Hearthstone Kitchen & Cellar has returned to Red Rock Casino Resort & Spa, and if early response is any indication, Summerlin locals were missing it.
“It’s been great,” said Executive Chef Jason Janson, who recently discussed the reopening on the Food and Loathing podcast. “You can tell how much this concept and restaurant meant to the people of Las Vegas and Summerlin… we’ve been packed to the gills the whole time we’ve been open.”
That kind of reception reinforces something the restaurant’s team has been quick to point out: Hearthstone didn’t disappear because it wasn’t working. Instead, its earlier closure was part of a broader shift in the property’s dining program, as the resort sought to diversify its offerings. But in the years since, demand for the restaurant’s return has clearly remained strong, with a loyal following ready to welcome it back.
Now, Hearthstone returns not as a nostalgic throwback, but as a restaurant designed to meet the needs of the Red Rock audience today.
Elevated Americana
At its core, the menu is best described, in Janson’s words, as “elevated Americana.” That means a foundation of familiar, approachable dishes — the kinds of items that guests immediately recognize — paired with just enough variety to encourage exploration.
“You see things like fried chicken, mac and cheese, burgers, prime rib — those are the things people know,” Janson said. “But then there are dishes where people can branch out a little, try something new.”
The goal is to strike a balance between comfort and curiosity. Guests who want a straightforward, satisfying meal will find it easily. Those looking to expand their palate can do so without feeling overwhelmed, with dishes like bacon-wrapped dates, prosciutto with zeppole or crispy cauliflower with a Thai chili glaze. It’s a menu built for a wide audience, but executed with a level of detail that reflects the kitchen’s ambitions.
That philosophy carries through to Janson’s approach to cooking, which emphasizes ingredient quality over complexity.
“My philosophy is to buy great ingredients and get out of their way,” he said. “If you’re sourcing excellent beef, seafood, produce and cheeses, then your job becomes cooking them properly and seasoning them right. You don’t need to overcomplicate it.”
A Home Base For Locals
Beyond the food, Hearthstone is designed to be a local gathering place, blending dining with a social atmosphere and elements that encourage guests to linger, gather, and return regularly. Elements like the casual lounge (complete with shuffleboard) are meant to appeal to Red Rock’s strong local customer base. And Janson says it’s working.
“You see the same faces multiple times a week,” he said. “People want a place where they can come for drinks, for dinner, for a birthday — somewhere that feels like their spot.”
That idea of a “home base” is central to Hearthstone’s identity and reflective of parent company Clique Hospitality’s broader philosophy, which emphasizes places where guests want to spend time, not just places to eat.
The result is a venue that resonates with both returning fans and newcomers. More importantly, it reflects something Station Casinos and Clique Hospitality clearly understood: their regulars wanted Hearthstone back. They listened, refined the concept, and returned it to the floor. Judging by the packed dining room, that decision is already paying off.
Hear Food and Loathing’s entire interview with Chef Jason Janson on the February 20, 2026, episode of the Food and Loathing podcast.
