Soulbelly BBQ
5-Course Tribute to Texas BBQ Tasting Event
This acclaimed eatery on Main Street has earned a place on a slew of “Best Of” lists since it opened two years ago, including Infatuation's "Best Restaurants in LV," Thrillist's "Best Barbecue in Vegas," Eater's "Best Vegas Restaurants," and USA Today's "10 Best in Vegas." Restaurateur Bruce Kalman (whose UNION in Pasadena and Knead & Co in L.A.’s Grand Central Market have been oh so popular, and who was a victorious contestant on Beat Bobby Flay) is known for his passion for nose-to-tail animal butchery. Hosting Head Chef Myrhissa Bautista helps take that passion to new heights at Soulbelly, with supernal versions of Texas brisket, smoked turkey breast, pulled pork, and all your other favorites. (Leave room too for scrumptious desserts like banana pudding and ooey gooey bars.) “Some of the best bbq in town,” says Gayot, so that’s where we’re headed, to chow down and chat it up with Head Chef Bautista, who will discuss how she approaches the sacred art of smoked meats.
About the Host:
Myrhissa Bautista
Head Chef
An Art Institute of San Francisco graduate, Chef Myrhissa Bautista previously cooked in the kitchens of Ada's Restaurant, Cockscomb, and Bluestem Brasserie before joining the Soulbelly team as sous chef in 2020. She has since risen through the ranks to become Head Chef.
The Lineup
Courses #1, #4, and #5 will be served individually plated. Courses #2 and #3 will be served family style.
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Smoked Hamachi Crudo
fennel, arugula, citrus
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Ricotta Cavatelli
guanciale, confit cherry tomato, pecorino
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Roasted Cauliflower
agrodolce, pistachio, capers, golden raisins
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Lamb & Couscous
preserved meyer lemon, mint, labneh
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Cream Puff in Berry Sauce
white chocolate namelaka, fresh fruit
Restaurant Covid 19 Policy
At this event, we will do our best to accommodate requests for separate tables, assuming the space allows for them. Courses #1, #4, and #5 will be served individually plated. Courses #2 and #3 will be served family style. As per local guidelines, as well as the restaurant's own policy, attendees will not be required to present proof of vaccination for entry.
Soulbelly BBQ
1327 S Main St
Las Vegas, NV 89104
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $85 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What is the event ticket cancellation/refund policy?
- Tickets to our events are non-refundable. However, for emergency requests, we may allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests (as well as the guest ticket surcharge) must be sent to us prior to the event. Any guests who have not paid the guest ticket surcharge will not be allowed entry.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible.
- What parking information has the restaurant provided for this event?
- According to the restaurant, there is a nearby paid parking lot, as well as street parking available.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event we will be able to accommodate all dietary restrictions and food allergies. Just make sure to update your dietary restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know what your allergies/restrictions are so we can give the chef a heads up.
