ParlourParlourParlour is an intimate wine bar where every selection tells a story: of place, of people, of the patient craft of winemaking. Curated from the cellars of Burgundy and the slopes of Piedmont to the vineyards of Oregon, our list is built around wines that move you.
Chef Antonio Nuñez's kitchen is in constant conversation with the cellar; each dish conceived not to stand alone, but to elevate the glass beside it. Small plates. Big moments.
Our StoryBurgundy, France · · Pinot Noir
Light-bodied; red cherry, earth, soft tannin
Paso Robles, California · 2023 · Cabernet Sauvignon
Ripe blackcurrant and cocoa, full and velvety
Provence, France · · Rosé Blend
Pale and dry; red berry, citrus, a stony finish
Central Coast, California · · Rosé Blend
Dry; watermelon and citrus, crisp and light
Burgundy, France · · Chardonnay
Mostly unoaked; apple, lemon, chalky restraint
Mosel, Germany · 2024 · Riesling
Off-dry; peach and green apple over slate minerality
Champagne-Reims, France · · Champagne
Pinot-led Champagne; orchard fruit, citrus peel, gentle brioche
Veneto, Italy · · Prosecco
Organic Glera; soft bubbles with green apple and pear
Full wine list available in-house. Our selection changes with the seasons.
Each dish conceived not to stand alone, but to elevate the glass beside it.
Seared mushrooms, roasted pears, garlic tomato cream, pecorino, cracked black pepper
Pan roasted, baby potatoes, pickled heirloom tomatoes, olives, EVOO, garlic confit, white wine, red onion, lemon
Spanish octopus, green goddess aioli, herb oil, greens, garlic confit
House-ground beef smash burger, aged brie, fig jam, arugula, roasted sweet onion marmalade, brioche bun
Braised oxtail, jalapeño strawberry mash, crispy onions, house corn tortillas
8oz butter-basted NY steak sliced, herb pepper citrus oil, potato puree
Beef-braised short rib, onion marmalade, ricotta, crunchy onion
House-made ricotta, pistachio, lemon zest, local honey
7g
Romaine hearts, thinly sliced, lemony cheese Caesar over a toasted crouton with Parmesan snow, chicken skin, garlic chips
Changes seasonally
Executive Chef & Founder
“A great room is built around the table, where the food, the glass, and the people all meet.”
Chef Antonio is a distinguished culinary professional with over 35 years of experience in luxury dining, hospitality consulting, and restaurant development, leading and collaborating with premier establishments across London, New York, Chicago, Denver, Phoenix, Las Vegas, and Los Angeles.
His accolades include “Best Upcoming Chef,” “Best Brunch,” and recognition as one of the “Top 100 Men in Las Vegas” for two consecutive years. He has owned some of the city's top brunch restaurants and, as a hospitality consultant alongside Scott Commings, Season 12 winner of Hell's Kitchen, has shaped concepts from the Downtown Grand to The Mayfair Hotel and Reflection Bay Golf Club.
Featured on the Food Network, MSNBC, History, and Discovery, Antonio pairs refined culinary artistry with operational excellence and a deep commitment to community. Parlour is the next chapter of his own Las Vegas restaurant group: a wine bar and eatery built around the table.
We'll be closed Mondays through July 20, 2026.
(702) 627-2174
