fun,” Herrin said. “We have been very lucky to get a lot of support from the community. They are very loyal.”
The establishment has quickly outgrown its space, he said.
Herrin, not realizing how popular the restaurant would be, wished he had a nighttime option for patrons.
“I feel like I let them down,” Herrin said.
Creating Meat & Three was the solution.
To help him carry on the mission, Herrin enlisted the help of Brian Lafferty, another former chef from Bouchon.
“It was the perfect timing where he was ready to expand and I was ready to take on a new challenge,” said Lafferty, the executive chef and partner for Meat & Three. “Our visions are similar, to keep the food fresh and honest.”
Herrin added that he is ready for the next phase of learning as a restaurant owner.
“We want to keep learning and keep evolving,” Herrin said. “That’s the way you grow.”
One of the highlights of the restaurant, Herrin said, is his plan to use ingredients from local growers.
Being family men, Herrin and Lafferty know the importance of having a community place to bring the family for dinner without breaking the bank.
Once the flow of Meat & Three is established, Herrin wants to apply some of the creativity he uses at Bread & Butter, such as Facebook deals and specials.
“We will look at expanding to a brunch option,” Herrin said.
Herrin is also dabbling with the idea of a regional night where a traditional dish from a country such as Hungary or Italy would be featured once a week.
“Or maybe we could have a blue-plate special where a guest chef creates something,” Herrin said.
Depending on community response, Herrin said he is open to expanding the hours of both establishments.
Herrin said he wants to keep the restaurants as original as possible and would never replicate the establishments by opening a second location.
“If we opened another restaurant, it would be called something like Toast and Jam,” Herrin said.
For more information, visit breadandbutterlv.com.
Contact Henderson/Anthem View reporter Michael Lyle at firstname.lastname@example.org or 702-387-5201.